Number Trick To Make Sure You Are Buying The Freshest Eggs
Don’t you just love the way truly fresh eggs look in a bowl after you crack them? The yolks are so perfectly rounded and the whites whip up into the fluffiest meringue!
Fresh eggs go with the territory when you purchase from a local farm. Good quality, local eggs sell quickly enough that there isn’t any need for the tricks the egg industry uses to prolong egg freshness such as partial freezing and cold storage for weeks at a time before they hit your supermarket shelf.
Even if you buy organic eggs from Whole Foods or other healthfood store, it is possible to get old eggs. Old eggs not only don’t taste as good, in my opinion, but they also don’t poach nicely into that perfect egg shape that sits so pretty on top of a slice of toast or English muffin.
Do you suspect your fresh eggs might be less than really fresh? If so, here are two clues that you need to find another egg source as suggested by Kenji Lopez-Alt, Chief Creative Officer of Serious Eats.
The Julian Date Tells the Tale
In the United States, every egg carton sold in a store is required to be stamped with a number between 000 and 365. This number is the Julian Date and indicates the day of the year that the eggs were cleaned and packed into the carton. A carton stamped with 000 means the eggs were packed on January 1 and a number of 213 means they were packed on August 2.
The bottom line is that you want a date as high as possible ideally only a few days to a week from the Julian date of the day you are purchasing the eggs. Do not
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