Barbara wrote:
There was something about floating them in a bowl of water, too, but I forget what that was supposed to tell you.
In cooking school we were taught that they should be neutrally boyant in saline. We were also taught that any chef who can't smell a rotten egg when they crack it isn't worth didley. The odds of one egg in a carton being bad is roughly the same as all eggs in that carton being bad.
Do not put them in the door of the fridge. That little insert is there to sell fridges, not eggs. The yolk is suspended in the middle of the albumen by thick snot. Every time you open/close the door, it wobbles and the snot loses some of its hold. Take a farm fresh egg and one that's been in the door for a few days. Crack 'em on a plate. See how the good egg has a nice high yolk, almost a perfect hemisphere.
I'd pack the powder. You'll be carrying less weight. I wouldn't worry too much about what other stuff they put in their mix. It's not like you're eating that every day. A little colour and sub-standard oil never really hurt anyone.
I doubt much of the stuff we buy spends months not being sold. Warehousing is costly. Unless it's a seasonal product, there's no point to stockpilling product unless you expect a price spike in the economically viable future.