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Eggs: Refrigerate or not? Caesar Salad; Allioli — 13 Comments

  1. My rule of thumb with eggs is that if the shell is cracked, even just a little hairline crack, throw it out as it can have been contaminated from outside. If the shell is intact, it’s safe. I haven’t poisoned anyone yet. It just takes common sense.

  2. Katie I do refrigerate my eggs. To make a perfect poached egg straight from the fridge just drop your egg into the simmering water for 10 seconds then crack into a dish before poaching that seems to bring the egg back to room temperature. So then, that covers any contamination problem. Love the look of aioli must do that in the summer.

  3. Thanks for the info on eggs, I have always wanted to just leave them unrefrigerated but have been overrulled by whomever I was living with. I love the part about “natural coating on the eggs” that helps protect them. Sounds like the truth since I believe living things know how to take care of themselves (they were designed to do so!) Great post!

  4. On our first trips to the grocery stores in Europe, we always had trouble finding the eggs. Most often they are next to the cash register on the way out. Unrefrigerated.

  5. I prefer my salads with oil and vinegar, so I have no worries. It would be great to get fresh enough eggs that I didn’t have to refrigerate them though!

  6. You’re right on spot with the commercial mayo. I grew up on a farm with our own chickens and eggs and I’m sure my mother never worried about the eggs and I know my grandmother never refrigerated them.

  7. I never wash my hens eggs, unless, as you said, they have chicken shit on them! Then they get a nice scrubbing! After I collect them, I refrigerate them. They’re never in there longer than a few days anyway, so I don’t have to worry about an expiration date. I would NEVER eat a raw egg from the grocers, now would I eat one from a farmer I didn’t personally know. That being said, I LOVE Caesar salad dressing, with raw egg, from my own layers!!!

  8. Zoomie, I don’t eat the cracked ones, either. One never knows how long they’ve been cracked. Doesn’t seem to hurt the dogs, tho ;-))
    Gilli, good tip on the poaching!
    Kirsten, I always wanted to use the cute egg baskets one sees over here…. Hard to adjust to not having them in the fridge at first, tho.
    Susan, and the milk! Both items together, but not in the refrigerated section ;-)) (long-life milk is not refrigerated, either)
    Pam, as do we – except for the Caesar….
    Pam, space in those small fridges was too sparse to waste on eggs – that didn’t need it anyway.
    Cindy, in our last place we got our eggs from the neighbor…. all shapes and sizes and just collected that morning. Loved it – especially the big double-yolks.

  9. I just recently heard the “refrigerated if they’re washed, because the protective coating etc. etc.”. That makes sense to me. My husband lived in India for some years and he said that eggs were never refrigerated there. Of course, he had his share of illness there, but he said it was NEVER from eating eggs.
    All winter, I was travelling north of the city once a week for work and as a bonus, getting eggs directly from a colleague who has chickens. She said she always washes the eggs. (There’s probably some stupid Canadian law that says she has to wash the eggs before selling them.) The eggs I bought from her were always unrefrigerated for at least 5 hours before I got them home. We’re not dead yet.
    And do we ever miss those eggs while I’m not driving up there!! We’re not wild about making mayonnaise with the “free-run” eggs from the supermarket. “Free-run” is a rather unspecific term.
    If only we were legally allowed to run a couple of chickens in our back yard! (The raccoons would probably love it too.)
    Have you (or do you know anyone who has) ever had success with making mayonnaise by par-cooking the eggs first the way that would be done when making Hollandaise?
    We LOVE caesar salad. We also adore potato salad with too much mayonnaise….

  10. Katie, when I went to cooking school in France, our instructor never had the eggs in the frig. They remained in a gorgeous basket with some sweet smelling greens and remained that way for four days ! As freaked out Americans, of course we commented that we never leave eggs out. Her responce, “do you know where your eggs came from and how fresh they really are?”Unable to answer her question she followed up by telling us she went to the farm and picked them up herself and knew exactly just how fresh they were~they were perfectly safe to eat and remain in the basket even for another day….how could I argue with that?
    The Caesar salda is one of my favorites`still use the raw eggs!

  11. Val, our eggs are very dark yellow – I am always so surprised at the pale omelets in the US when I go back.
    Elizabeth, I’ve never heard of a successful attempt at any changes to mayo. I make it, we eat it…. And we ate lots of it during summers in Spain. Still here!
    Jann, that’s what I love about the French – they are just so very practical and pay attention to the little things. – I’m always typing to fast and never pausing to read.