Eggs last how long!? Why, how to tell, and how to make them last longer?

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April 8, 2022

Spring is here, and Easter is around the corner. It got me thinking about wonderful pastured soy-free eggs that come with myriad health benefits… and did I mention they’re super yummy, too?

Eggs are a common kitchen staple that most American households keep stocked. However, there is often confusion on how long eggs last and a fear about getting the dreaded “bad egg”.

Let’s shed some light on this egg-ceptional topic.

What is a “bad egg”?

It’s true that an egg’s quality declines as the air pocket inside the shell gets bigger. However, a truly “bad egg” happens when it starts to decompose because of bacteria or mold. At that point, it would be potentially dangerous to consume.

How long do eggs last?

Well, this depends. Are the eggs washed or not washed? When an egg is laid, it has the “bloom” on it. It’s kind of like the amniotic sac around a mammalian baby. The bloom seals the egg. Air and contaminants cannot penetrate the shell. This makes the egg last longer.

In Europe, laying hens are legally required to be vaccinated for salmonella and are NOT washed. Because of this, if you go to a supermarket in Europe, the eggs are NOT refrigerated. They can be stored at room temperature with the bloom intact.

In the United States, laying hens are NOT vaccinated for salmonella and are legally required to be washed. This removes any residue that would have potentially harmful bacteria. However, it also means that they need to be stored in the fridge for safety reasons.

So… for our American soy-free eggs washed in soapy water, your eggs should last up to 6 weeks past the sell by date in the fridge.

How can I tell how fresh my eggs are?

Eggs come with a “sell by” date on them. This date is 6 weeks after the date the eggs were packed, which is typically the day they were laid. Some simple math can tell you exactly how old your eggs are.

How can you make eggs last up to 9 months in the fridge?

Yes, this is possible! Preparing eggs for long term storage can provide you food security and help you save by buying in bulk. Here’s what you need to do:

1. Ensure you are using only fresh eggs at room temperature. Check your eggs against light for cracks. If they have any cracks, eat them soon. If they don’t have cracks, you can follow the next steps.

2. Place eggs on a flat surface. Trust me, you will appreciate that later. This process will make the eggs slippery and harder to pick up.

3. Get out coconut oil and warm it up. You can rub some between your hands, or put the whole jar in a bowl of hot water until it’s liquid. It’s important that you use coconut oil, as most other oils will eventually go rancid.

4. Slather the eggs with a little coconut oil. Use your hands to coat each egg evenly and entirely.

5. Place them small-tip down in the carton.

6. It’s recommended to date the box with the month/year the eggs were prepped. Then, store in the fridge.

7. Once a month or so, turn the eggs over (upside down) to keep the yolks from settling.

As with any long term storage, the shelf life is dependent on keeping things in a dark, dry cool location. The cooler the location, the longer it lasts. With proper coating and fridge storage, the eggs should last about 9 months!

I don’t recommend storing coated eggs long term at room temperature, but, if the power goes out (short term or permanently), you’ll have eggs for many meals.

How can I tell if my eggs are still good?

It’s simple. Fill a bowl with cold tap water and place your eggs in it. If they sink to the bottom and lay flat on one side, they are fresh and good to eat. A bad egg will float because of the large air cell that forms at its base. Any floating eggs should be thrown out, composted, or fed to your pig.

I’d love to hear your thoughts on eggs.

Would you rather vaccinated unwashed eggs or unvaccinated washed eggs? How do you manage egg storage in your home? How many eggs do you buy at a time and how often? Would you coat your eggs to make them last longer?

Comment below (no account required) or contact us.

PS: Shout out to our amazing long standing customer, Jim, for tips on long term egg storage!

PPS: Miller’s Bio Farm offers 3 types of eggs - brown chicken, multicolored chicken, and duck. And, they are all soy-free! See all egg options here.

Cooking

Should I choose animal rennet or vegetable rennet in my natural cheese?

Let’s take a look at what rennet is and why it’s used in cheesemaking, compare the different types of animal and vegetable rennets, check out the labeling requirements for rennet, and consider the potential health consequences. Keeping all this in mind, Miller’s Bio Farm aims to produce the most nutrient-dense, natural, A2/A2 cheese we can and gives you all the info you need to make the choice that’s best for your body!

Is yolk color is no longer a great indicator of the egg's nutrition?

It used to be true that, if your egg yolks were darker in color, then the better the egg's nutrition. Conscious consumers of the past would look for that deep orange yolk and stray away from lighter yellow yolks. It's sad, but this simply isn't the case anymore. Here's why you can't trust cheap store-bought eggs with orange yolks and need to know your farmer instead.

How did pork get a bad rep anyway? Why is Miller's pork exceptional?

