Too much eggs. Can i freeze them?

I got five chickens, they lay too many eggs now in spring. Made a deal with a neighbor but i got 15 eggs and thought to hard boil them and freeze them. But people on the internet said it would taste bad after defrosting when they stop laying.

Maybe someone has an idea what to do with surplus eggs.
Thanks.

Lime water. It really works, it's cheap, and it's easy. We keep them 6-8 months and there's no real loss of quality.

https://permies.com/t/88760/kitchen/Preserving-Eggs-Hydrated-Lime

Yes you can freeze them but not boiled, a defrosted boiled egg can be used as a new tire. If you want to freeze them then you need to open them you can leave them whole or separate them, that just depends on what you want to do with them when you do use them. you need to give the eggs a bit of a stir before freezing so that the yolks are broken but then pour them into something small like an icecube tray and just freeze, they can be used just like fresh eggs after defrosting.

We also break them open then freeze.  We also pickle a lot when they really start piling up.  I like pickled eggs as a snack and freezer space is precious around my home.

If you do not wash them (shells) they will last even without being in a fridge. Eggs start to go bad as soon as they have been washed of the protective layer on the outside of the shell. I have eaten an egg that was six months old and never refrigerated. I could not tell it was aged and the yolk stayed intact. Happy Egg'n...

there are several ways that my wife uses to preserve our extra eggs.

1 is to place them in a jar with a mixture of water and sodium silicate (water glass)

2. place in glass jar with water / salt solution.

both work well.

Regards Phil  

Thank you for the replies!!
I am confused about washing the eggs. If i wash the eggs its because of poop on it.
Otherwise i don’t really care where they have been.
If i wash the eggs i put them in a small pan full of water. Check if they float, then leave them in to soften the waste up, then gently rub it off with a special cloth. Will that destroy the protective layer?
If yes. I take it i should store them poop and all and rinse it off last minute.

Another question is. I am a builder so i have lime from the depot for rendering walls. Would that do?
Is it a lime water mix? Or is it just peppering the eggs with the powder? Like sugar powder on a pancake.

You need pickling lime to preserve eggs. I doubt the lime used for construction projects would be food grade.

Youtube has lots of different how-to videos for waterglassing eggs: https://www.youtube.com/results?search_query=how+to+waterglass+eggs

You can also salt cure the yolks and grate them as a cheese alternative on salads, pasta, etc.  You'd need to find another use for the whites in this case, but Pavlova, done right, is divine.

https://honest-food.net/salt-cured-egg-yolks/
https://www.thespruceeats.com/new-zealand-pavlova-dessert-recipe-1806317

If you have access to a freeze dryer you can use that to preserve the eggs.  For that I think most people scramble the whites and yolks and then freeze dry raw.  You can cook them first too, but then you are locked into only having cooked scrambled eggs, which is fine for breakfast, or adding to fried rice, but not a whole lot else.  Left raw you can reconstitute and then use for any dish calling for whole eggs to be mixed in.

Andrew Mayflower wrote:You can also salt cure the yolks and grate them as a cheese alternative on salads, pasta, etc.  You'd need to find another use for the whites in this case, but Pavlova, done right, is divine.

https://honest-food.net/salt-cured-egg-yolks/
https://www.thespruceeats.com/new-zealand-pavlova-dessert-recipe-1806317

If you have access to a freeze dryer you can use that to preserve the eggs.  For that I think most people scramble the whites and yolks and then freeze dry raw.  You can cook them first too, but then you are locked into only having cooked scrambled eggs, which is fine for breakfast, or adding to fried rice, but not a whole lot else.  Left raw you can reconstitute and then use for any dish calling for whole eggs to be mixed in.

My kids love salt cured egg yolks grated onto pasta dishes.

Hugo, any old hydrated lime will work. Pickling lime is the best (food grade) but since I get bags of agricultural lime for making plaster, limewash, and mortar, I just use that, at a rate of about 50g/l water. The ratio doesn't seem to be too critical, just enough that some lime settles out of solution.

Hugo Morvan wrote:

f i wash the eggs i put them in a small pan full of water. Check if they float, then leave them in to soften the waste up, then gently rub it off with a special cloth. Will that destroy the protective layer?
If yes. I take it i should store them poop and all and rinse it off last minute.  

Yes and yes you got it...

Where I live eggs are not available in winter so I am very familiar with storing eggs.

Yes exactly, if you don't wash them they don't rot. They do slowly dry up. Right now we're using the last of a case of eggs we bought in November and kept in a cool corner. They now seem to have a pocket of air inside, so boiling them whole isn't good. They tend to crack when the hit boiling water. But they're still great for all other purposes.