How to preserve eggs
Preserving Homegrown Chicken Eggs for Long-Term Storage
Ah, the joys of homegrown eggs. They’re rich, flavorful, and packed with nutrients. If you’ve ever compared the beautiful yolk color of home eggs, to that of store-bought eggs… you know you homestead eggs are going to give your family tons more nourishment!
If you’ve got a flock of hens in your backyard, you’re already one step ahead of most people in the food game. But let’s face it—there’s only so much egg salad and scrambled eggs a person can eat before you’re staring down a bunch of beautiful eggs, wondering how you’re going to store them for the long haul. If you’re anything like me, you don’t trust the big ag companies to have your best interest at heart, and you sure don’t want to waste the amazing food that’s come straight from your backyard. Can’t get more local than that!
So, let’s talk about how to preserve your homegrown chicken eggs. I’m all about those old-timey methods—ones that don’t require fancy equipment, just good ol' common sense and a little bit of know-how. Whether you’re a seasoned homesteader or just starting to raise chickens, learning how to preserve eggs is a must, because you’ll be inundated every spring with tons of eggs! Not only will it help you reduce waste, but it’ll also provide a steady supply of nutritious, wholesome eggs for your family, even when the chickens decide they need a break over winter (assuming you don’t add supplemental light to change this, of course).
Why Preserve Eggs?
If you’ve ever had a glut of eggs, you know the struggle (every spring!). You want to keep them fresh for as long as possible, and its good to plan on egg-laying slowing down in the winter as the daylight gets shorter. Rather than let them go to waste, preserving them is the smart choice. You’ll be especially glad about this stash when starting your Christmas cookie baking!
Here are a few reasons why preserving your eggs is so important:
They’re Nutritious: Fresh eggs are packed with healthy fats, protein, and vitamins, and you want to preserve those nutrients for as long as possible. The extra kitchen scraps you feed your chickens also pack in extra nutrition into your eggs—that you’d NEVER get naturally from store eggs!
They’ll Keep You Going: When winter comes, egg production slows down, and grocery store eggs don’t always match the quality of your homegrown ones. Preserving your eggs allows you to have a stash of fresh, nutritious eggs all year round.
You Can Avoid Waste: Homegrown eggs are a gift. Don’t let them sit around and spoil. Preserving them means you can enjoy them without the rush to use them up.
Self-Sufficiency: As a homesteader, you want to be in control of your food. You don’t want to rely on anyone else to provide for your family. Knowing how to preserve your eggs is a big step toward food security.
Methods for Preserving Homegrown Chicken Eggs
Now, let’s get down to business. How exactly do you preserve your precious eggs?
1. Water Glassing (or Lime Preservation)
Water glassing, or lime preservation, is one of the oldest and most effective ways to preserve eggs. Water glassing involves soaking your fresh eggs in a solution of water and food-grade lime (also known as sodium silicate). This method creates a protective coating around the eggs, keeping oxygen out and moisture in, which keeps the eggs from spoiling at room temperature for many months.
How to Water Glass Eggs:
Get a food-safe container (like a crock or large glass jar) that can hold a dozen or more eggs. (You can use food-grade plastic buckets, but do not fill the bucket full as the weight of the eggs and solution will crush, crack, and bust open eggs at the bottom. Yes, speaking from experience!)
Mix a solution of 1 part food-grade lime to 10 parts water. Stir until the lime is dissolved.
Gently place your clean, unwashed-but-muck-free eggs into the solution (make sure they’re fresh and not cracked). The eggs should be fully submerged in the lime-water solution.
Store the container in a cool, dark place. The eggs will stay good for 6 months, and many homesteaders report still being fresh at the 12-18 month marks. We have enjoyed ours at the 12 month mark with no issue!
Why It Works: The lime forms a protective layer on the eggshell that prevents bacteria and air from penetrating. It’s a simple, low-maintenance way to preserve eggs without refrigeration for a long time.
2. Freezing Eggs
Freezing eggs is another method I use regularly when I’ve got more eggs than I know what to do with. You can’t freeze them in their shells, though—that would be a disaster. The trick is to crack them, beat them, and freeze them in portions you can easily use later.
How to Freeze Eggs:
Crack your eggs into a bowl and whisk them together until the yolks and whites are fully combined.
Pour the egg mixture into ice cube trays or silicone molds (I use ice cube trays to make smaller portions, but silicone muffin molds work well too).
Once the eggs are frozen solid, pop them out of the tray and store them in a freezer-safe container or bag.
Label and date the bags to keep track of when they were frozen. They’ll last for up to a year.
Why It Works: Freezing preserves the eggs’ nutritional value and flavor. Plus, it’s super convenient when you only need a few eggs at a time.
3. Drying Eggs (Dehydration)
If you’re looking for a long-term preservation method that’s been used by homesteaders for generations, drying eggs is a solid choice. Dried eggs are a great option for making scrambled eggs, baking, or even adding to soups and stews. They’re lightweight, portable, and can be stored for years.
Please note, I have never personally tried this, but after reading this very thorough blog, I’ll be trying these steps this spring and will let you know what we think! We freeze-dry our eggs, but this has a very high entry price-point, which is why I’ve included dehydrating on this list instead.
How to Dry Eggs:
Crack your eggs into a bowl and whisk them up just like you would for scrambling.
