During an archaeological dig in Aylesbury, Buckinghamshire, from 2007 to 2016, researchers stumbled upon an extraordinary find: the world’s oldest intact chicken egg, dating back approximately 1,700 years, which remarkably still contained its original liquid contents. This discovery, hailed as truly unprecedented, occurred when, out of four unearthed eggs, three were accidentally broken by archaeologists, releasing an overpowering smell, but the fourth egg miraculously remained unscathed.
Experts from Oxford Archaeology believe the site, characterized by its waterlogged condition, might have served a purpose akin to that of a Roman wishing well. Subsequent micro scans revealed that this ancient egg still housed yolk and egg white, making it a singular find from that era.
Edward Biddulph, a senior project manager at Oxford Archaeology who was involved in the dig, expressed astonishment at the scan results, highlighting the rarity of such a preservation. The challenge now faced by scientists, including conservator Dana Goodburn-Brown from the University of Kent, is to devise a method to extract the egg’s contents without compromising its integrity.
The egg was further examined at London’s Natural History Museum, where discussions with Douglas Russell, a senior curator, focused on conservation strategies and the possibility of safely removing the liquid. Biddulph underscored the egg’s significance as potentially the oldest of its kind known to the world.
Transporting the egg, especially through London’s Tube, proved nerve-wracking for the archaeologists, given its age and fragility. Nevertheless, it was securely transported, not merely tucked into a pocket but given adequate protection.
Currently housed at the Discover Bucks Museum in Aylesbury, efforts are ongoing to identify an optimal technique for extracting the liquid, paving the way for additional scientific inquiry into this remarkable artifact, as Biddulph notes, marking a new chapter in the extraordinary journey of this ancient egg.