Buying and storing eggs

 

 

In developed countries, most eggs are purchased in retail establishments such as supermarkets, grocery stores, variety stores etc.  Some may be bought at farmers' markets or at the farm gate.  In less developed markets, a wider range of buying arrangements exists. Eggs are often sold in general markets, at the farm gate, or by farmers in various locations.

Where formal grading and processing systems exist, eggs usually reach the consumer within a few days of being laid. Many, but not all, countries create a “cool chain” from the farm to the point of sale which ensures maximum quality and consistency.

Consumers should check “best before” dates or, better than these, packing dates, when purchasing eggs. “Best before” dates can be misleading because in many jurisdictions, there is no control over how long a period is allowed.  In Canada, for example, it is mandatory for a carton to bear a printed “best before” date, but the date can be any date the processor chooses.  In many cases, processors use 4-6 weeks from the date eggs are packed. While good quality eggs are still perfectly edible after this time, given anything but ideal conditions, quality will have deteriorated significantly. Consumers should therefore buy eggs with the most recent packing date, or the latest “best before” date, they can find.

Egg should be kept in a refrigerator until consumed. They are best kept in their original carton or in a separate chamber, because eggs can absorb odours from other food in the refrigerator. The question is often asked: ‘How long can I keep eggs before eating them?” There is no easy answer to this question. As previously described, the quality of eggs goes down from the moment they are laid. However, this does not affect the nutritional value. In fact, if eggs are to be hard cooked, it is better to use older eggs because fresh eggs are harder to peel. For poaching or frying, on the other hand, fresh eggs are much more desirable because of their appearance when cooked. Old eggs will spread on a griddle or fry pan and it is difficult to cook the yolk without over-cooking the white. So in general, use the freshest eggs for poaching and frying, while older ones can be used for hard cooking, baking, omelettes, etc. In less developed economies, grading and processing may be minimal or absent altogether. And refrigeration may not be possible. In these circumstances, about the only good advice is to buy a few eggs at a time from a known source where they are likely to be fresh.  Keep them as cool as possible and eat them within a day or two. Even though they are still safe to eat, stored eggs will lose quality quickly.