Are they fertilized? What exactly IS that little whitish fetus thingy that floats around in the slimy stuff around the yolk? I always have to pick it out, it grosses me out. What does pasturization mean? And what truly is the difference in the makeup of the eggs in free range vs. caged?
Why, when you’re boiling eggs, do they stink like sulfur? And why do the yolks turn green when boiled too long? And why does the shell stick to the whites of the boiled egg sometimes and not other times?
It’s the sulphur again. The green tint is caused by overheating. You can avoid this by slow-cooking your eggs instead of boiling them. Plac them in a pot with enough water to cover them completely and just bring to a boil. Then, cover the pot tightly (very important), and allow to sit for 15 minutes. Then, dump out the hot water and fill the pot with fresh, cold water and allow to sit for 5 minutes, minimum.
Eggs than have sat in the fridge for a week or two will peel much easier after hard-cooking than fresh eggs will.
They are not fertilized. Most hens for commercial egg production spend most of their time in a cage and never see a rooster, ever.
AFAIK, pasteurization simply means heating something to a high enough temperature to kill bacteria. Since eggs cook at a relatively low temp, I have no idea how this is accomplished. The difference between eggs from caged vs. free range chickens is that you feel better about the hen having been allowed an occasional breath of fresh air.
I believe that the fresher the egg, the less the shell sticks to the white. Or else it’s the other way around. The trick I use is to take the egg directly out of the hot water immediately into cold water.
I’ll leave your other questions to people who know more chemistry and biology than I do.