But from what I can tell, all of those methods have inconsistent results.īut I have a freezer. ![]() The idea is that if you clog up the egg’s pores and make them airtight, you can slow down the aging process. You can also smother your eggs by packing them in large quantities of salt, or by rubbing them with lard, grease, boric acid, or a lime/water solution. Plus, you risk ingesting some sodium silicate, since egg shells are so porous. However, that can reportedly prevent the eggs from being boiled later (the shells will be too soft) and the whites no longer will become fluffy after beating. You can use a method called waterglassing, which immerses fresh eggs in a chemical called sodium silicate (now folks use pickling lime, which is much better stuff). There are a lot of different schools of thought when it comes to preserving eggs. Obviously, our homesteading ancestors had this same dilemma, and worked to find ways to save their eggs for later. (Want some egg recipes? Check out my post of 50+ egg-heavy recipes here)īut eventually our chickens will molt and we will be hard pressed to find enough eggs to make breakfast on a Sunday morning… So what to do? Blue ones, brown ones, little ones, big ones, double yolkers… Eggs everywhere. It’s either feast or famine when it comes to eggs around our homestead…Īfter the long, egg-less wait while our chicks matured, we are currently slammed with eggs.
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