Kenprep1979
Active Member
well if your oil coating doesnt work out u can always hardboil-pickle-and can them!
Prolonging eggs
- Thread starter Lindy
- Start date
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I know nothing personally, but here are some things I've read.
Also
Personally. I would stick with refrigeration. But if you must then short term pickling 1-6 months tops. Not for any personal experience or any eggspurt advice. But simply because I am well... a rather paranoid person. I wouldn't risk myself and family to Botulism (even a small chance) over something that I don't really "have" to can. Calculated risk on this for me is... I don't "have" to have pickled eggs canned for long periods. (short term is fine) There are other safer options.
Just my 2 cents. Still love to hear other peoples experience and advice!
Also
Personally. I would stick with refrigeration. But if you must then short term pickling 1-6 months tops. Not for any personal experience or any eggspurt advice. But simply because I am well... a rather paranoid person. I wouldn't risk myself and family to Botulism (even a small chance) over something that I don't really "have" to can. Calculated risk on this for me is... I don't "have" to have pickled eggs canned for long periods. (short term is fine) There are other safer options.
Just my 2 cents. Still love to hear other peoples experience and advice!
Kenprep1979
Active Member
no you can buy pickled eggs at any store they can be pickled and will keep a long long time
Kenprep1979
Active Member
didnt mean pressure cook and can srry i wasnt more clear
Yes you can buy pickled eggs that will keep.
Companies irradiate them and use preservatives. I don't know but I don't think that is viable in home-canning.
Shenandoah
Member
You can pickle eggs. I keep several jars in the pantry all the times as my boys love em! They are quite easy to pickle.
And yes Lindy, you can store eggs for many months in a cool environment. The eggs you buy at your local grocery store average 4-6 months old by the time you purchase them anyway!! The ideal way to keep eggs is not to wash the egg as the membrane covering the egg when the hen lays it will preserve it best. However, if you must wash the egg, then coat it with olive oil. We stop selling eggs around the first of August and begin to keep our eggs, this way by the time it gets cold here and our hens stop laying, we will have plenty of eggs to hold us over until the hens begin laying again in the spring. We do keep them in the root cellar. In all these years, haven't gotten a bad egg yet.
Blessings,
Shenandoah
jimLE
A True Doomsday Prepper
my sister pickles her own eggs..and if im correct.she's gone into bisness for her self.it's kinda like canning other foods.thier good and safe as long as the lid seals shut and stays that way.but once opened.i'd keep that jar in fridge untill all eggs are eaten just to be on the safe side..i have been in convenance stores and beer stores where they have a jar of them on the counter so ppl will buy how ever many they want to..but i dont know if thier left out on counter all night or not..
Shenandoah
Member
Do you pressure or water bath can them? For how long?
There is a trick to keep your hens laying year around. When laying starts to slow down in the fall keep the lights in your hen house on for a few hours each night. They need about 18 hrs. Of light each day and laying will pick up again. This tricks your hens into thinking its summer when laying is at its peak. Doing this we get about 75% of the production we got in the summer. Eventually your hens will need to molt and will stop laying for about a month then will start again.
Shenandoah
Member
Don't have lights in the hen house! The one thing that we have noticed that helps is we give the hens warm water. At 8300' elevation and many below zero days in the winter, our "girls" appreciate the warm water. Our hens never completely stop laying, but 4-6 eggs a day isn't enough for our clan! Thus the reason we keep eggs in the cellar. When you consider eggs purchased at the store are 6-8 months old, on average....I'm not worried about mine!
Blessings,
Shenandoah
I've got a question for some of you egg experts. I have heard that when an egg goes bad, it floats in water. Is that a reliable test?
We love pickled eggs, BTW. I just put peeled hard boiled eggs in the pickle juice left after eating all the pickles in a pickle jar. But I keep them in the fridge and not for very long. (they tend to disappear rather quickly)
We love pickled eggs, BTW. I just put peeled hard boiled eggs in the pickle juice left after eating all the pickles in a pickle jar. But I keep them in the fridge and not for very long. (they tend to disappear rather quickly)
In saltwater,yes.Give me a few min and i'll find the ratio of salt to water.
Well,that didn't take long,heres a copy -#5
35 uses for storing salt
1. Rust remover. Make paste out of 2 tablespoons lemon juice and 6 tablespoons of salt, apply to rusted area with cloth. Rub thoroughly then rinse and dry.
2. Improve coffee flavor. Adding a pinch of salt in your ground coffee before turning the coffeemaker on will reduce the beverage’s acidic taste.
3. Eliminate bad odors. Pour 1/2 cup of salt into the garbage disposal then run it according to manufacturer’s directions. Get rid of fish odor from your hands by rubbing them with a lemon wedge dipped in salt and then rinse with water. For smelly wooden cutting boards, remove the bad odor by gently rubbing a generous amount of salt over the surface using a damp cloth. Wash it with warm, sudsy water afterwards.
4. Salt soothes sore throats. A mild sore throat can be remedied by gargling several times a day with a mixture of 1/4 teaspoon salt and 1/2 cup warm water.
5. Test egg freshness with salt. Add 2 teaspoonfuls of salt to a cup of water. Put the egg in the cup of water; if it sinks, it is fresh. If it floats, throw it away.
6. Clean greasy pans with salt. Greasy iron pans are no match to salt; simply use a bit of the substance on the greasy surface then wipe with paper towels.
7. Remove coffee or tea stains on cups by rubbing them with salt.
8. Calm that rogue BBQ fire. Sprinkle some salt on flames from food dripping in barbecue grills to minimize the flames and smoke without cooling the coals. Also, throwing salt on a kitchen fire will extinguish it.
