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How To Safely Preserve Eggs

These instructions for egg preservation only apply to eggs which you intend to cook prior to consuming.

How To Safely Preserve Eggs

How To Safely Preserve Eggs

By Kellene

Yes, you can preserve your eggs long-term without worrying about your family getting sick.

There are several methods you can use and I’ve written of a couple of ways previously, but my favorite one (because it’s the easiest) is using mineral oil.

All you have to do is warm a quarter cup of mineral oil (just about 10 seconds in the microwave will do). Set your eggs outside of the carton (because it will be hard to get them out one you start using the mineral oil). Put on some food handling gloves (I buy this at one of the warehouses). They are easy to use for safe food handling but they are also a lot less expensive than medical gloves and yet in some circumstances they can be used instead of medical gloves. They are NOT puncture resistant though, so exercise caution if using them for that purpose).

Dab a little bit of the warmed mineral oil on your hands and then pick up an egg. Run your oiled hands all over the eggs, making sure to cover it completely with the mineral oil. Don’t worry if you’re putting it on too thick or thin, just so long as every part of it is covered. When you’re finished with an egg, put it in the egg carton, small pointed side down. A quarter cup of mineral oil should easily do 4 to 6 dozen eggs.

Now, store your egg cartons in a cool, dry place. You want the temperature to be about 68 degrees for long-term storage—otherwise storing them like this in your regular room temperature is just fine for a few weeks. Remember, the eggs come out of a warm hen.

I’m always asked if this will help the eggs keep longer in the refrigerator too. The answer is yes. You’ll want to set a reminder on your calendar or cell phone to flip your eggs once a month at which time you’ll simply flip the carton upside down gently so as not to break any of the eggs. Do this every month to maintain the integrity of the egg yolk.

Don’t worry about an egg going bad and you not knowing it. Believe me; in this case the NOSE KNOWS. Rotten eggs smell awful. They won’t be able to sneak up on you. The gas hydrogen sulfide develops as bacteria breaks down the proteins in the egg white, creating that nasty gas smell.

There’s another way to tell if your egg has gone bad.  As oxygen gets into the egg, it creates an air bubble inside in place of moisture and carbon dioxide. This will cause the egg to float when placed in cold water (at least double the depth as the length of the egg). Anything other than a floating egg is fine to ingest.

Of course all of these instructions for egg preservation only apply to eggs which you intend to cook prior to consuming.

One last thing to mention here; the mineral oil.

Mineral oil is found in the pharmaceutical sections along with Pepto Bismal, laxatives, etc. as it’s commonly used to help with bowels issues. However, I only use it for this purpose and with gloves on because it is a petroleum product. Petroleum products do cause estrogen dominance in a woman’s body which then causes a host of other problems in the body. So please don’t use it topically.

This also goes for baby oil which is nearly 100% mineral oil except for the addition of a fragrance; though this means that you could also use baby oil in lieu of mineral oil.

Now that you know that preserving eggs is easy, you can use your egg substitutes to bake with and you’ll still have plenty of great eggs for those times when you just gotta have an egg over easy, deviled eggs, poached eggs on toast, homemade mayonnaise or a delectable hollandaise sauce! 


Read full article at Preparedness Pro

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1 Comment on How To Safely Preserve Eggs

  1. Thanks! Lots of good info in this article. I hard boiled about 80 eggs last fall and after peeling them put them in mason jars willed with Vinegar and no other steps. I am not experienced with canning or pickling….so I poured the eggs out this spring due to concerns about botulism.

    I think the eggs would have been ok due to the high acidity of the vinegar…but the water content of the item being preserved has to be lower that 30% to not allow botulism to occur. I was not sure whether hard boiled eggs were under that 30% threshold.

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