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 Post subject: Shelf life
PostPosted: Wed Apr 02, 2014 12:13 pm 
Would anyone have a idea of the freshness or use by date for back yard hens eggs?
I refrigerate all my eggs (in a VERY cold fridge ) within a hour or so of it being laid and I write the date on it also so just wondered how long they are good for?

Thanks


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 Post subject: Re: Shelf life
PostPosted: Wed Apr 02, 2014 1:13 pm 
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Assist Admin
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DEPI here in Vic recommends a 'best before' date of 35 days from date of lay if you are selling eggs so I think you would be safe with that if they are refrigerated and no cracks in the shell.

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 Post subject: Re: Shelf life
PostPosted: Wed Apr 02, 2014 2:00 pm 
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Gallant Game
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I've kept eggs longer than that OK. I always crack them into a separate bowl first and it is pretty obvious if they are off.

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 Post subject: Re: Shelf life
PostPosted: Wed Apr 02, 2014 2:06 pm 
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Golden Swan
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Yes, eggs fresh from the hen last a very long time in the fridge. much longer than the best before date if they get into the fridge pronto.

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 Post subject: Re: Shelf life
PostPosted: Wed Apr 02, 2014 3:27 pm 
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Showy Hen
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Interesting topic. This was one of the reasons that I first joined this site ie to find out shelf life or preserving techniques for eggs to get us through the winter break.
Eventually I found an article in one of the magazines, earth garden maybe? which did an actual test on all the folk lore attached to this subject, from burying them in wet sand to pickling to just leaving them at room temp etc.
The bottom line was that if you keep them in the fridge at just above zero degrees (I think they quoted 1.4 or 1.6 degrees) then they were still edible if a bit rubbery in 6 months time! :shock: :shock: :shock:
Well I know one black duck that wont be eating 6 month old eggs, but it was interesting none the less.

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 Post subject: Re: Shelf life
PostPosted: Wed Apr 02, 2014 4:04 pm 
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Junior Champion Bird
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Hi There
I myself was curious about this topic as well....

I supply freerange eggs on a smaller scale to a local eatery and when the laying season is full on I send 15 dozen a week to a large Restaurant in Wagga.
Now my question was the same.... :huh?

The lady I supply to locally (she wasn't complaining) claimed the the Blue Leghorn eggs were not much good on opening :huh?
So I stopped taking those eggs into her...
No complaints from Wagga (they cant get enough from me).
The eggs are collected at least 4 or 5 times a day and even more in the hotter weather, wiped (not washed) and placed straight into clean cartons and into the bottom of the fridge (coldest part) and dated.
Delivered once a week and have offered to deliver twice a week as I drive past there every day.

The last two lots of eggs I took in I noticed she plonked them up on top of the fridge....
I immediately and politely pointed out that "Those eggs have just come from a cold fridge and they need to go straight into the fridge"
I did some research and one theory is that the white shelled eggs do not keep as long due to the thinner shell :dontknow

I cartoned these white shelled eggs up and they are a fortnight old.
Tested them today via the following method which is pretty much fool proof.
They were perfect in shape colour etc...
I opened one that was MMM not sure and it was fine but I pulled it out.
Every batch I take to anyone is tested in a sink of cold water...

Lay Flat = Super Fresh.
Slightly upright = still perfect for cooking
Floater = dump it...

So that is my theory and of course the eggs that were deemed "not so fresh" I replaced. :globe
Another lady got the white shelled eggs from me and said they were perfect.

MY THEORY :read
If the eggs are refrigerated in a clean state and not allowed to drop in temperature before being re refrigerating they are fine....
Of course check them first...
A bit like the milk going into your coffee? check first..... :thumbs:


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 Post subject: Re: Shelf life
PostPosted: Wed Apr 02, 2014 4:10 pm 
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Junior Champion Bird
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Hi again
I forgot to mention that if you have an excess of eggs you can whip up however many you may need.
EG 6 for scrambled eggs
You put in a pinch of salt for keepabitlity, put them into an appropriate container pop them into the freezer and they say the eggs can last up to 6 months.
I got some duck eggs out of the freezer last week to do some cooking (frozen from February) and they were fine.
I did a lot of research on this when I had a glut of Pekin duck :duck2 eggs and duck eggs have twice the keeping period of hen eggs.
I can't stand waste.... :doh
Worth a try I say... :^


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 Post subject: Re: Shelf life
PostPosted: Wed Apr 02, 2014 7:07 pm 
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Golden Swan
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Fluffy, do you mean they you put all eggs in water to see if they are OK before you sell them? Or do you test one out of a batch? Cos if you wet an egg it wont last as long (I may have misunderstood what you were saying)

NellyG

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 Post subject: Re: Shelf life
PostPosted: Thu Apr 03, 2014 2:47 pm 
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Golden Phoenix
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Location: Tarago, near Goulburn
I believe the law is 6 weeks from date of lay. Eggs supplied as commercial sale must have the "best before" marked on them somewhere - I use an ordinary date stamper. The date reflects the oldest egg in the carton.

Be careful of washing eggs before commercial supply - ordinary water isn't suitable and washing fridge-cold eggs in tap-temperature water can risk some of the water being drawn inside the shell due to the temperature disparity.