9. Remove pinfeathers easily from a chicken by rubbing the chicken skin with salt.
10. Prevent mold on cheese by wrapping it in a cloth dampened with saltwater before putting it in the fridge.
11. Keep milk fresh longer by adding a pinch of salt to milk. (Great if you don’t mind your milk a tad salty)
12. Make it easier to scale fish by soaking the fish in salt water first before descaling it.
13. Make non-stick pancakes by first rubbing salt on your pancake griddle.
14. Cut flowers can be kept fresh by adding a dash of salt to the water in the vase.
15. Kill weeds by spreading salt on the ground near the roots of the weeds. This is an easy and effective way to get rid of unwanted weeds on your rock garden, patios and driveways. However, be careful not to sprinkle too much salt because this substance in excess can ruin the soil.
16. Kill poison ivy by mixing 3 pounds of salt with a gallon of soapy water then spray the mixture to the leaves and stems.
17. Deodorize your canvas shoes by sprinkling it with a little salt occasionally. The salt will reduce moisture and remove bad odor.
18. Relieve bee stings by immediately wetting the stung area and covering it with salt.
19. Discourage ants from invading your home by sprinkling salt in places where ants can sneak in such as doorways and window sills.
20. Clean your teeth with salt. Mix 1 part fine salt with 2 parts baking soda, dip your toothbrush in the mixture and brush your teeth. The baking soda also helps whiten teeth.
21. Saltwater mouthwash will treat sore gums, canker sores and bad breath. Just add 1 teaspoon salt with 1 glass warm water and you have a very effective oral hygiene treatment.
22. Melt ice by sprinkling salt over it.
23. Salt removes soot. Loosen soot from the chimney by throwing a handful of salt on the flames in your fireplace. The salt also makes a bright yellow flame.
24. Soak pecans and walnuts to make them easier to shell.
25. Lessen the starch content of potatoes by soaking them in salt water before using them. Saltwater also keeps potatoes and apples white.
26. Freshen the air in your house by cutting an orange in half and sprinkling both halves with salt.
27. Fix small holes in plaster using salt and cornstarch paste. Mix up to 2 tablespoons of salt and cornstarch and add enough water to make a thick paste.
28. Brighten your curtains and rugs by pouring ½ cup of salt into your washing machine along with the curtains or rugs.
29. Keep windows from becoming frosty during the winter by rubbing a rag dampened with saltwater over them.
30. Dry clean your dog with salt. Sprinkling salt on your dog’s fur and then brushing the salt out will easily remove dirt and fleas.
31. Exfoliate your skin with salt. Add salt to some baby oil then gently rub on skin. Rinse well after.
32. Make an antiseptic saline solution to use both internally and externally on sores and minor lacerations. Dilute 1 teaspoon of salt diluted in one cup of warm water (best to use natural sea salts) and you have an excellent antiseptic solution.
33. Make salt soaks that can offer relief in times of duress and bodily pain. Salt soaks can be applied to cramped and aching hands and feet or used as a whole body bath.
34. Reduce boiling time (especially in high altitude) by adding a dash of salt to the water.
35. Sanitize sponges with salt. Sponges can be a breeding ground for bacteria. Remove some of the germs by sudsing up the sponges, rinsing them thoroughly and then soaking them in cold, heavily salted water for up to 2 hours.
- See more at: The 35 Reasons You Should Store Salt | GlobalResearchReport.com
Roninsensei
If it’s sharp, I’m your guy....
Mineral oil doesn't turn rancid hence why its used in this process. Also float your eggs in water to test them. If they rise to the top they are bad. If not the rotting gases haven't formed inside yet.
Yes DR this is a tried and true method for checking!!
Yes DR this is a tried and true method for checking!!
Shenandoah
Member
I have to disagree, floating eggs are not a tried and true method to determining if an egg is bad. Actually, the Forbes-Trinchera Ranch is fairly close to us and their chef buys eggs from us. Apparently Mrs. Forbes will ONLY eat the eggs that float! Kevin, chef, says she comes into his kitchen to assure he isn't trying to slip a non-floater in on her! I devil 2-3 dozen eggs a month, on average, and out of that many, 2 or 3 of them will be floaters. They all taste the same and we are none the worse for having eaten them.
Blessings,
Shenandoah
Roninsensei
If it’s sharp, I’m your guy....
As the egg ages the air pocket gets larger. So the older the egg the more likely it'll float. It's not 100% but it's as close as you can get without opening it.
Overlord
Active Member
You can preserve eggs by making them into salted eggs (yummy with tomatoes and onions hehehe)
My wife is Chinese (from Taiwan not the PRC) and the Chinese have all sorts of ways to preserve eggs. The one we like is "Tea Eggs" where you hard boil the eggs, crack the shells, and then boil them again in tea. It leaves a marbled pattern on the egg where the cracks were. LOL!, Wikipedia says that 7-Eleven stores in Taiwan sell 40 million tea eggs a year. I believe it...
There are all sorts of variations using soy sauce, cinnamon, star anise, etc. in a final boil.
They have one called a "Thousand Year Egg" that is treated with clay, ash, salt, quicklime, and rice hulls. (I think that one is rather nasty)
There are all sorts of variations using soy sauce, cinnamon, star anise, etc. in a final boil.
They have one called a "Thousand Year Egg" that is treated with clay, ash, salt, quicklime, and rice hulls. (I think that one is rather nasty)
Overlord
Active Member
I love those Century Eggs. Put a little Hoisin Sauce, top it with Mahu (dried shredded port). All of these on top of a big block of tofu.... yummmmmm!
Tea Eggs need to be eaten within a short period of time. They are quite attractive to look at.
Brent S
Top Poster
I've never been brave enough to try one of those sitting on the counter, but to each their own!
