When is it safe to sell fresh eggs?

[Nostalchic]

There was a really great Mother Earth News study of various ways of "preserving" eggs from a few (quite a few) years ago, looking at which was the most effective storage/treatment method in terms of maintaining the taste/look/texture of a fresh egg. You could probably google it, I don't have the link. To sum up the findings, "farm" eggs, from healthy free range hens, collected daily and refrigerated, would be virtually unchanged in terms of taste, etc., for 4-5 MONTHS. They should NOT be washed, that removes the "bloom" that provides a barrier against bacteria. Refrigeration isn't strictly necessary if you are going to use them quickly and don't wash them, but it clearly improves the "shelf life".

 

[rubyrogue]

http://www.motherearthnews.com/Sustainable-Farming/1977-11-01/Fresh-Eggs.aspx Here is the link, very interesting

 

[willowtreecreek]

You do need to be careful though because federal health law requires that all eggs to be sold for human consumption be refridgerated at 45 or below and MUST be washed! If you sell the eggs and someone got sick wether from your eggs or not, and decided to sue you you would be in a heap of trouble! I always wash and refridgerate my eggs for sale.

 

[alicefelldown]

Quote:
THIS.

 

[Illia]

The whole point of selling "fresh" eggs is to get them fresh.

 

[Chick CJ]

Just my way of hard boiling fresh eggs. Start with room temp eggs. Slowly lower egg into boiling,

(yes, boiling) water. Bring back to a boil, take off heat, cover and let stand 17 min. If you're using them for deviled eggs, turn them a couple of times to keep yolk centered. Drain off hot water, and then keep covering with ice cold water for the same amount of time you kept them in hot water. This keeps the yolks from turning green. I then peel, starting with the large end. Works every time for me!

BTW, I have a to- die- for- deviled egg recipe

Jen

Uh Jen, were you going to share said recipe?!

CJ​

 

[Tala]

Quote:
I always clean and refrigerate eggs for sale. I still only use water when necessary though. I've sold them on the day that they were laid! There is no "waiting period"

For my own consumption though, I never wash them unless it's REALLY bad, and then only RIGHT before I use them.

One day my boss asked me the difference between the eggs that I sell for eating, and the ones that I hatch. I told him the only real difference was whether or not I refrigerated them

 

[jennh]

Quote:
Uh Jen, were you going to share said recipe?!

CJ

Well, I was waiting to see if anyone wanted it, so here it is

Here is my recipe:

For 6 eggs
1/4 cup mayo (not Miracle whip)
1 tsp cider apple vinegar (not white)
1 tsp prepared mustard
1/8 tsp salt
dash of pepper

Mash yolks well with a fork, then add remaining ingredients. I use a cookie press to pipe the mixture into the halves. Top with paprika if desired. I have used capers (three on each egg looks nice), sliced olives, bacon bits, or fresh parsley for garnish

Here is my secret-------use Grey Poupon Country Style mustard

I get rave reviews for my eggs

Jen, Queen of deviled eggs

 

[Chick CJ]

Thank you Jen. And my son thanks you also, as deviled eggs are one of his favorite foods! I have not tried a recipe with apple cider vinegar. I am looking forward to it!
CJ

 

[chickbird]

Quote:
YOU CAN EASILY PEEL JUST LAID EGGS BY PLACING A SMALL HOLE( I USE AN OLD ICE PICK) IN THE LARGE END OF THE EGG BEFORE BOILING AND AFTER BOILING, DRAIN OFF HOT WATER AND ADD SOME ICE AND WATER AND LET SIT FOR ABOUT 5 MINUTES, THEN PEEL, STARTING AT THE LARGE END. HAS WORKED EVERY TIME FOR ME. THE HOLE LETS SOME AIR IN AND MAKES PEELING EASY.