[CHICKENS-101] Re: Egg consistency? How to adjust?

 

Hi Laura, I would just like to add a few comments just to "egg" things along. (sorry, I couldn't resist)
Store bought eggs go through a very complicated process that may involve washing, dying, and recoating. Check the date on the end of the carton. This is the date the eggs were packed and in general not long after the eggs were laid. I have seen dates 30 days old on "Fresh Eggs".
In Europe it is a common practice to leave eggs in a bowl or basket on the counter in the kitchen. In nature it may take a hen a week to ten days to lay a full clutch of eggs so that long should be OK.
Once you wash an egg it should go the front of the box to be used ASAP. Todays refrigerators are death to fresh eggs. I know folks who religiously wash their eggs whether they need it or not and store them in a frost-free refrigerator. When you get more than you can use in a couple days this is not good. Eggs go stale. I clean mildly dirty eggs with warm water and a paper towel. The "Gross" ones get pitched. The shell is porous and you could contaminate the egg defeating the whole purpose of the bloom.
Properly stored eggs in a controlled atmosphere last almost indefinitely. I personally, while in the military, prepared served and consumed eggs that had been kept in cold storage 10 years. How's that for a "yuck" factor.
Ol' George

--- In CHICKENS-101@yahoogroups.com, Laura Quick <goatsnchickens@...> wrote:
>
> This brings up some questions for the group:
> 1. When you collects eggs  - do you put them in the fridge or leave at room temp? At room temp how long do they stay fresh?
>
> 2. Cleaning eggs? I know that washing removes the bloom, and I religiously put down new bedding in the nests, but still...sometimes they are not so clean. Is there a way to clean them?
>
> 3. When selling eggs, how fresh is considered fresh?
> 4. Found eggs, how do you deal with these?
>
> 5. When are eggs old enough that you need to pitch them?
>
>
>
> ________________________________
> From: David Sullenberger <David_Sullenberger@...>
> To: CHICKENS-101 <CHICKENS-101@yahoogroups.com>
> Sent: Thursday, February 23, 2012 7:08 AM
> Subject: [CHICKENS-101] Re: Egg consistency? How to adjust?
>
>
>  
> Alan wrote:
> "...But these eggs are more difficult. It's harder to remove
> the egg from the membrane below the shell. Why is that? "
> *** 15 ***
>  
> HI Alan:
> It has to do with the freshness of the egg and the conditions
> of storage.  "Store eggs" are frequently several days from laying to
> household and they are usually refrigerated especially in the US. 
> Refrigeration dehydrates the shell membrane both causing it to become somewhat
> "brittle", and pull away from the shell in spots due to shrinkage. Hence making
> them easier to peel when boiled.
>  
> Fresh eggs boiled within a few hours of lay, &/or kept in
> a humid environment to slow dehydration, are much more difficult to
> peel.
>  
> Enjoy!
>  
> Prof
>  
> *** 30 ***
>

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