Mineral oil
Prolonging eggs
- Thread starter Lindy
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By the way, if you put an egg in a glass of water and it floats, it is a bad egg. If it sinks, it is still good. Eggs that float have air that has penetrated through the shell into the egg making it bad. The oil keeps air from penetrating the shell, preserving the egg.
Thank you
I may end up doing this this fall, however right now, I am lucky to have 1 egg in the fridge for cooking. I sell our eggs all for hatching and since its a big part of our income, I really have to sell them this time of the year. I figure $35 to $60 per dozen is worth more to me right now then storing a few eggs. But this coming winter I will still be getting some eggs, and can coat them and keep them.
like Ally said, mineral oil coat the eggs. Also you can apply a coat of wax and store in a cool, dark place.
Float the egg or candle it to check if it's gone bad. Always break into a separate bowl as a last precaution.
I kept an egg, wax coated, on the counter for 4 months. It tasted just fine.
you're brave! But I am glad to know that if I ever need it.What kind of wax did you use?
Can't just do this with any old egg (or even store eggs). Check here:
http://www.offthegridnews.com/2012/03/05/preserving-eggs-for-the-long-term/
http://www.offthegridnews.com/2012/03/05/preserving-eggs-for-the-long-term/
very true! I forgot to mention that it was a NON fertile egg.
Yeah fertile eggs don't last as long. However i pickle lots of mine. Also you can freeze some buy scrambling them and putting them into ice cube trays, then place the frozen eggs into small baggies.
The folks in the chicken forums have been keeping them for years. Mine never last that long though. I take them out and let them thaw. 3 cubes is 2 eggs(depends though on size of egg). I use mine in baking mostly, and you can't tell the difference.
When it comes to freezing the eggs in ice cube trays I don't scramble them, I just crack the egg, one per cube. Then wrap in wax paper and wrap saran over the wax paper, put them in the freezer and their good to go. I mainly use mine in baking or cooking them scrambled or in omelet. They last a few months, I use them to fast to judge any longer life from there. lol I guess maybe an experiment would be worth doing to see how long they do last, but part of me thinks that when things head toward the fan I suspect that will mean no power also.
Yeah I always think about what will happen if the power goes out. It wouldn't be a good thing with all of my deer meat in the freezer. I think this coming year I will get me a meat grinder, thaw out some deer meat and make minced meat. I can eat it if I am starving. I may not like it much but if I were starving I would eat it. I can also can up some deer meat soup and stew. As for eggs. I love keeping pickled eggs.
Can your deer meat, then you don't have to care what the grid does! I can all our deer and elk every year.
Blessings,
Shenandoah
i just canned a bunch of pickeled beets! I have the pressure cooker but have not tried it yet. I'll try to can some soup first. Canned elk sounds pretty interesting!
I just read a article where sailors in the 1700's would let eggs sit in vinegar not sure how long then take them out and pack them to prevent breakage and the vineagar would react with the shell to seal them and they would last for months being exposed to weather and rough seas . I thought fertile eggs lasted longer at room temprature because they were in suspended atamation until warmed to incubation temp ?
this reminds me of the pickled eggs that's it on bars without refrigeration .
If my sales of fertile eggs ever slow down then I can start pickling some. I have 1 quart jar left in the cabinet. Of course though if the kids see it, it wont be there. Normally I make about 10 quarts of pickled eggs for the winter months, and my kids eat them so fast. They love them. But looks like it may be August before I will get a break in sales this year. I just had another 3 dozen sell through word of mouth and another dozen going to Puerto Rico tomorrow. My girls can barely keep up with the sales 
I was never brave enough to try one of those! I used to see them on convience store counters, and they looked years old at best. I just made some jars of pickled beets and read that people will soak some boiled eggs in the juice for a couple days after eating the beets. I'll let you know how it turns out. I wanted to let the beets sit for two weeks before trying them, and will open the first jar this weekend.
I'd love to try your recipe!If my sales of fertile eggs ever slow down then I can start pickling some. I have 1 quart jar left in the cabinet. Of course though if the kids see it, it wont be there. Normally I make about 10 quarts of pickled eggs for the winter months, and my kids eat them so fast. They love them. But looks like it may be August before I will get a break in sales this year. I just had another 3 dozen sell through word of mouth and another dozen going to Puerto Rico tomorrow. My girls can barely keep up with the sales
Brent,
Your a better man that me to eat beets. My wife still eats them, but only when I am out of the house. Guess it was too many 100 yard dashes and smelling the Comstock plant process the beets in local fields that did me in.
Yeah, I remember those pickled eggs too on the counter...not for me!
However, my daughter and wife are getting excited about our trip to Disneyworld and since we drive, I always make a stop just outside Semmes, Alabama to allow them to get their "boiled peanuts"...who knew my bling-bling 19 year old gets excited about boiled peanuts...their is still hope in the world, lol.
Hope all is well. Regards,
I recently tried spicy pickled eggs and liked them. They were heavily spiced with peppers and garlic. So I started looking up egg pickling recipes on the internet. I have found three most common pickled eggs: plain pickled, spicy pickled and beet pickled (also known as Amish pickled eggs). From all I've read, if properly canned, they will last as long as any other canned food which is usually 6 months to a year. Yes, we've all had grandma's wonder veggie that had been in the jar 10 years (or so someone said). You have to consider what happens to anything over time, though - loss of nutrients as well as flavor. I would worry about pickled eggs getting rubbery over time. I plan to can a few 1/2 pint jars for short-term but I still prefer fresh, so I'll just keep the chickens.
Pickled eggs I have made get rubbery as soon as they become pickled . I dont remember if it was the Japaneese or Chineese but one of them have a world famous vat of pickled eggs that they have been adding to for thousands of years when you get one out you don't know if its one of the first put in or the last .
I dehydrate my eggs, powder them and vacuum seal custom size bags and then store in a bucket in a cool room. I get 1000 + eggs in 1 bucket.
