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Where do you store your eggs and butter?

  • Butter in the fridge

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  • Eggs in the fridge

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  • Butter at room temp

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  • Eggs at room temp

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  • None of the above - I don't buy butter or eggs

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Discussion Starter · #1 ·
At grocery stores in both Europe and Australia, eggs were sold on a shelf (rather than refrigerated case). And in Europe, many houses store butter on the counter in a butter bell. My grandmother used to store butter on the counter (not sure if this was a Swedish thing or a farmhouse thing).<br><br><br><br>
I grew up storing both in the fridge, but now store my butter in pottery on the table. Eggs still go in the fridge, however.<br><br><br><br>
You?
 

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I don't buy either now, but when I did, they both went in the fridge. I would consider an egg sitting out for more than half a day to be bad.
 

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my experience in Germany is that most homes have a cool pantry for butter, eggs and the like. the huge refrigerators we have in the US are not seen there- it's considered wasteful.<br><br><br><br>
i keep EB in the fridge but Peanut butter in the cabinet.
 

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there are some farm fresh eggs you dont need to put in fridge, but once put in fridge, always in the fridge.<br><br><br><br>
I use smart balance spread so it stays in the fridge.
 

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Eggs in the fridge, butter in a butter dish on the counter. I like the butter this way. It's easier to spread without tearing the bread.
 

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Before I was vegan, I kept butter and eggs in the fridge.<br><br><br><br>
I can see why people would keep butter out of the fridge, because when you take it out it's already cold and hard. Then you have to wait for it to soften. EB is cool because it softens pretty quickly, almost too quickly.
 

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Eggs I keep at room temp because they come straight from the farm, I do not buy butter I buy earth balance so it stays in the fridge since room temp makes it turn into liquid.
 

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I abhor the idea of unrefrigerated butter or eggs.<br><br><br><br>
I currently have "Tastes Like Butter" margarine in a tub in my fridge. I haven't bought eggs in months, partly because I don't eat them fast enough to use an entire dozen, and partly because I haven't noticed any local egg farmers on my normal routes around the county. I'm sure they're there, but I don't exactly miss having eggs around.
 

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Discussion Starter · #14 ·
Thing is, eggs in the grocery store are hardly "farm fresh"... so why do we feel we need to refrigerate them? Do we?
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>OregonAmy</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Thing is, eggs in the grocery store are hardly "farm fresh"... so why do we feel we need to refrigerate them? Do we?</div>
</div>
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If you're getting farm fresh eggs and using them up fast, you wouldn't need to refrigerate them because they get used before they go bad. Butter and eggs are both fine on the counter but they last longer if they're refrigerated (especially eggs). In the US, FDA regulations require that eggs sold commercially be kept under refrigeration to prevent the growth of salmonella.
 

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earth balance goes in the refrigerators.<br><br>
eggs are not found in my home, but if they were, it would be in the refrigerator, waiting to be fed back to the hens. <img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D">
 

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I store my eggs in the chicken, and butter in the cow.<br><br><br><br><br><br>
Where they belong.<br><br><br><br>
/runs
 
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yeah, i don't have my own eggs or butter, but at home (in england) my mother has always kept eggs in an egg-rack thing on the counter (in a nice cool shady spot, not in full sunlight where they'd no doubt hard boil themselves on the one warm day a year that we get in england, lol), and butter in a ceramic butterdish, also on the counter.<br><br><br><br>
in her house they go through about a dozen eggs in a week, if not more, and they come either from a small farm just up the road, or a dude down the road who has bantoms (which lay very cool blue eggs, lol) - i've never known any of her eggs to go bad this way, even after a few weeks, but i guess if they were there for 3 months or something, they might.<br><br><br><br>
her ceramic butterdish (with a lid) does a really good job of keeping the butter just at a firm but spreadable consistancy. if you keep your butter in the fridge, how on earth do you spread it on bread without either waiting for an hour for the butter to warm up and loose its brick-like consistancy, overmicrowaving it and melting it yuckily, or ending up with a slice of bread that looks like its had very bad plastic surgery? i guess that in the week long british summer, butter in a butterdish will separate though, so i suppose it'd need to go in the fridge, a cool dark cupboard, or a bowl of cold water, or something, then.
 

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Eggs in the fridge, butter on the counter when we have it (usually just margarine, which goes in the fridge as it spreads easily and would likely go bad if it was kept out).
 
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