By Paul Ragsdale – 03/24/2021
With uncertain times of today and depressions of the past there are many myths and facts of preserving foods certain ways to prep yourselves in case of instant hardships and or a downright economic collapse. Today’s topic will be eggs. can have 2 main values hatching and eating so since we are talking about preserving let us stick with long term storage. Some people think that if you just set an egg out room temperature it will rot and it will IF it is a store-bought egg or if a fresh egg has been scrubbed clean. Fresh unwashed eggs have a layer called a “Bloom” or also called a cuticle. The eggs pores are sealed preventing bacteria from entering the egg and prevents loss of moisture.
Washing eggs or “Pasteurizing” eggs removes this protective layer breaking down the egg in a short amount of time this includes chicken, duck, goose and any egg you might want to eat. At our home, even if we wash our eggs and keep in a cool dry place (room temp) away from sunlight and not refrigerate we can still eat them within a one-month time and we have NEVER gotten ill or notice odor or taste difference. BUT what if you want to preserve them? Pickling does not have a long shelf life, sawdust and other storage methods only give you a 50/50 shot at best but there is a method, a proven not well-known method for preserving and storing eggs to eat without refrigerating them for a year (12 mo.) or more.
Now before I get started let me say this, at any time that these eggs reach a temperature of 88°F – 100°F for a full 24 – 36 hours either cook and eat them right away or scramble them up and either feed them to your dogs and cats or your friends and relatives also freeze in feeding portions. It is good for them and NOTHING is wasted. If you do not have birds that lay fresh eggs catch eggs on sale at the store buy what you plan on preparing.
NOTE: DO NOT USE SOAP TO WASH EGGS! SUPPLIES FOR PROJECT
- Egg’s store bought or fresh washed eggs.
- Foam scrubbing pads.
- Paper towels, a sponge helps apply and paper towels to dry.
- Mineral oil (any brand)
- Egg cartons (Jumbo if you have duck eggs, goose eggs & larger use boxes and newspapers)
- Both Black & Red permanent markers.
- Wash your fresh eggs and simply rinse store bought eggs and set on rack or colander to dry.
- Set your clean egg cartons stacked, try to get same shape type some brands us different styles making stacking difficult.
- After eggs are dry apply (conservatively) mineral oil to the sponge and begin liberally wiping down eggs one at a time use a paper towel if dripping wet and just dab off excess DO NOT WIPE OFF.
- Place your eggs inside your egg cartons and after you close your carton, take your Black or Blue permanent marker and put your preparation date on the carton, take your Red marker and put the date you want to rotate those eggs out. We know if they are stored in a cool dry place with no sunlight that the minimum is 9 months and 12 months is so very common with no issues.
- Place in a cool dry place away from sunlight, DO NOT REFRIGERATE!
We will cover allot of different things as far as preserving foods or at least lengthening the time a certain food can be stored and, on this website, use the search word or tag of #LongTermFoodStorage and or #PreppingTips #EggPrepping
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