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Mold on eggs?

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  • farmersdaughter Jun 17, 2006 02:13 PM
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I have a half dozen eggs that I left in my fridge before I went out of town. The date on them is June 7. Got them at Whole Foods -- Uncle Eddie's large white eggs, if it matters. All of the eggs appear to have some green mold on them, just a few spots here and there, the color of spinach. I opened one of the eggs and it smells fine. Are these OK to cook with? The only thought I had was that it's a little mold caused by humidity in the fridge, but I have no idea.

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  1. Is it OK? Probably, but for $2.75 you can get a fresh dozen. That would be my move.

    1 Reply
    1. re: shameless
      f
      fai jay (fai jackson)

      I agree. As none of us, as far as I know, is a mold maven, the best route is to toss them. I think she said it wasn't there before leaving, so it is not chicken dirt. Whole Food,would not sell dirty eggs at their prices. I would not eat anything (except cheese and other known to be safe molds) that had mold unless it was tested by a reputable lab. Maybe I am overly cautious, but err on the side of safety. Anyone, a mold expert out there?

    2. They are fine, it is probably not mold but chicken dirt, they probably were not washed well before packing. It happens ocasionally. Just wash it off and use them.

      1. i am more concerned by the sell by date than the mold.

        Just seems like they won't be that tasty 1.5 weeks after the sell by date.

        Freshness really makes a difference when it comes to eggs IMO.

        3 Replies
        1. re: shameless

          Unless you want to make hard cooked eggs that peel without taking off half of the whites. For a fried egg, sunny side, over or what ever, freshness is an absolute must, but for hard cooked for deviled eggs, pickled etc. older eggs are imperitive. I am helping to cater a brunch on 7/2 and bought 3 doz. eggs yesterday for it. They will be perfect.

          But egg shells don't grow mold.

          1. re: Candy

            While I agree that egg freshness is essential from a flavor standpoint, it isn't where safety is concerned. Eggs are easily good for 3 weeks past the sell by date if refridgerated. Whole Foods even has a little blurb near their eggs that says that. If a mass distributor can make these claims, you aren't pushing any safety boundaries following them (ie. they'd never say that if safety were an issue for fear of legal reprecussions).
            I have often used eggs a month past the sell by date that I simply didn't get around to.
            As for the mold, I agree with everything Candy has said...it's just not a problem.

            1. re: Aaron

              It's - what, a buck, a buck and a half?

              Give some chickens job security - throw these out.

        2. Wayne,I hate to see good eggs go thrown out as bad when older eggs are good as hard cooked. There is too much food hysteria today and as as a result too much waste. There is nothing wrong with eggs that have reached their "SELL BY" dates, they are superior as hard cooked, boiled is travesty, I would never boil eggs, mine are always hard cooked or soft boiled. Neither involve bubbling water and produce creamy yolks with no green rim and tender whites

          1. I've eaten eggs well past their "sell by" date -- eggs are a product that I don't worry about the freshness, unless I want to make poached eggs. You can store eggs for at least 6 months if packed properly, and you can almost always tell when an egg's gone bad.

            That said, I'm troubled about the mold. Not for the eggs' safety, but for yours. From your description, it didn't sound like barnyard stuff. If I opened anything in my fridge (except for cheese) and it was coaated in mold, I would dispose of it and do a good cleaning. If mold is actively growing in your fridge, disinfect, to say the least.

            1. f
              farmersdaughter

              Thanks all. The "mold" wasn't mold. I hard boiled the eggs this morning and we ate two of them. No one appears to have any ill effects. The mold was gone after they came out of the saucepan. I think Candy was right, it probably was dirt (or lettuce, or spinach, or a weed) that got wet and stuck on the shells, and I just didn't notice it before.

              In the past I've used eggs up to a month after the sell by date with no problem. I wouldn't use them for mayonnaise, soft boiled or coddled, or for meringues, but for hardboiling the old eggs are fine.