Room temperature eggs

[Irving]

In the What to watch next section at the end of your videos are "How to make homemade popsicles" and "Perfect French Macaroons" . . . a few more videos and Food Network might me calling.

That's funny because eggs are about the only thing that I can cook, and I still screw them up. Those for sure aren't my videos.

So, how it tasted?

They tasted just fine. I added salt and pepper to them after I took that first picture of them in the pot. They did taste different, but it was because I broke the yoke on the "Old" egg so it had a different consistency.

[Dr_Fwd]

So it wasn't different because of petroleum jelly?

[Irving]

Not that I could taste. My theory on this is that the shell is porous, but since the whole thing is sealed up, there should be no reason that anything will transfer into, or out of the egg. Remember that the shell may be porous, but the yolk still doesn't leak out. Petroleum jelly has a much more thick consistency than the yolk, so it shouldn't seep through to the inside either.

[Dr_Fwd]

Not that I could taste. My theory on this is that the shell is porous, but since the whole thing is sealed up, there should be no reason that anything will transfer into, or out of the egg. Remember that the shell may be porous, but the yolk still doesn't leak out. Petroleum jelly has a much more thick consistency than the yolk, so it shouldn't seep through to the inside either.

Nice!

[Delvehound]

This experiment rocks, by the way. I'm looking forward to the next several months' eggs. It takes me back to my Biochem lab in college. We took old (over a year old) eggs and did a bunch of tests on them, then extracted the cholesterol from the yolk at the end. I don't remember them smelling bad or looking any different than any other eggs, although I wouldn't eat 'em.

If you get a bad one though, it may be a fluke. I would bet that, because the shell is porous, some stuff may have gotten through the shell before it got to the jellied stage. Great experiment, keep it up!

[Irving]

Thanks for watching. I planned to do this on the 25th of each month, but now that the eggs are at 80 days at room temperature, I think that is old enough to get the point across and not worry about the date.

[Irving]

So last night I clumsily knocked my egg container onto the floor, cracking two of the remaining four eggs. Not a huge deal since today would be the day for eating month three.

*side note* I think the petroleum jelly helped keep the shell together *

I threw the two eggs into the water for the float test and did not use an egg out of the fridge as a test. I didn't want to eat any eggs, let alone three eggs. Both eggs sunk to the bottom. One of the eggs had the slightest tendancy to stand on one in, but so slight you might not even notice. Certainly leds than the "fresh" eggd from the last two months. Also, one of the eggs didn't keep the yolk together when I cracked it open. I don't know if the shells being compromised caused the partial float and runny yolk.

I cooked them up and ate them. They both tasted fine. I've still got two eggs and two months to go.

Lastly, I have access to fresh, unwashed eggs from someone with some chickens in Boulder if I want. I didn't want them to know what I was doing with the eggs in case they freaked out about me sueing them if I got sick. However, they know the expirement I'm doing and WANT me to do it with their eggs to see how long their eggs will last compared to store bought.

[Blockhead]

This thread is awesomely instructive. Hope you don't die. Thanks for posting!

[Wulf202]

good stuff

[Troublco]

It was my understanding (which could be wrong) that the floating/sinking thing has to do with the air space in the egg. The older the (unsealed) egg, the larger the air space as the contents lose moisture. I'd guess that your sealing them has helped with that.