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[Surfin]

I have just read that eggs are best left for 3 days before eating. Fact or fiction?

 

Ian

[chicken bark]

I've heard that too. I think it is fiction.

If you've culled a table bird then that is best left a few days before eating it.

[Plum]

I find it better to use older ones for boiled eggs because they peel easier

[Steve the Gas]

Poached can be better older, our cook in my canteen at work moans when I bring in eggs for her to cook for me with my bacon. I obviously don't pay for my eggs, but she cooks them. She reckons some just seperate the white from the yolk and the water has to be changed.................. no pleasing some people... they are lovely eggs tho - if I say so myself...........

[Cinnamon]

No, poached requires very fresh eggs,as the white is more solid & less likely to split or go stringy.

Hard boiling requires 3-4 days old,so the egg has formed a small air gap between the sac & shell,making it peelable.

 

You can eat eggs as soon as they have been laid

[Steve the Gas]

Sorry to disagree=- I've seen the white go AWOL when freshly laid that morning.............

[Cinnamon]

You probably need a womans touch to do them perfectly,Steve

 

From Wiki:

The egg is cracked into a small bowl, and then gently slid into a pan of simmering water and cooked until the egg white has mostly solidified, but the yolk remains soft. The 'perfect' poached egg has a runny yolk, with a hardening crust and no raw white remaining.

Fresh eggs will yield the best results. Broken into simmering water, the white will stay clinging around the yolk, and the egg results in cooked albumin and runny yolk.

 

From Delia:

This method is not at all frightening or hazardous, but bear in mind that for successful poaching the eggs have to be really fresh – less than four days old

 

From How too...:

By using the freshest eggs possible, eggs that are less than four days old, you are more likely to achieve a perfectly poached egg that keep its shape. With a fresh egg, the white will stay close to the yolk and should not spread out thinly.

[Steve the Gas]

But sometimes it doesn't and they have been laid that day

 

The woman comment- yes please

[sari]

I would need some eggs, in the first place.......still none

[Plum]

Aw poor you.

 

Depends on the chicken Steve. One lays watery whites another firm whites. Watery whites are better for meringue stick to that

[Steve the Gas]

Don't do that tho

 

I am a bloke......................

[Plum]

don't tell gordon ramsay etc that

[Surfin]

I would need some eggs, in the first place.......still none

 

Hey you're a lot closer than me..........I've no chickens yet, still in the planning/construction stage. Getting a tad impatient though.

 

Thanks for all of the replies.

 

Ian