i thought EU regulations for egg expiration dates were only a little stricter than necessary, but as it turns out, there's a dramatic difference:
the EU rules say to set an expiration date 28 days after roosting.
Norwegian egg manufacturers say that ours are actually good for up to 4 months.
reason for the difference?
most of the world struggles with salmonella in their eggs. Norway does not, so our eggs last a lot longer.
i had no idea the difference was so drastic. i can basically add about 2-3 months to the expiration date and still be safe.
i had plans of pickling eggs to preserve them for longer, but there isn't much practical need to do that when they can be kept for months anyway, so it would be more of a flavour thing in that case...