When a Chicken lays an egg, the egg has a natural coating on it. This is known as the bloom. This bloom is a layer of protection for the egg which keeps out oxygen as well as harmful bacteria and germs. If the bloom is left alone (without washing or wiping) an egg can last a while even at room temperature. But most people don’t leave the bloom alone! Hence, it is necessary for you to take some measures yourself to make the eggs last even longer after you may have destroyed the bloom. Here’s a few things you can do:
This has always been one of the easiest methods of preserving food. As soon as the eggs have been washed, it is important that they’re refrigerated. Washed or not, eggs will remain fresh for a longer time when kept cold. It is believed that one day unrefrigerated equals one week in the fridge (in terms of freshness). Once there’s constant power supply you’re good to go!
Make sure your eggs are dry and at room temperature. Then dip the eggs into a bowl of coconut oil or brush on a coat of oil over the surface of the eggs. Let the eggs dry then store in a cool place.
The coconut oil creates a seal that keeps oxygen from penetrating into the eggs. So you can simply refer to the coconut oil as an artificial bloom. The only disadvantage of storing your eggs in this manner is that once eggs have been oiled, you can’t use them to make cakes anymore. The oiling interferes with the foaming properties of the egg whites, so they no longer whip up as well as fresh ones do.
You need one-gallon glass jars, a quart of water glass (a solution of sodium or potassium silicate), cooled, boiled water, and unwashed eggs that are less than a day old.
Place a few eggs inside one of the glass jars. Make a half-gallon mixture consisting of one part water glass and nine parts cooled, boiled water. Pour the mixture into the glass jar until the eggs are submerged by at least two inches. Put more eggs inside the jar and pour more of the mixture. Repeat this until the jar is full. Then, close the jar and store in a cool, dry place. This method will cause the shells to become airtight, in turn preventing oxidation and some bacterial growth.
Salt is one if the most common food preservatives and it can be used to preserve eggs as well. Here, you’ll need a big ceramic pot to store your eggs rather than a glass jar.
To begin, dust the inside of your container with salt until the bottom is covered with half an inch of this preservative. Then, stack a few eggs in a layer, small side down. Don’t let the eggs touch each other. Sprinkle in salt until the eggs are totally covered in it. Stack another layer of eggs and add some more salt. Repeat this process until the container is full. Cover tight and hide the container somewhere cool and dark, like a cabinet.
Slaked lime is also known as caustic lime or builders’ lime. It was once a popular egg preservation method in the 18th century but it still works today. For this method, you’ll need hydrated lime, a glass jar with a lid, boiling water, and fresh eggs, of course. hydrated lime. In addition to the lime, you’ll need a glass jar with a lid, boiling water, and fresh eggs, of course.
First, you need to sprinkle the bottom with some lime. Then place the eggs in the jar until the jar is filled up. Make the lime solution by mixing a quart of boiling water with three tablespoons of hydrated lime. Once the lime solution has cooled, pour it over the eggs until all the eggs are fully submerged. Close the jar tightly and store.
Whichever of these methods you choose for preserving your eggs, you’ll know you did it right if your eggs are still fresh after a couple of weeks. But you don’t really have to crack your eggs open to check their freshness. All you have to do is drop the eggs in a glass of water. Fresh eggs will sink to the bottom of the glass on their sides, while rotten eggs will float on the surface.