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Locating eggs

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Comments

  • #52
    booooring!
    Closed Accounts Posts: 261 ✭✭booooring!


    Suck on a used tampon. Same thing.


  • #53
    Beefy78
    Registered Users, Registered Users 2 Posts: 8,166 ✭✭✭Beefy78


    Jurnee Flat Birch wrote: »
    They are usually on the eggs shelf in my supermarket. Never had a problem finding them to be honest.

    He's cracked it.


  • #54
    gordongekko
    Registered Users, Registered Users 2 Posts: 5,301 ✭✭✭gordongekko


    Its just a year long easter egg hunt.


  • #55
    kneemos
    Registered Users, Registered Users 2 Posts: 20,450 ✭✭✭✭kneemos


    Why are some eggs small eggs?
    Do they have off days or do they come from young chickens?


  • #56
    dotsman
    Registered Users, Registered Users 2 Posts: 3,636 ✭✭✭dotsman


    Hatless wrote: »
    Oh yeah, never thought of the whole changing temperature from cold to warmer, back to cold.
    Although - and I ask this purely out of curiosity and not to be smart, but wouldn't cooking the egg well sort out any nasty bugs? Chicken and fish and pork are cold-stored in retailers yet they'll be in the car/your shopping bag for a bit before they're brought home to the fridge/freezer.

    Not actually sure. I think it's to do with the fact that cooking mainly kills bacteria on the exterior (where bacteria typically resides). With eggs, the shell is porous, and it's to do with, when the temperature increases, it becomes more porous, so bacteria on the outside is sucked into the inner egg. Thus, once a cold egg warms up, the egg is potentially "gone-off".

    Similar to, regardless of how much you cook a piece of "gone-off" meat, it will still potentially give you food poisoning.

    Maybe a food biologist could explain it better. I just know what I've been told and what I've read and that is:
    Cleaning the exterior of an egg also wipes away its protective layer, so it is more susceptible to future contamination (therefore, it should only be cleaned at time of consumption).
    Although refrigeration extends the life of an egg, any change in temperature afterwards greatly increases the risk salmonella.

    The above is the EU guidelines/regulations (not sure if its law or just recommended/common practice) and since it's adoption 2 decades ago, the cases of salmonella poisoning has decreased dramatically (it's only a few percent of what it use to be), whereas the States still does the the whole "cleaning in the factory and refrigerate afterwards" and salmonella poisoning cases are much higher there.


  • #57
    Jen Pigs Fly
    Registered Users, Registered Users 2 Posts: 2,770 ✭✭✭Jen Pigs Fly


    kneemos wrote: »
    Why are some eggs small eggs?
    Do they have off days or do they come from young chickens?

    Small eggs come from sick, injured or nutrient lacking chickens.

    Eggs come from intense farming, 10+ chickens crammed into a 60cm cage, they can't move, open their wings or stretch their legs. Because of this eggs are much smaller than free range chickens who get a much better life, these chickens are often left for a year with broken legs, broken wings, no feathers, infection, disease, illness, etc all for people to buy cheap eggs.

    Chicken farmers keep lights on 24/7, force feed grains and foods to make them lay as much as possible. Laying eggs takes a lot out of them. My own chickens, who are on 1 acre of land and spend their days scratching through dirt and grass, sun bathing under the sun and running around catching flies will lay every 1/2 days.

    Intense farming chickens will have 2/3 eggs every day or so because they're forced to.


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