nuthatched
Orneriness & Co.
I don't think it's feasible to do at home, you'd have to get *gasp* store eggs for it.Hey, this is interesting! Can you tell us how to pasteurize eggs? I assume this is something done in the shell?
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I don't think it's feasible to do at home, you'd have to get *gasp* store eggs for it.Hey, this is interesting! Can you tell us how to pasteurize eggs? I assume this is something done in the shell?
Oh. Well, that ain't happening. Thanks anyway.I don't think it's feasible to do at home, you'd have to get *gasp* store eggs for it.
Oh. Well, that ain't happening. Thanks anyway.
This is helpful...I didn't know about the two weeks for peeling. Excellent! Thanks!Congrats on the eggs! It's so exciting when the magic starts happening!
Well... everybody's an expert, so you're going to get answers from A to Z, so you won't be any wiser after you read all the answers. You'll just have to decide what works best for you. Here's my thinking. As one respondent already pointed out, eggs need the bloom to protect them IF they are going to be under a hen, hatching. Gets pretty nasty under there, the egg needs all the protection it can get! In a clean carton in your fridge? Not so much. By all means wash it if it makes you feel better. It's still going to be fresh enough to eat for a couple of months, but is it really going to be in there that long? Nope! It's going to get eaten long before that!
Me? I wash before eating or selling, better safe than sorry. I put a little squirt of Dawn dish soap in a sink of warm water, give them just a quick dunk in an egg basket, then rinse quickly. If soiled, wipe with a damp paper towel, air dry and put in cartons. Oh... and I date each egg on the big end the day it's laid. That's so I know which ones are best for hard cooking - they peel best if at least two weeks old.