storing eggs

**wildWoman** · 03-04-2008, 06:48 PM

Yippee, at long last our Khaki Campbell ducks have started laying eggs

Any of you guys stop by for a visit here, we'll treat you to some eggs

Has anyone ever tried waterglassing eggs (putting the raw eggs, in the shell, into a mixture of water and sodium silicate)? Does that influence the taste at all?

Oh, and for all you unenlightened souls who posted those anti-duck notes before

: these are huge eggs with bigger yolks which taste no different than chicken eggs. Throw those silly pullets on the BBQ and get yourselves some ducks

These guys will not get sick from drafts and they hang out in the run at -20, unlike any chickens I've had!

**trax** · 03-04-2008, 06:54 PM

Any duck eggs I've ever had tasted better than chicken eggs. They were from wild ducks mind you, really dark colored yolks, almost an orangey-yellow. Y'know, you can let eggs freeze and they're still good to eat.

**nell67** · 03-04-2008, 06:57 PM

wildwoman,there are some posts on here about storing eggs,one has a very good link to a site with some good info on it.

**Tony uk** · 03-04-2008, 07:36 PM

See if you can find any of this. http://www.20thcenturylondon.org.uk/...conObject.5322

Or you can freeze them untill you need if useing fresh eggs and im sure that works fine

**Rick** · 03-04-2008, 08:49 PM

I've searched a couple of times this afternoon and can't find that thread. It did have a good source on it and I posted that darn thing. I've been trying to find the link as well and I'm not having any luck. But I will! In the meantime, here are a couple of links on preserving eggs:

http://www.geocities.com/heartland/hills/9684/egg.html

http://www.classic-cooking-school.co..._of_eggs.shtml

Here is an egg storage guide:

http://www.bbc.co.uk/dna/h2g2/A251038

If you are interested in powder eggs (or just about anything else that's dehydrated) These folks are pretty good:

http://store.honeyvillegrain.com/

**nell67** · 03-04-2008, 09:30 PM

http://www.wilderness-survival.net/f...th+news&page=2

Hardest one to find yet,LOL

**Rick** · 03-04-2008, 09:31 PM

Success!!! I found the article. This is about the best article I've ever read on eggs:

http://www.motherearthnews.com/Real-...xperiment.aspx

**Ridge Wolf** · 03-04-2008, 10:02 PM

Tony's link to the can of powdered eggs gave me an idea... Why don't you see if you can dig up some information on how the egg processors powder eggs? I'll bet that is a good way to store eggs. you might be able to 'do it yourself' and save..

**RobertRogers** · 03-05-2008, 10:34 AM

Thank you for the ME link, this is excellent info.

**Rick** · 03-05-2008, 10:42 AM

What does Mother tell you that's not excellent?

**Beo** · 03-05-2008, 11:59 AM

Lets just quit talking and just post links.

**wildWoman** · 03-05-2008, 12:52 PM

Actually I was wondering more about the taste than how to do it.

This is the waterglassing recipe I have:
cover fresh eggs with 2" to 3" of "waterglass" mixture in a crock. Waterglass is sodium silicate, mixing proportions are 1/3 sodium silicate to each 1 quart of cooled, boiled water.
This apparently fills the pores in the eggshells and keeps eggs for about 3 months if stored in a cool place.

**Rick** · 03-05-2008, 01:09 PM

According to the article, the best way to store them:

"The very best way we've found to stash eggs away for long-term storage is in a sealed container at a temperature of 35° to 40°F. Their whites may become somewhat runny looking over a period of time, buteven after seven months—the cackleberries stored in this manner smell good, taste good, have a good texture, and—in short—seem "almost fresh"."

**Chicago Dan** · 03-19-2008, 09:54 AM

There is a long term answer to egg storage used by east Asian societies for centuries. The product it produces is called a "century" or "thousand year" egg.

I have not looked this up online but discovered reference to it in a Chinese cook book maybe 10 years ago. The process, if I recall correctly involves a hole in the ground, clay pots, straw, and a horse with a penchant for urinating in said hole.

Eggs are then "pickled" in situ, kind of like Kim chi. The result and I say this from experience, will set you free.

I procured some "century" eggs from a local Asian store here in Chicago a couple years back to offer up as a New years delicacy to family members. All except one flatly rejected the idea. The only taker was my brother in law who I offer up little "tastes" in the annual "bet you wont eat this" New years challenge.

Result: He ate it but said he would never do it again.
I was unable to finish even one.

Picture Gray shell, dark amber “white” and dark gray yoke. Texture was similar to regular hard boiled egg. Taste on the other hand had nothing to do with eggs, or food, or really anything that should be handled without a has mat suit.

My opinion. Don’t do it.
I buy dried eggs in a can. They could charge 10x's as much and I would still call it preferable.

**canid** · 03-19-2008, 09:52 PM

i don't know about this waterglassing, but you can hard can always or pickle eggs.

**Rick** · 03-20-2008, 06:10 AM

Yea, ditto on the waterglassing. According to the article, "The very best way we've found to stash eggs away for long-term storage is in a sealed container at a temperature of 35° to 40°F. Their whites may become somewhat runny looking over a period of time, buteven after seven months—the cackleberries stored in this manner smell good, taste good, have a good texture, and—in short—seem "almost fresh"."