I've been buying eggs from a local farmer for years. The quality is vastly superior to factory eggs. But last week, one of the eggs I cracked for an omelet was bad: the yolk and white had emulsified into a relatively thin grayish-greenish-yellowish liquid and the odor was bad.
I'm assuming this is a classic "rotten egg" but in 50+ years of cooking and eating eggs, I've never seen the like.
Any hounds had a similar experience or can explain what really happened?