Posts Tagged ‘fresh eggs’

Have you ever considered how fresh eggs are in the supermarket?  We are told that eggs have a shelf life of 5 to 6 weeks – mine never last that long, so I can’t confirm or deny this fact.  So, how old are eggs when they land in the supermarket?

I’ve tried to do some research on your behalf but have in fact run into a blank wall for details on Irish eggs.

From what I can gather in the UK, US and Canada eggs can be defined as ‘fresh’ when arriving in supermarkets 10 days after being laid.  I am told that if you count back 28 days from the Best Before date it will give you an indication of when the egg was laid.

I remember watching a documentary on TV many years ago about egg producers in Ireland.  Did you know they don’t necessarily ‘grow’ all the eggs themselves? They have a number of smaller producers who grow the eggs.  The big companies send out their trucks a couple of times a week to collect eggs from growers.  The eggs are brought back to base, graded and probably stamped and then shipped out to the supermarket.  This, of course, all takes time.

Freshly Poached Egg

Freshly Poached Egg

And the whole reason for this research is that I recently had  some comments from customers.

Why are eggs ‘cloudy’?

Well, folks, the reason eggs are ‘cloudy’ is because they are so fresh.

The white, or albumen, of a very fresh egg contains dissolved carbon dioxide, which makes it look ‘cloudy’.  As the egg ages, the carbon dioxide escapes, so that the white becomes more transparent.  This does not mean that there is a problem with transparent white, it is just not as fresh as ‘cloudy’ white.

I am guessing here, but I imagine that carbon dioxide in the white is why truly fresh eggs are so easy to poach and keep their shape without any fussing about with swirls and vinegar etc.

What causes ‘blood’ spots in eggs?

Again this is a sign of the freshness of the egg.  Regular readers will know that I have been known to follow hens about to keep a supply of eggs at the Honesty Table!

Blood spots occur when blood or a bit of tissue is released along with a yolk.  As an egg ages, the blood spot becomes paler, so a bright blood spot is a sign that the egg is fresh.

Eggs are bad for those with cholesterol?

This has now been proven to be a fallacy!  Eggs are one of the super foods – just generally really good for you.  Check out Joanna Blythman in yesterday’s Guardian – Why almost everything you’ve been told about unhealthy foods is wrong

It wasn’t so long ago that we were spoon-fed the unimpeachable “fact” that we should eat no more than two eggs a week because they contained heart-stopping cholesterol, but that gem of nutritional wisdom had to be quietly erased from history when research showing that cholesterol in eggs had almost no effect on blood cholesterol became too glaringly obvious to ignore.

Or this article from 3 years ago by Alex Renton – Just how Fresh is Fresh – I find this totally scary!

Those who have visited us here at Oldfarm will know that I have a kind of ‘filing’ system for my eggs, and that I pencil the date they were laid on the shell.  It leaves my customers in no doubt as to how fresh our eggs are.

I wonder why major egg producers don’t just stamp eggs this way too?  It would surely make life much easier for the consumer.

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Lots have been asking me recently how the ‘Honesty Table’ is going.  Well folks, it is over a year since I started leaving the eggs at the gate, and it is going really really well.

You wouldn’t believe the excitement when I made that first sale!  You’d think I was on my way to being a millionaire 🙂

Some days we are completely sold out of eggs, and I am practically wandering around after the hens waiting for them to lay 🙂  (You think I’m joking???)

Honesty Table

I’ve even got to know some of my customers.  During that extremely beautiful and hot summer we had, I felt it was too hot to leave the eggs out, so had to leave a note for people to call up to the house…. and they did.

One local farmer comes every single Monday evening – brings back his empty egg box and takes his fresh eggs.  Another man drives a 30 mile round trip every second week to buy a couple of dozen.  I have met people on the street that I didn’t know before telling me how delicious the eggs are!

So if you’ve ever thought about having an ‘honesty table’…. my advice ‘go for it’!  We are on a very rural road with hardly any passing traffic and it works.  Mind you I did have to put a sign explaining the concept of the ‘honesty table’.

I have thought, but not been brave enough to add other things to the ‘table’….. yet.

Would people go for excess herbs or vegetables?  The ducks egg haven’t sold at all which I found strange as they are wonderful for baking.

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I shared this recipe over on our website…. but thought it was mean not to share it here too as it is totally delicious!

As you will remember we had our Bacon Competition for St. Patrick’s Weekend. I’ve already shared the winning recipe, Bacon & Cabbage Soup, with you, and was full of great plans to try the other recipes in the weeks immediately after, but life as always got in the way.

Finally, today, I got a chance to try Ruth McKenna’s recipe.  Ruth’s recipe is absolutely delicious.

Baked egg, with bacon and sprinkle of black pepper

It was particularly lovely to make them today using our own bacon, first baby spinach leaves from the garden and our own eggs.  Only thing we bought was the goat’s cheese.

We greedily ate 2 each!  You must try this.

Ingredients (for 4 eggs):

  • 4 streaky rashers
  • 4 leaves of spinach
  • 35 g goat’s cheese
  • 4 fresh eggs


Preheat oven to 180 deg. C

Eggs, spinach, goat's cheese and rashers


Grease a muffin tray.  Line each depression with a slice of bacon.  Next add your spinach leaf.  Crumble some goat’s cheese (or feta cheese) in next.  Break an egg over the whole lot.


Bake for 15 – 20 minutes depending on your oven and how you like your eggs.


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