Can I ask you a question?
Where do you keep them?
In the fridge?
out of the fridge?
I don't understand why I buy them from a shelf and then come home and put them in the fridge? It makes no sense. Right?
You should keep them out of the fridge but I don't, lack of room on my worktops and worry that some idiot will drop something on them.
Wednesday, 18 June 2014 at 03:47 PM
Mind you if I had a china eggbox....
Wednesday, 18 June 2014 at 03:48 PM
I keep mine out of the fridge, in a wooden trug on top of the breadbox. Love the China eggbox too!
Rachel L |
Wednesday, 18 June 2014 at 04:05 PM
Have kept mine out of the fridge for decades - i.e. the practice of not the eggs. You should really use them at room temperature especially for baking. Please don't ask me for a scientific explanation! I would also say that we get through a lot of eggs so they do not hang around. Hope that helps.
Anne B-A |
Wednesday, 18 June 2014 at 04:41 PM
yeah, maybe this is a US thing vs a UK thing, but our eggs are sold in refrigerated shelves from a grocery store. and then they go in the fridge at home and take them out in advance to come to room temp for baking. an hour on the counter makes the egg's edible lifespan a day shorter, or so i have read. (so buying eggs from a farmers market that sit out for 4 hours on a 90 degree F sunny summer day pretty much kills the advantage of buying them closer to the time they were laid).
Alison Marie |
Wednesday, 18 June 2014 at 05:35 PM
never in the fridge. i would like to say I keep them in a nice glazed bowl but mostly these days they only get out of their carton nest to be broken and messed with.
Wednesday, 18 June 2014 at 07:35 PM
Out of the fridge - nothing good ever came out of an ice cold egg. That's not a saying by the way - I totally made it up just now. D'you think it could catch on?
Wednesday, 18 June 2014 at 07:51 PM
Definitely out of the fridge. Maybe the US/UK difference is something to do with it never being stinkingly hot for any length of time here (UK). I've never had an egg go off, even if they hang around. Same reason why US and UK chocolate is different, the US version having a higher melting temperature, due to (I think) a lower cocoa content.
Jennifer Hill |
Wednesday, 18 June 2014 at 09:21 PM
Out of the fridge and on an egg-smelter......awesome
Wednesday, 18 June 2014 at 09:42 PM
Hold on a minute that was meant to say egg-skelter........sorry!
Fridge - sometimes in a china thingy like yours! xx
Amy at love made my home |
Wednesday, 18 June 2014 at 09:47 PM
on worktop in a series of little tin buckets (newest on the left - 3 years into this system the children still ask me whether the new eggs go on the left or the right...........) they were on the window sill where they looked ever so gorgeous but I decided they probably shouldn't be in the sun.
Wednesday, 18 June 2014 at 10:03 PM
Since the late 1990’s, British farmers have been vaccinating hens against salmonella following a crisis that sickened thousands of people who had consumed infected eggs. Amazingly, this measure has virtually wiped out the health threat in Britain. In 1997, there were 14,771 reported cases of salmonella poisoning there, by 2009 this had dropped to just 581 cases. About 90 percent of British eggs now come from vaccinated hens – it’s required for producers who want to belong to the Lion scheme. The remaining 10 percent come from very small farmers who don’t sell to major retailers.
In contrast, there is no such requirement for commercial hens in the US. Consequently, according to FDA data, there are about 142,000 illnesses every year caused by consuming eggs contaminated by the most common strain of salmonella.
Thursday, 19 June 2014 at 01:46 AM
Always in the fridge, but that is probably about Australian temperatures as most local friends do the same. Recipe books all seem to say to bake with room temperature eggs, but I seldom remember to take them out of the fridge in time.
Thursday, 19 June 2014 at 06:54 AM
Out of the fridge. And in the box that they came in... not very glamourous!
Thursday, 19 June 2014 at 08:38 AM
In the fridge, but I live in a very hot climate...
Thursday, 19 June 2014 at 10:22 AM
Love your egg container, I've never seen one of those before. I've never kept mine in the fridge, always in the cupboard. Someone I know who works at a supermarket tells me that they keep for absolutely ages. I do like to buy fresh ones from local farms when I'm passing though. The yolks are a completely different colour - vibrant yellow, verging towards orange, as opposed to pale yellow.
Thursday, 19 June 2014 at 09:23 PM
it all depends on the egg, and on how it's been treated after laying. eggs have a natural coating that preserves them for a number of days (I don't remember the exact number - which is quite a bit - but you can easily google it).
so, if you buy eggs from a farm, and they haven't been washed, then you can safely keep them out of the fridge (maybe not during a heat wave ... thought the kind of heat waves you get in the UK would totally be ok :)). if you buy them from a store, however, they almost certainly have been washed, and you must keep them in the fridge.
Saturday, 21 June 2014 at 08:57 PM
PS i just read a comment below about salmonella - salmonella comes from eating infected eggs raw or lightly cooked, i.e. it has to do with the cooking method, and not with keeping them (or not) in the fridge. so, no zabaione.
Saturday, 21 June 2014 at 09:03 PM
Out of the fridge in a ceramic hen, always.
Saturday, 21 June 2014 at 11:45 PM
On my egg skelter in date of laying order! Don't wash them either.
Tuesday, 24 June 2014 at 07:56 PM
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