Serious Eats is our go-to website for, well, serious recipes. But I found this article intriguing, for multiple reasons. Check out this line: In the U.S., eggs can sit for up to 30 days before being packaged, and the sell-by date can be a further 30 days after that. Wow. The eggs we sell at either the Chelsea Farmers Market or the New Chelsea Market are, at most, *one week old*. At most. Some are one day old. People that come out for a farm tour usually end up buying a dozen or two that they take straight out of the coop. But 30 days until an egg even sees the supermarket shelf? Incredible. Would you knowingly buy a 59-day-old egg? But, I cant disagree that super-fresh eggs are a pain in the butt to hardboil and peel. And it seems... antithetical to let fresh eggs sit around for weeks simply to have a nice-looking peeled egg. So Im very glad to see Kenjis poaching method included in that blog posting - what a great idea, and probably what well do from now on.
Posted on: Tue, 13 May 2014 17:33:43 +0000
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