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Old 03-27-2008, 02:39 PM   #21
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When a chicken lays an egg - sharp end first ? or last ?

Having grown-up on a farm and captured the egg as it dropped out, I'm pretty sure I remember the pointy end coming out first. It was a long time ago, so I could be wrong. However I bet there are very few Americans that have waited for a "truly" fresh laid egg in the morning.

We fed our chickens frogs twice a week...most people don't know that chickens are omnivores.

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Old 05-30-2008, 02:38 PM   #22
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I've had quite good luck keeping eggs unrefrigerated for several months. I flip them over (just rotate the whole container) every 2 or 3 days. I have always run out of eggs before encountering a single bad egg.

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Old 06-01-2008, 10:57 AM   #23
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Cruising the Bahamas and the USA I always find chilled eggs. I just turned the carton over every day and have never had a problem. I use a dozen a week then by another dozen. No fridge.
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Old 07-07-2008, 06:41 PM   #24
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Versatile, tasty, we love eggs too!

We kept ours between egg trays in a large tupper container when crossing the Pond. If turned over every day they last an incredible length of time - we were still eating them after 8 weeks with no loss of flavour though if we just went for fried eggs, they weren't quite so 'plump' in the pan as the first ones.

Bon appetit!
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Old 07-09-2008, 03:17 PM   #25
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No need to go through the hassle and mess of coating eggs.

Fresh eggs, which have never been refridgerated, will keep a month or better if turned every day.

Still, toward the end of that month I crack them into a cup just in case one should go bad.
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Old 01-28-2009, 08:35 AM   #26
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I just did some experimentation with eggs due to this thread, and here is what I found.

Freezing eggs - not a bad way to go, but the yolks will not be the same after you thaw them out. If you want to cook the yolks hard and not mixed in with the rest of the egg, then the process is fine, but once the yolk is frozen, it is tough to mix them up again. I did find that an electric hand blender did mix them sufficiently, but no amount of hand powered mixing will do the job. The whites thaw just fine. If your goal is to separate the yolks form the whites, freeze-thaw is a great way to do that.

Freezing eggs in ice cube trays - this does not work for large eggs, as the capacity per cube is insufficient for anything over medium. I find that freezing them in muffin pans works better, and you can put two large eggs in one muffin hole. To release them, you only have to hit the opposite side of the pan with a shot of hot water, and you are in business.

What end of the egg has the air pocket? - the blunt end.
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Old 04-17-2011, 04:22 AM   #27
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Hi, I havent posted here before but have been cruising for many years now ...

I keep eggs in square wide mouth, screw top plastic jars. Simply fill the jars with unrefrigerated eggs and then add olive oil, covering the eggs ... use the eggs and the olive oil as needed... simple, easy and the eggs last in excess of 6 weeks easy.

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Old 08-10-2016, 11:05 PM   #28
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I once left Victoria BC for Tahiti with 15 dozen eggs aboard, greased with vaseline. I left them in the box full of cardboard cartons, and turned the entire box over once a week. After three months, 8 out of 10 were still good. I'd crack each into a cup and do the smell test first, to avoid dumping a bad one on good ones.Sometimes you don't have to crack them to do the smell test, the smell goes right thru the shell.
Eggs go off quickly in any kind of plastic container. As most commercially made plastic containers wont fit large eggs ,I made one out of fibreglass, to fit a dozen, still in the carton, to get them home intact in my pack sack. Once aboard, I take the carton out of the fibreglass box.
I have been told that dried eggs can be made by cooking an omelette, drying it, then breaking and grinding up the dried omelette. Haven't tried it ; yet, but I imagine it would work with boiled eggs too.
I have eaten a lot of powdered eggs, made into great omelettes.

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