Why does it take so long for commercial eggs to get to market?

[msgenie516]

Hi,

I’ve been doing some reading and I find that everyone agrees that eggs purchased in the supermarket are already old when you get them. It seems that, in this day and age with all the automated processing equipment, there should be no problem getting them to the stores while they are still fresh, despite the cleaning, inspecting, sorting, boxing, etc.

This makes me wonder why they are old. I have reached my own conclusion--probably wrong--but it’s the only thing I can think of. I understand that over time the imperfections (blood/meat spots) and perceived imperfections (chalaza) kind of “dissolve” and are no longer noticeable. Could this be why the eggs are delayed in being delivered to the stores? So they look more “perfect” to the average consumer?

It probably seems silly, but I have been wondering about this for quite a while and it’s driving me nuts! I would be very happy to hear about any ideas you have. Thanks!

Genie

 

[lunkerchicken]

During your research, on average, what is the length of time it takes eggs to get to market?

 

[msgenie516]

Quote:
I'm not positively sure as I didn't find much information available. But the few comments I found mentioned something around 30 days or so. I really wish I knew more about this!

 

[redstars]

I always figured they had to wait till the truck was full

 

[abooth]

I think farms can hold eggs for 21 days before they head out to a store. This gives the consumer a week to use their eggs. Eggs are good for a lot longer than 28 days though. I read a great study about egg freshness done in the 1970's. Fertile unwashed eggs tasted fresh for 150 days. Fresh taste was determined by a taste, sniff, texture test.