Anyone ever use KPEG? (to preserve eggs)

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I was wondering if anyone has ever used KPEG to preserve eggs. If so, were you happy with the results. I'm not getting many eggs right now, but hopefully I'll get another round of laying before winter sets in. It has been unusually warm for this time of year. I was considering KPEG, but I have no experience with it and want to know if it is a good idea. My frig is over stuffed all the time and I have no room for extra eggs. Thanks.

-- Sharon (spangenberg@hovac.com), November 27, 2001

Answers

Response to Anyone ever use KPEG?

I am totally overloaded with eggs as all 23 of my Rhode Island Red pullets started laying October 1, adding in the eggs from 6 young Polish hens (and one funny looking little hen that I couldn't part with) and I'm getting over 2 dozen a day. Eventually I will sell them but right now the egg sizes vary widely and I'd like to wait until they become more uniform. So, I'm very interested in the KPEG and any other method of preserving eggs.

Stacy in NY

-- Stacy (KincoraFarm@aol.com), November 27, 2001.


Response to Anyone ever use KPEG?

used it for Y2K preperations. Wasnt impressed with it,,eggs came out pretty runny,, werent spoiled,, but wasnt tasty either. Had better rusluts with water glass,, bought it at the local pharmacy,,added water,, 5 to 1,,worked great,,still have it around for next time

-- stan (sopal@net-port.com), November 27, 2001.

Response to Anyone ever use KPEG?

Used it. Works as advertised. However, any old eggs are going to be just that - old. Can't expect them to perform as if they were freshly- laid. And preserved eggs will by definition be old. Also, the cooler you can keep them while in storage the better they will keep.

-- Don Armstrong (darmst@yahoo.com.au), November 27, 2001.

Response to Anyone ever use KPEG?

Here's the method I have used for a very long time with great success for storing eggs. I have several Coleman insulated coolers ( the big ones) right by my deepfreezer, every day when I clean and carton up the days eggs, I put them in the coolers, and rotate the refreezable blue ice packs from cooler to deepfreezer. I generally use two or more (depends on ambient temperature and size of cooler) blue ice packs per cooler, I get the biggest size ice packs that I can find ( they seem to stay cool longer than a gallon jug of water frozen, and take up less space).

I have kept as many as 40 dozen eggs fresh and ready to sell this way, although usually it is 15 dozen or so that I keep this way on an average day.

-- Annie Miller in SE OH (annie@1st.net), November 27, 2001.


Response to Anyone ever use KPEG?

Can you freeze any? You can break them by twos into zip lock bags then store them flat so you can store many--that way when you cook you already have the requisite two eggs available.

-- Ann Markson (tngreenacres@hotmail.com), November 27, 2001.


Response to Anyone ever use KPEG?

why boil some of them and make pickled eggs.

-- John Blanchard (jrpif@yahoo.com), November 27, 2001.

Response to Anyone ever use KPEG?

I make pasta, and dry it for later use.

Homemade egg noodles

2 eggs, room temperature 3 cups flour (1 1/2 cup semolina, 1 1/2 cup pastry flour is my favorite, but all purpose flour works too.) A hand crank pasta machine with cutter rollers is nice, but not necessary.

Break the eggs into your bowl, and gradually mix in the flour. If you are using two types of flour, mix it together before adding to the eggs. Cover, and let the dough rest for about one half an hour. Cut the dough into four sections, and work each seperately, keeping the others covered to keep them from starting to dry up. Roll the dough out, folding and dusting with flour, until it stretches smoothly, and can be worked without sticking to everything. Roll as thin as you want your noodles, and cut into strips. Hang to dry. Break to the desired lengths after the noodles are completely dry, and store in a sealed container.

You can also make raviolis or tortelinis, and freeze for later use. Large pasta tubes for stuffing can be made by sealing tubes around a broomstick sized dowel rod, and allowing the dough to dry on the rod. Before you use the dowel, sand the rod until it is VERY smooth, and rub in a good dose of peanut oil to finish it, so your pasta will slide off when they're dry.

If you want to get creative, you can grind up dried herbs and/or vegetables into powder, and mix in with the flour before adding to the eggs. Don't add more than 1/4 cup of anything that's going to soak up moisture. If the dough is acting extra stiff as a result of the added stuff, cut in one teaspoon of water. I normally don't have a problem with this, but then, I use extra huge eggs.

Good combinations- Dried tomato and basil Dried spinach and garlic dried garlic Dried lemon peel and black pepper Dried carrot and cardamom Herbs, in your favorite combinations. (Sage & Onion noodles are pretty darned good with pork gravy over them.) Just about anything else that sounds good.

-- Connie (Connie@lunehaven.com), November 27, 2001.


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