carbonel

Graydon and Lsanderson have the right of it, and as the only person you know to have personally cracked 300,000 eggs, I agree. You will never accidentally eat a bad egg. Crack them into a separate bowl one at a time and you will always have the chance to assess if you should add it or eat it.

Graydon also hits on something I have noted for years. If you want someone to eat a dozen eggs, make deviled eggs of them. Everyone's suggestions of french toast or quiche or other items to freeze are good if you have gotten yourself some freezer space. Otherwise, add eggs to things you're already doing like stir-frying leftovers. You can probably add 2 eggs to any baking recipe that calls for one without it detracting from the finished product. Add an egg to your pie crust when making quiche, if you go that route. Etc.

Without making any especial effort, we two have eaten 4 dozen eggs in the last month. If you can manage a similar trajectory, 2 or even 4 months is not a scary amount of time for eggs. It really, really isn't.

Also, if you leave eggs in your fridge for a truly long time like a year, you might find that the innards have dried up some or completely. You wouldn't eat that, of course, but it is not the same "gone bad" as Templeton put people through.

K. [it would be hard to imagine me throwing an egg away without opening it to see if it's good]