#preserving eggs

[csimonson]

Freezing Eggs? Not all it's cracked up to be.

Freezing Eggs? Not all it’s cracked up to be.

I got excited when learning eggs could be frozen! At the price of eggs, saving money is always a good thing. Plus, I’d have eggs for later without spending a fortune. Chickens were an option (…not), so the next best thing was to freeze the eggs. When in college, I stored eggs in between the storm window in my dorm room. In Minneapolis, that probably wasn’t the wisest thing. However, my college…

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[hqcreations]

Salt Preserved Duck Eggs

Have you ever tried salted duck eggs? It’s a tasty and easy way to preserve your extra duck eggs. To make at home, simply keep the eggs submerged in a salt brine for ~4 weeks or longer. How much salt? Dissolve enough salt in water so that it’s perfect to your palate…then just add a little more salt to just about when you can’t stand it. I got fancy about it in put in some star anise, but that’s optional. Another technique is to cure the eggs in a salt-charcoal paste, but that’s a little beyond my willingness. When cured properly, these eggs can last several months.

When you are ready to enjoy, just hardboil the eggs. The protein should be firm and the yolk should taste creamy with a slight grainy texture. The one that I have here looks pretty much like a regular hard boiled egg, but the highest quality salted duck eggs will have glowing tangerine yolks that’s dripping with natural oils.

Salted duck eggs are enjoyed in various parts of Asia. Commercially today, you can find cooked and shrink wrapped salted duck eggs ready to go many Asian supermarkets. In China, it’s commonly served as a breakfast accompaniment to congee. Not sure how this works out in Western cuisine, but I think this would be a cool twist in egg salad.

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I know what you’re thinking…can I do this with chickens eggs? Yes, people do and my mom even tried it, but I personally don’t like it. The fat and protein content in chicken eggs just doesn’t hold up. The protein takes on a more jello like texture and the yolk is meh.

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Old Time Food Preservation, Part 4 "Preserving Fresh Eggs"

My previous articles an old time food preservation has talked about the methods used to preserve food in the days before we had fridges and freezers.

Old Time Food Preservation, part 1, "Root Cellar Storage"

http://wp.me/p2JtoD-m Old Time Food Preservation, part 2, "Drying"

http://wp.me/p2JtoD-3 Old Time Food Preservation, part 3 "In the ground Food Storage"

http://wp.me/p2JtoD-j

How did they preserve fresh eggs in the past?

Be sure to use only FRESH LAID eggs. Let me repeat that one more time, use only FRESH LAID eggs – no exceptions! If you do not use eggs that were laid that very day, don’t even bother doing this as the method will fail and you will have a lot of rotten eggs on hand. So this means do NOT use store brought eggs no matter how fresh they say they are. Let me explain the reason behind this, so that you will understand just why it’s so important for the eggs to be totally ’fresh’. Any process that excludes air from reaching into an egg prevents the decay of that egg. We have all heard that an egg shell is the perfect container; but to ensure continued long lasting freshness every pore on the shell MUST be closed off. If you do this when the eggs are newly laid, before the aging process can start, they will retain their original properties unscathed for 8 to 10 months.

There have been various techniques tried for this result, anything from varnishing the eggs to coating them in wax; but I am going to tell you the most common method that  is used  for the best results. Remember the eggs need to be extremely fresh, laid that same day. The method is fairly easy but it is always best to have everything you need ready, before you get the fresh laid eggs that you will be preserving. If any decomposition occurs, you will be unsuccessful. Also exposure to extreme heat or cold will hinder your preservation process. Oil can be used as well, but oil can go rancid, it is not a recommended technique to use.

Before collecting  your eggs, soften up some salted butter (do not use unsalted butter). The amount of butter will depend on how many eggs you normally collect in one day. Warm and whip the butter well making sure the butter is malleable and will be easy to use to coat an egg. Collect your eggs, dry brush each one to remove any dirt,  lay the eggs out. Place a small amount of butter in the palm of your hand and turn the egg around in it, making sure the entire egg is thoroughly coated in butter. You will then pack them carefully in a bed of either roasted, dried bran or a mixture of charcoal and salt; small end down, very important that you place the SMALL end down!!  A box works best, but anything will do as long as it can be tightly sealed. Cover the eggs with more dried bran or charcoal mix and repeat the layer. When box is full, seal the  lid on as tightly as you can and store in a cool, dry, dark area.

You can also store your eggs in a finely ground preservative such as salt, bran, or an equal mix of finely ground charcoal and dry bran or finely ground oats. You can also store them in finely ground plaster of Paris, if that is something you keep on hand. Shortening with some salt added can be used in place of butter, but it has a tendency to turn rancid if the storage area gets too warm and butter does not do this.

You can store the eggs layer upon layer, so long as they don’t touch each other, metal, or wood. Be sure you have enough finely ground preservative to pack them in. Remember to store the eggs small side down. Store the eggs in a covered container and keep in a cool, dry place. You don’t want to store them in freezing temperatures. Eggs will keep “fresh” for up to 9 months. Though I have read of them staying fresh up to 2 years. However best to take no chances and use them before 9 months is up.

Remember these points to ensure good quality stored eggs: 1. Do NOT use water or soap to wash eggs before coating them. 2. They must be super fresh, newly laid eggs, if you use eggs that are even one day old they will not preserve well, because the aging process has already begun. 3. They must be totally coated in the butter – not even one tiny pore can be left open to the air. 4. They must be packed in either the roasted dry bran or the mixture of charcoal and salt or one of the other mixtures mentioned.. 5. They must be stored somewhere dark, dry and cool. Cold is not necessary, but temperatures around 60 -70 degrees is fine.

I have also read of preserving eggs by placing them in boiling water for 5 to 20 seconds. It is not recommend that they be preserved this way, especially if you wish to retain the texture of the egg. Boiling an egg to preserve it  would not make for a good fried egg, for example. Also why create an extra step to preserve them, when they still need to be stored using the methods described.

If you follow this recipe properly, you will be able to enjoy a ’fresh’ egg even when you haven’t been around chickens or a store for months.

ENJOY your fresh eggs in 8-9 months from now!!