When I worked at an AIDS project with a food pantry, we got donations of expired eggs directly from the farms, and I am here to tell you - a palette of eggs 6 weeks past their expiration can sit in an unrefrigerated (but cool) warehouse for another 2-3, get distributed, and still be reliably OK.
…So long as you know where the eggs came from and how long it’d been since they were washed, which is what starts the real timer.
I think in France you can’t wash the eggs that are for sell directly
edit:
yeah, found this info, and auto-translated :
Unwashed eggs protected by an invisible cuticle
In France and the European Union, Class A eggs sold in stores are neither washed nor disinfected. They retain a thin natural film—the cuticle—which seals the pores of the shell and limits bacterial entry. It is this “shield” that allows eggs to be kept at room temperature in stores.
In the United States, the approach is the opposite: eggs are cleaned and disinfected before sale. This washing removes the cuticle, leaving the shell more exposed and allowing germs to penetrate more easily. Consequently, refrigeration is mandatory throughout the supply chain there, from the farm to the refrigerated aisle.
When I worked at an AIDS project with a food pantry, we got donations of expired eggs directly from the farms, and I am here to tell you - a palette of eggs 6 weeks past their expiration can sit in an unrefrigerated (but cool) warehouse for another 2-3, get distributed, and still be reliably OK.
…So long as you know where the eggs came from and how long it’d been since they were washed, which is what starts the real timer.
Some farmers don’t wash them so that they stay antimicrobial outside of the fridge.
I think in France you can’t wash the eggs that are for sell directly
edit: yeah, found this info, and auto-translated :