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Old 06-16-2005, 03:10 PM   #11
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Are your eggs stamped? You can use the code to find out date of production, etc. Probably each country has their own way of doing it, but in Germany the web site to find out is


You can try to find a similar site for your country.

Otherwise, you can also look at the egg in strong light and see if you can see air in the egg. As an egg gets older, you will see a bigger pocket of air in the shell.

I don't refrigerate my eggs because I buy them individually and use them individually and quickly. But I do check each one before using, just to be safe.

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Old 06-16-2005, 03:18 PM   #12
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Originally Posted by Haggis
Until they float to the top of a glass full of water. Anything less than that is ok.
what if you only have a half of a glass of water??
will they still float if you're a pessimist????

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Old 06-16-2005, 04:33 PM   #13
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Buckytom...then eat only half of the egg............................................... ...
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Old 06-16-2005, 10:14 PM   #14
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I have read somewhere that Eggs that are not refrigerated age at the rate of 1 day = 1 week refrigerated (for what it's worth).
Different degrees of freshness are good for different uses, i.e. really fresh eggs are needed for poaching, "aged" eggs are better to hard boil etc.
"Better to be safe than sorry, Always use a condiment when
cooking" .......
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Old 06-16-2005, 10:25 PM   #15
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cyberian - there are ways to keep eggs for an extended period of time without refrigeration. It's called "preserving". Here is the Google results for preserving eggs http://www.google.com/search?hl=en&q=preserving+eggs

You'll just have to do some reading ....

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