This price is for a carton of 12 large eggs in Wal-Mart. Extra large were $6.40 per dozen.
Shoprite prices are similar. Both are large chain stores that get better prices from vendors.
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With prices rising, to be a smart shopper we're told to examine price per unit by
dividing the total price by the number of units. This can be surprising. Two boxes
of Barilla rotini pasta in Wal-Mart look to be the same size, same price. By units
semolina rotini is in a 16 oz box while tri-color rotini is packaged in a 12 oz box.
How expensive are eggs? I explored this somewhat in Issues with Eggs.
This price is for a carton of 12 large eggs in Wal-Mart. Extra large were $6.40 per dozen.
Shoprite prices are similar. Both are large chain stores that get better prices from vendors.
There is an IGA, Independent Grocers Alliance, store near where I live. Smaller store with
higher prices has convenience to recommend it. Drive 4 miles rather than 13 miles each way.
They show the unit price as per hundred eggs. Easy enough to divide and compare. Here, 82¢ each.
Wal-Mart's eggs, 53¢ apiece. Worthwhile saving time and fuel when I'm shopping for just a few items.
They also do what they can with markdowns, on-sale prices. Still, better than New York City
where eggs at bodegas in the Bronx are priced at $12/dozen. They sell "loosies", three eggs
in a plastic bag. Same cost per egg, smaller investment for people needing to buy more items.
The IGA, additionally, has a few homemade "Pennsylvania Dutch-style" canned goods.
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A refrigerator case has three different kinds of pickled eggs from Annie's Kitchen.
Quart jars for $11.99. I'm not sure how many eggs as the unit price is by jar volume
but at least 10, maybe 12. Shoprite has a different brand, Darcy's Harvest Collection.
Not at these prices but when I kept chickens and they were enthusiastic about laying eggs I would preserve some of the excess. The easiest way was to freeze raw eggs. Not in the shell, please, it will rupture when frozen. Easy-peasy, like this: Decide if eggs will be eventually be used for baking or for something else. Crack shell. Beat with a fork. If for baking add a little sugar, if for something else add a pinch of salt. Continue mixing until white and yolk are well combined. Then freeze in suitable size container. Generally I would freeze two eggs per container. Label with date, if added sugar or salt, and number of eggs.
In days gone by eggs were preserved with isinglass and waterglass. A solution of isinglass (made from fish's swim bladders) was applied to eggs and allowed to dry, sealing their pores. Waterglass is sodium silicate. Eggs were submerged in solutions of waterglass, and a gel of silicic acid formed, also sealing the pores of the eggshell. Only do this with farm fresh eggs, not store bought eggs which may be as much as 60 days old.
If you have any comments or questions, you can e-mail me: jgglatt@gmail.com
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