Posted on 04/21/2014 10:58:30 AM PDT by not2be4gotten.com
I have noticed in the last few years of my travels, from London to Mexico City, that only the USA refrigerates its eggs for sale.
Is this true?
Is there any other country that refrigerates its eggs?
If not, then why do we refrigerate our eggs?
In the Merchant Marine, UHT milk is called “Paul Hall Milk”.
Paul Hall was President of the Seafarer’s International Union. He lasted forever in the position. Hence, a synonym for anything well preserved by artificial means past its prime.
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LOL.
Maybe I’ll try that next Easter, boil them a few days ahead. Those doggoned eggs aggravate me when they don’t peel!
Zactly
Coca Cola, Pepsi, McDonalds, “Levi’s”, Drive in Theater, Cineplex.
American Exceptionalism ....
Jane Mansfield, Marilyn, Anne Margaret, Jennifer Cornell, Cathy Ireland, Christie Brinkley
Confidence
Boil em in vinegar.
One tsp for each quart of water used.
I was not very clear in my post. The eggs should be four or five days old before boiling. It is boiling fresh eggs that causes the sticking.
How to Make Perfect Hard Boiled Eggs
Hard boiled eggs recipe. Tips for how to boil eggs so they come out perfectly every time.
If you want hard boiled eggs that are easy to peel, make sure they are several days old. If this is Easter time, and everyone is buying their eggs at the last minute, buy your eggs 5 days in advance of boiling. (See the reference to using old eggs in Harold McGee’s On Food and Cooking). Hard boiling farm fresh eggs will invariably lead to eggs that are difficult to peel. If you have boiled a batch that are difficult to peel, try putting them in the refrigerator for a few days; they should be easier to peel then. If you need to hard cook fresh eggs, and want them easy to peel, steaming the eggs works well. Even fresh eggs steamed for 20 minutes will be easy to peel.
Cook time: 12 minutes
Method
1 Put the eggs in a single layer in a saucepan, covered by at least an inch or two of cold water. Starting with cold water and gently bringing the eggs to a boil will help keep them from cracking. Adding a tablespoon of vinegar to the water will help keep the egg whites from running out of any eggs that happen to crack while cooking, but some people find that the vinegar affects the taste. I don’t have a problem with it and I usually add a little vinegar. Adding a half teaspoon of salt is thought to help both with the preventing of cracking and making the eggs easier to peel. Put the burner on high and bring the eggs to a boil. As soon as the water starts to boil, remove the pan from the heat for a few seconds.
2 Reduce the heat to low, return the pan to the burner. Let simmer for one minute. (Note I usually skip this step because I don’t notice the eggs boiling until they’ve been boiling for at least a minute! Also, if you are using an electric stove with a coil element, you can just turn off the heat. There is enough residual heat in the coil to keep the eggs simmering for a minute.)
3 After a minute, remove the pan from the heat, cover, and let sit for 12 minutes. If you are doing a large batch of eggs, after 10 minutes you can check for doneness by sacrificing one egg, removing it with a slotted spoon, running it under cold water, and cutting it open. If it isn’t done, cook the other eggs a minute or two longer. The eggs should be done perfectly at 10 minutes, but sometimes, depending on the shape of the pan, the size of the eggs, the number of eggs compared to the amount of water, and how cooked you like them, it can take a few minutes more. When you find the right time that works for you given your pan, the size of eggs you usually buy, the type of stove top you have, stick with it.
I also find that it is very hard to overcook eggs using this method. I can let the eggs sit, covered, for up to 15-20 minutes without the eggs getting overcooked.
4 Either remove the eggs with a slotted spoon and place them into a bowl of ice water (this is if you have a lot of eggs) OR strain out the water from the pan, fill the pan with cold water, strain again, fill again, until the eggs cool down a bit. Once cooled, strain the water from the eggs. Store the eggs in a covered container (eggs can release odors) in the refrigerator. They should be eaten within 5 days.
Simply Recipes http://www.simplyrecipes.com
Fresh eggs don’t peel well. Let them sit at least a week.
Now that we have hens, I’ve become hooked on fresh eggs. I love to see orange yolks instead of yellow and the flavor is distinctly better. The Girls easy to keep, requiring just a daily check on their food and water and a weekly change of bedding straw.
As a side benefit, chickie poop makes a killer fertilizer but it MUST be very well composted. Fresh chicken manure will fry your plants! (I like to spread my compost in the fall, then let the snow work its magic.)
Eggs should be room temp for most baking purposes.”
That would be true. Back in the day of growing up on the farm we gathered the eggs, carefully washed all the p**p off of them by hand and then refrigerated them. Of course it was an ice box back then, not a refrigerator.
May I have some more ... Anne?
On board ship, they served the stuff ice cold out of a big dispenser, I drank so much of it, I actually started liking it better than fresh milk.
It has to be ice cold though.
America has the #3 safest food supply in the world. Maybe you shouldn’t look a gift horse in the mouth.
When I was a kid our eggs were not refrigerated, my mother kept them on the screen porch. She did test them in water before using them if they had been there very long.
If you put baking soda in the water you cook them in they will be easier to peel.
Fresher eggs don’t peel well...is what I was told.
We have a few chickens and it always gives me great pleasure to demonstrate the freshness of eggs to little kids by tossing them in the air onto my green grass lawn and watch them bounce. The kids cant believe they don’t break.
Dear Lord. I've got a thumb smeared, dog eared copy that I've had since culinary school. In school it was "What does McGee say?"
/johnny
Here in poland in the supermarkets they are. In ordinary stores not so often, but it varies
Japan refrigerates eggs. I always keep mine in the fridge.
Ha! Another mystery of life explained.
We ran out of “Real Milk” at about 3-4 days from port. From then on, it was “Plastic Milk” (some kind of dry/reconstituted milk). I am not familiar with the term “UHT Milk”.
Refrigeration keeps them fresh.
The more refrigeration before you buy them, the more fresh they will be when you buy them, a store could use up a lot of your quality and freshness by storing them in a warm place for a few days.
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