PREPPER TIP: Waterglassing eggs...Preserve fresh eggs at room temp for up to 2 years. Here’s how:
(media.greatawakening.win)
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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.
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 :)
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.
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.
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!