So you have your own chickens and are totally over run with eggs, or the grocery store had a sale that you just couldn't pass, and you stocked up! Now the question is.....what to do with them all????
If you eat alot of eggs or bake a lot, this won't really be an issue. If not, then you want to make sure that these eggs will keep. And it isn't as difficult as you may think! And at the 1840's Farm, the mud room acts as my storage area in the winter for eggs, vegetables and anything else that needs to stay cold. But the temperatures are rising and there are still many eggs, so what to do?
If you have your own chickens, as long as you haven't scrubbed the shell and removed the bloom (eggs natural protective coating), they should keep well, as is. However, store bought eggs will have the bloom scrubbed off, so you need to preserve them for the long storage.
To do this, simply use a little warm mineral oil and using your fingers (many people like to wear gloves), cover the entire egg with a layer of oil. Then, place point down back into the carton. Make sure that the entire egg is covered and sealed with the oil. The eggs may now be stored in the fridge, root cellar (and some even leave on the shelf), for up to a year! Note that the eggs should be turned at least once a month. This is done by simply turning the entire carton over.
When ready to use your eggs, if you want to make sure that they are good, simply place the egg in a glass of water. If it sinks, it's good. If it floats....out to the compost it goes.
Preserved eggs can be used in the same manner that fresh are, however be aware that the older the egg, the less likely it is that you will be able to use the whites for meringue, as older whites won't whip up well. A small price to pay, however, for the ability to save your eggs long term.
So next sale, go ahead and stock up! You can store the extra eggs now.