Posted: 7/7/2007 3:19:09 PM EDT
| How long are eggs still good past their sell by date? If they are kept refrigerated how long will they last? |
ETA: beaten by one post.
The Chinese have a delicacy called a Hundred-Year egg(or Century Egg) that is buried at a shallow depth for 100 days before it's eaten.  linky |
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I remember seeing an ABC or Niteline special years ago about the production and distribution of eggs. The tv program stamped several eggs w/ a special ink(dated). Many of them showed up at the stores 100+ days later. BTW, I believe that is actually how the 'egg no good, cholesterol' philosophy is dispensed. Fresh, organic, free-range eggs are 100% different than the commercial counterpart. |
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I remember reading in a cook book that the french won't refridgerate an egg, just put it in an egg basket on the kitchen shelf. A refridgerated egg is supposed to be good for 30 days. You will notice the whites will run alot farther when making fried eggs that with a fresher egg. I generally will try to use the 3 wk plus eggs up in cooking stuff like muffins, cakes etc. or breading dips, french toast etc. I just don't like a fried egg with the shtuff running all over. |
It says BEST by not, poisonous unhealthy germ factory after June 24. Eat it! I have some do not sell after june 7th milk to go with it, and no I'm not opening that bottle, it's going in the garbage as is! |
Just made |
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I'll remember this thread for future reference. I've actually thrown a brand new carton of eggs away that I left on the counter overnight. Now I feel bad. On this note though- older vs. fresher eggs. I once heard that this has something to do with how easy or difficult a hard boiled egg is to peel. Any truth to that? |
 no truth to the boiled egg peeling. It depends on how you cool them after boiling them. I found if I let them cool in the water they were boiled in they peel really easy. |
Heeeeeey!! Don't laugh at me!   I usually DO let them cool that way, but how easy they are to peel is hit and miss.I think I'm going to perform my own Mythbusters experiment on this one.  BTW- is it true that the older onions get, the more potent they are? 
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I was laughing at you tossing the eggs  I wait too long and the onions usually get all soft and gross 
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Peeling an egg depends on cooling them quickly after boiling and how fresh they are. The fresher the egg the harder it is to peel, the warmer the egg the harder it is to peel. I have never had an egg that is more than two weeks old and cooled quickly after boiling that is difficult to peel. Fresh eggs are for breakfast, older eggs are for boiling. I have never heard all the other stuff being blurted out in this thread about peeling eggs. ETA: BTW...cooling quickly also prevents the grey film from forming on the yellow part of a hard boiled egg. If you cool the eggs quickly with cold tap water and ice cubes there is no grey discoloration. |
+1 As a egg get older, the whites in side evaperate(sp) leaving more room inside. This caues the thin film between the shell and the whites to have less tenson so the peel easier. you can tell older eggs becaues they float higher than new eggs- more air in the shell. Cold egges do normaly peel better- but that warm egg taeste best to me. at room temp. egg last about two weeks if they were clean and dry from the nest. In the refidge, 2 months easy. |
I can tell the difference in a couple of weeks from our farm fresh eggs. We have so many the dogs get treats. I fed them 24 eggs last week. I have no other family and fuck my co-workers I would really like to know from ass of the chicken kept at room temp how long will they last if not washed. |
Instead of giving your dogs 24 eggs this week, line them all up on the counter with numbers written on them and crack one open every 4 days. Tell us when you get the first stinky one.
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Is there a difference in how fast an egg spoils depending on whether or not it's fertilized? When I was a kid we used to raise chickens and my brother and I used to stick a few eggs away, so that we could throw at our friends when we would ambush them. After about a week's time we would get some that were pretty ripe. To check for eggs that were rotten, we would stick them in a bucket of water. If they floated, they were fairly well rotten. |