Author Topic: Do refrigerated eggs get better or worse with time?  (Read 284 times)

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Offline OurLucidDream

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Do refrigerated eggs get better or worse with time?
« on: August 05, 2018, 10:41:33 pm »
Hey all, fairly new to the forum and the diet and have been having success with the raw eggs so far.  I was wondering if refrigerated store bought eggs (preferably pastured) get better or worse with time?  Once they begin approaching and surpassing the best before date and begin getting slimier, does this even matter?  I'm still a little confused as to how the whole bacteria thing works now but am trying to learn.  Thanks!

Online surfsteve

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Re: Do refrigerated eggs get better or worse with time?
« Reply #1 on: August 06, 2018, 03:14:12 am »
Can't answer your question but I can give you my opinion and an interesting story. Whenever eggs have a close date they go on sale really cheap at the supermarket. Not too long ago I bought 12 dozen for fifty cents a dozen. I have no hesitation at all keeping eggs three or four months past their expiration date. When I was a kid my dad would take me to bars with him. Back then it was OK to do that kind of thing. There was a basket with hard boiled eggs sitting on the counter and I never saw anyone ever eat one for the whole time I was growing up... My dad lied to me and told me they were for decoration. One day a guy walked in and bought one, cracked it on the counter and ate it. I have no idea how old it was but I imagine it wasn't too far off from being a dinosaur egg! After the man left I began talking about it with my dad. The bartender overheard us and told me that he had just made those eggs this morning but I knew he was lying!
« Last Edit: August 06, 2018, 03:24:59 am by surfsteve »

Offline norawnofun

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Re: Do refrigerated eggs get better or worse with time?
« Reply #2 on: August 07, 2018, 05:18:04 am »
According to Aajonus Vonderplanitz refrigerated eggs loose nutrients. I don´t know if that´s true or not, he is a very controversial figure on this forum. Either way, after reading this I stopped refrigerating eggs. When I used to eat them raw I found refrigerated eggs easier to eat (tastewise) in the beginning of my initial raw food journey, but then I switched and left them out, even now in the summer heat (still inside though). But I think that when you eat them unrefrigerated they taste more intense, better and more "egg like". I´d recommend them to squirl inside a glass before eating, as gulping them down with the round egg yolk can be irritating (you tend to gag). Generally speaking I think that they could loose nutrients when cooled too much, I don´t think that our ancestors were refrigerating eggs, that came with modern times, neither do the hens.

Therefore I don´t think its too natural to cool certain foods. I think its best to consume them in their natural state as soon as possible (unless making high eggs). Since the egg comes with a shell I see no problem in leaving them outside for at least a month, even in summer. Even if eggs were expired I used to eat them raw. I think expiry dates are pretty useless anyway, unless its some commercial pre-packed food. If you leave them out for months they can become "high" eggs, full of bacteria, same as high meat. In some countries like china there are eggs which are left to rott for years, and they are a delicacy there. So I wouldn´t worry too much, however, I would worry if these are conventional eggs from cage hens. I would never touch that. Especially not raw.

Go for organic pastured eggs. Apparently fertile eggs are the best, which makes sense since they give the baby chick all the nutrients they needs for a healthy development, but these are hard to get. I would also go for eggs which are very orange as this can be an indication for the pasture they eat. Usually shitty caged eggs are very pale and yellow, unless of course they feed the chickens chemical colors which they do for farmed salmon. I ate many organic brands of different eggs and I can clearly say that the ones that had the most orange color were the tastiest. But the batches differed. One batch of the commercial organic brand was super orange and super tasty and then from the same brand some days later another batch had less quality, less taste and less orange color. I got super pissed and went to all the shops around to get from this previous batch. Then there are organic farmers which I know personally that have organic eggs, but they are less tasty and more yellow. And I asked them if these are pastures. Some where and some had organic corn to eat. I came to the conclusion that the pasture makes all the differene, think thats because of the beta carotene that makes the yolk orangish. Therefore I think when it comes to pastured eggs it all depends on the quality of the soil.

 

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