Modern operations don't hold eggs. The eggs are laid after 26 hours by the chicken (80% of the time) and come off the line and are inspected,washed, and graded and put into cartons. MOST ship by the next day. If you shipped eggs that were 30 days old you would be in violation of the USDA rules
google and find USDA rules on egg dating)
Smaller operations (cage free, organic,etc.) often don't have enough eggs to run continuous processing so they must 'gather' eggs until they do so they tend to have more age on them.
With that all said, peeling eggs is easier on older eggs. Read this article on the proper way to cook and peel eggs
Actually, it's better not to boil eggs. Boiling makes eggs tough and rubbery. If you cook eggs too long or use heat that's too high, they also can turn green. In hard-boiled eggs, this makes a green ring around the yolk. This is okay to eat, but it doesn't look very nice. You can make tender eggs with no green ring by cooking more gently. And you can save energy if you don't leave the heat on for a long time to boil.
Here's directions on how to make the perfect hard-cooked egg:
˘ Put the eggs in one layer on the bottom of the pan. Put the pan in the sink. Run water into the pan until the water is 1 inch over the eggs. Put the pan on a burner. Turn it to medium-high heat.
˘ Let the water come to a boil. Put the lid on the pan when the water is boiling. Move the pan onto a cold burner. Set the timer for 15 minutes for large-sized eggs (or 12 minutes for medium-sized eggs, 18 minutes for extra large-sized eggs).
˘ Put the pan in the sink when the time is over. Run cold water into the pan until the eggs are cool. Put the eggs into the refrigerator if you're going to use them later, or peel them if you're going to use them right away. Use all of the cooked eggs before a week is over.
To peel the hard-cooked egg:
˘ Gently tap a cooled egg on the countertop or table until it has cracks in it. Roll the egg between your hands until the cracks turn into small crackles all over the egg.
˘ Use your fingers to start peeling off the shell at the large end of the egg. If you need to, you can hold the egg under running cold water or dip it in a bowl of water to make peeling easier. Throw out the pieces of eggshell when the egg is all peeled. You can eat the egg or use it in a recipe when it's peeled.
Dean Hughson, an eggman
Originally Posted by Uncle Bob
What do these Egg Experts do with a 30 day supply of eggs at one time?? That sounds like it could be a lot of eggs.