All About Eggs!

Fresh eggs naturally have a protective membrane coating the shell. This membrane seals the egg from harmful bacteria making it last much longer. However, washing an egg will quickly remove the membrane. Grocery store eggs do not have this membrane and therefore do not last as long. All our eggs come unwashed to preserve that natural protective layer. For fresher, longer lasting eggs we recommend you leave them unwashed until you are ready to use them.

To wash the eggs use warm water that is at least 90 degrees Fahrenheit. Washing eggs under warm water causes the egg's insides to expand, pushing dirt and bacteria away from the shell's pores. You can wash them under running water or with a faucet sprayer one at a time or all at once in a strainer or wire basket. Never soak eggs, once you have finished washing, wipe them dry with a paper towel or kitchen cloth.

Unwashed eggs will last about two weeks on the counter and three or more months in the fridge, whereas grocery store eggs will last only around 2 months in the fridge. Eggs should always be stored with the pointed end down. All cartons have at least one egg marked with a date. This is the day the eggs were collected. If you use the marked egg last you will always know how old the eggs in the carton are. If you accidentally use the marked egg or are unsure if the eggs are still good you can perform a float test. The float test is a quick and easy way to determine if the eggs are still good. Start by filling a bowl with about 5 inches of cool water and gently placing your eggs inside. Very fresh eggs will sink to the bottom and lay on their side. If an egg sinks to the bottom but stands or floats just a little bit on its small end it is still good to eat just not quite as fresh. If you are making hard boiled eggs the older eggs will be much easier to peel. Any eggs that float are most likely stale and should not be eaten.