Dates on eggs / how long do they keep for?

Slinky_Malinky

I usually hard boil older eggs. I must be very lucky as I have never actually seen or smelled a bad egg.

Youdontseeme

Good morning,

I have around 8 eggs which aren't the freshest about two weeks past they sell by date, I know from experience they are probably fine so was wondering are there any dishes which are better suited to old eggs? Poaching, boiling wont use up a lot (there is just me) and I think I am right in saying fresh are best for baking?

Any ideas?

Cheers YDSM

suzybloo

Hi, I would use them like any other egg regardless of the date - put them in a bowl of water and if they float dont use them. How about a quiche or cheese pudding? or if you have lemons a couple of jars of lemon curd?

Badger_Lady

Poaching needs fresh eggs really, whereas boiling is actually better on old eggs.

If I need to use up loads I just scramble them with butter - yummy

And as Suzy says definitely check them, they might have more life left in them than you think!

rosalie-lavender

I used some eggs yesterday that were a month past the sell by date. I used them in muffins and a sponge pudding and both worked well. I should think your eggs would be fine to bake with. If I have old eggs I always use them in something that completely cooks the egg and don't use them for anything that has soft yolks, just to be on the safe side.

Diflower

Floating doesn't mean they're off, you'd smell that once you crack them open, it just shows they're a bit stale.
There's a pocket of air between the white and the shell, it just gets bigger as the egg gets older which is why they float.
Agree about using them where they're well-cooked:)

ALIBOBSY

I always use up my oldest eggs for baking-my gran always did this. the freshest are best for anywhere you want dippy yolks ie fried/poached/soft boiled or raw eggs ie mayo, mousses etc. I was always told older eggs are best for baking and in fact for things like merange egg white that was frozen then defrosted are the best.

I have some older eggs myself (have chickens so a constant supply lol) so was going to use them up in some tray bakes today when the oven is on for tea.

Ali x

ultimatedingbat

Bacon and egg pie is fantastic for this. Whisk all the eggs together, add bacon, bit of milk and spices, bake in the oven for an hour pastry.

babyshoes

We often make quiches in foil cases (cooked but not brown on top) then freeze for easy weekend lunches. We put them straight into the oven from frozen with a bit of foil over the top to stop them going too brown. Pastry is simple if you use a food processor, fillings can be almost anything you fancy, and they keep well - we have some that we froze after Christmas and they are absolutely fine.

Un-iced sponge cakes/puddings (any sort you like) will freeze well.

I have been making creme brulee recently - easier than they seem like they should be, and use loads of yolks - some recipes call for up to 9, though the one I use needs 4-6, depending on size. Most recipes make 6, which last well in the fridge. The whites can then be frozen.

Penelope_Penguin

As this has fallen from the front page of OS, I'll add it to the existing thread on old eggs.