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NNPG List Of Forums => Food Preservation, Storage and Recipes => Topic started by: TWP on March 21, 2015, 04:34:15 PM
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This came up today after reading an article, linked below.
We've had cartons of commercial eggs stored too long in a "frost free" refrigerator and the eggs become dehydrated, not totally dry, but the whites become stiff and the yolks get smaller and harder. I believe this is more due to the lack of the natural seal on fresh eggs, which is washed off of commercial eggs.
I've coated these (commercial, washed eggs) with cooking oil and they seem to last longer in the frost-free. No actual testing was performed, this is just my subjective opinion based on experience.
I noted this article and call your attention to the use of fresh eggs rather than commercial store-bought eggs.
http://www.greatdreams.com/egg-storage.htm (http://www.greatdreams.com/egg-storage.htm)