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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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?
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)