Eggs are not refridgerated in Japan either, but because a lot are consumed raw or half cooked, their eat-by date is really short - ten days or so. Of course we keep them a lot longer than that.
I like the little egg compartment in the fridge. Not for eggs of course, I keep them outside the fridge. When I use half a lemon or half a lime I put it in foil and then in the little egg compartment. It fits nicely. The other five egg-dents remain empty.
I don’t refrigerate eggs because they don’t need it, but also because they’re meant to be porous. I’ve always wanted to try putting them in a plastic bag with some truffles, they’re meant to take on a truffly taste. Now I just need to become a bazillionaire and buy some truffles 
Six.
Does this mean if I put my eggs in a bag with, say, chocolate or whiskey they’ll take on those flavors? Or maybe both? What an eggnog! I might have to try this.
Probably not. Truffles are really aromatic.
I’m also not so sure about chocolate flavoured scrambles eggs 
I don’t know what other food stuff you might try, but let me know if you find anything cheaper than truffles!
I suspect this is a whoosh.
As long as cooking is in the air (also see posts by Hail Ants and Mangetout), room temperature eggs are imperative when making emulsions such as mayonnaise, and can make your life a little easier even in hollandaises, although it is not so critical there.
I’m always amazed at how so many recipes don’t add this simple proviso.
Because you have some personal experience with Easter Eggers, what do your parents do with the older hens who can no longer lay eggs? Continue to support them in the lifestyle they’ve grown accustomed to until they succumb to old age? On the other hand, and I assume that they “taste like chicken”, are they considered “broilers, fryers, roasters” or “stewing chickens”?
While the cost of producing brown eggs and white eggs should be the same, (similar similar operating costs - cost per chick, same feed, same watering cost, similar housing and yard expense, delivery, and taxes) a larger production/distribution system should get the eggs to the market cheaper than a smaller operation. The supermarket would recieve the same profit per egg but the smaller operations eggs would have a higher price.
I assume in area’s where the cusomters prefer to buy white eggs, the area’s egg producers would raise white egg-laying hens. Where brown eggs are preferred, the producers would raise brown egg-laying hens. Or mount a PR campaign to convince local shoppers that “Brown Eggs are Local and Local Eggs are Fresher”. Or convince the customers that “Brown Eggs are Healthier” so they could charge more for brown eggs when the demand increases. But that’s just my opinion.
Because the writer takes that for granted. In my family we call that “Rita-style recipes”, after a friend’s recipe for sponge cake which said “mix flour, sugar and eggs in a bowl” where it should have had “mix flour and sugar in a bowl; separate the egg whites and yolks; add the yolks to the mixture of flour and sugar; batter the egg whites until stiff [explanation of what the heck ‘to the point of snow’* means]; mix the stiff egg whites with the rest of the mixture slowly, stirring continuosly; add the leavening, still stirring”. My brothers refer to the original attempt as “the day Nava made lembas”.
- that’s the Spanish expression which apparently translates as “until stiff”
Eggs are not dairy. Dairy products are derived from milk, which can only come from a mammal. Maybe platypus eggs could be considered dairy…
Eggs aren’t dairy, sure - but they are lumped in with dairy just because they’re a vaguely similar sort of ingredient in many recipes - a bit like the way you’ll find mushrooms in the vegetable section.
Tomatoes usually get lumped in with the veg as well. It’s not really a rigorous classification process.
While not technically a dairy product, as has been mentioned in the US eggs are usually found in the dairy section of supermarkets (and back when there were milkmen, were often included in their deliveries). This is most likely due to the US habit of keeping eggs refrigerated, where the most convenient place to put them was in the same coolers as the dairy products.
Here in Panama, where eggs are not refrigerated, they a found on shelves next to the meat counter rather than with dairy products. I’m wondering what part of the supermarket they are kept in other countries that don’t refrigerate eggs.
I think they are still associated with dairy products. For example, here is a page from Tesco, a big supermarket chain in the UK. It puts “Milk, Butter & Eggs” in the same category:
http://www.tesco.com/groceries/product/browse/default.aspx?N=4294697816&Ne=4294793660&lvl=3
In the actual Tesco closest to me, eggs are in the bread aisles, next to the dairy section.
Tomatoes are vegetable products, just like oranges. Mushrooms are a whole different thing.
In truth, I wonder why it’s always tomatoes that get singled out as ‘a FRUIT, not a vegetable’, when probably half of the other produce we call ‘veg’ is also fruit: pumpkin, courgette (zucchini), cucumber, bell pepper, aubergine (eggplant), corn, beans, peas…
In Spain it varies a lot, although it tends to be close to things you’d want at the same time as eggs in common local recipes or meals. Many supermarkets put them at the end of an island, so they kind of make up their own section. I’ve seen them in their own aisle-side; I’ve seen them close to “breakfast items” (which can mean the cereals aisle, or the cookies aisle, or a fridge with “dairy dessert” kind of things - no cheese); I’ve seen them across from the bakery; I’ve seen them next to the salad condiments, and also sharing space with the salt, flour and breadcrumbs (makes sense when you think of how stuff is battered here). Those are the places I can remember without thinking hard…
I’m sure some people in the US consider eggs dairy, but most of us, at some point. were exposed to the food pyramid where eggs are lumped in with meat (which makes more sense).
I didn’t say that eggs were “considered dairy,” just that they were sold in the dairy section of supermarkets (and still are), which accounts for the association. In any case the food pyramid has changed over the years. This one from 1946includes peas and beans together with meat and eggs, and has a whole group just for butter (separate from milk and cheese).
Didn’t mean to imply you did. Sorry if that wasn’t clear.
On a related note, I wonder how common it is these days for eggs to be in the “dairy” section. They have their own little section in the store I shop at.
Or frogs in the fish section of recipe books.