Knowing Your Egg Producer

Sometime ago, I wrote a post describing the difference between free-range, organic and conventional eggs. In that post, I talked about how pastured organic eggs were the best choice. In this post, I would like to expand on the topic as to why it's also important to know your farmer. Why?

Eggs should normally be processed within a day after lay. In the US, eggs are often processed as long as 7-30 days after being laid. Processing includes collecting, cleaning, grading and packaging.

Egg shells are porous. That is why the older the egg, the larger the air sack in the egg will be. This is how to tell if an egg is still fresh: if it sinks in water it is fresh. Conversely, an egg that floats is stale. Because of this porousness, an important aspect to take note of is the cleaning process.

The chicken egg is covered by a bloom, a waxy substance that coats the egg. This bloom seals the egg and protects it from the external environment. Once cleaned, the bloom is cleaned off with the egg, leaving the porous shell exposed to the air and therefore faster spoilage.

As a substitute many large egg producers then coat the egg with mineral oil, a petroleum by-product. It is never meant for consumption. However this oil can and will eventually enter the egg. This process explains why egg whites from eggs that have been oiled will not form stiff peaks when beaten (a process that's important for making baked products, including meringues).

While using mineral oil on organic eggs would be unlikely, regulations vary from state to state. Hence the importance of knowing your farmer.