Cooking For Engineers Forum Index Cooking For Engineers
Analytical cooking discussed.
 
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 

When Are Eggs No Longer Safe To Eat?
Goto page Previous  1, 2, 3
 
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> General Food Discussion
View previous topic :: View next topic  
Author Message
visiter
Guest





PostPosted: Fri Nov 23, 2007 6:30 am    Post subject: Keeping eggs Reply with quote

Hello again everyone.

First let us consider that eggs if fertile take over 29 days to hatch. This means that they will keep at an elevated temperature (incubation) of over 100 deg F for that long at least. a supplier keeping eggs refrigerated for 30 days does not bother me in any way. It should not bother you either as they are desigend to last.

Refrigerated they will keep much longer, I have kept them 6 to 13 weeks in a very cold refer. As they get older I do check them by cracking in a bowl.

As to Salmonella, the MAIN reason we see it in poultry in the US is feeding the poultry with added animal protiens. THis can cause Salmonella to live inside the birds and be in the egg as well. Poultry do NOT need this, they can grow well on grain alone. My chickens and turkeys were always fed only grain. They did have the ability to forage for greens and bugs etc. I never woried about contamination or using raw eggs because of this. I also kept the freshest eggs at room temperature and rotated them to cold storage as newer eggs were available. We usually gave away a few cartons a month. Chickens will lay two a day at first and later average one a day in summer and 1 or none a week in winter.

Chickens lay according to the number of daylight hours per day. Egg ranches FORCE laying by adjusting daylight etc as well as feed. THis produces an inferior egg, the yolk will be yellow rather than orange and the white runny rathere than thick. The flovor of eggs from forced hens is inferior.

I have found that free range eggs and vegetarian fed hens eggs are much better than the average eggs and much closer to those that I raised. I will no longer purchase eggs unless they are vegetarian raised. I try and purchase free range eggs when the price is good (it varies a LOT here).

Please remember that duck eggs are green to begin with in case you ever get some. Hens eggs should actually be an orange color yolk or at least a dark yellow. They should never be light yellow.

If you don;t have to be Kosher then the fertilized egg is not a problem to eat either.

NOW quit worrying about how long past the "last date of sale" on the label and go use yoru eggs. If they look good and smell good they will not harm you.
Back to top
guest
Guest





PostPosted: Sat Oct 29, 2011 8:22 am    Post subject: Reply with quote

I was curious about the PICKLED eggs, we put our hardboiled eggs in a jar with pickled beets, is this what you meant? I've also heard of mustard eggs. Does anyone know about how to prepare them? or other pickled ideas, how long can a pickled egg be kept in the fridge?
Back to top
markjason



Joined: 23 Nov 2011
Posts: 1
Location: United States

PostPosted: Wed Nov 23, 2011 9:05 pm    Post subject: Reply with quote

The freshness of an egg is not only determined by the date when the egg was laid, but also by the way the egg has been stored. Proper handling and storage is perhaps the most important factor in determining freshness. If a freshly laid egg is left at room temperature for a full day, it will not be as fresh as a week old egg that has been refrigerated between 33 and 40F from the time it was laid.

According to the U.S. Dept. of Agriculture (USDA):

Many eggs reach stores only a few days after the hen lays them. Egg cartons with the USDA grade shield on them, indicating they came from a USDA-inspected plant, must display the pack date.

[edited to remove spam links in signature... continued spamming will result in banning]
Back to top
View user's profile Send private message
benp87



Joined: 02 Apr 2012
Posts: 1

PostPosted: Mon Apr 02, 2012 10:03 am    Post subject: Reply with quote

You can check an egg freshness by this method:
Put an egg in a bowl of water, if it flows that mean the egg isn't fresh, and even not healthy!
only an egg that doesn't flow is safe to eat Smile
Back to top
View user's profile Send private message
Nancy1



Joined: 31 May 2012
Posts: 1

PostPosted: Tue Jun 12, 2012 8:11 am    Post subject: Reply with quote

We,, if kept in a refrigerator, eggs will remain as it is at least for a month.....as per I think......
Back to top
View user's profile Send private message
bigpancakes



Joined: 25 Jun 2012
Posts: 5
Location: Oakland, CA 94612

PostPosted: Mon Jun 25, 2012 6:58 am    Post subject: Reply with quote

Is it because most foods now, like eggs, are GMO?
Back to top
View user's profile Send private message
I ate them anyway
Guest





PostPosted: Thu Nov 21, 2013 6:19 am    Post subject: Power Outage- eggs safe? Reply with quote

OK- here's my situation, feeling better since reading the posts but-

A week or so ago there was a bad power outage and stuff got a little, well- sweaty in there. Not warm, but definitely not 4C for a few hours.

Forgot about the power outage, and went for the eggs this morning. Still within 2 days of sell-by date.

One of them was BAAAAD WhOOOeeee there is no mistaking that smell! It was cloudy and gross and I tossed it quick! But the egg I had cracked before, was perfect!

Hungry, late, perplexed, and above all, HUNGRY, I just grabbed a couple more eggs, they were a little runny but they didn't reek...

I scrambled them up and ate them. Now full and starting to wonder if I should have just gone hungry.

Why would only one of the eggs be so, so, rotten? What does it mean that some of them were perfect, some runny, and one unusable? They were all from the same package of eggs.
Back to top
Dilbert



Joined: 19 Oct 2007
Posts: 1008
Location: central PA

PostPosted: Fri Nov 22, 2013 8:17 pm    Post subject: Reply with quote

>>why is one egg rotten

possibilities depend on source.

it's not reasonable to think of a dozen USDA inspected/graded eggs with one rotten egg in the middle.

if you're buying from "home producers" - not hard to envision at all. an egg gets overlooked / not harvested. absent the wash/candling process, it was rotten when it went into the carton.

if you're regularly buying from local / uninspected / unprocessed sources - you should be on the alert for the odd ball 'not really so good' egg.

do note that the USDA "requirements" do not apply to small farmers/eggers/sources.....you're very much on your own.
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> General Food Discussion All times are GMT
Goto page Previous  1, 2, 3
Page 3 of 3

 
Jump to:  
You can post new topics in this forum
You can reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2005 phpBB Group