Ah here I am reassured ... the light was made on 100 year old eggs ... it seemed really shady!
To my knowledge, there is only one edible product for men that can be kept for 100 years (or more): it's alcohol! (especially pure but also, with a little luck or in the form of spirits, liqueur, wine ...)
(and again it must be protected from UV and rather cool and at constant temperature ...)
Conservation egg outdoors
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"In time" ....., (beginning of the 20th century and before), the Catholics could not eat it in Lent: they were therefore kept without problems from the 1st day of Lent (which lasts 40 days, info for ignorant unbelievers ) and consumed from Easter morning.
No problem with survival, my grandmother died at 92 years old.
No problem with survival, my grandmother died at 92 years old.
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40 days seems very reasonable to me. But we still do not have the info on the legal conservation currently (delays between laying and expiration date).
In my opinion, it is at least 2 or 3 weeks.
There is also an intermediate date of times: "guaranteed extra fresh until: ..."
In my opinion, it is at least 2 or 3 weeks.
There is also an intermediate date of times: "guaranteed extra fresh until: ..."
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Do a image search or an text search - Netiquette of forum
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Here
The indication "to consume preferably before ..." is compulsory. The date mentioned is the recommended consumption date. It must not exceed the twenty-eighth day following that of the laying. Eggs are said to be “extra-fresh” for 9 days from the laying date.
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Save a tree, eat a beaver.
It is no use to succeed in life, what it takes is to miss his death.
It is no use to succeed in life, what it takes is to miss his death.
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Hello
Do not put eggs in the fridge, especially not without their original packaging.
The egg is kept away from light and moisture at a constant temperature.
The shell of the egg is porous and the egg "sucks in bad smells from the fridge.
An egg is consumable for well over a month. To avoid unpleasant surprises (rotten egg!) Always break the eggs separately, this avoids spoiling an entire preparation. As an exception, I take fresh eggs if the yolk should not be cooked: Egg, boiled, for example.
This is the result of my experience for over 20 years with chickens at home. Fresh eggs (less than 15 days) are sold to the neighbors and we only consume the others.
For another less "personal" info, see article in a text from a consumer association: http://www.test-achats.be/aliments/oeuf ... 429873.htm
Do not put eggs in the fridge, especially not without their original packaging.
The egg is kept away from light and moisture at a constant temperature.
The shell of the egg is porous and the egg "sucks in bad smells from the fridge.
An egg is consumable for well over a month. To avoid unpleasant surprises (rotten egg!) Always break the eggs separately, this avoids spoiling an entire preparation. As an exception, I take fresh eggs if the yolk should not be cooked: Egg, boiled, for example.
This is the result of my experience for over 20 years with chickens at home. Fresh eggs (less than 15 days) are sold to the neighbors and we only consume the others.
For another less "personal" info, see article in a text from a consumer association: http://www.test-achats.be/aliments/oeuf ... 429873.htm
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"Talking about it is one thing, doing it another.
I made my choice"
I made my choice"
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We advance we advance!
Question: I have the impression that hard-boiled eggs (therefore cooked) keep less well than raw eggs. Even obviously if the shell is intact.
Is this a false impression or is it justified? If yes, why?
Question: I have the impression that hard-boiled eggs (therefore cooked) keep less well than raw eggs. Even obviously if the shell is intact.
Is this a false impression or is it justified? If yes, why?
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Hello,
Heat treatment, in addition to making the egg wall more porous, changes its "protein structure", making it more vulnerable to the proliferation of certain pathogenic bacteria (Salmonella, E-Coly, etc.) ; this is why in the food industry, cooked eggs are systematically sheltered from the air (neutral gas, vacuum ...) if they are not used immediately. In addition, at a certain level of certification, the egg must pass through an approved "breaker" to be able to be used (to meet the need in terms of health security: level of self-checks, etc.).
Regarding the "freshness of eggs", we must not forget the factor "consumer resistance" who may already be naturally immune to contaminants in eggs while his neighbor whom he warmly invites can be made very ill after ingestion of an unfortunate boiled egg considered "very fresh" (empirically if there is one).
Christophe wrote:Question: I have the impression that hard-boiled eggs (therefore cooked) keep less well than raw eggs. Even obviously if the shell is intact. Is this a false impression or is it justified? If yes, why?
Heat treatment, in addition to making the egg wall more porous, changes its "protein structure", making it more vulnerable to the proliferation of certain pathogenic bacteria (Salmonella, E-Coly, etc.) ; this is why in the food industry, cooked eggs are systematically sheltered from the air (neutral gas, vacuum ...) if they are not used immediately. In addition, at a certain level of certification, the egg must pass through an approved "breaker" to be able to be used (to meet the need in terms of health security: level of self-checks, etc.).
Regarding the "freshness of eggs", we must not forget the factor "consumer resistance" who may already be naturally immune to contaminants in eggs while his neighbor whom he warmly invites can be made very ill after ingestion of an unfortunate boiled egg considered "very fresh" (empirically if there is one).
0 x
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