When You Crack An Egg Underwater, Strange Things Happen

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.

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.

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).