PREPPER TIP: Waterglassing eggs...Preserve fresh eggs at room temp for up to 2 years. Here’s how:
(media.greatawakening.win)
🗣️ DISCUSSION 💬
Comments (138)
sorted by:
Congratulations u/ProPatriaMori! This post has prompted us mods to work on a "Prepper Tip" flair!
We're hoping this encourages people to post their Prepper Tips along with excellent Prepper Infographs like yours!
We will be sure to notify everyone when the flair is ready for use.
Thanks. Just glad to help. 💪🏽
Eggs straight from the hen have a biological coating called a bloom.Store bought eggs have the bloom scrubbed off.This is done when removing the occasional chicken poop.Purely so you buy a nice clean egg.The bloom alone will keep most eggs for a couple weeks without refrigeration.Eggs that get a section of bloom removed by bedding or the hen,frequently spoil.Eggs placed in line slurry are kept from having contact with airborne bacteria.I a cool environment,they have been known to last a year.
I’m the UK this is how we buy them. Eggs are not kept in fridges here. The eggs I bought today have bits of feather stuck to them still.
They can be used for several weeks after buying. Check if they’re still good by dropping them in water. Bad eggs will float.
Homestead in US.Our duck eggs last a month,chickens about weeks,but old birds,may need to increase their.calcium.
Here in Greece I buy local eggs with shit and feathers. I don't refrigerate them. They are OK for at least a month in summer - longer in winter.
Cool,do you store them in any particular manner?
Yup.We pickle them and also lime egg wash store them.Hope to complete root cellar this summer.Lime is the cheapest way I've found.
Okay, I'm not quite getting this - do you keep them in water that has lime added? Or put them in the lime water, remove, let the dry, and store at room temp?
Leave them in
Thanks! :) Sounded kinda weird....just leaving eggs soaking in water that way.
You mix the lime into water until the water is saturated.Submerge the eggs and leave them so.
So interesting - eggs can still be had so cheaply and they're so nutritious. This is excellent advice for folks that can't go buy a thousand bucks worth of MREs.
Just keep in mind you can't use grocery store eggs for this method.
If you have vinegar and water you could
Egg shells can be augmented back into the garden to provide calcium. Dry out and crush to small pieces, can also add to compost.
And if you dont have a garden, give them to your dog if you have one. They are a great treat for them.
A friend of mine used to put a whole uncooked egg in the soil and plant tomatoes on top - and she had GREAT tomatoes!
We found out the hard way that those eggs might remain intact for several months, and when you go to replant you will be in for a nasty surprise D:
We always break our eggs in the hole :)
Is that tomato blight perhaps? I have never had it but I have learned about it a lot recently. It's a type of mold that can survive, except for when it freezes long enough. It typically grows quickly when the weather is very cool and moist for 48 hours or so.
Sounds like pickling to me…easier to get a hen or two!
It’s what you do when your hens have too many eggs in spring and few in winter. It’s not pickling at all, it’s just minerals from the lime depositing into the porous shell, keeping it sealed. It’s an old method. :)
Ahhh, ok, thanks for explaining.
Yea, I needed that explanation too.
Pickled eggs were used in Fear Favtor for a reason.
Lol…I can see that!
I've also heard of sterilizing the shell, parboil or bleach and then coating with mineral oil, which is inorganic and blocks spoilage.
Interesting! I bet there are a lot of ways to do this....
I know you can use chlorine dioxide or a few tiny specks of pool shock (calcium hypochlorite kind, not ANY other kind) to rinse veggies, fruits, and even meat. The veggies last WAY longer after a bit of a bath in either. The calcium hypochlorite in water turns to hypochlorous acid, which is the foundation of your immune system - basically nascent oxygen. So it's bio-compatible with humans. https://www.sciencedirect.com/topics/chemistry/calcium-hypochlorite
Yeah that was the drill when I lived in Africa.
The flavor kind of degrades after a while.
I’ll eat your leg if I’m hungry enough 💀
Might I suggest a side of — fresh flat-leaf parsley 🍃 (finely chopped), squeeze of patriotic lemon juice 🍋, chopped garlic 🧄 from last late-spring’s harvest and lots of it enough to rival Ivermectin, fresh red chilies 🌶 … olive oil, salt, pepper.
