egg storage

[rural architect]

Do fresh eggs, as opposed to ones purchased at the supermarket, need to be refrigerated?  Some say yes, others say no.  If this has already been discussed please PM the thread to me.  Thanks!

[mem]

I have been told that the difference is whether eggs are washed or not. And that US grocery store eggs are required to be washed.  This removes bad things like salmonella (presumably), but also removes a layer of natural oils or something that would protect the contents better.

When I was staying with a friend in the UK last year I was shocked to see eggs at the shops just on the counter, and was told that everyone keeps them on the counter at home. 

I wanted to try waterglassing some eggs for longer storage but I don't have a source of unwashed eggs until I get the chickens (someday). 

However, I am not an authority on this.  Hoping some of the farm folks will respond. 

[lady-t]

google waterglassing eggs.

you will need sodium silicate to do that, the drugstore can get it for you it is made by humco. you have to dilute the sodium silicate with distilled water or sterilized water and cover the eggs over with it and let them stay in that.  it is last ditch to save eggs.  other than by refrigeration or pickling.  you might be able to can eggs with a pressure canner, but they would have to be boiled and peeled or something.

i think the place that has the key to waterglassing eggs is the place  from the wilderness? or something like that, i printed it out. i will look for the recipe and post it.

[lady-t]

http://www.georgiaeggs.org/pages/preservation.html

http://www.recipecottage.com/preserving-meats/preserving-eggs.html

the first site has tons of ways to preserve eggs, the second i didn't go thru, but explains how to step by step waterglass eggs.

hope it helps, i just bought sodium silicate myself.

[rural architect]

Thanks for your help!   

[Mule]

Several years ago I had a job delivering eggs in Georgia.  One of the things I discovered was that all of the eggs were washed and then coated with mineral oil.  If you find eggs from the market with slight cracks you can usually see the oil in the cracks.  It was s.o.p. in those days, about 16 years ago, to remove the expired eggs from the market, then repackage them after lighting them up to see if they were O.K. Hell, some of those eggs were two months old on the shelf.

I know from my historical readings that raw eggs were kept in lard or butter to prolong their use at sea.  Kinda like mineral oil.  Here in rural Missouri we would pickle the eggs if we had excess, make lots of pound cakes and freeze 'em or trade them to the neighbors.  Best place to store 'em is in the chicken.

[mem]

I got my information on waterglassing from the Bubel's Root Cellaring book.

pg 108:  "Never wash eggs before putting them away.  Washing removes the natural protective coating that helps prolong their storage life."

[Mule]

Hence, the mineral oil.

[theozarker]

I just posted this over at the chicken post, but will repost it here too.  I found this on the web a  while back, but I remember that my grandparents used to preserve their eggs in lime water.  I think they will keep for about 6 months.


First of all, the eggs you choose to preserve must be of the very best quality, 2-3 hours old and allowed to cool. If they are dirty, brush them clean. Do not wash them as it destroys the natural film on the shell. Do not attempt to store any cracked eggs. If possible, candle the eggs to choose the best.
Method 1: Mineral oil, the thinnest available, warm the oil so it is as warm as your hands can work comfortably. To apply the oil, dip clean cloth in it and wipe the egg so that every bit of the shell has been coated. Now just place the eggs (small side down) in egg crates and store in a cool place. If egg crates are unavailable they do very well packed in wheat. It is important to pack the small ends down. Just alternate a layer of wheat and a layer of eggs. The eggs should keep at least 6-8 months.
Method 2: Eggs in lime water; The lime water has to be prepared first as it has to stand for awhile.
To make the solution, measure 5 gallons of water and bring it to a boil. Remove from heat then add two pounds of fresh lime or dehydrated lime, and stir this almost constantly as the water cools. Dissolve as much lime as possible.
Now set the mixture aside and let stand, undisturbed, until all the undissolved lime has settled to the bottom and only clear liquid remains on top. It is only this clear liquid which is to be used...
The crock which you will be using should be very clean. Siphon the clear liquid into the crock you will be using, taking much care not to disturb the sediment on the bottom, now pack the eggs as closely as possible into the crock in the lime solution. Be sure that all the eggs are immersed.
If the crock does not have a tight fitting lid, cover the surface of the solution with melted paraffin. This is to prevent the liquid from evaporating.
Store in a cool place.

Hope this helps.

Linda