On Thursday, August 8, 2013 11:45:37 AM UTC-5, Cindy Hamilton wrote:
> In article > ,
>
> Janet > wrote:
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> >In article >,
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> >says...
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> >>
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> >> On Thu, 08 Aug 2013 09:36:49 +0100, Broadback
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> >> > wrote:
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> >>
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> >> > As regards keeping them in a fridge, in temperate climes they are best kept
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> >> > in a cool larder.
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> >>
>
> >> Good luck with finding one of those over here. I know my house had a
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> >> larder at one point because the evidence is still on the outside of
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> >> the house, but it was eliminated during a kitchen gut & remodel by a
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> >> previous owner.
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> >
>
> > Luckily, ours wasn't :-) I love it.
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> >
>
> > I've noticed in mags and TV programs like Grand Designs, that walk -in
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> >larders/pantries are coming back, in upmarket one-off builds where the
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> >client is a keen cook.
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>
>
> Yeah, but they're probably climate-controlled to 70 F just like the
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> rest of the house.
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>
>
> DH and I eat factory-farmed eggs; I deem it way too risky to do anything
>
> but refrigerate them.
>
Someone else mentioned that a bad egg will smell bad. I go with that. Sometimes I leave eggs out for hours before putting them back in the fridge,
and I never worry, but I don't leave them out for days.

New eggs are difficult to peel if boiled, and old eggs are lousy for
over-easy/medium. Around here, eggs seldom make it to the easy peeling age.
There used to be a lot of folks here who used Egg Beaters, thinking that
they were more healthful. I think most of them died, or became to addled
to post.

Egg whites might not be very aesthetically appealing, but they are such a
great source of high quality protein. Egg yolks might not be the most
healthful food, but they are beautiful, and delicious, and oh so useful
in cooking, and shouldn't be feared.
>
> Cindy Hamilton
>
--Bryan