With leg of u/cyberrigger?
As a former track and field athlete, my legs have a lot of muscle on them but you’re gonna have to catch me before you can eat them.
Always have fat friends nearby...you know, just in case! :D
Long Pig usually requires BBQ sauce for most folks. It is an acquired taste.
If you don't know what Long Pig is, think 'Fried Green Tomatoes'.
Long Pig is a cannibal thing in New Zealand, Just saying.
So is fried green tomatoes and bbq
The Chinese call these hundred-day-eggs. The taste a little like blue cheese.
Actually very nice when served quartered as a relish.
I think those are dehydrated with salt.
No the eggs are buried in soil and vinegar, or soil and lime.
in a mixture of clay, ash, salt, quicklime, and rice hulls
https://en.wikipedia.org/wiki/Century_egg
AHA. Yep and they are traditionally stored in egg jars. Very beautiful if you can still get them.
I glassed 7 dozen eggs for the 1st time last Summer. My hens stop laying around October and I always get mad when I have to buy eggs for my Holiday baking. This worked great! We used them all Fall and Winter. The eggs were perfect for baking. The yolks get a little soft, so they might not be the best for frying or hard boiling. Perfect for baking and scrambling.
Great post! Thanks. We bought a Harvest Right freeze dryer couple years back. We have ran 50 dozen +/- through it and it works great. Lots of fruit and veggies as well, but storing eggs in water bath will be our next prep
Thanks again fren!
Been thinking about getting one of those. Has the cost/benefit ratio really justifies the price? Given that I’m just a sorta homesteader …
Is it worth the price? It has been for us. We have used it a bunch in last couple years. Cost/benefit depends on several things. 1)how much food you can process. Most process cycles are around 24 hours. So time left before SHFT is a concern now. 2) Size of the freeze drier. We went with the mid sized. For example I just processed 5 dozen eggs, bout filled it up. 3) We know the quality of the food we have rather than the processed freeze dried foods you can purchase. We raise our own beef and some our veggies and fruit. We use the freeze drier more than we can our food now.
I am kinda thinking a business with them. C:B ratio will have to be figured out, but if I was to buy, three, can I get a good enough ROI, to help pay for them? Basically, one for the home, two to promote for others use?
Lots to think about, but I want my own business, my husband and I have two together, and he has two others on his own.
I want my own.
I also know growing season in my area is limited. The amount of work it would take, along with scheduling clients during our limited harvest would mean many sleepless nights for me, but for a short period.
Idk, it does seem like an opportunity no one else is hitting on?
We FD too!
So the eggs will fry and I can use them in baking?
My well water has absoutly no chlorine in it too😇
The yolk can be a bit watery, so best for scrambled or baking
Thank you pede. I’m do that with my first batch of eggs next spring. I got chicks three weeks ago.
Interesting post, thanks. Is this what they do in England? I understand they can leave their eggs out over there, but this seems too labor intensive. I wonder what they do. Any Brits want to clue us in?
Unwashed eggs will keep for a couple of months on the counter. I used to coat store bought eggs in petroleum jelly to keep them while sailing for two or three weeks.
...also mineral oil
Reports from other sailors are they could taste it after a month or so. Like a green mango they said. I equate green mango to turpentine. They still ate the eggs and were fine, but cruisers tend have pretty robust metabolisms. I'll add that turpentine was ivermectin when I was a kid, so I know what it tastes like. Mineral oil otoh has no taste so idk how to figger that.
Duck eggs are more of a challenge -- their eggs can be more messy.
I water wash my eggs to clean the poop off. No detergent or chemical cleaners though.
That seems so weird to me. Thanks.
Here ya go.
Never knew about other countries handling eggs differently until this came across my screen. Makes sense tho. My family likes to joke about the difference in generations we have. Old timers are usually Mexican born and grew up on ranches etc. So they have some hella strong immune systems and gut bacteria. So they can consume stuff the next generation really couldn't without getting the shits. My dad says the milk straight from the source tastes a lot better than the processed stuff we have over here.
Interesting explanation, thanks. I didn't realize it was in part due to washing off the protective coating. But now that I think of it, I have passed farm stands selling fresh eggs and they are sitting out there in the open (usually with a 'honor system' for paying.) It's funny what you said about the old timer Mexicans. Wonder what they were doing / eating that made them so strong.