The ideal temperature for keeping eggs is, apparently, between 12-16C. 4C - fridge temperature - isn't actually ideal, according to the research. Note that many supermarkets keep their eggs on the floor, not in the cool store regions.


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 Post subject: Re: Shelf life
PostPosted: Thu Apr 03, 2014 6:40 pm 
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Junior Champion Bird
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hi There
I test the eggs immediately before delivery not before, and they are not wiped dry they are laid to rest on a thick towel and then repackaged and placed back into the fridge immediately.

I date all the eggs on the outside of the carton and the date is the final date of collection.
IE for eg 4/3/014 final collection and the next day carried on in 1 dozen lot's
This method has worked for me and as I said the restaurant I supply in Wagga (on a small scale) has never once questioned the freshness of my eggs....
:^


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 Post subject: Re: Shelf life
PostPosted: Thu Apr 03, 2014 8:20 pm 
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Golden Phoenix
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Location: Tarago, near Goulburn
I don't doubt the freshness of the eggs but taking them out of the fridge, washing them, and letting them air-dry before supply to a commercial eating establishment is actually a high-risk activity, due to the porous nature of the eggshell. High-volume commercial egg suppliers use specialised detergents, I think.

I was wrong about the water temperature thing, however, I'm sorry. It's if the water is colder than the egg surface, not warmer, that water can be drawn into the egg. From http://www.foodstandards.gov.au/code/primaryproduction/egg/documents/Eggs_healthandsafety.pdf:

Quote:
Eggs are sometimes washed to remove extraneous material, which may include faeces, from the egg surface. In the commercial setting, this usually involves passing the egg through a series of sprays containing detergents and/or sanitising agents, followed by rinsing, drying and oiling.

We found that, if performed correctly, commercial egg washing results in a reduction in the level of microorganisms on the egg surface. Factors that are critical to the effectiveness of egg washing include the correct use of detergents and sanitising agents and use of appropriate wash water temperatures.

Alternatively, if performed incorrectly, washing can increase the potential for transmission of Salmonella from the shell surface into the egg contents. For example, if the temperature of the wash water is lower than that of the egg, a pressure differential can be created allowing microorganisms that may be present on the shell surface to be drawn into the egg contents.


Actually, that's interesting. You made me research more, and the NSW Food Standards ONLY mention "dry washing" - but I don't know if this is the most up-to-date document, given the recent changes: http://www.foodauthority.nsw.gov.au/_Documents/industry_pdf/egg_producers.pdf.

Quote:
Dry cleaning dirty eggs (Clauses 19 of Standard 3.2.2 of the Code)
To comply with this clause egg producers should clean dirty eggs with a dry cloth that is changed when visibly dirty. Dirty cloths should be cleaned and sanitised after each use.

The material used to clean dirty eggs should be suitable for contact with food.


I might need to look into that a little more. Making me think ... I dunno, what's the world coming to :roll:


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 Post subject: Re: Shelf life
PostPosted: Thu Apr 03, 2014 10:20 pm 
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Junior Champion Bird
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Hi There "Innfoaddict"
I rest my case!
"what is the world coming too"?? :huh?
A technicaly correct world of "Occupatioanal Health and Safety Minded People" that have no common sense in any way shape or frame?
The eggs are not washed as such and I would prefer cleaned eggs kept at a minimal temperature whilst 'wiped and cleaned at a sensible pace whilst not allowed to drop in ambient temperature" rather than eggs processed in the "Techinically correct Method with God Only Knows What?? :huh? :huh?
MY Mum use to use a product called "keep egg".?
Eggs kept for up to 6 month's
One ask's?? What was that.
Never hurt me....
Same as hanging meat for 3 or 4 days after dressing. :shoc :shoc Wrapped in a sheet in cold weather
When is society going to stop being so paranoid...
It all comes down to common sense.
At the end of the day
How long is that "yuppy Quiche going to sit in the Yuppy cafe display fridge for before being consumed??? :whist


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 Post subject: Re: Shelf life
PostPosted: Thu Apr 03, 2014 10:40 pm 
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Golden Brush Turkey
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what on earth are you on about?

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 Post subject: Re: Shelf life
PostPosted: Fri Apr 04, 2014 7:47 am 
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Junior Champion Bird
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Hi There
I was agreeing with what you stated... :thumbs:
The questionability of the fridge life of eggs??
As you said "What is the world coming too...?
The eg of meat hanging or the "yuppy quiche sitting in the fridge before being consumed" is simply pointing out that it all boils down to common sense.
Which most people lack these days! :dontknow


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 Post subject: Re: Shelf life
PostPosted: Fri Apr 04, 2014 11:32 am 
I used a egg the other day that was laid over a month ago and I could see no difference in quality, the whites were still fully intact and didn't run away when put in the pan, I poached one and it was perfectly compact (without the use of vinegar like I would if shop bought) so I think possibly many months would be fine for home laid eggs if kept in the fridge and I don't really see how eggs would be in such poor shape from the supermarkets if they were only laid upto 35 days prior so I suspect they are much much older than only a few days old unless no refrigeration is the cause of quicker quality decline.

Next time I'm at the store Ill look at the use by/best before to see how far in the future they usually allow.

Edit, And thank you for everyone's input, much appreciated.


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