I have been less then 3 month`s into this BYC and love the site. I have learned so much from everyone. And if I am wrong, on a issue, I hope to be corrected because that is how I learn. I got 6 ducks just for the eggs, since I was unable to buy them in my area.
I have learned about the BLOOM that is a coating that is on the eggs when the hen`s lay them.If the bloom is left on and not washed off the life of the egg freshness extends to at least 7 weeks, even without being refrigerate , like in a cool place. Of course the frig extends it life. Most Store eggs are very much past the 6 week s and they have to wash the eggs before putting them on the shelf. I use to buy chicken eggs, 4 dozen at a time and they would last beyond 7 weeks..
I am allergic to chicken eggs but when I found out that ducks eggs are agreeable to me. Thank for sharing.......
You are correct about the 'bloom' on the eggs, which is coated on the egg as it passes through the hen's vaginal canal & out .
But, the reason eggs are washed for "table" use (human consumption) is due to e-coli and salmonella or other bacteria that can be on the OUTSIDE of the egg, and can contaminate cooking surfaces, hands, and hopefully not end up in anyone's mouth, especially kids.
You never know if the person who buys your eggs has a compromised immunal system, or young children who could get very sick from any common chicken gut bacteria, that we cannot see with the naked eye.
This could come back to bite you bad if you are selling eggs.
We just recently saw what can happen with coliform bacteria and or/Salmonella on foods like what happend to Chipoltle` restaurants...and a little girl died from bacterial contamination of foods not too long ago.
Cartons must be labeled as the dept of Ag specifies, and eggs should be washed in hot water with a disinfectant.
I use a bleach solution (2 cups unscented household bleach in 1 gallon of water; of this "solution" mark the container properly & keep in a dark place out of sunlight, and use ::::::: 1 Tablespoon to a quart of hot hot tap water.
I use 2 plastic Gladware quart containers with super hot TAP water, with 1-2 Tablespoons of the bleach solution. I put the eggs in container #1 and then pull 1 out at a time & wash gently with sponge + dab of dish soap, then rinse it in the 2nd container, and repeat, eggs done go in a colander to be rinsed again in HOT TAP water.
Dabbed dry with a paper towel...and set in a properly labeled egg carton, with cooking & storage & handling directions on the side.
You just never know when some dope is going to undercook an unwashed egg, or have a kid lick a unwashed egg or stick dirty fingers in their mouths....and get sick, or worse, die, and you could be sued if there was no labels, or if the eggs were unwashed.
The bloomed egg maybe perfectly clean inside, but the poop is on the outside !
be careful!!
Remember eggs can have microscopic bacteria and can also contaminate other foods in the refrigerator, too!
Read all this:
http://osceola.ifas.ufl.edu/pdfs/CSA/egg handling.pdf
