Posted on 03/29/2018 4:55:44 AM PDT by SandRat
In Israel every egg is stamped with date and origin. (Unstamped eggs are frowned upon, though some folks eat ‘em.) Always thought that was an excellent idea. The eggs there are noticeably more flavorful, fresh-tasting like they tasted when I was a boy on a farm... And rarely refrigerated.
Eggs are good 4 to 5 weeks.
Heard that int eh old days, they didn't even refrigerate eggs....kept them in a bowl on the counter.
When I was a bachelor I used to keep eggs so long sometimes I would open the fridge and find hatched chicks in the carton.
If I recall correctly from my friend who has chickens, as long as the eggs aren't washed they can sit out like that. There is a natural coating - I think called the "bloom" - that preserves them. Don't know how long it lasts but it was nice of God to design that :)
Don't do much in the way of baking, but I always let the egg(s) come to room temp B4 adding it/them in. Don't really know if that helps or not...
Emeril Lagasse has always advocated checking your egg cartons before buying. Not for cracked eggs but for the date stamp to assure freshness. I guess that won’t matter much anymore.
When I was a kid, the Grade A eggs were smaller than the Grade AA eggs.
When did that change?
>>”A MAN
A CAN
A PLAN!<<
LOL — been there, eh?
Imagine frozen dinners BEFORE microwaves! Still love Stoeffer’s frozen lasagna to this day.
Why does it matter, in 2000ish the government decided a LARGE EGG, isn’t a LARGE EGG as it has been declared for decades.... 12 “LARGE” eggs now just means all 12 add up to a certain weight, and size has nothing to do with it....
And to my knowledge not one single consumer demanded this, or even likely knew of this change.
We’ve been buying large eggs for years. About a year ago, the “large” eggs got noticeably smaller, although at the same price as the formerly large ones. It seems that that’s being done across the board, with most products.
You can’t use older recipes now. Some recipes call for a can of x-oz. of soup. Now that soup can has fewer ounces. A recipe (Watergate Salad) using a box of pudding has to be modified because there is less pudding in a box.
Heard that in the old days, they didn’t even refrigerate eggs....kept them in a bowl on the counter.
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That is fine if they are fresh out of the chicken, I don’t refrigerate mine ... but USDA regs require that commercial eggs be washed with high pressure soap and water ... that removes a thin waxy outer coating off the eggs... so you must refrigerate them.
“Cuts calories” by reducing the content.
Also it allows the manufacturer to raise prices (by shrinking the size) without the public getting wise.
Open a Kit-Kat pack and get 3 bars instead of 4. That’s a 25% loss.
Some beer bottles are only 11.2 oz.
Remember the bachelor cook’s motto:
Hot grease kills germs.
Turn your thermostat down! it must be setting on 98 degrees in the refrigerator!;-)
In the colonial days before refrigeration people would store eggs in a bucket of water to which a few handfuls of slaked lime had been added. The eggs could be kept fresh and ready to use for up to a year or longer and they did not go bad.
When I was a kid, the Grade A eggs were smaller than the Grade AA eggs.
When did that change?
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Never... grade and size are two separate things.
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