As I said I have read all of the stuff on line none of it describes this as this stuff was never over heated and has happened on the second use within hours.
Something it being introduced into the oil.
The egg yolk may very well be it.
I think somehow water is being emulsified into the oil or the chemical properties are being changed.
It could be the introduction of a certain protein molecule.
I highly doubt it is GMO.s
Oil is strange stuff anyway you can make all kinds of stuff out of it.
And it all has different properties.
The 3 In One oil is NOT the oil you want to use on stuff you are going to store.
It will dry and leave a hard amber varnish coating on stuff that is very hard to get off.
I had a set of $400 depth micrometers glue completely up from it and had to use kerosene to clean them.
I have thought it was another type of oil or cholesterol that is ruing the oil.
Maybe a fatty acid who knows.
An egg has a lot of stuff in it.
https://www.google.com/url?sa=t&rct=...i6ICqr5llGTKFw
Next it is always after I introduce some sort of animal product to the oil.
Never if it is only a vegetable product BUT if I try to fry a vegetable product after the tainting it will foam.
So it is not old oil, not oil that has been used too many times and not oil that needs to be filtered nor is it over heated oil.
And it is not me introducing food too fast to the oil.
Worth