Believe it or not, you can actually store eggs for up to a year. While this may not be an issue for most people who pick up their eggs at their local shop, people who keep chickens very often cannot keep up with the volume of eggs their brood produces. Following the steps described below and you can store 6 to 8 dozen eggs for up to a full year.
You will need:
- 1 pint of Sodium Silicate (Waterglass)
- 9 pints of water, preferably rain water as it has less impurities then tap water
- Food grade stone crock or a large screw cap glass jar
- Sterilize the inside of your container with boiling water. Discard the water.
- Mix 1 pint of sodium silicate with 9 pints of boiled, cooled water in your container. This should be enough to preserve six to eight dozen eggs.
- Select fresh eggs free from any cracks. Do not wash them prior to storing them (an egg is coated with a light layer of a natural sealing agent called “bloom”. Washing them removes this natural protective coating leaving the eggs more subject to aging and attack by bacteria in the air).
- Add eggs to the sodium silicate mixture. Make sure the eggs are at least a couple inches below the sodium silicate at all times.
- Cover the container with a lid or cheese cloth when you cannot fit in anymore eggs. Place the container in a cool, dry place and the eggs will store for nine to twelve months.
- Wash the eggs thoroughly before using them.
- Smell the eggs as you crack the shells in case any have gone off. Some eggs may have had undetectable hairline cracks, which let bacteria in before you preserved them.
- If you plan to boil the eggs, make a pinhole in one end to release pressure as the waterglass seals the pores during storage.
- As you use the eggs throughout the winter, top off the container with cooled boiled water to replace evaporated sodium silicate mixture.
Created by Mistral Pure Chemicals. View website