SC - late period french food.

[geneviamoas@juno.com]

Angelique:

Sorry.  What I meant by "well-washed" was simply to run the egg under running
water to remove accumulated chicken droppings (hens aren't exactly clean
freaks about where they nest) and dirt particles.  We do this at the farm
since we keep free-ranging hens and the eggs are a little messy when we gather
them from the various nesting spots.  I don't know about any outer layer.  If
there is one, it must be microscopically thin, since I've been gathering eggs
for over thirty years and haven't felt anything different between fresh-from-
the-bird and washed eggs.  Maybe there's a chicken science major or grad out
there who can answer this one with some kind of authority. We keep the eggs in
flats on the kitchen counter in Florida year-round, and rotate stock out every
thirty days.  If the egg is over thirty days old, it goes into cold storage in
the fridge.  Commercial eggs sold in grocery stores have been in cold storage
(as a rule, folks.  I'm not saying every store-bought egg is old) for at least
30-60 days before it hits the cooler at the store.  Pennsylvania health
regulations require eggs to be stored below 45 degrees (ran afoul of this one
at Pennsic as a tavern cook one year) regardless of the age of the egg.  I
still maintain that fresh eggs can be kept at "room" remp, but store-bought
eggs should be handled with extra cooling care.  Like I said, better to err on
the side of caution.

Walk in peace,
Wolfmother
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