Preserving Fresh Eggs

Maybe you don't want to preserve pickled eggs, but would like to have fresh eggs to fry or hard-boil when required to use your food storage; these eggs can also be used in cooking. If you have chickens, then this might be a way to keep your summer surplus of eggs to use in the winter when egg-laying slows down.

--Be sure to use only fresh eggs. If any decomposition occurs, you will be unsuccessful. Also, exposure to extreme heat or cold will hinder your preservation process.

--You can use an oil as well, but the oil can go rancid . . . not exactly what I would want on my eggs.

--Store 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, but that's not exactly something that I plan on having on hand regularly. 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. (You can feed the salt and bran to the cattle afterwords).

--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. In fact, some countries are known to have stored their eggs like this for up to 2 years.

[From: Kellene Bishop ]