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jimrandomh comments on Intelligence Amplification Open Thread - Less Wrong
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Make it in advance and refrigerate. If it has too short a shelf life for that, experiment with recipes and/or storage conditions until you find one that lasts long enough. I had the same issue with making eggs, until I realized that they have a pretty long shelf life when boiled and it was stupid to let laziness affect my diet when I could just make two batches per week in the evenings and have a constant supply.
I don't think there are any storage conditions that would let a smoothie the way I make them last that long. I like them with equal parts ice, frozen fruit, and fresh fruit, plus a dollop of yogurt and three good squirts of agave - all of which items are stored at a variety of temperatures. It'd freeze solid in the freezer, melt in the fridge, and lose texture in a thermos.
Well, it doesn't necessarily have to be simplified all the way down to zero preparation. What if you premixed two containers, one frozen and the other refrigerated, so that only one mixing and one blending step had to be done in the morning? For maximum simplicity, one of those containers could be a piece of the blender itself.
I'm pretty sure that a puree of ice and frozen banana (or whatever) would freeze solid in the freezer overnight, and not be amenable to blending in the morning with the other ingredients. (Also, I use a stick blender.)
Boiled eggs have a shorter shelf-life than raw eggs (4-6 days tops). Raw eggs can last for weeks, if the temperature is stable.
Actually, boiled eggs have a shorter shelf-life than raw eggs. Raw eggs can last for weeks -- even a couple of months -- so long as they stay in the same cool temperature. Boiled eggs will last 4-6 days tops, in my experience. They get slimy, then rot.
I didn't mean to imply that boiling increased their shelf life; rather, boiling in advance is necessary to make them convenient enough to have for breakfast, and the shortened shelf life is still long enough for that purpose. (The 4-6 day range agrees with my experience, hence two batches per week.)
I just make a couple of fried eggs for breakfast usually. Takes less than 5 minutes and can be done in parallel with making my morning cup of tea. Advance preparation looks like overkill to me - why not just get up 3 minutes earlier?
We had chickens for a while before they were all murdered by a mink. A freshly-laid egg would last 3 months in a constant temperature. A fiend of mine keeps his eggs on the counter. He lives in a country with a hot climate, and his eggs last for weeks and weeks, too. I think it's amazing : )
An egg has to be able to stay fresh while a chick is developing in it.-- about 3 weeks, and the hen will be keeping it quite warm.
It's amazing that something which isn't alive, and is full of fat and protein and water doesn't go bad in that time.
To go bad, it has to undergo processes which make it go bad. For most food, the primary ones are consumption by microbes -- bacteria or yeast, typically. Eggs are pretty good at keeping these out.
I've heard that as an egg sits, the yolk slowly descends and as soon as the yolk sits against the shell, it'll go bad. If you keep turning the eggs every week or so, they'll keep for months even at room temperature. I've never tested this, but someone I know found that eggs could last at least 8 weeks this way.
This is the Mother Earth News study that often comes up on Google that fertile eggs, and possibly infertile eggs, could keep as long as 7 months if you refrigerate them and don't wash off their natural coating.
Actually, boiled eggs have a shorter shelf-life than raw eggs. Raw eggs can last for weeks -- even a couple of months -- so long as they stay in the same cool temperature. Boiled eggs will last 4-6 days tops, in my experience. They get slimy, then rot.