How To Store Eggs (fresh ones not the store bought ones)

Everyone likes the idea of fresh eggs for breakfast. Even the stores like to use the term "fresh eggs". The problem is, how do we store FRESH eggs?

The eggs we buy in the store are cleaned, washed, treated, pasteurized and refrigerated. You can put them in the refrigerator for a week or two and they'll still be good. Much longer than that and you run into issues. You also should store them in their origginal container, not in the little egg holders in the refrigerator. Leaving them in their container helps keep bacteria from growing on them and keep them from absorbing odors from other foods in the refrigerator.

Fresh eggs can be kept on countertops in baskets or bowls for 2-3 weeks without going bad. This is possible because of the protective coating that's on the egg.

When a hen lays her eggs she secretes a protective coating onto the egg called the egg bloom. This egg bloom serves to protect her chicks during development inside a fertilized egg. It also helps keep unfertilized eggs fresh longer, preventing both the loss of moisture and the introduction of contamination. Don't worry, a fertilized egg won't continue to develop on your counter top. That's done when the hen "sets".

How long should you keep eggs at room temperature? It partially depends on how warm you keep your kitchen. The warmer you keep your house the less time you should store them on the counter top. Usually a couple of weeks is about the limit you want to keep them on the counter though. It's not necessarily a matter of them going bad but the whites become more runny and the yolk doesn't stand as firm and tall.

If you prefer to just put the unwashed fresh eggs in the refrigerator, you can put them in there for 2-3 months! Once you refrigerate your eggs though, they should be kept in the refrigerator. If you have a root cellar that maintains a temperature of about 50 degrees you can store them for 4 months or more.

A good way to store eggs for up to a year is to store them in "pickling lime". To do this, you simply make a lime/water solution. The ratio is one ounce of lime powder (by weight) to one quart of water. BTW, pickling lime is also calcium hydroxide. You can get it in the building materials of Home Depot or Lowe's. Once you have mixed your lime/water solution in a jar, carefully select the eggs you put in the jar. Make sure they are clean (but not washed), and have no cracks or issues. Fill a clean jar with the eggs and then pour the lime-water solution over the eggs. Be sure the eggs are completely submerged and then cap up the jar. Once that's done, store it in a cool place like a basement, pantry or cool closet on the north side of the house. A half gallon mason jar will hold roughly `14-18 eggs, depending on the size. You can also use a food safe plastic bucket if you want to store them in bulk.

Once you're ready to use the eggs, smply remove them from the solutiion and give them a rinse before cracking. Rinsing ensures that the lime solution doesn't get into the egg as it's cracked.

If you know of other ways to store eggs for long periods of time, feel free to email me and we can add it later on. If you like this article pass it on. Next time we will have a way to can other fresh foods without a lot of time spent or messes made.

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