News1 min ago
Storing Eggs?
62 Answers
I have a china egg rack, made lick a porcelain eggbox.
Should I store the eggs pointed end up, or round end up,or does it make no difference?
Advice please.
Answers
I sometimes get white eggs with my delivery from Tesco. When I used to go to the shops, I would always look through the boxes for the brown eggs.The main problem with white eggs is when you peel them when hard-boiled as you cannot see the bits of white shell on the white egg.Have spoilt many a salad with bits of crunchy shell in it.😀
18:45 Wed 10th Jan 2024
We never used to use eggs much at home, half a dozen would last way beyond their use by date, we just didn't eat the sort of food that required eggs. And I didn't, and still rarely do, bake.
We eat more eggs now though, I find them convenient for a quick meal, and sometimes treat us to egg and chips 😋
The colour of the shell is of no consequence to me (and generally the ones I get have poo and feathers on them).
The colour of the yolk tells me that the chooks have been outside free roaming, in the sun, eating grass and whatever else they pick up (although supplemented with corn and layer pellets). The yolks I see are bright and I mean BRIGHT yellow. They taste wonderful.
A friend of mine used to keep hens and regularly gave me beautiful fresh eggs, the yolks were almost orange they were so deep a yellow.
I'd miss cheese too, CL, although I'm trying not to eat as much as apparently is affects absorption of iron, which I had no idea about until I checked up about how to increase iron absorption due to being anaemic.
Pasta, I can't eat anything where rhe eggs show up as eggs. It turns my stomach. Our Chinese friends used to serve eggs floating in soup. Yuk. And putting eggs on top of meals, just no. My son has never eaten an egg in his life. From babyhood he just wouldn't. I tried. He makes sauces occasionally with beaten eggs added. I just don't like them. And when Mr L makes an occasional mushroom omelette I hate the smell. Boiled eggs are out of the question, especially in salads.
Oh dear...I almost feel bad for you Lottie, eggs are said to be a perfect food. But I might have agreed with you more years ago. Can't stand the whites of eggs, and I've got to pick the funny stringy bit off the yolk. Fried or poached have always been off the menu, I'm happy with scrambled, omelettes and such.
But my daughter has introduced me to various recipes where the eggs are combined with things like harissa and lots of herbs and cheese...that all cover the offending bit and that's how I'll manage a fried egg.
“I’m frightened of eggs, worse than frightened, they revolt me. That white round thing without any holes … have you ever seen anything more revolting than an egg yolk breaking and spilling its yellow liquid? Blood is jolly, red. But egg yolk is yellow, revolting. I’ve never tasted it.”
― Alfred Hitchcock
Well, who would have thought it? LOL
Alfred Hitchcock afraid of runny eggs... maybe the idea of the birds came from.
As was posted earlier... I keep them in the fridge no matter which side up but take them out the day I'm going to cook them.
It might seem childish but to this day one of my favourite meals is soft boild eggs (Large) with toasted soldiers with butter. and I can time the eggs perfectly.
I do put a tiny prick in the bottom (large end) before simmering them for five minutes.
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