Still okay?

I've not bought blue eggs, but a quick goggle tells me that there is a breed of chicken called the Legbar which lays blue shelled eggs. It's due to a pigment which goes into the shell during the egg creation process, in that breed it just happens to be a blue pigment, not brown etc.
 
They're an off white I think, my kitchen blinds were closed and they're a dark grey, I think that's where the bluish tint is coming from. I have just looked them up online though and they have white eggs in their promo photos. Just nothing specific on hen breeds.
 
They look bright white on my phone! Maybe a quirk of my phone's dark mode? I can see a blueish tinge now that I'm looking, maybe..?
 
Well, delicious either way, just had a couple in the microwave. Whisk with seasoning (always black pepper for me), in microwave for 30 seconds, stir again, in microwave for 50 seconds. I used one of those freezer tubs, they claim they're reheat safe lol. Tasted good, still a bit of runny yolk at the end, my only complaint is the shells didn't want to crack, lol. They still look odd though.
 
I remember years ago Delia Smith had a new cook book out with white eggs on the cover. Suddenly white eggs became very fashionable and very hard to get hold of.
 
These were actually a substitution, I haven't had eggs for a while but I used to always go with Happy Eggs.

What amused me somewhat was people complaining on the Reviews section for them about how they weren't really free range eggs because the birds couldn't go outside (bird flu doesn't count as a good reason, apparently), that PETA hated them (this is not a downside for me), and finally we should just give up eggs and all of us go vegan.

Nowhere's perfect, but I've always had good eggs from Happy. And these are good too. You really don't get bad eggs from happy, healthy birds. Still never washing the shells though, lol.
 
Qualcast&Flymo said:
I've not bought blue eggs, but a quick goggle tells me that there is a breed of chicken called the Legbar which lays blue shelled eggs. It's due to a pigment which goes into the shell during the egg creation process, in that breed it just happens to be a blue pigment, not brown etc.
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They’re very nice eggs too - I’ve bought them once
 
Lorcan said:
What amused me somewhat was people complaining on the Reviews section for them about how they weren't really free range eggs because the birds couldn't go outside (bird flu doesn't count as a good reason, apparently), that PETA hated them (this is not a downside for me), and finally we should just give up eggs and all of go Vegan.
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Even stuck indoors (and for good reason) the welfare standards for free range birds are so much better than the caged hens, it's absolutely still worth buying. We still buy free range minimum and organic if we can because the of the welfare aspect. (We're lucky that it's an option for us though.)
 
I refuse to buy battery hens eggs (now labelled as "caged birds") they only have maximum of an A4 piece of paper to sit on and can't display any natural hen behaviour, they pull their feathers out because they are so stressed. I've seen caged birds on their release and they are a pitiful sight Some people give these poor hens a second chance of life. They have to be shown how to be a hen by another hen. The poor things don't know how to scratch the ground or to find food. They hardly have any feathers left and some can hardly walk because the muscles have withered in their legs. There are no words......

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I make it a habit if I'm buying eggs to go free range. Organic might be nice, but they're not so easy to find and the added expense isn't worth it. But I don't do eggs from caged hens, and I have barn eggs (between caged and free range) as a last resort. I'm not so fussy on a lot of foods, but I am set in my ways on eggs. Going vegan is great if it works for you, but for a lot of people it won't, and eggs are amazing nutritionally (for obvious reasons, tbf).

The problem is that bird flu means no free range eggs, because it's too dangerous for a bird to be outside of the barn. PETA might have a point, but they're PETA, and they're not above twisting a situation to their own ends and not telling the whole truth along with it. If you can't let a bird out for risk of bird flu, then you can't let the bird out full stop. PETA would rather have you get a dead bird outdoors than a healthy bird indoors.
I really don't like PETA. /soapbox
 
Siikibam said:
Those of you who eat eggs, do you keep them in the fridge? When we were growing up, eggs were just kept in the cupboard and were often eaten after the date.
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Here in the USA they wash the eggs at the store so they have to be kept in the fridge otherwise they go off in an instant from bacteria getting into the pore. But, any eggs I get from my quail get kept on the counter.
 
