Want to keep REAL EGGS FRESH for MONTHS?

greenspun.com : LUSENET : TimeBomb 2000 (Y2000) Preparation Forum : One Thread

Here's a fascinating thread from the Hyatt site on a product called Ke-Peg. Never heard of it personally, but evidently many have...

Check it out...


-- Dennis (djolson@pressenter.com), July 06, 1999


Dennis-Read the link on Ke-Peg--thanks for the info. Several things I thought of while reading:

Your best bet is to use 'farm fresh' eggs--I'm not talking about the brand but those straight from the hen.

The eggs should be unwashed. Notice I didn't say uncleaned. You can use a clean cloth to wipe off any 'debris' there might be. Usually, the eggs are clean unless someone's been remiss in cleaning out the nest boxes.

Sodium silicate (aka 'water glass') can be bought at a pharmacy. (Of course, I had to call 4 pharmacies before I found one that could order the stuff.) The cost was $8 for a quart. Again, you need to use fresh eggs.

Just my .02. Linda

PS I have directions on using the sodium silicate if anyone wants it. Just let me know.

-- newbiebutnodummy (Linda@home.com), July 06, 1999.

I bought a very small jar of Ke-Peg for $29.00....do I feel like a y2k casualty!! However, I have started using it and so far, so good. You need to make sure your eggs are dry and that they do not "float" when submerged in water (otherwise there is too much air in them already to store without them spoiling). You need a little dab of Ke-Peg rubbed together in your palms and then you just "roll" the eggs until they are covered and store back in the carton in a cool dark place.

-- NSmith (nitnat3@aol.com), July 06, 1999.


I know I have them around here somewhere but if you could post the directions for using sodium silicate I would appreciate it.


-- Jim (jimed@iglobal.net), July 06, 1999.

I have also seen information on using other products (vasoline, I believe) by cruising sailors.

-- Mad Monk (madmonk@hawaiian.net), July 06, 1999.

Jim-Here's the direction for the sodium silicate-taken directly from a great book: Cooking with Stored Foods by Carlene Tejada and Carroll Latham.

You will need a large jar or crock with a cover. To prevent breakage, place a long metal ladle or spatula in the container. Then pour in boiling water to clean the container. Pour out the water and remove the ladle or spatula. Boil and cool several cups of water. For every 3 to 4 cups of water, use 1/3 cup of sodium silicate. Measure the cooled water into the container until it is about half full, then stir in the sodium silicate. Rinse the eggs to remove any dirt. (MY NOTE-Boy, am I surprised! I had forgotten that they said to rinse the eggs!) Use a long spoon to lower them carefully into the solution. The solution should cover the eggs by about 2 inches. Cover the container, label it and store it in a cool place.

Hope this helps. Linda

-- newbiebutnodummy (Linda@home.com), July 06, 1999.

I don't know whether it's true since I've never tried it myself. But I've read that if you want to use Ke-Peg or other coatings on eggs, you can't use store-bought eggs. Evidently, store-bought eggs are wiped clean in a way that removes a natural protective coating on the eggs.

-- walt (longyear@shentel.net), July 07, 1999.

Came across these suggestions for storing eggs a few months ago. Haven't tried any of them yet:

FREEZING EGGS. If you can keep your freezer going it is possible to freeze eggs which can be stored there for up to 12 months. Do not freeze in shell. Blend lightly with fork. Add 1/2 teaspoon of salt to every 5 eggs. Pack in rigid or wax containers. Use as soon as thawed.3 tablespoons of egg mixture=1 fresh egg. [Another poster commented that eggs frozen in the shell are still good as long as the shell has not cracked. Let them thaw out before breaking the shell and they are fine. However, if the shell is broken, the yolk turns to a rubber ball.]

PARAFFIN Dip store-bought eggs in paraffin and they will keep for months at room temp.

WATER GLASS METHOD (sodium silicate). The eggs must be fresh, preferably not more than two or three days old. Infertile eggs are best if they can be obtained. The shells must be clean. Washing an egg with a soiled shell lessens it keeping quality. The protective gelatinous covering over the shell is removed by water and when this is gone the egg spoils more rapidly. The shells also must be free from even the tiniest crack. One cracked egg will spoil a large number of sound eggs when packed in water glass. Earthenware crocks are good containers. The crocks must be clean and sound. Scald them and let them cool completely before use. A crock holding six gallons will accommodate 18 dozens of eggs and about 22 pints of solution. Too large crocks are not desirable, since they increase the liability of breaking some of the eggs, and spoiling the entire batch. It must be remembered that the eggs on the bottom crack first and that those in the bottom of the crocks are the last to be removed for use. Eggs can be put up in smaller crocks and eggs put in the crock first should be used first in the household. Water glass can be purchased by the quart from druggist or poultry supply men. It is a pale yellow, odorless, syrupy liquid. It is diluted in the proportion of one part of silicate to nine parts of distilled water, rain water, or other water. In any case, the water should be boiled and then allowed to cool. Half fill the vessel with this solution and place the eggs in it, being careful not to crack them. The eggs can be added a few at a time till the container is filled. Be sure to keep about two inches of water glass above the eggs. Cover the crock and place it in the coolest place available from which the crock will not have to be moved. Inspect the crock from time to time and replace any water that has evaporated with cool boiled water. When the eggs are to be used, remove them as desired, rinse in clean, cold water and use immediately. Eggs preserved in water glass can be used for soft boiling or poaching, up to November. Before boiling such eggs prick a tiny hole in the large end of the shell with a needle to keep them from cracking. They are satisfactory for frying until about December. From that time until the end of the usual storage period-that is until March-they can be used for omelets, scrambled eggs, custards, cakes and general cookery. As the eggs age, the white becomes thinner and is harder to beat. The yolk membrane becomes more delicate and it is correspondingly difficult to separate the whites from the yolks. Sometimes the white of the egg is tinged pink after very long keeping in water glass. This is due, probably, to a little iron which is in the sodium silicate, but which apparently does not injure the egg for food purposes.

-- Brooks (brooksbie@hotmail.com), July 07, 1999.

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