My refrigerator has small dimple shapes in the interior plastic which are clearly intended to store eggs, but I leave mine out. If eggs needed refrigerating then how come shops just leave them on a regular shelf.
@JonathanE he's right we do have pickled eggs but they don't exactly look tempting to eat. Also I always thought they were pickled in vinegar.
Wonder why the recipe says use only unchlorinated water - where the hell would I get that from. Could use rainwater but that is not exactly pure of atmospheric pollutants.
Also what is the difference between eggs sold on a farm or eggs sold in a shop? Maybe this really means "pickle your eggs as freshly as possible" on the basis that store-bought eggs would have been in the supply chain for a longer time.
Distilled water for $1 jug works. You don’t want storebought eggs bc the bloom protective layer is removed. It’s not pickling, it is just the minerals from the lime being deposited into the porous shell, keeping the egg inside from spoiling.
You have to be careful with temperature too.
If you put an egg in water that is colder than the egg it can suck in contaminates.
Use same temperature or ever so slightly warmer water.
I let eggs and water stand in the same room for a while.
I don't think osmotic pressure works that way. I think it is always due to the concentration gradient across a membrane, unless the temperature affects the porosity of the membrane (which may lend credence to what you're suggesting)
This is not from osmotic pressure. This is from temperature expansion/contraction.
I think the permeability stays about the same.
It's seemed backwards to me at first -- cold shell would shrink -- positive pressure.
But, I think it works on the gas temperature/pressure in the egg's air pocket.
When the gas in the air pocket gets cold it sucks in,
warm, it pushes out.
Oh yikes. I'm glad you mentioned this. When cooling just boiled eggs, I've always put them in cooler water to make them cool enough to handle.
Boiled eggs doesn't matter -- you are going to peel them anyway.
You are cooking them. I am talking about washing them.
When washing RAW eggs you don't want to suck in contaminates.
If you wash with slightly warmer water it makes a positive pressure inside.
Washing with cooler water makes a negative pressure inside.
If you wash an egg in cold water you will later see little spots inside the shell.
Oh, I see. Alright, thanks.
Alright, interesting. American refrigerators also have the little egg cubbies, but eggs are never left on regular shop shelves here - they are always in the refrigerated section. So that's interesting! I vaguely remember hearing there was something different, like yours were processed differently or something? But I don't know how one processes an egg, lol. And I agree about the other stuff.
It's just tradition,eggs are the same.
You couldn’t be more wrong friend. There is a protective antibacterial layer deposited on the egg when it is laid. Why did God do this you might ask? There is nothing in His plan that is done by mistake. All birds, including geese, ducks, chickens etc were intended to lay an entire clutch of eggs BEFORE sitting on them. If the clutch is to have 9-10 eggs this could be 2+ weeks until all the eggs are laid. Then the hen begins brooding/sitting and incubating the eggs And they all hatch at the SAME TIME.! Could you imagine a mother goose trying to keep tabs on 9-10 goslings with 1 new one hatching everyday? That’s what would happen if they sat on the nest from day 1 when the fist egg was laid.
When you buy commercial eggs at the store, yes even the cage-free variety they have all been washed which removes Gods miracle protective layer which allows my farm fresh eggs to be left on the counter for 2+ months and still be just as good as the day they were laid.....AND NOT JUST TO EAT but still VIABLE to HATCH..!
We have about 40 laying hens with 2 roosters in the run with them. Hens are about 1 year old and we are averaging about 24 eggs per day. This winter we gave 10 dozen eggs to a Mennonite family who then kept them on their counter for approximately 1 month before traveling down to visit friends in Mexico, bringing the eggs along with them. Once reaching Mexico 🇲🇽 the eggs were placed in an incubator for 22 days and reported a 90% hatch rate of baby chicks.
Try that with any store bought eggs and you will understand the difference that little protective layer (bloom) God designed on an egg is all about.
Well, one big difference is that store-bought eggs are from chickens that are laying eggs that haven't been fertilized; no rooster was allowed to mingle with the chickens :)
Correct.
