Over Time, Eggs Lose Their Freshness and Expiration
Another important part of these requirements is how the eggs are treated to guarantee freshness. Eggs can be eaten up to 30 days after the date of packaging as long as they are stored appropriately. The Julian date comes in useful in this situation.I’ve made it a practice to check the Julian date after I get home from the grocery. It’s kind of like a small ceremony. I write down the date, do a fast math calculation, and keep track of when they need to be used up. It’s a simple method of ensuring that I always have fresh eggs, which significantly improves the flavor of the dish.Quality and Safety: Beyond Just DatesIt takes more than just knowing the Julian date and plant code to guarantee that you get the finest eggs. You can also look for extra indications on the carton, including the USDA grade shield and the terms “pastured” or “organic,” if you have a specific search in mind.Buying eggs with the USDA grade mark also comes with the benefit of knowing they have passed a quality inspection and meet certain specifications. The best eggs, grade AA, are perfect for poaching or frying because they have thick whites and solid yolks. Grade A eggs are still great for baking and cooking, however they are slightly less firm than Grade AA eggs.
Organic and Pastured EggsIf you like your eggs from free-range chickens, you may want to look for terms like “pastured” or “organic.” Organic eggs come from hens who are fed organic diet and are not given antibiotics. The quality of eggs produced by chickens who are allowed to wander freely and eat real food is enhanced when they are kept in cages.Permit me to describe how this information came to be for me. My Saturday morning consisted of making an omelet. Relieved that the eggs had only been packed a week earlier, I grabbed for the egg carton and noticed the Julian date printed on it. They were fresh and immaculate. I cracked off a couple and put them in a bowl; they looked fresh because of their bright orange yolks.I added some milk, salt, and freshly ground pepper, and whisked some more. I melted a dab of butter and let it foam before cracking the eggs into the skillet. I folded the omelet and added the cheese and sautéed mushrooms after it had risen beautifully. I’m positive that the omelet was the best I’d prepared in a while since the eggs were so fresh.
The next time you hold an egg carton, try to figure out the codes. It is not just information to know the Julian date and the plant code; it is a guarantee of the safety and quality of the eggs you consume. Knowing what those numbers mean will help you become a better egg player whether you’re baking a cake in the evening or scrambling eggs in the morning.It turns out to be a small but enjoyable aspect of the whole gastronomic experience. Who wouldn’t want to learn something new while eating breakfast?