I've had tints of blue and green in my "white" eggs; it's more common in farm eggs, but sometimes you get them in the grocery store cartons, too.
I think I read somewhere that older hens produce thinner shelled eggs ... something about using the same amount of calcium and whatnot but laying larger eggs.

Cage free, yes, but I find some of the differences between cage free and free range and pasture raised a bit much. I'm sorry, but I'm not sure it's safe for the chickens to have truly free reign (too many predators), and if they're going to need chicken wire for their protection anyways, I'm okay with a giant barn enclosure.
 
jpwerewolf said:
Here in the USA they wash the eggs at the store so they have to be kept in the fridge otherwise they go off in an instant from bacteria getting into the pore. But, any eggs I get from my quail get kept on the counter.
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They're actually washed at the production location. They then have to remain refrigerated through the entire supply/transit chain. This is part of what makes washing more complicated.
 
I get why it happens. it just feels...unnecessary? They don't need chilled counter space in a grocery store, they don't take up fridge space at home (just don't do what I did and forget you bought them lol). The US and the EU have similar levels of salmonella infections and the like, so it's not like it saves much. In fact with the extra chilled space required at every step how much more expensive does that make your box of eggs? Money, fuel, refrigeration, all of it.
 
A dozen non-free range eggs cost $1.99 and $3.99 for free range eggs. So that is about....1.58 (can't find the pound sign) and 3.16. Not sure if it is cheaper here or cheaper in the UK.
 
I'm sure there's differences in regulations outside the UK, but I've found this piece outlining the differences between free range and organic welfare standards for UK chickens: Organic vs Free-Range Chicken, What's the Difference? I Coombe Farm Organic. The disclaimer here would be that this page is trying to sell you their organic produce, lol - but it matches what I've read before. (I can't remember if I'm allowed to put in a link like this - apologies if I shouldn't have and please remove! A Google search should provide similar information, if anyone is interested.)

I do live in commuter-belt south, though - I don't doubt there's a difference in what's available in supermarkets across the country. It's easy to get organic stuff here when the budget says yes.

Edit: My anxiety is nudging me to add that I'm not trying to tell anyone what to do, just adding information into a discussion. It's an expensive world at the moment.
 
Lady Kelly said:
We're going a bit backwards now I think and supermarkets are being encouraged not to have use by dates on veg as people have become reliant on them instead of using their eyes and sense of smell. The only thing I am firm on dates with is dairy products like yoghurt. Mostly because I buy them for Jessica but can't stand yoghurt myself so I am not going to be testing it and knowing her she would eat it whether it was good or not 🤣
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You see I am the opposite with dairy. Yogurt is a way of preserving milk and so unless the lid is bulging I'd probably eat it. I've eaten it several weeks beyond the date on the lid... Would I feed it to my kids? Depends on their behaviour... 😂😂😂
 
As for eggs, if I'm not sure I will float them. If they sink they are fine. If they properly float they go straight to the bin. If they bob off the bottom a bit they are edible but won't poach or fry well.
 
In the Philippines, we don't put dates on the eggs. We only know it's gone off if it smells bad when you crack it. 😂

Hubby will not eat bread after 3 days. He will also not have milk for cereal after 2 days. For me, as long as the bread is still not out of date, I will eat it. Same for the milk, although now we buy Cravendale long lasting milk.

Growing up in the Philippines, we tend to not waste food there. We eat every part of chicken, fish, beef, pork. Nothing is wasted apart from bones. Of course there will be stuff I don't eat but I know many Filipinos tend to not leave much food waste. 😁 Best before dates on the food products there, you can mainly see from big supermarkets. But if you go to wet markets and the likes, you just tend to look at the actual state of the food whether it's fresh or not or how long do you think you can keep them. Smell is a great way of indication how long the meat/veg etc will last.
 
Depending on the weather, bread is either tossed when stale (a little stale can be toasted, but at some point there's no saving it) or when I spot mold.
I drink a lot of milk, so milk bottles are generally consumed within a day or two of opening here, but I generally go with sniff and/or tentative taste if I have any that is of uncertain status.
Fizzy yogurt? :blink: No thank you. I will keep it past its date, but it should look and taste the same ... I'm the same way with cheese: if it's not moldy, slimy, or crusty, it's edible; if it's a hard cheese, mold can be cut off (soft cheese not so much).
 
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