How to Bring Eggs to Room Temperature
When baking, your ingredients should be at room temperature. We’ve suggested that to get butter to room temp, you pound it. We do not suggest the same for your eggs. .
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I'm not sure about that "coating" at all, but I can certainly tell the difference between washed and unwashed eggs, as the unwashed ones tend to bear, ummmm, signs of where they've been...anyway, the only deterioration I've ever noticed in my eggs - and I have to say they seldom are kept more than a week or so - is the thickening of the albumen caused by evaporation through the shell. I don't...+READ
I'm not sure about that "coating" at all, but I can certainly tell the difference between washed and unwashed eggs, as the unwashed ones tend to bear, ummmm, signs of where they've been...anyway, the only deterioration I've ever noticed in my eggs - and I have to say they seldom are kept more than a week or so - is the thickening of the albumen caused by evaporation through the shell. I don't mind that at all, since it just makes the boiled ones a lot easier to peel, but back in the old days folks used to routinely coat eggs with what's called "waterglass" (whose technical name I have forgotten) to prevent this evaporation, and then pack them in straw, where they would keep nicely for quite a long time.-COLLAPSE
Will, I was told by an egg guy that you can keep them at room temp as long as they haven't been washed (as there is a protective coating until then), not merely an uncracked shell. Eggs are sold washed in the US....just a guess, but perhaps they are unwashed in Europe?
Please. Less videos. More to read.
Americans are just about the only people in the world who refrigerate eggs. In European stores they're generally out on shelves with the canned goods and cornflakes. They don't need refrigeration because as long as the shell is unbroken the egg is in a perfectly aseptic environment - and if the egg is cracked (and you didn't do that yourself) you shouldn't use it anyway. So I've been keeping my...+READ
Americans are just about the only people in the world who refrigerate eggs. In European stores they're generally out on shelves with the canned goods and cornflakes. They don't need refrigeration because as long as the shell is unbroken the egg is in a perfectly aseptic environment - and if the egg is cracked (and you didn't do that yourself) you shouldn't use it anyway. So I've been keeping my eggs in a shady, out-of-the-way corner of my kitchen countertop for the last couple of years, and somehow the problem of bringing them to room temperature (which is where they should be for cooking, too) has never come up...-COLLAPSE