One for the Missus perhaps and the 77% "The research found that just 23% of Britons were familiar with the water test that reveals whether eggs are still fresh enough to eat. If eggs sink to the bottom of a bowl of cold water and lie flat on their sides, they are very fresh. If they are less fresh but still good to eat, they will stand on one end at the bottom. If they float to the surface, they are no longer fresh enough to eat. This is because as the egg gets older, the size of the air sac inside increases, making it float." https://www.theguardian.com/food/20...-720m-eggs-a-year-over-best-before-date-fears
Fresh eggs have a shelf-life of 28 days (the "sell by" date) and provided they have been stored correctly during that time should be good to eat for several days thereafter. The problem appears to be that some consumers confuse "sell by" dates with "best before" or "use before" dates. That said, I would be wary of preparing meals with over-28-day old eggs due to the heightened risk of salmonella poisoning.
I only use eggs in egg fried rice and only three large eggs for making 6 portions of rice, so unless I am doing 2 batches of something like Chicken fried rice I will end up wasting eggs as I make this dish fairly irregularly maybe once a month. I knew about the test my mum showed me decades ago but had forgotten about it, I have been making an effort not to waste stuff recently as I also end up wasting things like spring onion and garlic and ginger because I buy them and then get too lazy to cook something using them in time. So recently I have taken to preparing everything in advance and freezing it, onions, spring onion, garlic and ginger and the likes freeze really well as ingredients. But as for eggs I only ever eat them when I make Chinese dishes and I do still end up wasting some.
I only want fresh eggs if I am making poached or fried eggs. Other than that I subscribe to @Dave_E's system.
this is fact-- in my late teens i worked in a large eggs / poultry/cheese distribution warehouse. lorries were loaded up and sent out delivering every day. sometimes boxes of eggs surplus to the days orders were left on board...and were buried next day under newer boxes. and so on. eventually lorries were fully emptied and hosed out. those stale old eggs were well past their eat by date. one of my jobs was to break the eggs and pour them into a large tin can. the stench was sickening. think--black yolks and green whites. when the can was pretty full--the vile slop was poured into a large bowl--then whisked up--poured into a plastic sack--and into one of the blast freezers. the frozen bags were supplied to a well known cake manufacturers. are Wimbushes still going ?
I was once served a hard-boiled egg in Pakistan,i cracked it open and it was mouldy inside,i still never figured out how.
it was .......................once, you were late for dinner,your fault not theirs!!!!!!!!!!!!!!!!!!!!
