This Method Will Preserve Your Farm-Fresh Eggs for up to Two Years
Ever find yourself wondering if those eggs you bought a few weeks ago are still good to eat? This happens to me all the time, and even though I’ve researched it a bit I still end up doubting the facts and assuming that an egg that is weeks past its “sell by” date is officially expired.
Well, you can color me surprised because now that I’ve stumbled upon Vonnie, aka Jae_Cheryse on Instagram, and her eye-opening tip for preserving farm-fresh eggs, I’ll never wonder again. The best part? It keeps them fresh for up to two years and no hens are even needed.
To preserve your eggs, the first thing you’ll need is access to a local farmer or farmers market that sells farm-fresh eggs. Grab a large jar or bucket and load it with clean (but unwashed) farm-fresh eggs. To get them clean, all you need to do is make sure no debris is stuck to the eggs.
Next, combine a quart of water and 1 ounce of pickling lime, stirring until mixed well. Pour over your eggs and repeat this step until your eggs are covered by at least 1 to 2 inches of the mixture. Cover the jar and store it in a cool, dark place, like your pantry or basement storage. If done correctly, your eggs can last up to two years — or, at the very least, get you through the winter season.
Although you may be tempted to forgo the warning of washing your eggs, Vonni notes that if you do that prior to the process, you will compromise the seal, allowing lime water to leak into your eggs and cause them to spoil. Additionally, you’ll want to know that this process does not work for eggs purchased at the grocery store, so you will specifically need to search out farm-fresh eggs if you’d like to try this out.
When you’re ready to take the eggs out of storage, make sure to rinse before cracking and consuming. And finally, because this process of preservation seals the egg, if you intend to boil it, use a push pin to poke a hole in it first. This will relieve the pressure and prevent the egg from exploding while it boils.
Does all this egg talk have you wanting to crack open a few yet? Say no more. Master the perfect sunny-side-up eggs with this helpful recipe that will leave the days of raw egg whites and overcooked yolks behind you. But don’t stop there: These deviled eggs with Kewpie mayonnaise and togarashi will turn the ordinary appetizer into the star of the show.