Getting extra eggs and posted signs to sell them just this week. In the meantime, there is going to be a local indoor winter market on 2/2, and my question is: How long would you hold eggs and still consider them "fresh." Is three weeks too long? Also, I was told we need a certificate from the Health Dept. Do those of you who sell eggs have one? FYI, we have priced our eggs at $4.00. Organic grain, etc. There are a number of local producers, however, and prices of those carried through outlets in town, same quality, are $3.50 and $4.50. We put ours right in the middle. I'll post later on how that works out. Thanks.
I can only help you with the freshness part......some keep theirs for up to month on the counter.not in fridge..I have kept mine for that long both in and out of fridge and they were still good ! Also. I havent had to have a certificate yet?
If you need to get a permit from the state, they'll tell you everything you need to know/do to get and keep the permit, including how to store the eggs, date the cartons, etc. One thing you will want to do first is read ALL the documentation they send you for applying for the permit -- somewhere you'll find the exemptions. For instance, here in TN, as long as I'm only selling eggs produced by flocks that I own, I don't need a permit to sell what they call "unclassified" eggs -- that doesn't mean a farmers' market wouldn't require it anyway. Someone else posted recently that in their state a permit wasn't needed as long as they sold the eggs on the farm or from a stand next to the farm (or something similar to that). There's usually going to be a way for the small farmer to sell their produce without too much gov't interference. You'll have to decide which is right for you.