Use a dehydrator to dry the eggs. You’ll want to set your dehydrator to 145°F (or to 165°F if you have concerns about salmonella, but we don’t worry about that with our home flock), and the process can take anywhere from 6 to 12 hours depending on your dehydrator and the size of the egg batch.
Once they’re dried, grind the eggs into a fine powder (you can use a food processor for this or coffee grinder if doing a smaller batch).
Store the dried eggs in an airtight glass container or vacuum or heat-sealed mylar bags in a cool, dark place. I like to place oxygen and moisture absorbers in with the egg powder as well, just in case! They’ll last for up to a year.
Why It Works: Dehydrating eggs removes moisture, which prevents bacterial growth and spoilage. Dried eggs are great for long-term storage and can be reconstituted by adding water.
4. Refrigerating Fresh Eggs
Let’s not forget the good ol’ refrigerator. Fresh eggs, if properly stored, can last for several weeks in the fridge. But here’s the thing—homegrown eggs have a natural protective coating on them that store-bought eggs don’t have. If you wash the eggs, you remove that coating, which can shorten their shelf life.
How to Refrigerate Eggs:
If you’re storing eggs for the short term, simply place them in a carton and refrigerate them.
If you’re planning to store eggs for a while, leave the bloom (the natural protective coating) on the eggs, and keep them unwashed. Unwashed eggs can last 3-5 weeks in the fridge.
Why It Works: Storing fresh eggs in the fridge extends their shelf life, and leaving the bloom intact keeps them fresh longer.
5. Mineral Oiling Your Eggs: Extending Shelf Life Naturally
One of the easiest and most effective ways to preserve fresh eggs without refrigeration is by mineral oiling them. This method has been used by homesteaders, particularly the Amish, for generations to extend the shelf life of homegrown eggs. It’s simple, frugal, and doesn’t require any special equipment. Plus, it allows you to store eggs at room temperature, saving you valuable fridge space.
How to Mineral Oil Your Eggs:
Start with clean, fresh eggs. It’s important not to wash them if you plan on mineral oiling, as the natural protective coating (the bloom) will help the oil adhere better. The bloom helps keep the eggs fresh by blocking air and bacteria from entering the shell.
Pour a small amount of food-grade mineral oil onto a clean cloth or paper towel. Gently rub the oil over the surface of each egg, making sure it’s coated evenly. You don’t need to drown the eggs in oil, just a thin layer to seal the shell. Another method is to wear a latex glove, add the mineral oil into my gloved palm, and roll the egg in this gloved hand to minimize the mess—this is how I apply the mineral oil!
Store the oiled eggs in an egg carton, keeping them in a cool, dark place like a pantry or cupboard. The mineral oil acts as a barrier to prevent moisture loss and keeps air and bacteria out.
Why It Works:
Mineral oiling works because it helps to seal the pores of the eggshell, keeping oxygen out and preventing moisture from evaporating. This mimics the protective coating that the hen naturally provides and is an excellent way to extend the shelf life of eggs without refrigeration. By coating the eggs with mineral oil, you're effectively blocking bacteria and microorganisms from getting inside, which could otherwise lead to spoilage.
Shelf Life: Mineral Oiled Eggs vs. Non-Oiled Eggs
Now, let’s talk about shelf life. The big question here is: how long can you keep mineral oiled eggs at room temperature compared to eggs that are refrigerated, or eggs that are left un-oiled? Here’s a breakdown:
Mineral Oiled Eggs at Room Temperature: When eggs are properly mineral oiled, they can last up to 6 months at room temperature, provided they’re kept in a cool, dry place and not exposed to direct sunlight or heat. The oil creates a protective layer that prevents the eggs from deteriorating too quickly. You’ll still want to check them every few weeks just to make sure they’re holding up.
Un-Oiled Eggs at Room Temperature: Unwashed eggs with their bloom intact may last up to 3-4 weeks at room temperature, but once that bloom is removed or the eggs are cracked, the clock is ticking faster.
Refrigerated Eggs (Oiled or Un-Oiled): If you opt to refrigerate your eggs—whether oiled or un-oiled—they can last for up to 3 months or longer. Eggs stored in the refrigerator maintain their freshness much longer due to the cooler environment.
If you’re ever unsure, it’s best to an egg into a separate dish before adding to a bowl of ingredients or other eggs so you don’t lose the whole bowl if you crack open a rotten egg!
If you’re new to preserving eggs and have been relying on refrigeration alone, try mineral oiling your eggs and see how easy and effective it is. Not only will you save space in the fridge, but you’ll also be doing it the old-fashioned way—just like our ancestors did!
Preserving Eggs Like the Pioneers
Preserving eggs is a time-honored homesteading skill that can help ensure your family always has access to the nourishment they need, even when eggs aren’t being laid in abundance. Whether you choose to water glass, freeze, dehydrate, or simply refrigerate your eggs, each method has its place and purpose. By following these old-time techniques passed down through the generations, you can enjoy fresh, nutritious eggs year-round without relying on the government or the store.
You’re here because you’re probably looking for ways to take control of your household and your family’s nutrition. These homesteading skills aren’t just about food; they’re about giving you the confidence to live frugally, wisely, and sustainably. So, get out there, try out these methods, and let me know how it goes. Happy egg-preserving!
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Disclaimer: Always ensure that you’re using food-safe materials and following proper food safety guidelines when preserving eggs or any other food items. These methods are safe when done correctly, but always double-check if you're unsure! Your kitchen, your rules; my kitchen, my rules!