Safe Handling of Farm Fresh Eggs

Freshly laid eggs have a natural protective coating called the "cuticle" or the "bloom." This coating seals the pores of the shell, helping keep out air and bacteria and preserving freshness. Grocery store eggs have had this coating removed during washing, which is why they must be refrigerated.

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Farm-fresh eggs still have this protective coating in place, so there is no need to wash them until you are ready to use them. When you do wash them, use warm water (no soap). A gentle scrub brush can be used if there is debris on the shell.

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If eggs are washed and not used right away, dry them completely and store them in the refrigerator. They will keep for at least another month.

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Unwashed eggs can be stored on the countertop for up to 2 weeks, or in the refrigerator for up to 3 months.

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When using freshly-laid eggs, we always recommend cracking each egg into it's own separate dish before adding to a bowl of other eggs or other ingredients - this way, if you end up with a "bad egg," it won't ruin your entire recipe. How will you know if an egg has gone bad...? It is quite obvious - the contents will be murky and foul-smelling.