egg storage

[oscar615]

I just read this.  Does anyone know if it is true or has tried it and can tell us how it works and for how long they will stay fresh?

"You can weaterproof your eggs in five seconds"  It's called blanching.  Dip eggs into boiling water for exactly five seconds and let them cool.  The heat creates a film inside the egg that makes it airtight and keeps it fresh.  You can finish cooking the egg when you're hungry.

[opsec]

Found this: http://www.georgiaeggs.org/pages/preservation.html

Thermostabilization, immersion of the egg for a short time in boiling water to coagulate a thin film of albumen immediately beneath the shell membrane, was rather extensively practiced by housewives of the late 19th century. Mild heating destroyed spoilage organisms but did not cook the eggs. If kept in a cool place, thermostabilized eggs coated with oil keep several months although some mold growth may take place.

[Wellspring]

Might be worth experimentation. I'll try it out once I have fresh eggs.

[Dame]

I break older eggs individually and examine, and only use in baking.  Kept in a cool dark place, I have had good results with little spoilage.  I find that not getting them wet prolongs storage, so I am not sure I would want to try the thermal stablization unless I did not know whether or not the eggs had been washed.  We wash them well with soap and water immediately before using them.

A compound called "waterglass" was also used to store eggs, and was available at the grocery stores.  I have not been able to find a source.

[opsec]

http://www.sheffield-pottery.com/SODIUM-SILICATE-WATER-GLASS-ONE-PINT-p/rmsodsilw.htm

Dame, is this it?

[Dame]

It appears to be.  Thank you.  Great find.

I have never used this.  A number of my aunt's say they have and the eggs are good for baking for a number of months when kept in a crock in the cold room submersed in the stuff.  Will let you know about Christmas how it works.

[Beeherder]

The Beeherder barters his home  baked bread for 2 dozen eggs per loaf. Since one doz goes to the mechanic down the street to pay forward my eventual mechanic service needs, with another loaf of bread, I usually don't have a storage issue. If all my eggs are consumed withing 10 days +/- do I need to take any special storage steps other than refrigeration?

However me not being a farm boy and with no experience in such matters: I have been wondering about any special sanitation steps I should be taking other than carefully breaking each egg into a small glass bowl for examination before cooking or putting in baked goods. I usually do not wash each egg unless there is significant brown matter deposition. Am I putting myself at risk of samonella or botulinum?

[Lady Lilya]

I have heard that in other countries (including in Britain) they store eggs at room temperature.  They say that they don't wash the eggs after they come out of the chicken.  They leave the natural waxes on them, along with whatever other unpleasant-looking stuff.  This seals the pores of the eggs and keeps them fresh longer.

[Dame]

For the most part this is how I store eggs, but they will dry out after 2 or 3 months; and I never uses them unless well cooked after they are about 10 days old.

[opsec]

It appears to be.  Thank you.  Great find.

I have never used this.  A number of my aunt's say they have and the eggs are good for baking for a number of months when kept in a crock in the cold room submersed in the stuff.  Will let you know about Christmas how it works.

So how do you use the waterglass? Do you mix the waterglass into a solution and put the eggs in that, or do you just put the eggs in the dry waterglass powder?

[Dame]

Heresay here:, the contents are a powder.  mix with water in a crock according to the package instructions.  Immerse the eggs in the waterglass, keep on the floor of the coldroom. i do not recall if it is to be covered and dark.  the water would probably evaporate so maybe check regularly for consistency and add more water.

[opsec]

Got it.