Egg Procedures

We collect the eggs on a daily basis. Then, we wash them in water to loosen any dirt and/or "crap" that might be on them. After they are scrubbed clean, we visually inspect them for cracks, chips and imperfections. If we find any, we discard those eggs as "unsuitable for customers". The "good eggs" are then placed in cartons, after they've dried, and labeled with the date that they were layed. Stored in the fridge, we keep eggs for about two weeks.

"The egg on the left is considered 'medium', the middle one would be termed a 'jumbo' and the 'mega-egg' weighed in at 4.25 oz!"


Egg Testing for You

1) Squeeze your eggs gently (make sure to take rings off). Eggs are naturally structurally sound.

2) Put them in cold water (enough to cover them upright) and see if they float. If they float, throw them out. If they start to stand up, only use for hard boiling. If they are laying on their sides, then they're still fresh.
"All eggs contain an air pocket. As they age, this pocket of air becomes larger. If your eggs are standing (or floating) then, the air inside is starting to break down the egg itself."

3) When you break an egg, note the color and smell of the yolk. Most yolks range from light yellow to dark orange. If you see red, brown, green or any other "unnatural" color in your egg- Don't Eat It! Of course, if your egg smells rotten then, it is probably inedible. Remember- when in doubt...throw 'em out!
"Bad eggs can very easily make you sick with salmonella (aka food poisoning)."

4) If you have any questions or concerns, please contact an eggs-pert. ;}
We take our eggs very seriously around here. We aim to show you just how much. If you have any questions or comments, please feel free to contact us. ^ :...: ^