Many people are keeping chickens for meat and eggs these days. Chicken’s egg production usually goes down in winter and is at it’s peak in late springtime. Since production varies from super-abundance to nothing for a period of time; it is a good idea to learn ways to store up the eggs during the bounteous laying times.
“Why not just go buy more at the store?” some will ask. Those who have come to love the richer taste, beautiful yolk color and healthful qualities of “real” eggs just roll their eyes at the question. Following are some ways to preserve eggs and keep them fresh longer.
Preserving Fresh Eggs from Preparedness Pro
One of the simplest and oldest methods is discussed by Preparedness Pro in this post. It reminds me of something the pioneers might have stored in their root cellars.
Learn more: Tips and Tricks for Raising Chickens from Eggs
How to Freeze Eggs from Chickens In The Road
Chickens in the Road gives step-by-step instructions on how to freeze eggs during the times they lay copious amounts of eggs. She tells “the secret” so that they last up to 12 months!
How To Preserve Eggs With Mineral Oil from Prepared Housewives
This looks extremely easy. The only downside that I see is that you have to remember to flip them regularly and they will last the longest in the refrigerator. It seems like you can keep them for up to 9 months in a cold cellar situation, and that’s not bad. Jamie went so far as to try them after a year of preserving eggs with mineral oil, and included the results with pictures.
Perky Prepping Grandma does the same thing with coconut oil. I included it because I think a lot of preppers will have coconut oil on hand.
Dehydrating Eggs from Poverty Prepping
She gives step-by-step instructions, with lots of good photographs so that it is understandable and easy to do.
It’s not always as easy as she makes it look. Jill at The Prairie Homestead had a tough time getting hers to dehydrate.
Learn more: How to Tell if Eggs are Still Good to Eat
Simple Pickled Eggs Recipe from Simply Canning
Pickling eggs is a method that’s been around for a long time. She actually includes 3 different flavor recipes for pickling. These only last as long as 3 or 4 months and are pretty much locked in to just being eaten as they are flavored when pickled. However, if you have an abundance – why not?
Going to the store for perishables every few days can be a thing of the past when we learn preservation methods for even the most perishable basics we consume.
Have you tried any of these methods? How did it work for you?