Useful Information on Eggs

[Madmick]

Originally Posted by Roid Monster

"Store your eggs fat end up. This maintains freshness longer."
Anyone know the reason for this?

It's in the article.

The fat end is where the air pocket is, so sitting them so that this side is down causes the egg to separate from the shell more quickly, and this causes the egg to go bad more quickly.

[SmarterThanYou]

Eggs deteriorate due to the loss of CO2 and moisture. The loss of CO2 causes an increase in pH due to the lack of formation of carbonic acid. Thus, the thick white of the egg turns into thin white. Than the water moves into the yolk. This is the reason older eggs are "flatter" if you cracked them onto a flat surface. Also due to the transformation of thick into thin white along with the loss of CO2 this increases the size of the air cell.

To prevent the loss they (producer/manufacturer) do 3 things:
1) store in the coldest part of the fridge, optimal is about 1 Celcius or 34 F.
2) Coat the egg with an oil or wax coating
3) Control the atmosphere: humidity at 85-90% (your crispers at home try to accomplish this), increase the CO2 concentration in the air

I have never heard of the upside down storing technique, but it makes sense somewhat, but i don't know how much of a difference it will make.

[bacon]

Originally Posted by SmarterThanYou

Eggs deteriorate due to the loss of CO2 and moisture. The loss of CO2 causes an increase in pH due to the lack of formation of carbonic acid. Thus, the thick white of the egg turns into thin white. Than the water moves into the yolk. This is the reason older eggs are "flatter" if you cracked them onto a flat surface. Also due to the transformation of thick into thin white along with the loss of CO2 this increases the size of the air cell.

To prevent the loss they (producer/manufacturer) do 3 things:
1) store in the coldest part of the fridge, optimal is about 1 Celcius or 34 F.
2) Coat the egg with an oil or wax coating
3) Control the atmosphere: humidity at 85-90% (your crispers at home try to accomplish this), increase the CO2 concentration in the air

I have never heard of the upside down storing technique, but it makes sense somewhat, but i don't know how much of a difference it will make.

Or you could just eat the fuckers

[Ghøst]

yeah, my eggs never fuckin last long enough to go bad.

[thorbs]

Great post man - good info.

Thanks!

[Boondocksaint]

I eat 2 eggs (hard boiled) every morning now that I'm gaining. Good info.

[Lusst]

Thanks for the thread man! I have been battling with continuing to fry my eggs for breakfast, or to drink them raw to save time. Pasteurized it is!

P.S. - Can you tell which eggs have salmonella by a pinkish tint? I heard this a while back, but it sounds like BS.

[Madmick]

Originally Posted by Lusst

Thanks for the thread man! I have been battling with continuing to fry my eggs for breakfast, or to drink them raw to save time. Pasteurized it is!

P.S. - Can you tell which eggs have salmonella by a pinkish tint? I heard this a while back, but it sounds like BS.

I don't believe there's any way to identify salmonella with the naked human eye.

[Lusst]

Yeah, I figured as much.

[DCS]

Thanks for the tip.