3 Ways to Preserve Eggs for Long Term Storage

The Fall season is rapidly passing by so it is time to start thinking about preparations for the Winter months. I noticed our chickens are starting to molt and egg production is on the decline, so it’s time to start preserving eggs for the long Winter season. Unwashed farm fresh eggs can last a few months in the fridge but their flavor and nutrients will diminish over time. And you will run out of fridge space fast! Here are 3 methods to preserve your eggs longer and keep them as fresh as possible!

Freezing

Raw eggs can be frozen up to one year (frozen cooked eggs will only last a few months). Eggs should not be frozen inside their shell as it will crack and possibly leak. You can scramble your eggs and use an ice cube tray to freeze them into portion sized cubes. Personally, I like to just crack open and freeze my eggs individually in these Silicone Baking Cups. Once frozen, I take them out of their cups and add them all to a large freezer bag.

Water Glassing

Water glassing can preserve your eggs for 1-2 years! This method only works on fresh unwashed eggs with the bloom intact. Store bought eggs will not work in this method as they have been washed and sanitized. This method is a tried and true method from the 1800s and never fails if done right. All you will need is a bucket (a 5 gallon bucket will do), filtered or distilled water, farm fresh eggs, and hydrated lime (which can be found at your local hardware store). If you cannot find hydrated lime then Pickling Lime will do.

Add enough water to your bucket that your eggs will be completely submerged. Measure out 1 ounce of lime to every 1 quart of water. No matter what size bucket you use the ratio must remain the same. Mix the lime water until it is cloudy and the lime dissolves completely. Add your unwashed farm fresh eggs to the lime water. If possible, position your eggs pointy side down. You must avoid evaporation by placing your bucket in a dark room (like a closet or pantry) and keep the lid on if you have one.

Dehydrating

Dehydrated egg powder can last 5-10 years! You will need a Dehydrator, Fruit Roll Sheets, Eggs, and a food processor. Crack and scramble ~6 eggs and whisk vigorously to really break up the eggs. Place the fruit roll sheet on your dehydrator rack and pour eggs onto it. It will take approximately 8-10 hours at 145 degrees Fahrenheit to dehydrate the raw eggs. Once dehydrated, use a food processor to blend the chunks into powder.

When you want to use your dried eggs just add water and let sit for approximately 5 minutes using this ratio:

1 Egg = 1 Tablespoon of Egg Powder + 2 Tablespoons of Water

You can use your dehydrated eggs in baking recipes or you can scramble them in a frying pan. The possibilities are endless and dehydrated eggs can be used in any recipe that calls for eggs.