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Old 01-19-2007, 10:10 PM   #31
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Quote:
Originally Posted by pondflyer
There WAS a post here, detailing how long one could keep eggs in various stages/forms; that's why I asked the question I did. We all seem to be in the twilight zone.
I still need the answer to my question
Someone who knows has not yet seen this thread...they will, just give them time

P.S. Welcome to DC!! You will meet some wonderful people on here!!
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Old 01-19-2007, 10:52 PM   #32
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Daisy chose to delete her posts in this thread.
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Old 01-19-2007, 11:06 PM   #33
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Quote:
Originally Posted by Andy M.
Daisy chose to delete her posts in this thread.
Thank you, Andy. I thought for a moment I was in the Twilight Zone and was missing something.

Is there any way you can synopsize her comments so the rest of us can get an idea of what she had offered on this thread?
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Old 01-19-2007, 11:22 PM   #34
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There were several posts on different aspects of the thread.
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Old 01-20-2007, 12:20 PM   #35
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Well thank you Andy...I thought I was going crazy!!
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Old 03-27-2007, 01:43 PM   #36
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Someone also asked about the blood spot in eggs and if they are edible. Yes they are. If you don't like the spot you can remove it with the tip of a knife. The spots are not harmful and are caused by the rupture of a blood vessel during formation of the egg. The spot also does not indicate a fertilized egg as some old wives tails suggest.

Another thing that some people don't understand is the chalazae. That's the white stringy piece that you sometimes notice when you crack the egg open. It is what anchors the yolk in the center of the white. They are neither imperfections or indication of a fertilized egg. The more visible the chalazae the fresher the egg. You can remove it or not, it has no effect in the cooking or beating of the egg.

I have chickens and I am lucky because I get quite a few double yolkers. I also sell my eggs but keep my double yolkers for myself!

Hope this keeps everyone from throwing out good eggs!

I am always looking for recipes that use a lot of eggs since I have so many eggs to use.
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Old 04-06-2007, 10:06 PM   #37
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When using eggs for anything, I just crack them one at a time in a small bowl. That way, if it's gone south, it won't spoil the rest of them. Or whatever it is that I'm making.
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Old 04-07-2007, 09:59 AM   #38
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So, to retrack, crack your eggs into a bowl to see if they're off. Presumably because the smell will let you know.

The business about floating and possibly shaking has been shown to be pointless as it only tells you the age of the egg, not the quality of the content.

Have I got that right?
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Old 04-07-2007, 11:57 AM   #39
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Yes.

If an egg floats, get rid of it. Not only will you be saving yourself or a family member from getting sick, never mind opening a can of worms. You could be opening Pandora's box!!

But also, the best way to assure that you are using the freshest eggs possible, check the date on the carton and try to use them all before the date expires.

Also, while in the store and selecting the size (I usually extra large), open the carton to see if there are any eggs that are cracked or broken.
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Old 04-16-2007, 08:04 AM   #40
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Smile how to tell if an egg is rotten

floating in water is the best way to test for bad eggs
the best way to hard boil an egg (without getting a black line around the yolk) is to bring the eggs to the boil and immediately turn off the heat and let them stand in the pan covered for ten minutes, The run under cold water until they are cold before you shell them. This never fails.grannyma
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