Did you know that, globally, pork is the #1 meat? According to the UN, 10% more pork is eaten compared to poultry worldwide. And, 50% more pork is eaten compared to beef worldwide. Wow! But, for some reason, this isn't the case in the US. According to the USDA, pork ranks #3 when it comes to meat. Americans eat 30% less pork compared to poultry and 15% less compared to beef. Why is this? Well, pork has gotten a pretty bad rep in the US. Of course there are some religions that prohibit pork, but that's not the leading factor. Some reasons why pork has a bad rep. 1- Too much saturated fat. The low fat craze started in the 1970s and fizzled out in the 1990s. It came from the belief that (1) fat makes us fat; and (2) that too much saturated fat = high cholesterol = bad things like heart disease and cholesterol. These myths have been debunked. Read more in fats and health blog post. The bottom line is that not all fats are created equal. Natural animal fats from happy, healthy animals are good. It's those highly processed hydrogenated saturated fats that are bad. In other words, eat all the pork fat! 2- Worry about disease. People still seem to think they can get sick from pork. There's fear of parasites (like the roundworm Trichinella spiralis that can cause trichinosis) or bacteria or other things. The reality is that getting sick from pork is really rare nowadays. If you cook pork properly, you don't need to worry about disease. Muscle meat (like chops or tenderloin) should be cooked to 145F. Ground meat and organs should be cooked to 160F. 3- Worry of bad ingredients. This only relates to processed pork like hot dogs and bacon and ham. There's truth to this one. Nitrates and nitrites, commonly used in curing conventional pork, have been shown to cause cancer and other health issues. And stabilizers, artificial colors, preservatives, and other additives have been linked to negative health outcomes, too. But, this isn't the case for all pork. How meat it's processed matters a lot. At Miller's, we don't put any of that yucky junk in our meat, even the salami and bacon and sausages (more on that below). 4- Worry that eating pork will have a negative affect on your blood. The Weston A. Price Foundation did a bunch of research on this. It's true that plain pork can cause blood clotting and inflammation. However, properly preparing pork (by marinating it in vinegar or naturally curing it) or by eating pork with fermented veggies like sauerkraut removes these negative effects. Read more about pork and your blood in this blog post. 5- The belief that pigs are "dirty". I think this one mainly comes from the fact that pigs roll around in mud. They do this to protect their nearly hairless bodies. It's like natural sunscreen. It doesn't mean the meat is dirty at all. It may also come from the fact that pigs are often treated as garbage disposals. They will literally eat anything. And that includes kitchen scraps, meat processing scraps, curdled milk, and more. But again, not all pork is created equal. When you source from trusted farms, you can actually know that the pigs are eating clean food and are rolling around in chemical-free mud. 6- Strange rumors that pigs are deformed. This one came from Nailea on the farm. At some point, she watched a video about how some pigs are born without buttholes or have odd deformities or become cancerous. Yet, despite their weirdness, they're still raised for meat. I don't know how true this is for conventional pigs. But, it's certainly not true for our pigs. They are intact and happy and healthy. And our processor would never give us meat that's weird or cancerous. Why you should eat pork. I'm here to inform you that, when produced naturally and properly, pork is pretty awesome. It's high in protein, zinc, iron, and B vitamins (particularly the "anti-stress" vitamin B1 - read more about thiamine and pork in this blog post). It's packed with quality, healthy saturated fats. And it's the most affordable meat and can be produced year round. This is why people around the world love pork. I think you should love pork, too! Miller's pork is not just any old pork. Here are 6 quick reasons it stands above the rest: 1- Woodland raised. Our pigs get plenty of exercise and forage for countless nuts and grubs and roots. This diverse diet gives our pork some extra flavor. And you can be assured that the environment is free of chemicals and is a happy place for our pigs to live. 2- Corn & soy free. This means low PUFA and no chance of GMOs. We haven't tested our pork like we did for our chicken and eggs. But, if we did, I assume we'd get similar results with our pork having balanced omegas and packed with vitamins and minerals. 3- Heritage breeds. Our pigs are Berkshire, Duroc, Red Waddle, and Black crosses. These heritage breeds are known for their intensity of flavor, juiciness, marbling, and tenderness. It's nothing like the bland, dry pork you often get at the grocery store. 4- No junk like nitrates or additives. We reduce toxins and anything unnatural as much as possible. Our bacon is cured simply with Celtic sea salt (in a store it would have "uncured" on the label). Our sausages have clean ingredients, no weird thickeners or preservatives. Our salami is cured naturally with celery juice powder. 5- Washed in organic apple cider vinegar. No harsh chemicals like bleach or citric and lactic acids touch our pork. We are so fortunate to have a naturally minded processor! 6- No drugs. We don't vaccinate. We don't give antibiotics or hormones or anything like that. Through a natural diet and lifestyle, our pigs stay naturally healthy. Do you eat pork? Why or why not? What do you look for when shopping for pork? I'd love to hear from you. Comment below - no account required (start typing for the guest option to appear). 😊 ----- SOURCES: UN Report: Livestock commoditiesUSDA: Chicken leads U.S. per person availability of meat over last decade False Facts About Pork Everyone Actually BelievesIs Pork Bad for You? Here's What a Dietitian Has to Say

Eggs last how long!? Why, how to tell, and how to make them last longer?

What is a “bad egg”?

How long do eggs last?

How can I tell how fresh my eggs are?

How can you make eggs last up to 9 months in the fridge?

How can I tell if my eggs are still good?

Would you rather vaccinated unwashed eggs or unvaccinated washed eggs? How do you manage egg storage in your home? How many eggs do you buy at a time and how often? Would you coat your eggs to make them last longer?

More from the blog

Should I choose animal rennet or vegetable rennet in my natural cheese?

Is yolk color is no longer a great indicator of the egg's nutrition?

How did pork get a bad rep anyway? Why is Miller's pork exceptional?

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