Dog3 wrote:
>
> "Nancy Young" > wrote in
> :
>
> > I only have 2 in the refrigerator. Every week, they have
> > some kind of egg 'sale' , usually a dozen for 88 cents.
> > I have a hankering for quiche, so I checked the circular.
> >
> > Two containers of 18 eggs for the price of one. What
> > the bleep would I do with 36 eggs?? (laugh) I don't
> > think so.
> >
> > I wouldn't mind just buying 18 but they jack up the price
> > so the 'free' eggs aren't really free, if you know what I
> > mean. No way are 18 eggs usually 5.49.
> >
> > Guess I'll just buy a couple dozen eggs, I don't think
> > one dozen will be enough to last till next week. That
> > should be everyone's worse problem, how many eggs
> > to get.
> >
> > nancy
>
> Buy both cartons. We have sales like that often but it's for medium eggs
> here. I go through them faster than you'd think and when they hit shelf
> life . . .

Shelf life? Never heard of it for eggs? Are you saying
they mark an "expiration date" on the carton or something?
I've never seen it if it's there. Never even thought about
it? To me it's a weird concept. I'll have to check the
carton the next time I look in the fridge. I've always
just bought eggs and kept them until they were gone and
then bought more. Never worried about whether they were
too old or whatever. Sometimes it takes me months to use
up a carton.

Kate

"Nancy Young" > wrote in news:denu04$ip4$1
@news.monmouth.com:

> I only have 2 in the refrigerator. Every week, they have
> some kind of egg 'sale' , usually a dozen for 88 cents.
> I have a hankering for quiche, so I checked the circular.
>
> Two containers of 18 eggs for the price of one. What
> the bleep would I do with 36 eggs?? (laugh) I don't
> think so.

i made 2 dozen into deviled eggs for a family reunion this
past Saturday plus i hard boiled all the smaller than peewees
(a peewee egg is 1.5 oz. these were all 1.0 to 1.4), but
forgot to take them. i also took a dozen fresh medium for
grandpa... so i only had 2 dozen left here... we came back
Sunday afternoon to find another 9 eggs.
>
> I wouldn't mind just buying 18 but they jack up the price
> so the 'free' eggs aren't really free, if you know what I
> mean. No way are 18 eggs usually 5.49.

no, i wouldn't pay that much for eggs, if i was buying eggs.
>
> Guess I'll just buy a couple dozen eggs, I don't think
> one dozen will be enough to last till next week. That
> should be everyone's worse problem, how many eggs
> to get.

if you lived closer i'd sell you eggs by the each i don't
much like eggs & all the hens are laying now so we have every
size from sub-peewee to jumbo (but only one jumbo per day so
far... give them another 2 weeks & i think it'll be 4-5
jumbos/day. i don't think the green eggs will ever get bigger
than mediums though (my Ariacunas). we have a dorm-sized
fridge dedicated to eggs, all neatly labelled by date layed &
weight
lee <somewhat thankful all the Silkies are roosters>
--
war is peace
freedom is slavery
ignorance is strength
1984-George Orwell

"salgud" > wrote in
oups.com:

>
> Wayne Boatwright wrote:
>> On Fri 26 Aug 2005 01:27:40p, Nancy Young wrote in
>> rec.food.cooking:
>>
>> > I only have 2 in the refrigerator. Every week, they
>> > have some kind of egg 'sale' , usually a dozen for 88
>> > cents. I have a hankering for quiche, so I checked the
>> > circular.
>> >
>> > Two containers of 18 eggs for the price of one. What
>> > the bleep would I do with 36 eggs?? (laugh) I don't
>> > think so.
>> >
>> > I wouldn't mind just buying 18 but they jack up the
>> > price so the 'free' eggs aren't really free, if you know
>> > what I mean. No way are 18 eggs usually 5.49.
>> >
>> > Guess I'll just buy a couple dozen eggs, I don't think
>> > one dozen will be enough to last till next week. That
>> > should be everyone's worse problem, how many eggs
>> > to get.
>>
>> I'd go ahead and get the 36 eggs. I've found that if eggs
>> are stored in their original carton in the refrigerator,
>> they last much longer than their advertised shelf life.
>> I've never had a spoiled one yet.
>
> But they certainly lose their freshness and flavor, not to
> mention how much more difficult it is to peel a boiled egg
> if it's not fresh.

