How to: Safely Preserve Fresh Eggs for 9 Months

Posted on Feb 10, 2012 in - Food & Recipes, Emergency Preparedness & Survival

Kevin Hayden –

Source: Preparedness Pro, by Kellene Bishop, as seen on Doomsday Preppers

Preserving eggs in the refrigerator for 9 months is unfathomable to most people, let alone safely preserving eggs that long without refrigeration. But today I’ll make crystal clear how you can preserve eggs worry-free without compromising your health and taste standards and perhaps I’ll even shed some light on how you came to believe that eggs can only be preserved in a refrigerator.

I assure you that Kellene Bishop has not lost her mind; I’m not some maniacal bad guy accompanied by the theme music from Jaws as I write this. Just read further and you’ll understand that this Preparedness Pro is no fraud but some other trusted entities may have been feeding you a fish story for the past several decades.

Bottom line, if you look at how nature preserves eggs you can learn an awful lot about preserving your own regardless of whether your purchased them at your local superstore or you collected them yourself from your personal brood of hens.

preserving eggsWhen a chicken lays an egg, it has a natural coating on it known as the bloom. This bloom is a layer of protection for the egg which keeps out oxygen as well as harmful bacteria and germs. It’s very, very common for those who raise chickens for their eggs to collect them and then keep them on the counter until they are ready to use—not put them in the refrigerator. And in fact, the majority of the grocery stores in the world don’t put their eggs in a refrigerated environment. When they’re ready to use the eggs, they either wash them, which eliminates the bloom and any bacteria or germs, or they crack them open—just as is—but take care not to do so over food that they are going to eat. Instead, they crack them into a separate dish or into a clean hand, but never over the food that they are mixing them. Also, in order to not spread the outside germs into the eggs, they never separate them with the egg shells; instead, they use their hands to separate the yolks from the whites.

While it’s absolutely normal for you and I to get our eggs from the refrigerated department of the grocery stores, it’s actually very unusual in the rest of the world; eggs, butter, and most cheese products are  usually just sitting on the shelf, not in a refrigerated display. Mind you, that doesn’t mean that the U.S. is wrong in such practice, but it’s important to remember that the majority of steps taken by the food industry are to avoid a lawsuit or to comply with whatever figments of grandeur the USDA wields as it creates various requirements. Such policies are not necessary to practice in your own home. Keeping that in mind, there are several steps you can take so that you can take advantage of great sales on eggs and not have to worry about whether or not they will all fit in the refrigerator.

Preserving Eggs is Easy!

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.

preserving eggsAll you have to do is warm a quarter cup of mineral oil (just about 10 seconds in the microwave will do. Hayden’s Note: Never use the microwave!). 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 fine for only 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.

Continue reading to learn more about what warning signs to look for ->

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