Kathy Burns-Millyard wrote:I coat mine with lard and store them in the pantry. They last 5-6 months in cardboard egg cartons.
I like this idea...and wondered how thick a coating of lard and what temperature is your pantry? Everyone here sells unwashed farm eggs because they say they keep longer...do you wash them before the lard? store bought lard or home rendered? thanks.
I have old egg preservation recipes using a 'water glass' (sodium silicate) mixture poured over the eggs in a crock..but I never liked the idea of it. It does say not to wash the eggs.
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Fresh eggs from a chicken have a natural protective coating on them so yes if you do not wash them you can store them for months. I dont have acces to fresh so I coat mine because store bought eggs are washed. I use cheap store bought lard.
When I first started trying it a couple of years ago I avoided hot summer months. My house isn't temperature controlled so it stays within 10-20 degrees of outside (it's an old camper trailer). This past summer I decided to test eggs in the pantry during 100 degree weather. They still keep fine with just the coating but the yolk goes runny after about 3 months. Some days we were around 100 inside and the pantry was warm.
To be on the safe side I always do a float test before using the egg. Floating = spoiled. I also crack the egg into a cup to inspect it visually before adding it to a recipe.
Thickness of coating is difficult to describe. Not globbed on but not as thin as possible. In my area if it is too thin it can evaporate over time because our air is so dry.
If the bloom is not washed off, eggs can be kept for 4+ months in 40~65degF...
Find a retired refridgerator and place where in complete shade from summer sun... If your winters are well below freezing and your summers scorching, then keep the fridge in a shaded or well insulated building...
Cycle all your eggs through the dead fridge. If you have gauged your flock of chickens to your needs, you should be slowly building your reserve throughout the chickens' laying season.
I've heard pickled eggs keep for a long long time, but haven't tried it yet... Might try using some of my aged kombucha for such an experiment
We have our flock sized so that during peak laying months we have surplus and enough for ourselves over winter. I love pickled eggs - especially Korean style - lots of garlic. Wonderful flavor and some delightful anti-social after-effects.
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My grandmother told me that eggs were stored in Isinglas for preservation. Isinglas was a gelatin like substance extracted from the airbladder (or some part) of the sturgeon. The whole fresh eggs were put in a crock or bucket in a layer and the Isinglas was dissolved and poured over them to cover, then allowed to thicken. Layers were added as eggs became available. They kept for some months in this way. I've never tried to source it, (don't know if the spelling is correct).
This got me looking for Isinglass (correct spelling). It was used in candy and confections before the advent of cheaper gelatin. Maybe gelatin could be used in the same way to reduce moisture loss from eggs in the shell and preserve without refrigeration?
Coat the eggs with wax - natural bee's wax is the best choice. It prevents evaporation and closes all the pores on the egg shell. The eggs should be edible for at least one year if stored properly - temp +5 to +10 celcius.
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