BZZZZZT! wrong! old eggs (over 2 weeks) peel WAY easier than
fresh eggs. of course *all* supermarket eggs are over 2 weeks
when you get them home, but trust me, peeling a fresh
hardboiled egg is a lesson in frustration.
i won't even touch the "freshness & flavor' part on a
supermarket egg
lee <mom to 11 hens>
--
war is peace
freedom is slavery
ignorance is strength
1984-George Orwell

Wayne Boatwright > wrote in
:

> On Fri 26 Aug 2005 01:27:40p, Nancy Young wrote in
> rec.food.cooking:
>
>> I only have 2 in the refrigerator. Every week, they have
>> some kind of egg 'sale' , usually a dozen for 88 cents.
>> I have a hankering for quiche, so I checked the circular.
>>
>> Two containers of 18 eggs for the price of one. What
>> the bleep would I do with 36 eggs?? (laugh) I don't
>> think so.
>>
>> I wouldn't mind just buying 18 but they jack up the price
>> so the 'free' eggs aren't really free, if you know what I
>> mean. No way are 18 eggs usually 5.49.
>>
>> Guess I'll just buy a couple dozen eggs, I don't think
>> one dozen will be enough to last till next week. That
>> should be everyone's worse problem, how many eggs
>> to get.
>
> I'd go ahead and get the 36 eggs. I've found that if eggs
> are stored in their original carton in the refrigerator,
> they last much longer than their advertised shelf life.
> I've never had a spoiled one yet.

also, make sure they're pointy end down when you store them.
the air sac is in the broad end of the egg so they store
better that end up.
lee
--
war is peace
freedom is slavery
ignorance is strength
1984-George Orwell

(Phred) wrote in
:

> Here we now have "free range", "barn", and "vegetarian"
> FFS! The prices for these range high to low respectively.
> If prefixed by "organic" they are even more expensive (but,
> of course, you can't but "organic vegetarian" eggs because
> "vegetarian" is just a nonsense name for cage eggs! .

this is true. there's no way free range eggs will be
vegetarian. not only do the chickens eat bugs (we originally
got chickens to control ticks in the yard. we now have no
ticks, no crickets, & very few mosquitoes. that's pretty
amazing because 1/3 of our 62 acres is wetland!) but they also
eat snakes, frogs, and moles/voles/mice! not sure how they
catch the rodents or if they steal them from the cats, but
they sure enjoy them <ick>.
>
> I buy the cheapest they have in half-dozen lots (usually
> "vegetarian"). There's no difference in nutritional value.
> There may be a difference in the mind of some consumers;
> but as that isn't an issue for me, I don't see the point of
> paying extra.

what color yolks do the vegetarian eggs have? my chooks have
glowing orange yolks. scrambled eggs at my house are NOT
yellow!
lee

--
war is peace
freedom is slavery
ignorance is strength
1984-George Orwell

Wayne Boatwright > wrote in
:

> Funny what's in the mind of some consumers... I have a
> friend who won't eat brown eggs because "they don't taste
> anything at all like other eggs."

ooooh! you need to find him/her some Ariacuna eggs. they are
shades of greens to blues. i can tell which eggs are Hawk &
Lucy's by the shade of green (Lucy's are more olive, Hawk's
are green-blue). we like them so much that next spring's new
chicks will all be Ariacuna
BTW, they taste just like any other free range chicken egg...
lee



--
war is peace
freedom is slavery
ignorance is strength
1984-George Orwell

Kate Connally wrote:

> Huh? Are you serious? $5.49? Around here a dozen are
> no more than $1 something. I hardly ever buy the 18-count
> cartons but I don't think they're more than $2 or so.


Eggs are still one of the great bargains, I've bought them for as low as
$.39/dozen during the last few months...

--
Best
Greg

(TammyM) wrote in
:

> On Sat, 27 Aug 2005 16:21:11 -0500, Damsel in dis Dress
> > wrote:
>
(TammyM) said:
>>
>>> Ever had curried devilled eggs? Yum!
>>>
>>> TammyM, if you want a recipe, just ask :-)
>>
>>Recipe? We don't need no steenkin' recipe! Smoosh up the yolks, add
>>mayo and Penzey's Sweet Curry Powder, and devour. LOL!
>
> That's tasty too. Mine uses a bit of chutney as well, it's a little
> more "tarted up." Not tastier, just a bit different. I like em. :-)
>
>>I make these a lot more frequently than the "regular" ones. They're
>>terribly addictive, though. Once you've had one, you don't stop until
>>they're all gone.
>
> I agree! I pretty much love devilled eggs of any kind.
>
> Here's the recipe I use. Actually, I rarely measure for this recipe,
> just throw in what seems right :-) I hope you like! I may have to
> make some tonight :-)
>
> 1 clove garlic, minced
> 2 teaspoons curry powder
> 2 teaspoons butter
> 8 hard-cooked eggs
> 1 tablespoon mango chutney, chopped
> 3 tabelspoons sour cream (sometimes I use yogurt, not as rich!)
> 2 tablespoons chopped roasted almonds or cashews
>
> Saute the garlic & curry powder in butter for 2 or 3 minutes. Mix
> curry seasonings with mashed egg yolks, chutney & sour cream. Fill
> whites. Sprinkle nuts on top.
>
>

One time, just for fun, make this using the whole egg, and use the
resulting mix as a sandwich filling on good bread. I love curried egg
sandwiches - quite a common sandwich filling here - but it's usually just
the egg, a little mayonnaise, and curry powder. I might try using your
recipe next time.

