Safely Preserving Eggs
 | Author:
Allison Kosto, MSU Broadwater County Extension Agent
MSU Broadwater County Extension Agent |
Safely Preserving Eggs
Allison Kosto
MSU Broadwater County Extension Agent
Earlier this year, my family dived into raising chickens. We did it to jumpstart my daughter’s 4-H projects and also to provide eggs and meat for our family. We didn’t do it in response to high egg prices, but this was happening at the same time. It proved to be a challenging time to get into chickens. It’s been a fun and enjoyable journey to learn more about them. We are not alone on this chicken journey, and as an Extension Agent, I’ve noticed an increase in questions about chickens, along with how to safely preserve eggs. Egg production is highest during the summer months and it’s easy to see the desire to preserve eggs for the winter when egg production slows.
If you do a quick Google search about preserving eggs, one of the first options on the list is a process called water glassing, which is a long-term strategy for preserving farm-fresh eggs that was popular in the early 1900s. It is a process that stores eggs in lime water. It started to fall out of popularity with the increase of refrigeration and commercially available eggs but is resurging again and is highly promoted by the “homesteading” movement. However, it is not a recommended or safe method of preserving eggs. This is because eggshells are not sterile and there is a threat of lime water and bacteria seeping through the eggshells over time.
The good news is that there are several safer alternatives. One of the first major considerations before preserving is washing the eggs. Egg shells are covered in a protective barrier called the cuticle that seals in the natural pores of the eggshell. This helps naturally preserve the eggs and reduce the transfer of bacteria to the interior. As the egg ages, the cuticle will naturally lose effectiveness. It can also be damaged or removed by washing, brushing or rough handling.
In the United States, commercial egg producers are required to wash eggs. In doing this, they remove the cuticle. However, washing decreases the risk of food-borne illness from debris and manure particles that may be stuck to the shell. You are not required to wash farm-fresh eggs for your own consumption. Leaving them unwashed can increase the shelf life because the cuticle stays intact.
Multiple studies have shown that the best method of preserving eggs is refrigeration at 40 degrees F or below (but not freezing). Eggs are safe to consume up to five weeks beyond the date collected or packed.
If you have excess eggs, the next best option is freezing them. The shells will crack if you freeze whole eggs, so it is recommended that you break the eggs first. You can freeze them as a scrambled whole egg mixture or separate yolks and whites. Add sugar or salt to prevent them from being grainy when thawed. Using ice cube trays is a convenient way to freeze them. After they are frozen, put them in freezer bags for easy-to-grab servings. It is recommended to thaw the eggs in the refrigerator. They are great for baking, scrambled eggs or casseroles.
Freeze-drying is another viable option for preserving eggs. You can freeze-dry them pre-cooked and can even add seasoning, cheese, onions or peppers. They can also be freeze-dried raw. However, they should still be treated as raw when rehydrated and cooked or refrigerated immediately.
One final option for preservation is pickling. It is important to note there are no approved canning recipes for pickled eggs, so they still need to be kept in the refrigerator after canning. Storing pickled eggs at room temperature can cause botulism. However, it does further extend the shelf life to up to four months in the fridge.
As you can see, there are several viable options for preserving eggs. At our house, our chickens are only producing a couple of eggs a day and we are lucky if we can even find them when they are free ranging. However, we look forward to better production next year when they are mature hens and will tackle preserving them then! For resources on food preservation, stop by MSU Extension in Broadwater County in the Flynn Building at 416 Broadway or call 406-266-9242. We also offer free pressure canner gauge testing, which should be done yearly, so stop by today!
