Last Spring I had a bucketload of eggs, every day. I was giving them away left, right and centre, and still they came. I was sick of eggs, but at $8 a dozen here in Oz, I decided to try to save some for the time when the hens stopped laying. Here are pics of the first eggsperiment! saving eggs for later ( photo / image / picture from debbieteale's Garden ) ( photo / image / picture from debbieteale's Garden ) ( photo / image / picture from debbieteale's Garden ) ( photo / image / picture from debbieteale's Garden ) ( photo / image / picture from debbieteale's Garden ) The survivors ( photo / image / picture from debbieteale's Garden ) These were put up in September or October 2009. They were coated in salted butter, then placed in Bran so they weren't touching, pressed down gently, then covered with the lid and placed in the cool bottom of the Kitchen Pantry. And, at the end of August 2010, taken out and brought to the compost heap to see what survived. I didn't mean to leave them so long, but we had plenty of eggs, enough to continually be giving them away all Summer, Autumn and Winter to friends, colleagues, etc. When poking around to remove the old bran, occaisionally my finger went through rotton eggs, or they had popped inside the bran. Fortunately the bran contained almost all the smell. The bran had all gone mouldy though, which is a downside in the pantry. Next time I'll try packing them in soft salt, which was the other option suggested on the net. About 80 eggs were collected and put away, with a not bad success rate, and the dog didn't mind helping dispose of the eggs which floated when soaked. The eggs which floated were sent sailing over the fence into the paddock, where the dog was only too willing to help. She even wanted to help with the ones that stayed at the bottom, but I wouldn't accept. These eggs were laid in September or October 2009, and will be eaten soon. Nearly a year later. Not bad, Huh? Only about a 50% success rate though, so maybe if we do this again, and try salt, it might work out with a better rate. Can't help thinking these ideas which have been around for a long time might have something going for them. Has anyone else tried this method?
I have not tried that method, but coating eggs thoroughly with common vaseline is a trick that sailors use to keep their eggs good while at sea. I reckon your technique works the same. Keeping 50% good for so long is remarkable, by anyone's measure.
I would wonder about Salmonella being more prominentin eggs kept this way.$8.00 dollars a dozen.I would not be eating eggs at all unless my chickens produced them.
An interesting concept for the eggs. I have known people that freeze them in ice cube trays for cooking. But never bedding them out. I read a bit about the salmonella problem after that last recall and I don`t think that would be a problem. Seems that in order for the salmonella to be on or in the egg the chicken or a person has to pass it along. Occassionally it has been found on the processing equipment as well. Last recall it was found on the shells and the chickens tested positive for it.. So if the chickens are healthy and salmonella free the eggs would be as well. I don`t think from anything I have read that it can just develop out of the blue. Have you read anything different Glendann?
Thanks Sjoerd, I hadn't heard about the vaseline. I guess that would do the same trick with excluding air from transferring through the egg shell. I was actually a bit disappointed with on a 50% return. Good to know you wouldn't have been. Glendann - I don't like buying eggs at all, but do remember the Aussie dollar isn't t the same rate as the US dollar. Makes it a bit cheaper for us. It's also the reason we have 20 chooks. Mart, I hadn't heard anything about salmonella from eggs here in Australia. Judging from your post you've had eggs recalled due to it in America? Sounds bad. The eggs that floated look fine when cracked. The white is just a bit cloudy, so I'll probably use them in cooking. I'm very happy with the result.
chuckle...the glass is always half full with me, Deb...but you are right 50% is a terrible percentage. With nowhere else to go with the surplus though, the alternative would have netted you 100% loss effectively. I can't tell you how envious I am of your chickens. How nice it would be to have just a couple of them on the lottie. I hope that you will post things about them from time to time.
Very interesting Debbie, never new eggs can be stored that long, well except those century eggs - http://en.wikipedia.org/wiki/Century_egg - wonder weather it is that old I love eating them with pickled ginger. My daughter make salted egg by soaking the eggs in a salt solution for about 30 days I think and the egg white becomes salty and the yolk is just simply yummie. How are the taste of those eggs Debbie?
Yes, we just had a major recall of over a billion eggs from two producers. Have you ever tried pickled eggs? Love those things. They are typical bar food around here.
This just proves you never to old to learn something new. I have never even considered trying to keep eggs for that long and the sailors... wow I am simply at aw. I'm with you Mart, We just pickle extra eggs with some beets, garlic and jalapeno. yum. but not good for cooking, except potato salad
Mart, I've never even seen pickled eggs here. They're not something I've seen available commercially, and I don't know anyone who makes their own. I've heard of some who make sponge cakes during the glut, and freeze them. I'm terrible at making sponge cake, so that's out. I'd probably try pickled eggs, but don't know where to find them. Featherphobie, I'd probably try your idea too, but it does sound very exotic. thanks so much for responding to this.
Pickled eggs are extremely simple. Just make a vinegar solution ( I use white vinegar) about the same as for dill pickles but without the dill. (Unless you like it) I use sliced onion rings,( one or two large onions, they are as good as the eggs) jalapeno`s ( optional), garlic, and a bit of salt to taste. Boil and peel the eggs and put a couple of crushed cloves of garlic in bottom of a jar, layer eggs (whole) with onions and peppers almost to top. Heat vinegar solution to simmer and pour over all to cover. Let sit a few days and they are ready. Some add beets and or juice for color. You can make these according to your taste. Some people add carrots or celery. Its kind of like a big pickled egg salad. These will last till you eat them all.
eggs also freeze well. I use small snack bags. A cake mix required 3 eggs. so I do 3 to a baggie. You must scramble them or the yolks become solid. You scramble them and put them in a sealed zip loc baggie. Pop them in the freezer. You can makes omelets, Quiche,and bakery products, Just can't fry them over easy!
Gosh. Learned so much in this thread Love the pickled eggs recipe. Also...KK, those old-old eggs are so yummy. Had them in China and Taiwan. Brought home some during one of my summer holidays and no one in my family liked them
Thanks for the recipes also. I'm going to try several of these this year when I get a glut of eggs again. So many great ideas. I love this site.
