storing eggs

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I'd like to store eggs for the slow season, but the Kepeg product seems pricey to me. I thought I remembered seeing several formulas for storing solutions in past issues, but can't find them. Can anybody help? Thanks gabbycab

-- glynnis (gabbycab@aol.com), November 04, 1999

Answers

One I am experimenting with is to coat well with olive oil. Has anyone out there tried the olive oil? Does it work?

-- Eve (gen1eve@hotmail.com), November 04, 1999.

I put melted chease wax and olive oil on 24 eggs on 1/99 just broke open three of them. two of them had a heavier coat of wax than the third. The two with the heavier wax had some kind of bug that had nibbled on the wax one was ok the other was rotten the bugs had gotten all the way down to the shell, on the third that was more olive oil than wax it looked fine and no bugs had gotten to it. The yolks on the two that were fine were runny. I think one of the suggestions a couple of issues back was to store the eggs in salt will have to see if I can find it, I think they said they used ainmal grade loose salt from the feed store. Cindy

-- cynthia hale (hale@ria.net), November 04, 1999.

I dried eggs using the recipe which appeared in an issue of CS, (2 issues previously I think) They worked fine and while not great, they were certainly edible. I have also frozen eggs that were fine when scrambled, for cooking etc.

-- Marci (ajourend@libby.org), November 07, 1999.

1.Warm 1/4 pound of bees wax with 1 cup of olive oil. You will need to adjust the heat, too cool and it will form a heavy coating leaving little pin holes and too warm will leave too thin a coat that wont protect and will cloud the egg from a partial cooking near the shell. 2.Use room temperature eggs(or the coating will crack) and dip the eggs and allow to cool briefly(or the coating will smear). 3.Pack eggs, pointed end down, in well dried leaves in an air tight jar. Then place in a dark dry place.

-- William (wtoebe@wpsr.com), November 11, 1999.

I have had very good luck with WATERGLASS. At first I was apprehensive about using it but it works great with no after taste on the eggs, ive stored mine for upto six months

-- stan (sopal@net-port.com), January 14, 2000.


Re: Stan's answer about WATERGLASS. I have used that, too, in a big old crock. After some time (probably more than six months, which might be the cause), the waterglass itself starts to get crusty and hard; also the eggs' consistency seems to suffer. They cook OK, but the white and the yolk tend to lose their own character and kind of blend together. When you crack the shell, the stuff doesn't stick to the inside like with fresh eggs. BUT: bottom line, they taste and cook fine.

-- tommaso (roadrunner@7cities.net), February 14, 2001.

One way to store eggs in the freezer is to spray a muffin pan with cooking spray. Crack one egg in each space, freeze, then remove from the freezer and put individual eggs in one ZipLoc bag. You have separately frozen eggs you can just scoop out one at a time if you like.

-- tang (tang@mtaonline.net), February 17, 2001.

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