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According to the American Egg Board (www.AEB.org) here's your answer. This is assuming you need to know about raw eggs in their shells and not hard-boiled.
"The oil coating which seals the shell's pores helps to prevent bacteria from entering the egg and reduces moisture loss from the egg. RAW SHELL EGGS REFRIGERATED IN THEIR CARTONS WILL KEEP FOR ABOUT 4 TO 5 WEEKS BEYOND THE PACK DATE WITHOUT SIGNIFICANT QUALITY LOSS. (The pack date is usually a number from 1 to 365 representing the day of the year starting with January 1 as 1 and ending with December 31 as 365.)"
"Properly handled and stored, eggs rarely "spoil". If you keep them long enough, they are more likely to simply dry up! But, don't leave eggs out at room temperature. They'll age more in 1 day at room temperature than they will in 1 week in the refrigerator. Room temperature is also an ideal temperature for bacterial growth."
According to the Food Allergy and Anaphylaxis Network, there are eight foods that account for 90 percent of allergic food reactions in the United States. These are:
These foods affect over 6 million Americans; many of them are children. Learn how to help protect children from potential risks and what to do in case of an allergic reaction by calling the Food Allergy & Anaphylaxis Network at 1-800-929-4040.
Brown shelled eggs are laid by the following breeds:
Rhode Island Red
Brown shelled eggs usually cost more to the buyer because these hens are slightly larger than hens of other breeds. The larger breeds require a greater quantity of feed to produce eggs and therefore cost more to the consumer.
According to the American Egg Board, shell color of an egg is determined by the breed of hen. Shell colors can range from white to dark brown.
The breeds with the white feathers and lobes lay white shelled eggs. The breeds that have red feathers and lobes lay brown shelled eggs.