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About Eggs
Appears in
Published 1969
It is True that the flavor of fresh eggs is far superior to those that have been held for an uncommonly long period. But expert tasters in the food field can rarely distinguish the difference in the taste of newly laid eggs and those that have been kept refrigerated for two weeks.
Refrigeration is the key word. Eggs that have been refrigerated for three weeks taste better than eggs held for three days at room temperature.
In most recipes it is preferable to take eggs from the refrigerator and let them come to room temperature before using. But eggs to be fried in a skillet will spread less if they are cold, which is desirable.
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