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Old 06-23-2013, 09:55 AM   #21
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Originally Posted by iamafoodie View Post
Here is another question for the group....

When baking do you set out your eggs on the counter and let them come to room temperature before adding them to your other ingredients?

I think it was the Barefoot Contessa on one of her older shows that said she does this. I don''t remember the reasoning.....maybe it makes the batter lighter and again it may have been for the particular dessert she was making too. I don't remember what she was making at the time.
She also said that if you didn't have time you could set them out on your counter the night before.

What is everyones opinion on this?.....come on...I know you have one
Not just BC who advocates this. It's an essential for anything that involves beating air into the accompanying mix. Leave them out over night to come to room temp if you absolutely must keep them in the 'fridge.

Actually, I don't refridgerate eggs at all. I only buy what I can use in a few days and keep them in a basket on the counter out of direct sunlight. I'm also careful what I buy. I only buy UK marked eggs from the producer rather than the supermarket and reject any that are cracked, dirty or in a stained box. Obviously if you live in a very hot country or state then my system may not work as eggs shouldn't be stored above 20 degrees centigrade/68 degrees fahrenheit.

If you notice, they aren't refridgerated when they are on display in the shops.
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Old 06-23-2013, 09:58 AM   #22
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Originally Posted by Andy M. View Post
When eggs started coming from giant egg farms and not the farmer down the road. Refrigeration became necessary because eggs had to travel farther.

Eggs last seven times longer under refrigeration than at room temperature.

The American Egg Board has a great website with lots of information about eggs. It's worth looking at.

Incredible Edible Egg | Eggs | Egg Recipes, Egg Nutrition & Egg Facts
But do you actually want your eggs to be that old? Much better to buy in small quantities according to your usage weekly not monthly in bulk.
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Old 06-23-2013, 10:08 AM   #23
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Originally Posted by Mad Cook View Post
But do you actually want your eggs to be that old? Much better to buy in small quantities according to your usage weekly not monthly in bulk.
Who said anything about buying in bulk? I buy a dozen at a time and they last one to two weeks. I see no reason to leave them out and have them potentially spoil before I use them. And, No, I don't plan to go to the store more frequently.
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Old 06-23-2013, 10:09 AM   #24
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Originally Posted by tinlizzie View Post
I've heard that in places where there's lack of refrigeration, people coat the eggs with something like Crisco to seal the pores and protect the insides.

I, too, try to set eggs out on the counter early for whatever recipe.
In the past that was indeed the case. Another method involved putting them up in isinglass.

During the second world war dried egg from America came to Britain in the food and weapons convoys. Some people thought them disgusting but my mother said that if they were rehydrated properly they made a delicious omelette. She used to say that the thought of the "American" omelette in the morning was what made the night shift in the munitions factory bearable!
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Old 06-23-2013, 11:10 AM   #25
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Eggs right out of the chicken don't need to be refrigerated--a coating on the egg (supplied by the hen) keeps the egg from drying out.

Commercial eggs in the US are washed--that coating is gone, so those need to be refrigerated.

Eggs are designed to remain fresh for at least 3 weeks--it takes 3 weeks for the chick to hatch. If unfertilized eggs in the nest spoiled before the chicks hatched, it would cause disease and attract predators.

So--if you have farm eggs, leave 'em on the counter, and use them in a week or two. Grocery store eggs should be refrigerated.

(I am an eggspert--used to work for USDA as a grader, and I have had my own chickens for a dozen years.)
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Old 06-23-2013, 01:39 PM   #26
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Eggs right out of the chicken don't need to be refrigerated--a coating on the egg (supplied by the hen) keeps the egg from drying out.

Commercial eggs in the US are washed--that coating is gone, so those need to be refrigerated.

Eggs are designed to remain fresh for at least 3 weeks--it takes 3 weeks for the chick to hatch. If unfertilized eggs in the nest spoiled before the chicks hatched, it would cause disease and attract predators.

So--if you have farm eggs, leave 'em on the counter, and use them in a week or two. Grocery store eggs should be refrigerated.

(I am an eggspert--used to work for USDA as a grader, and I have had my own chickens for a dozen years.)

Sadly, the vast majority of the population does not have warm from the hen eggs available to them.
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Old 06-23-2013, 02:51 PM   #27
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We used to have our own chickens, first Leghorns then later Rhode Island Reds. (Digressing here----- if anyone has ever tried to chase down an escaped Leghorn then they'll know what is meant by "Faster than a speeding pullet" LOL)

When we went on a 3 week camping vacation in Baja California and knew we wouldn't be near any stores I took eggs fresh from the chickens, didn't wash them, coated them with paraffin and wrapped each one in newspaper. They stayed fresh the entire time.

Another digression----- when using the eggs from my own chickens I couldn't get boiled eggs to peel easily---- hardly at all--- what a mess! I experimented with all sorts of times etc. Store bought eggs always peeled fine. I finally kept a dozen (really) fresh eggs out and would try hard boiling them at various elapsed days.

It was only until the eggs were about 3 weeks old did they start to peel like store-boughts. So, "Farm Fresh" eggs in the supermarket may not be as 'fresh' as one would hope. But at least they're refrigerated.
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Old 06-23-2013, 02:57 PM   #28
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I sort of do as Andy does. If I remember, I try to get everything out and ready to go at room temp.
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Old 06-23-2013, 03:11 PM   #29
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...(Digressing here----- if anyone has ever tried to chase down an escaped Leghorn then they'll know what is meant by "Faster than a speeding pullet" LOL)

...So, "Farm Fresh" eggs in the supermarket may not be as 'fresh' as one would hope. But at least they're refrigerated.
They just have to be faster than you...

Older eggs peel easier. As the egg white shrinks, it makes space inside the eggshell for air to help separate the egg from the shell.

I'm making deviled eggs for a function next Saturday. I bought the eggs yesterday and will store them on their sides in the refrigerator until I make them next Saturday.
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Old 06-23-2013, 04:55 PM   #30
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But do you actually want your eggs to be that old? Much better to buy in small quantities according to your usage weekly not monthly in bulk.
Here in the states weekly food shopping is the norm. We have large refrigerators. Most people don't go to the market for their large shop more than once a week, if they do it is to fill in little things.

I buy eggs 2 dozen at a time from the farmer's market, it isn't as easy to get to so I have to go on my day off. Supermarkets here rarely carry local fresh eggs.
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