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Old 09-21-2010, 10:31 AM   #21
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During the recent egg recall my grocery store had the pasteurized eggs on sale for the same price as the regular ones. I bought them and found them to be no different than ordinary eggs. I always assumed that all eggs had the potential for salmonella and took precautions. But I do love an occasional soft poached egg and in the rare instance that I bake I must confess to being a spatula and bowl taster.

The price of the pasteurized eggs is now back to the regular price of $3.29/doz and I bought them anyways. It just sounds like a good idea to prevent the problem before they get to your kitchen. We economize in a lot of ways (love the homemade laundry detergent!) and we don't eat a lot of eggs so I'm going to continue to get the pasteurized ones.
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Old 09-21-2010, 12:21 PM   #22
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Quote:
Originally Posted by Dimsumkid View Post
From what I've read, eggs don't go bad when they get too old, only shrink in size from evaporation. You can still eat them
Yup. Stored in the forward escape trunk a cool and stable environment, they'll last a couple of months. Toward the end of that time they may smell slightly funky when scrambled, but if the shells are intact they'll likely be safe.
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