221–230 of 275 posts
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'good' as in 'still fresh'. Unfortunately it won't tell you if it's full of salmonella, or not! All UK chickens are vaccinated against Salmonella so there should be no chance of getting it from eggs. That's one reason why washing is considered unnecessary here.
But then why does US chicken have the same Vaccine? I am curious.
I think part of the article that's getting glossed over is: " A refrigerated egg, no matter the source, will be good for four or five weeks. Unrefrigerated eggs are best used within a week, though they may be fine for two. " So, one would want to refrigerate eggs (washed or unwashed) anyway if they're not all going to be used immediately.
Eggs fresh out of a chicken will last for ages. Months even. The only reason people keep eggs in the fridge is because of how long they've already been out. Also, egg quality is very poor, you can't eat raw eggs in the US for example.
Same thing with the lies the federal government spews about eggs. Which when you have your own chickens you realize that one, eggs are not white, ever wonder how they get white? You should, and the yolks are a bright orange not yellow and taste so much better.
It's like looking at a farm raised salmon fillet in the store sitting next to a wild salmon fillet. The farm raised is pale and sick looking.
There is a reason the government has lied to you about eggs and raw milk "safety". It's not about safety it's about protecting massive agribusiness. Period.
People before refrigeration and the FDA in the country were not dying from raw milk and unrefrigerated eggs. Downvoting me for this is ignorant. It's a fact. And half the people from the U.K. posting are telling you basically the same thing about eggs I said. Store bought eggs in the US are sickly and gross. Eggs from your own chicken or a neighbors keep for a very long time unrefrigerated.
I (Europe/Germany) put them in the fridge because the fridge came with an egg tray. Simple as that, never thought about leaving them outside. Maybe that's a simple answer to why many people put them in the fridge, independent of 'how long they will stay good'.
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I can't help but imagine the origins. Long ago, someone either found an egg or tried to preserve an egg this way. They opened it up and found ... that ... and ate it anyway. After not dying, a delicacy was born.
I imagine this is how a lot of previously unthinkable things that required aging were made. Cheese, wine, etc.
I think part of the article that's getting glossed over is: " A refrigerated egg, no matter the source, will be good for four or five weeks. Unrefrigerated eggs are best used within a week, though they may be fine for two. " So, one would want to refrigerate eggs (washed or unwashed) anyway if they're not all going to be used immediately.
Or just not buy them if they are not going to be used immediately. Eggs quickly lose their quality (try poaching a week-old or refrigerated egg). I understand this may be unrealistic for car-dependant US households that have no option but to shop in large batches...
Does it never expire? Looseleaf tea, sugar, honey, spices, salt ... that goes in cabinet.
Does it expire/rot eventually no matter if its hours or months? Simple, all that stuff goes in fridge.
No need to ponder or remember or search two places. If its eternal its stored over there, if its not eternal, it is not.
This has obvious cultural side effect with my people have large fridge and only really use maybe two kitchen cabinets unlike recent trends in American kitchen remodeling where the average kitchen has a relatively modest (stainless steel, of course) fridge with about thirty kitchen cabinets presumably full of butter and eggs and milk or something.
There are even more cultural issues... I've met people who claim to hate the taste of walnut oil because they've been conditioned to believe the only walnut oil that exists is rancid bitter and gross so people like that who none the less for some weird reason like bitter rancid oil will naturally store their oil on the shelf to maximized its awfulness, although I store mine in the fridge and its delicious even though I have to warm it each time I cook with it (ditto butter). Perhaps there are people acclimated to rotten eggs such that they would actively dislike fresh eggs. Kinda like how beer gets skunky after a couple days exposure to sunlight in a closed bottle, there are probably people who actively like skunky beer.
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Or just not buy them if they are not going to be used immediately. Eggs quickly lose their quality (try poaching a week-old or refrigerated egg). I understand this may be unrealistic for car-dependant US households that have no option but to shop in large batches...
I'd propose as an amendment that you're on to something that its cultural, but probably much less controversial in that its merely a simple sorting system. Does it never expire? Looseleaf tea, sugar, honey, spices, salt ... that goes in cabinet. Does it expire/rot eventually no matter if its hours or months? Simple, all that stuff goes in fridge. No need to ponder or remember or search two places. If its eternal its…
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Europe has traditionally (as a whole) been a lot laxer with regulations. The upside is that they avoid a lot of red tape. The downside is... Thalidomide.
>Europe has traditionally (as a whole) been a lot laxer with regulations. Quite the opposite. I mean they even tried to regulate how bent bananas could be. Commission Regulation (EC) No. 2257/94
Bananas have always been classified by quality and size for international trade. Because the standards, set by individual governments and the industry, were confusing, the European Commission was asked to draw up new rules.
Commission regulation 2257/94 decreed that bananas in general should be “free from malformation or abnormal curvature”. Those sold as “extra class” must be perfect, “class 1” can have “slight defects of shape” and “class 2” can have full-scale “defects of shape”.
Nothing is banned under the regulation, which sets grading rules requested by industry to make sure importers – including UK wholesalers and supermarkets – know exactly what they will be getting when they order a box of bananas.
Leave that Brexiteer crap at the door please.
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Refrigerated eggs poach fine; if they didn't, nobody in the US would have decent poached eggs. :)
Nobody in the cities or suburbs. Raising one's own chickens for eggs or getting eggs from friends with chickens is popular in rural areas.
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Boiling or steaming eggs for 12 minutes results in a tough white and dry yolk. Just put them in a pot, not large, with enough water to cover the eggs and no more. Cold water. Add heat, high, and heat to boil for no more than a minute. Remove and put in cool/running water. Results in non-plastic whites and soft yolks. Though, I prefer poached or scrambled. For boiled, quail eggs are great (and, where I live, also chea…
That's for soft boiling, surely? Hard-boiled eggs are usually left in for longer. What I do for mine: put in cold water, place on medium heat until water begins to boil (~9 mins), deactivate hob and leave for 12 mins, rinse with cold water, dry and place in fridge, leave for 12-18 hours at least. When ready to eat: peel off shell, remove skin that's left near the air pocket, stuff in piehole. (They're fine to eat imm…
Steaming them makes even the ones done with new eggs easy to peel, and they cook without an air pocket in my recent experience.