Rhonda Anderson
Cranebrook, NSW, Australia

>Shelf life? Never heard of it for eggs? Are you saying
>they mark an "expiration date" on the carton or something?
>I've never seen it if it's there. Never even thought about
>it? To me it's a weird concept

A weird concept....how? Doesn't your meat, chicken, cheese and all
other fresh grocery items have "sell by" "use by" or "expiration"
dates? Where do you live? Eggs that are past their prime are just as
nasty as any other spoiled or not fresh product. This morning I
cracked an egg and it flowed from the shell like water...the white was
thin and clear, and the yolk broke immediately. I threw it out. And
they were from a "NEW" dozen, too. A fresh egg has a cloudy white,
and definite demarkation where the yolk sits up high on the whites.
"Older" eggs are better for boiling. But I wouldn't go too far over
the date. A few days, maybe.

wrote:

>>Shelf life? Never heard of it for eggs? Are you saying
>>they mark an "expiration date" on the carton or something?
>>I've never seen it if it's there. Never even thought about
>>it? To me it's a weird concept
>
> A weird concept....how? Doesn't your meat, chicken, cheese and all
> other fresh grocery items have "sell by" "use by" or "expiration"
> dates? Where do you live? Eggs that are past their prime are just as
> nasty as any other spoiled or not fresh product. This morning I
> cracked an egg and it flowed from the shell like water...the white was
> thin and clear, and the yolk broke immediately. I threw it out. And
> they were from a "NEW" dozen, too. A fresh egg has a cloudy white,
> and definite demarkation where the yolk sits up high on the whites.
> "Older" eggs are better for boiling. But I wouldn't go too far over
> the date. A few days, maybe.


My brother and SIL keep a couple of flats (12x12 ? egg cartons) on the
floor next to the kitchen table. When I saw that I asked aren't you
worried about rotten eggs? My SIL said "what do you think you just had
for breakfast."

They're the same folk who let their steaks age in the fridge just before
the green-slime stage. They're the tastiest steaks I've ever et.

--
Andy
http://tinyurl.com/dzl7h

" > wrote
in
oups.com:

>>Shelf life? Never heard of it for eggs? Are you saying
>>they mark an "expiration date" on the carton or something?
>>I've never seen it if it's there. Never even thought about
>>it? To me it's a weird concept
>
> A weird concept....how? Doesn't your meat, chicken, cheese
> and all other fresh grocery items have "sell by" "use by"
> or "expiration" dates? Where do you live? Eggs that are
> past their prime are just as nasty as any other spoiled or
> not fresh product. This morning I cracked an egg and it
> flowed from the shell like water...the white was thin and
> clear, and the yolk broke immediately. I threw it out.
> And they were from a "NEW" dozen, too. A fresh egg has a
> cloudy white, and definite demarkation where the yolk sits
> up high on the whites. "Older" eggs are better for boiling.
> But I wouldn't go too far over the date. A few days,
> maybe.

that sounds like an improperly stored egg. i get those once
in a while when i find a hidden nest of unknown age in 90+ F
weather... i have *never* had a *bad* egg though (although no
stray nest has ever been over 3 weeks old either).
you can leave real fresh laid eggs on the kitchen counter for
over 2 *weeks* with no degradation in quality, as long as you
don't wash them. of course, all supermarket eggs have been
washed... that's why they have to be refrigerated.
i've had supermarket eggs (back before i got chickens) that i
kept for a couple months & they were ok, as in no worse than
any other supermarket eggs.
just remember you have no control over how the eggs were
stored *before* you bought them & use common sense. no
supermarket egg is going to be fresher than 2 weeks old at any
rate, & in the summer it's possible they were shipped in
unairconditioned trucks or left out in the hot loading bay for
hours...
oh & expiry dates on egg cartons are from date packed, which
has little to do with date laid.
lee

--
war is peace
freedom is slavery
ignorance is strength
1984-George Orwell

" wrote:
>
> >Shelf life? Never heard of it for eggs? Are you saying
> >they mark an "expiration date" on the carton or something?
> >I've never seen it if it's there. Never even thought about
> >it? To me it's a weird concept
>
> A weird concept....how?

Weird because it seems to me that people shouldn't
have to be told how long they can keep eggs before
they throw them out. People used to store eggs all
winter by packing them a certain way and keeping them
in the root cellar. Eggs are not something that goes
bad very fast and especially nowadays with everyone
keeping them in the refrigerator they last plenty long
enough for even the slowest egg user to use them up before
they go bad.

