Discussion in 'Food & Wine' started by Vastator, Jun 25, 2017.
Egg Storage Chart | FoodSafety.gov
I'm not talking long term storage here. I'm thinking more like an 18 pack, 1 mason jar, 2 days tops.
Maybe 2 smaller Mason jars... I like using Mason jars because the have built in measure.
All sillyness aside, the answer probably depends on what type of bacteria like to grow on raw eggs (versus, say milk) and how toxic the colonys get over time.
according to the link two days is ok if kept cold
eggs go bad easily they make a great host for bacteria
and germs salmonella for example
A few hours.
Maybe hardboil and pickle them. Or get a few chickens and have fresh ones every day.
So far I'm getting 2 days, in a Mason jar with no problems...
Keep in mind that by the time you buy them in a supermarket, they're already quite old. We use only eggs where we actually know the chickens. We would have our own chickens but we have foxes. Buying truly farm fresh eggs is well worth it.
OP - try steaming them in the shell. They're like hard boiled but without the dry yolks and the shell just slides off. This is pretty close to how we do it -
Add 1 inch of water to a large pot. Place steamer insert inside, cover, and bring to a boil over high heat. Add eggs to steamer basket, cover, and continue cooking, 6 minutes for soft-boiled eggs or 12 minutes for hard-boiled.
Perfect Steamed Boiled Eggs Recipe | Serious Eats
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