Storing eggs long term

Asked March 27, 2019, 11:36 AM EDT

Is it safe to store eggs in lime water solution? I realize they did this in the past wondering if it is still and option for long-term storage of eggs.

Oregon food safety eggs

1 Response

The lime solution you are referring to is no longer recommended. There are many different kinds of bacteria today than years ago. The only way to safely preserve eggs for longer term storage is to freeze them and an other option is to pickle them but they must be refrigerated. Here is the information on freezing eggs and also a link on the National Center for Home Food Preservation for pickling eggs with several recipes.

Freezing

Eggs

Eggs can be stored for at least 1 month, covered in the refrigerator. Freezing is often unnecessary, but it can be done.

Preparation – Select fresh eggs and break each separately into a clean saucer. Examine each for freshness and remove any pieces of shell before mixing with other eggs.

WHOLE EGGS — Thoroughly mix yolks and whites. Do not whip in air. To prevent graininess of the yolks, add 1-½ tablespoons sugar, 1-½ tablespoons corn syrup OR ½ teaspoon salt per cup whole eggs, depending on intended use. Strain through a sieve or colander to improve uniformity. Package, allowing ½-inch headspace. Seal and freeze.

Another method of freezing a whole-egg mixture is to use ice trays. Measure 3 tablespoons of egg mixture into each compartment of an ice tray. Freeze until solid. Remove frozen cubes, and package in moisture-vapor resistant containers. Seal and freeze. Three tablespoons of the egg mixture (one cube) equal one whole egg.

EGG YOLKS — Separate eggs. Stir yolks gently. To prevent graininess, add 1-½ tablespoons sugar, 1-½ tablespoons corn syrup OR ½ teaspoon salt per cup of egg yolks, depending on intended use. Strain through a sieve. Package, allowing ½-inch headspace. Seal and freeze. One tablespoon of the yolk mixture equals one egg yolk.

EGG WHITES — Gently mix whites; do not whip. Strain through a sieve. No sugar or salt is needed. Package, leaving ½-inch headspace. Seal and freeze. Two tablespoons of the egg-white mixture equal one egg white.

Another option would be to pickle the eggs. There are instructions on the National Center for Home Food preservation on how to pickle them and recipes. They can keep for several months in the refrigerator when pickled and are great to eat as snacks and in salads.

https://nchfp.uga.edu/how/can_06/pickled_eggs.html


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Nellie Oehler