> Doesn't your meat, chicken, cheese and all
> other fresh grocery items have "sell by" "use by" or "expiration"
> dates?

Maybe, but I've never noticed it if there is one. I do check
the sell by dates on some dairy products but even they don't
mean much. The only reason I check it at all is that it often
takes me many weeks to use up a quart of milk so I want it to
have as long a life as possible. I don't really worry about it
on things like cream and sour cream and cheese (not sure I've
ever noticed it on cheese at all).

I don't worry about such things. I trust my market to not sell
me really old meat (except for aged steaks ;-)) and I know how
to store it until I do use it, whether in fridge for a few
days or in the freezer. (In fact with meat I either use it
immediately or freeze it for later.) So why would I need them to
tell me it's only good until such and such a date? I guess there
are clueless people in the world these days who have no idea
about these things and have to be told.

Also, any "use by" date that they would put on things is
generally very conservative and things can be kept and
used well beyond that date, so it's pretty meaningless to
me.

> Where do you live?

Pittsburgh

> Eggs that are past their prime are just as
> nasty as any other spoiled or not fresh product.

Well, duh? The issue is how long does it take to reach
that point? Maybe I have defective taste buds and sense
of smell, but I don't notice any difference between a
newly purchased egg and a 3-month old egg except in the
ease of peeling one that has been hard boiled.

> This morning I
> cracked an egg and it flowed from the shell like water...the white was
> thin and clear, and the yolk broke immediately.

Did smell bad? If it didn't I would have gone ahead and
used it.

> I threw it out. And
> they were from a "NEW" dozen, too. A fresh egg has a cloudy white,
> and definite demarkation where the yolk sits up high on the whites.
> "Older" eggs are better for boiling. But I wouldn't go too far over
> the date. A few days, maybe.

Well, it's your egg.

Kate

"enigma" > wrote in message
. ..
> ................as long as you
> don't wash them. of course, all supermarket eggs have been
> washed... that's why they have to be refrigerated.

I have never seen eggs in UK supermarkets refrigerated They are just
stacked on the shelves

Ophelia

"Ophelia" > wrote in message
news
>
> "enigma" > wrote in message
> . ..
>> ................as long as you
>> don't wash them. of course, all supermarket eggs have been
>> washed... that's why they have to be refrigerated.
>
> I have never seen eggs in UK supermarkets refrigerated They are just
> stacked on the shelves
>
> Ophelia
>
That's the way it used to be here in the U.S. "many years ago."
My ex-husband's first job was for the Agricultural Department (in the
1950's) tracking eggs. Silly job, heh? I'll bet that job is no longer
around. Either that, or it's a huge bureaucratic departmental job by now.
Tee hee
Dee Dee
Dee Dee

wrote:
> >Shelf life? Never heard of it for eggs? Are you saying
> >they mark an "expiration date" on the carton or something?
> >I've never seen it if it's there. Never even thought about
> >it? To me it's a weird concept
>
> A weird concept....how? Doesn't your meat, chicken, cheese and all
> other fresh grocery items have "sell by" "use by" or "expiration"
> dates? Where do you live? Eggs that are past their prime are just as
> nasty as any other spoiled or not fresh product. This morning I
> cracked an egg and it flowed from the shell like water...the white was
> thin and clear, and the yolk broke immediately. I threw it out. And
> they were from a "NEW" dozen, too. A fresh egg has a cloudy white,
> and definite demarkation where the yolk sits up high on the whites.
> "Older" eggs are better for boiling. But I wouldn't go too far over
> the date. A few days, maybe.

If you trust your supermarket, you can keep eggs after purchase at
least 6-8 weeks in the fridge with no problems.

I don't know why you say the whites should be cloudy - if I crack a
super-fresh egg into a custard cup, the counter top can be seen clearly
through the whites (through the egg white, through the clear custard
cup). Throwing out eggs a "few days" after a "sell by" date is a HUGE
waste of money. And eggs.

N.

> don't know why you say the whites should be cloudy - if I crack a
>super-fresh egg into a custard cup, the counter top can be seen clearly
>through the whites

A fresh egg has a slightly clouded white. Crack it into something
black and you'll see it. An old egg white is like water, and runs
freely across the skillet. I won't eat an egg like that. Your
mileage may vary.

>Throwing out eggs a "few days" after a "sell by" date is a HUGE
>waste of money. And eggs.

I can afford the 99 cents a dozen for the kind of eggs I like.

>Quiche takes, what, half a dozen per pie?

I use 4 large eggs to one and 1/2 cups of milk. Or any milk/cream
combo to come up to 1 and 1/2 cups.