In 2011, divers from the Bermuda Institute of Ocean Sciences wanted to see what would happen when you crack a raw egg 60 feet below the surface of the ocean.
They discovered that the egg doesn't break or turn into a gooey mess.
That's because there's so much pressure on the egg (2.8 times atmospheric pressure), that the surrounding water sort of acts like an eggshell to keep the yolk intact, according to Live Science.
Pressure increases the deeper you dive. At around the two mile mark (that's where the titanic rests), the pressure is 2.8 tons per square inch, wrote William J. Broad in the New York Times.
But some creatures might find the egg very tasty.
If you decided to bring the egg back to the surface, it's still safe to eat. Although, it might be a bit salty, notes Broad.
Another group of divers took the experiment further by submerging eggs deeper underwater. The first egg imploded at around 416 feet below sea level.
Eggs are porous, which means that air and moisture can pass through the shell. So in this experiment, diver Jim Varnum spray-painted the right egg to seal it. The left egg wasn't sealed so it survived longer and didn't implode until it was 1,706 feet below the surface (or 0.3 of a mile).
