Simply Resourceful

Simple ways to be more conscious about how we use our resources.

Keeping Fresh Eggs Throughout the Winter


It's December and my three Golden Comet chickens are still laying eggs each day.  My family manages to keep up with their rigorous laying with baking, noodle making, and omelets so we haven't put any away for a later use.  I was curious how other chicken keepers keep eggs fresh throughout the winter so I did a little research and came across these books and their tips:

Root Cellaring: Natural Cold Storage of Fruits and Vegetables by: Mike and Nancy Bubel
The Joy of Keeping a Root Cellar by: Jennifer Megyesi
  • The idea is to keep the eggs cool and somehow seal their pores or protect them from air.
  • Never wash eggs before putting them away.  Washing removes the natural protective coating (called "Bloom") that helps to prolong their storage life.
  • If you are unsure whether an egg has gone bad and is safe to eat, put the eggs in a pot of cold water.  If they float, they should be discarded.

Here are a few methods to keeping eggs:

1. Pack them in crocks full of waterglass---a thick, slippery substance that effectively encases the egg and keeps out air.  Eggs can keep in usable condition for up to 5 months.  Make a waterglass solution by mixing a pint of sodium silicate (available at your drugstore) with nine quarts of boiled, cooled water.  Scald your crock or jar with hot water, pour in the waterglass solution and then carefully put the eggs in, always keeping a good 2 inches of waterglass above the top layer of eggs.  Keep the crock in your root cellar or cold pantry and add boiled, cooled water as needed during the winter to keep the eggs well covered.

2. In a covered container at 33-40 degrees F and 70% humidity, eggs can keep 3-4 months.

3. To freeze eggs, break them into a bowl and scramble them lightly.  To prevent the yolks from turning gummy, add 1 teaspoon of honey for each cup of eggs destined for use in desserts, or 1/2 teaspoon of salt for each cup of eggs to be used in general baking or breakfast dishes.  Pour the prepared eggs into labeled containers.  To use, thaw in the refrigerator for 24 hours and use right away.

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A weekly update on our adventures of trying to be more self-sufficient by using resources wisely. We explore a variety of topics that most broadly fit in the "Homesteading" category, i.e. beekeeping, organic gardening, edible landscaping/fruit forest, food preservation/canning, woodworking, soap-making, and environmental stewardship.

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