Comments by "Debany Doombringer" (@debanydoombringer1385) on "Store Owner FORCED To Sell Loose Eggs" video.

  1. They don't need refrigeration. It just makes them last longer. Refrigeration doubles the shelf life of any egg. Fresh or store bought. Refrigeration is so it coincides with the expiration date on the carton. Edit: There are a lot of recipes that require room temperature eggs. Such as meringue. You're not going to get food poisoning from it because they weren't cold.
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  2. I'm in Oklahoma. They're a little over $6 a dozen at Walmart. I can get them for a couple of bucks from a guy my husband works with that has chickens. They're not more than they were a couple years ago when we had an outbreak of bird flu. It depends on how hard the surrounding area has been hit. Just remember anything in the grocery store had to cross state lines.
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  3. ​ @robertcherman  Anything in the grocery store crosses state lines. Your local egg production has no impact on prices. Production in the surrounding states does.
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  4. That's great! If you only need a few for a recipe or have a craving for one for breakfast, it's a way to make it more economical.
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  5. ​ @D-Rekko  Generally speaking "old" means it's bad. It's past it's safe to eat date. If it's old but still fine it'll come off the bottom of the glass, but not to the top.
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  6. ​​ @jeanninefourtwenty  You can not refrigerate them, but it's going to drastically reduce the expiration date. It'll go from being safe for months to being safe for weeks. Same with butter. It doesn't have to be refrigerated, but it drastically reduces how long it's good for.
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  7. ​​ @selectidiot ​ Salmonella in eggs from conventional to cage free, the rate in 2023 in the US was 0.005%. In the EU it was 0.37% How is the US higher than the EU exactly? That's from the NIH. That's from store bought eggs. If you're including farm fresh eggs sold by random farmers in the US numbers, it better be included in the EU numbers. If that's not available in the EU, then you need remove it from the US average or it's not an equivalent comparison. Edit: If your numbers do include farm fresh eggs, they have no bearing on the pasteurization process because they haven't been.
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  8. ​ @RT-qd8yl  Farm fresh eggs tend to have a darker and thicker yolk.
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  9. ​ @barbaraibiel  Eggs don't do that. Their health benefits far outweigh any negatives. What you're claiming hasn't been true from health organizations since the 90s.
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