Would you mind answering this question? I always wondered how that worked. If an egg, under the right circumstances, would become a chick. But I was given to understand that the eggs we buy at the grocery store were unfertilized. You said you had roosters with the hens. How do you know (or do you) which would be fertilized and which wouldn't? Or do I have that all wrong? Thanks.
You are correct in that commercial egg operations have no need for a rooster and fertilization as the eggs will never be more than just that - eggs. Hens will lay the same amount of eggs regardless of whether or not they have been bred by a rooster.
I have no idea whether or not my eggs have been fertilized, other than folks who take my eggs and incubate them telling me how many hatch out. We will start be starting a chick operation sometime this year with straight Easter Egger and Olive Egger breeds so I will know more then. I was told if you want to ensure the majority of your eggs are viable to produce chicks you should have no more than 20:1 ratio of hens/roosters. Talk about a life!
My point about our eggs having sat around at room temperature on counters and then traveling to Mexico and still being hatched after 5-6 weeks after being laid proves that farm fresh eggs without having been washed are obviously not ‘rotten’ or compromised after that long. Store bought eggs will go bad sooner than that even with refrigeration. The old timers around here say they would have eggs for 3-4 months on the counter and would only use them if they didn’t ‘float’/stand up on one end in water. Apparently when they do start going bad they build up additional gases inside which makes them buoyant - and that’s how the folks long ago used to know if an egg was good or bad.
A chick operation! Cuteness overload. Oh my goodness, that ought to be fun. I wish you'd post some pictures when you get them. I love to go to the feed store just to see the chicks.
And thanks for the other info, as well. I have learned a lot today. It's very interesting and good stuff to know. Thanks again and take care.
Almost.
European chickens are vaccinated against salmonella.
You can still get salmonella on the shell --- but it reduces transmission from the chicken.
American eggshells are disinfected.
Europeans can refrigerate their eggs if they like,and we can leave them on the counter safely. It's marketing and tradition.
Good luck w/that!
Here ya go.
Never knew about other countries handling eggs differently until this came across my screen.
Distilled water is unchlorinated.
Actually, Pickled Eggs are pretty damned good! And they keep for a very very long time! Worth getting a jar or two for Preppers!
Pickled sausage is good too!
I've seen pickled eggs in a jar in the chips shops, otherwise...no idea.
Is that the same as a Scotch egg? If so, you do know it helped Damon Hill win the GP when Bob Mortimer gave him one before the race.
No, a scotch egg is a boiled egg wrapped in pork with a breadcrumb coating.
Oh, I see. That does sound a lot fancier and tastier than a boiled egg bobbing around in liquid. But did you know about Bob and Damon? That's the important question, lol.
Ohhhh, YUM! I love a good Scotch Egg!
Fresh eggs have a “bloom” on them but once you wash them they have to be put in the fridge. Store bought eggs in the US are washed and should never be left out. I have heard of putting crisco on your store bought eggs snd stored in a cool location. By putting crisco on them it mimicks the “bloom” on the fresh egg.
Does the bloom change the look of the egg or is it basically an invisible coating? Thanks.
It is invisible.
Thank you for answering and for all the other interesting info.
This works exceptionally well. Our duck eggs did better over a longer length of time than the chicken eggs, but they do have a much thicker shell.
Does this work for quail eggs?
I know it works for duck eggs, so idk why quail wouldn’t work
I left store bought eggs on the counter at room temp after wiping them down w mineral oil. I ate the last egg at 8 months. It was loose in the skillet but otherwise fine.
Nice prepper find OP.
We used to call this "Canning", back in Elder Days.
So you leave the eggs in the water for the whole year or so?
Yes
Yikes sounds like those purple eggs in bars
Thank you! Bought 2 dozen today and only 4 dozen left. Egg shortage here after a huge “bird-flu” culling. The neighbor normally brings a dozen a week over from his flock but out of town and could have more but wasn’t sure how to save ‘em.
You can also freeze dry the eggs and store as a powder if you have the ability.
Thank you for this advice.
Many cultures do not refrigerate their household eggs. It all depends on where they are purchased.
I am fortunate to live among the Amish population, many of whom are in the chicken/egg business. I never knew how a good egg tasted until obtaining them from an Amish farm and will never purchase eggs again from a grocery store.
