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Raw yolks from old eggs—should I worry? (possibly urgent)

tatamagouche Jul 2, 2011 05:42 PM

Making a Caesar dressing; thought the eggs had reached the coddling point, but no.

I've had the eggs for at least 2 weeks, and they're just regular supermarket eggs.

I am about to poison us all? Should I toss it and start over?

  1. goodhealthgourmet Jul 2, 2011 06:00 PM

    honestly, unless someone with a compromised immune system is going to be eating the dressing, you're fine. eggs are good for weeks past the date stamped on the carton.

    1 Reply
    1. re: goodhealthgourmet
      tatamagouche Jul 2, 2011 06:14 PM

      Thanks, GHG! I've eaten raw eggs many a time myself and thus I wouldn't be concerned—I eat anything—but it's precisely because I'm so incautious on my own time that, when feeding my SO's father, I get a little nervous.

      Anyway, much appreciated.

    2. e
      Erika L Jul 2, 2011 06:12 PM

      If the eggs are still in their shells, I agree, they're good far past the date on the carton. In fact, I don't use eggs for hard-boiled eggs unless they're at least two weeks since I purchased them--otherwise, the shells are difficult to remove.

      7 Replies
      1. re: Erika L
        tatamagouche Jul 2, 2011 06:25 PM

        Now that's interesting. I thought shells were an issue if you hard-cooked eggs but didn't promptly put them in cold water after they came to a boil. You're saying it's an age thing?

        1. re: tatamagouche
          Veggo Jul 2, 2011 06:46 PM

          For peeling deviled eggs? 2-3 weeks minimum.

          1. re: Veggo
            l
            LauraGrace Jul 3, 2011 12:47 PM

            Absolutely. I buy eggs 2 or 3 dozen at a time SO I can have "old" eggs for deviled or hard-boiled.

          2. re: tatamagouche
            goodhealthgourmet Jul 2, 2011 06:54 PM

            You're saying it's an age thing?
            ~~~~~~~~~~
            yes indeed. air cell grows larger, inner & outer membranes separate, and egg becomes much easier to peel.

            1. re: goodhealthgourmet
              tatamagouche Jul 3, 2011 05:27 AM

              I'll be damned.

              1. re: goodhealthgourmet
                m
                magiesmom Jul 3, 2011 06:57 AM

                you know, I have always heard this but yesterday I effortlessly peeled two dozen eggs which were picked Thursday. I cooled them in very cold water and then smashed them together in the pot. They are each perfect.

                1. re: magiesmom
                  goodhealthgourmet Jul 3, 2011 09:47 AM

                  you have good egg karma. i, on the other hand, have done scores (probably hundreds by now) of experiments/comparisons - at home and back in my grad school food science lab - with eggs of various ages, and the fresh ones just REFUSE to cooperate with me! :)

          3. e
            escondido123 Jul 2, 2011 07:16 PM

            Lord knows how old some of the eggs we've all eaten from American supermarkets. When I was growing up there were no "sell by" or "consume by" dates so they could have been from an earlier year for all I know.

            1. Bada Bing Jul 3, 2011 05:46 AM

              They are no more dangerous than they were when you bought them. Bon appetit!

              The major theoretical danger with eggs is salmonella. The eggs either have that or they don't--and they are massively likely not to have it. The time they spent in the fridge is unrelated to that danger.

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