Quote:
Originally Posted by The_Jazz
2 weeks is not safe. Realistically, they should be consumed in 2-4 days. You can probably push it a day or two longer, but by simply exposing the yolk and whites to air, you're providing bacteria a place to grow. Eggs are full of things that bacteria like to eat, and while most of what grows there will be harmless, some of it won't.
I also think that you'd find mold growing within 2 weeks, so that's kind of a moot point.
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This is what I was primarily concerned with. Thank you! But even if I could do a single batch the previous night, it would seriously save some time and mess in the mornings. I live with 3 other people and I hate having to use utensils un-necessarily and leave them dirty because we don't have very many.
I'll work on improving my egg-cracking skill though. And I'll try just cracking them straight into the pan and see what they taste like.
Thanks