Although government regulations are in place and their farms are inspected, it is permissable by law for the Amish to sell their eggs wholesale to independently owned stores/markets but not to big-named corporate chain stores.
See 031174's post below. Also eggshells are porous, so these would be awfully watery eggs tasting of pickling lime. If you're that worried about not having eggs, unless you live in an apartment you can keep 2 or 3 hens in your backyard in a very small house, even a doghouse. Just make sure you fence them in to protect from predators. And don't get a rooster unless you want chicks. They will flog you. You don't need a rooster to get eggs.
No they do not taste of lime, this method is perfect for those of us who have hens that lay massive amounts in the spring and taper off at wintertime. Also good for bartering
My chickens never slacked off this winter. We're up to our eyeballs in eggs. I just give them away or eat them.
Thanks!
This surprised me but a doctor told us probably 35 years ago that mayonnaise does not have to be refrigerated. We haven't in all of that time and none of us have ever been sick. Not really a survival tip but if the shtf, the ability to use mayo might feel like a luxury.
Note: If mayo has been refrigerated, then it does need to be kept in the fridge.
Color me clueless but I feel like the recipe is incomplete. Are we boiling the eggs to make hard-boiled eggs and then are we peeling them before we put them in the lime?
Are we really putting raw eggs into lime?
BTW, does anyone know how long peeled, hard-boiled eggs last in a vinegar (lime?) based solution? You know like at a truck stop or a Chinese convenience store.
You mix the lime into the water, submerge the raw eggs in that. It’s not pickling but storage. The minerals from the lime seal the porous egg shells.
Just opened powdered eggs stored in Mylar in 2019 not bad scrambled with ketchup.
I just used Yandex to search “water glassing eggs”, on the first page of search results I find your post. GAW, we out here!!
How are they clean and unwashed at the same time.
No visible dirt, chicken feces or yolk from other broken eggs on it.
"unwashed" Do not try this with commercial eggs. They will rot.
This is why the picture says not to use store bought eggs.
now you're my puppet count the interactions
you're an idiot with multiple accounts or idiots are far more common than I want to believe
you're an idiot
I wonder why so many v and no other idiots comment? Handshakes?
you're an idiot with multiple accounts or idiots are far more common than I want to believe
Or, keep hens. Cycle them based on age.
I’m a big home food preservationist. I have a video blog/content creator but yea, not posting, not self doxing. Sorry. I have followers.
I’ve gotten away from the “25yr shelf stable” idea in favor of keeping only a year supply until the next harvest. Living in the SE I’m in an excellent area for fertile soil and water sources are plentiful in the lower Appalachian .
Looking forward to the new flare. Any home lactofermentation anons? Great for gut health from your own food.
Yes, this is what we do with the abundance of eggs our hens lay. We don’t lactoferment but we have water kefir and kombucha
This recipe doesn’t work. 1 ounce of eggs? Than what? How many grams or ounces for the other ingredients?
An once of lime per quart of water. Submerge eggs. Store in cool dark place
Thank you fren!
hmmm interesting. Do you store at room temp, keep in a cool, dark place? I just normally will crack the eggs and freeze in containers or vacuumed sealed bags (Which is safe up to one year, but I do suspect that many would be safe even longer)
Yes, in a cool dark place.
Mineral oil also works quite well as it is inert and an oxygen barrier...
Stuff like this being stickied makes me question the veracity of the mods. Stockpile canned goods rather than "fresh eggs." This is ridiculous.
Get involved in the information war: https://greatawakening.win/p/142BT4C64Z/how-to-get-involved-in-the-infor/c/
Why is it ridiculous? Those of us with chickens have an abundance of eggs in the spring, and often next to no eggs in the winter. This way preserves eggs for the lean times. I don’t know why people hyper-focus on just a couple aspects of prepping. Of course stockpile canned goods, but also preserve the protein-rich eggs that you would’ve thrown over the fence. Multi-task. Have things you don’t even need so that you can barter. A bucket of eggs might mean the difference between literal life or death.
veracity try harder
habitual observance of truth in speech or statement; truthfulness: He was not noted for his veracity. conformity to truth or fact; accuracy: to question the veracity of his account. correctness or accuracy, as of the senses or of a scientific instrument. something veracious; a truth.