5 Ways To Prepare And Store Eggs
It is wonderful to have the summer abundance of eggs when you have backyard chickens. As the days grow shorter your backyard flock will naturally begin to produce less eggs. Their bodies will prioritize replacing feathers during their molt cycle as well as coping with the stress that plummeting temperatures cause. Don’t worry! After the winter solstice as the days begin to lengthen, egg production will pick back up. You can preserve and prepare your eggs for long term use over the winter so you can still enjoy fresh eggs all winter long while your flock takes their natural winter break. Here are 5 ways I preserve and prepare my eggs.
*Disclaimer. I am not a culinary professional. If you suspect any food you have preserved has spoiled or been contaminated in any way, do not consume it. The information provided here is for enrichment, educational, and entertainment purposes only, it is not meant to be a substitute for professional services of any kind.
Water glassing eggs. Water glassing eggs is a way to preserve fresh eggs for long term use. Water glassed eggs can be used up to 18 months after they have been preserved. For this you will need clean, fresh eggs, the absolute freshest you can gather. Use a dedicated brush to remove any debris from the surface of the shell but leave the bloom, the natural coating of the egg, intact. Don’t wash eggs prior to water glassing as this destroys the bloom and would inhibit the preservation process. Examine all of your eggs carefully to ensure there are no cracks or damage to the shell.
You will need:
A glass container with a lid. I’m using a large glass canning jar.
Pickling lime.
Fresh eggs.
Fill your container with cool water. The lime ratio mix is one ounce of food grade lime with one quart of cool water. Stir well until the lime is dissolved and the water becomes cloudy. Place your fresh eggs point down in the lime solution. Be sure all of your eggs are completely covered by the solution. Place the lid on the container and label with the date. Store in a cool, dry place out of direct sunlight. When using them, remove from the lime solution and rinse thoroughly. The eggs will be usable for up to 18 months.
Freezing liquid eggs. Eggs can be frozen in ice cube trays with lids. I prefer to use trays that have silicone bottoms because in my experience it makes the frozen eggs easier to remove. You can freeze your eggs as separate yolks and whites, or combined like scrambled eggs. Add 1/8 tea spoon of salt or sugar for each egg. The salt or sugar prevents the egg from changing texture when frozen and then thawed.
You will need:
Ice cube trays with silicone bottoms and lids
Cooking spray (optional)
Liquid eggs either as separated yolks and whites or combined like scrambled eggs
Salt or sugar
Add the desired amount of salt or sugar to your liquid eggs, eggs cracked into a bowl. Stir in the salt or sugar. Use 1/8 teaspoon salt or sugar for each egg. I spray the ice cube tray with cooking spray prior to pouring in my liquid eggs. To use the frozen eggs remove them from the freezer and allow them to thaw overnight in the refrigerator. Label your ice cube tray with the date and also salt or sugar. The sugar eggs are used for baking. Frozen eggs can be used up to 4 months later. You can experiment with different types of ice cube trays to find the style that works best for you.
Frozen eggs breakfast burritos. Creating a quick grab and go style breakfast burrito is easier than you think!
You will need:
Tortillas
Wax paper
Tape
Freezer bags or freezer safe plastic containers
Scrambled eggs
Toppings of your choice
Scramble eggs in a pan. Place a small portion of egg on the tortilla. Customize with toppings of your choice. You can prepare this vegetarian style with your favorite vegetables or you can also add meat, cheese, and your preferred spices. Wrap the contents in the tortilla. Wrap the breakfast burrito carefully and snugly inside the wax paper. Close with tape. Label the burrito with the contents and date. Place in the freezer bag or freezer safe plastic container. Premade breakfast burritos can be reheated in the microwave or in the oven. They can be frozen for up to 3 months.
Frozen keto-friendly breakfast muffins. Making these keto-friendly egg muffins is very simple and just like the breakfast burrito you can customize them to your preference.
You will need:
A muffin tin
Muffin tin liners
Cooking spray
Wax paper
Tape
Freezer bags or a freezer safe plastic container
Liquid eggs and toppings
Crack and stir approximately 10 eggs in a bowl. The amount will vary depending on the size of your muffin tin and the size of your eggs. Line your muffin tin with paper liners for easy removal of the breakfast egg muffins. Spray the tray and liners generously with cooking spray. Fill the liners with the egg mixture. Add fillings of your choice including items like: breakfast meats, spinach, feta, cheddar cheese, tomatoes, and others. Top with salt, pepper, and spices of your choice. Bake on a lined cooking sheet to save any eggs from spilling onto the bottom of your oven. Set the oven to 350 degrees and bake for 25 minutes, checking frequently. The muffins are done when you can insert a toothpick or fork in the center of the muffin and it can be removed without any residue. Cooking times will vary depending on your oven and the choice of toppings. Begin checking at 20 minutes and watch carefully. Once the muffins have cooled completely, wrap them in the wax paper and secure with tape. Label them with the contents and the date. Place the individual egg muffins in a freezer bag or freezer safe plastic container. The egg muffins can be used for up to 3 months.
Hard boiled eggs. Hard boiled eggs can be refrigerated for up to a week. They make incredibly convenient snacks and can be transformed into things like deviled eggs or egg salad. While this isn’t a long-term preservation method, it is a very versatile way to prepare your eggs. I use this method most frequently.
You will need:
A stove top
A pan with water
Vinegar (optional)
Fresh eggs
Be sure your eggs are clean prior to placing them in the pan. Place your eggs inside the pan and cover with cool water, at least an inch above the level of the eggs. I add 1/3 cup of apple cider vinegar to the water my eggs when I hard boil them. This step is optional. Place the pan on the stove and use high heat, bringing the water a boil. The length of time you allow them to boil determines the hardness of the eggs, anywhere from 6-10 minutes. 6 minutes for a runny yolk, 8 minutes for soft boiled, 10 minutes for hard boiled. Set a timer to your desired level of firmness. Remove from the heat and allow to cool. Place point side down in a carton or sealable container and place in the refrigerator. Label container with the date. Peel to use. Hard boiled eggs are good for one week from the date of preparation.
I hope this information was helpful to you! Check out Chuck’s other social media for more backyard chicken and homesteading content.
https://www.youtube.com/channel/UC6CjdDVs4qN1xxxJXAH6sOg?sub_confirmation=1
Chuck and the Chicks 