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.