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When the eggs are brought into the house, if it is hot outside, they are allowed to cool on the counter before being wiped
clean and stored. We wipe any soiled areas of the egg with a damp paper-towel, date the egg with a black crayon, and place
in a styrofoam egg carton. The eggs are then refrigerated until it's time to eat them!
| Yummy eggs! |
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| This is two white eggs and one brown egg....I can't tell the difference, can you? |
We sell our eggs for $3.00 per dozen or discount them to $5.00 for 2 dozen...of course, this is all dependent upon availability.
Please email me at the following address to check availability and arrange pick up of your farm fresh eggs:
bhm@mindspring.com
I certainly do not claim to be an expert on chicken keeping or handling fresh eggs, but I have tried to research as much
as possible. Most of the things I read state that because eggs have a natural protective coating on them, it is best not to
wash them until you are ready to use them. Egg shells are porous and removing the protective coating is more likely to allow
bacteria to enter the egg. It is also advised to wash your eggs in water that is close to the same temperature to avoid opening
the pores for bacteria. Personally, I simply place a dot of dishsoap in the palm of my hand, roll the eggs around in my hand,
and rinse with cool to cold water right before use.
Also, occassionally in farm fresh eggs you will find a small red or brownish dot or two in the egg--usually near the yolk.
From what I've read, it is no problem and is quite common, you can either remove it before using or simply use the egg anyway
as it will cook and be fine.
However, there have been a few instances where the egg whites were "bloody" in which case I just scramble them
for the dog! :-) Because of this possibility, I always crack my eggs into a seperate bowl before adding to anything for cooking.
If this happens, please let me know, and I will replace them as soon as possible.
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