Taking just a few seconds to cool freshly laid eggs would add weeks to their shelf life, according to a Purdue University study.
The rapid-cooling process, developed by Kevin Keener, a professor of food science, uses liquid carbon dioxide to stabilize the proteins in egg whites so much that they could be rated AA — the highest grade for eggs — for 12 weeks. Earlier research showed that the same cooling technology could significantly reduce occurrences of salmonella illnesses
FoodWorld 