Prolonging eggs

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These were raw eggs and sit in vinegar for a short time . I like pickled eggs and make them at home . I'm going to make some this summer with hot bannana peppers . But havn't been to a bar in over 30 years .
 
If my sales of fertile eggs ever slow down then I can start pickling some. I have 1 quart jar left in the cabinet. Of course though if the kids see it, it wont be there. Normally I make about 10 quarts of pickled eggs for the winter months, and my kids eat them so fast. They love them. But looks like it may be August before I will get a break in sales this year. I just had another 3 dozen sell through word of mouth and another dozen going to Puerto Rico tomorrow. My girls can barely keep up with the sales :)
 
found this;preparednesspro.com for giving some extra days-weeks of life to your eggs
 
this reminds me of the pickled eggs that's it on bars without refrigeration .
I was never brave enough to try one of those! I used to see them on convience store counters, and they looked years old at best. I just made some jars of pickled beets and read that people will soak some boiled eggs in the juice for a couple days after eating the beets. I'll let you know how it turns out. I wanted to let the beets sit for two weeks before trying them, and will open the first jar this weekend.
 
If my sales of fertile eggs ever slow down then I can start pickling some. I have 1 quart jar left in the cabinet. Of course though if the kids see it, it wont be there. Normally I make about 10 quarts of pickled eggs for the winter months, and my kids eat them so fast. They love them. But looks like it may be August before I will get a break in sales this year. I just had another 3 dozen sell through word of mouth and another dozen going to Puerto Rico tomorrow. My girls can barely keep up with the sales :)
I'd love to try your recipe!
 
I was never brave enough to try one of those! I used to see them on convience store counters, and they looked years old at best. I just made some jars of pickled beets and read that people will soak some boiled eggs in the juice for a couple days after eating the beets. I'll let you know how it turns out. I wanted to let the beets sit for two weeks before trying them, and will open the first jar this weekend.


Brent,

Your a better man that me to eat beets. My wife still eats them, but only when I am out of the house. Guess it was too many 100 yard dashes and smelling the Comstock plant process the beets in local fields that did me in.

Yeah, I remember those pickled eggs too on the counter...not for me!

However, my daughter and wife are getting excited about our trip to Disneyworld and since we drive, I always make a stop just outside Semmes, Alabama to allow them to get their "boiled peanuts"...who knew my bling-bling 19 year old gets excited about boiled peanuts...their is still hope in the world, lol.

Hope all is well. Regards,
 
I recently tried spicy pickled eggs and liked them. They were heavily spiced with peppers and garlic. So I started looking up egg pickling recipes on the internet. I have found three most common pickled eggs: plain pickled, spicy pickled and beet pickled (also known as Amish pickled eggs). From all I've read, if properly canned, they will last as long as any other canned food which is usually 6 months to a year. Yes, we've all had grandma's wonder veggie that had been in the jar 10 years (or so someone said). You have to consider what happens to anything over time, though - loss of nutrients as well as flavor. I would worry about pickled eggs getting rubbery over time. I plan to can a few 1/2 pint jars for short-term but I still prefer fresh, so I'll just keep the chickens.
 
Pickled eggs I have made get rubbery as soon as they become pickled . I dont remember if it was the Japaneese or Chineese but one of them have a world famous vat of pickled eggs that they have been adding to for thousands of years when you get one out you don't know if its one of the first put in or the last .
 
Just don't overcook your eggs and use apple cider vinegar instead of white. . . they shouldn't get too rubbery. I hadn't had that happen with mine as of yet. . . not saying it wont.
 
I dehydrate my eggs, powder them and vacuum seal custom size bags and then store in a bucket in a cool room. I get 1000 + eggs in 1 bucket.
 
I dehydrate my eggs, powder them and vacuum seal custom size bags and then store in a bucket in a cool room. I get 1000 + eggs in 1 bucket.
I have a Nesco dehydrator and I use the fruit rollup trays. I blend the eggs just enough to mix ( DO NOT add anything to the eggs). pour on the sheets, set the temp for 135 and let run till all dry. then I use a grinder and powder them and vacuum seal in custom cut bags. I measure 12 tablespoons of powdered eggs per bag. then lable with how many eggs and date vac sealed and store in a 5 gal bucket in a cool room.

to rehydrate its 1 Tablespoon powder to 2 1/2 tablespoons warm water.
 
I have a Nesco dehydrator and I use the fruit rollup trays. I blend the eggs just enough to mix ( DO NOT add anything to the eggs). pour on the sheets, set the temp for 135 and let run till all dry. then I use a grinder and powder them and vacuum seal in custom cut bags. I measure 12 tablespoons of powdered eggs per bag. then lable with how many eggs and date vac sealed and store in a 5 gal bucket in a cool room.

to rehydrate its 1 Tablespoon powder to 2 1/2 tablespoons warm water.
I dehydrate some of mine too during the heavy laying season of the girls to use for baking projects especially during the holidays. Always less eggs during the shorter days and colder weather.
 
Someone told me if you coat eggs with oil they last longer. Is that true? If so, is there a specific kind of oil that works best, (olive oil or veggie oil etc.) How much longer will this keep an egg?
Never to old to learn, thanks for any wisdom! ~Lindy

If you have fresh eggs, don't wash them. The membrane coating them will naturally help increase their shelf life. Having married an Amish man (yes, I'm the bad "English" gal that stole him from the order!) we keep eggs thru the winter in our root cellar without any problem.
 
well
I know right! But when your in the middle of a desert you eat what you get and it was not always what you wanted. Though I will say I trashed the powdered eggs and ate everything else.
I guess if all hell broke loose and I could get nothing else,,,I would eat then but it would be a act of desperation ,,,,,,,,,,,,,,,brrrrrrrrrr it gives me chills just thinking about them,,,,yuk
 
powdered eggs are nasty,,,,,,I will not touch them

That could be your loss mon ami, I used powdered eggs in baking and the make scrambled egss with and they taste fine, With the added bonus of the powdered eggs have been pasturised before being packaged. We recent used some 14 months old and they were fine.
 
Simply keep chickens, and never an issue.
They'll keep for a couple months without refrigeration.

For many years our neighbors were Amish. We learned from them and this is how we keep eggs to this day:
-If possible, we do not wash the eggs. The membrane surrounding the egg, when the hen lays it, preserves the egg perfectly.
-If we have to wash the egg, then we coat it in Olive Oil. We stop selling eggs about the first of August and begin keeping them in the root cellar. This way by the time it gets really cold here and our hens stop laying, we have plenty eggs to last until the spring when they begin laying again.

Pretty much it in a nutshell. Fresh eggs, don't wash 'em, keep for a while, no worries. No need to preserve them. Keep in mind, chickens do periodically molt too, and no eggs then most times (or just a few). Also, really need to ensure they have plenty of water so they produce eggs routinely.

They also may get into their own eggs (all birds are cannibals). We started periodically hanging a head of cabbage in the coup, and this helped a bit...along with decoy eggs.
 

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