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Does this information make you egg-static? OK, I'll stop yolk-ING around,
1 posted on 03/29/2018 4:55:44 AM PDT by SandRat
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To: 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.


2 posted on 03/29/2018 5:13:22 AM PDT by golux
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To: SandRat
Our stores have Grade A with Best Buy dates. Eggs fly off the shelves and I doubt they EVER have to throw out eggs.

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.

3 posted on 03/29/2018 5:16:20 AM PDT by Sacajaweau
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To: SandRat

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.


4 posted on 03/29/2018 5:20:35 AM PDT by freedumb2003 (robert mueller is an unguided missile)
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To: SandRat
We eat a lot of eggs here. They're Great Value Extra Large Grade A @ 76 cents for an 18-pack. They never get anywhere near the expiration date B4 they're gone.

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...

6 posted on 03/29/2018 5:22:10 AM PDT by jeffc (The U.S. media are our enemy)
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To: SandRat

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.


11 posted on 03/29/2018 5:47:14 AM PDT by HamiltonJay
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To: SandRat

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.


12 posted on 03/29/2018 5:48:00 AM PDT by MayflowerMadam (Have an A-1 day.)
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To: SandRat

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.


18 posted on 03/29/2018 6:57:16 AM PDT by BuffaloJack (Chivalry is not dead. It is a warriors code and only practiced by warriors.)
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To: SandRat

Would this apply anywhere but Arizona? Sounds like a pricing gimmick to be able to charge more for fresh eggs.


25 posted on 03/29/2018 2:13:01 PM PDT by oldtech
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To: SandRat

That, however, drew protests from Glenn Hickman, who runs the Arizona egg ranch that bears his family name. He said that after the 24th day, the eggs just don’t meet that Grade AA standard of that firm yolk and egg white.

...

How do they know what the inside is like of they can’t see through the shell?


26 posted on 03/29/2018 2:19:43 PM PDT by Moonman62 (Make America Great Again!)
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