How to Store Eggs for the Long-Term.

A Complete Guide to Freezing, Pickling, Preserving and Storing Eggs Safely at Home.

The egg shortage caused by the avian flu outbreak has made finding creative solutions a necessity for home cooks and bakers alike. In a previous article, I shared insights on the impact of the egg shortage and provided practical substitutes to help you navigate this challenge. While alternatives are valuable, preserving the eggs you do have for the long-term is just as crucial. Whether you've managed to get your hands on a few cartons or are simply preparing for future uncertainties, here are effective methods to store and freeze eggs for long-term use, ensuring you always have some on hand when needed.

Also, many other bird eggs offer flavors remarkably similar to chicken eggs, with slight variations in texture and richness. Duck and quail eggs are popular choices. Duck eggs tend to be richer with a creamier texture, while quail eggs are smaller but pack a delightful punch of flavor. If you visit an Asian market, you'll likely encounter unique offerings like century eggs (preserved chicken or duck eggs with a bold flavor and jelly-like texture), as well as salted duck eggs, which have a distinct briny richness. You may also be able to find powdered eggs or liquid eggs. So keep your eyes open for creative solutions.

Here are 5 useful tips to navigate an egg shortage:

Freezing Raw Eggs:

Never freeze eggs in their shells as they can crack and expand during the freezing. Always crack them open first.

To prevent egg yolks from becoming grainy when thawed, treat them with either salt or sugar.

Option 1: I prefer to separate the whites from the yolks, and freeze them separately. This gives me a little more versatility, since there are some dishes that use only egg whites (eg: meringue, macarons, angel food cake) and some that use only egg yolks (eg: mayonnaise, hollandaise sauce, custards, carbonara sauce).

Pour the whites in a ice cube trays leaving some headspace to allow them to expand. Seal tightly and then freeze.

Split the yolks into two bowls. Treat one with a small amount salt (1/8 teaspoon of salt per 4 egg yolks), and one with a small amount of sugar (1 teaspoon of sugar per 4 egg yolks). This treatment helps stabilize the yolks during freezing and thawing by controlling moisture and texture. Pour the salted and sweetened yolks in separate ice cube trays, again leaving some headspace to allow them to expand. Seal tightly and then freeze.

Once frozen, you can transfer the cubes from the ice cube trays into sealed zipper bags. Neatly label them as "egg whites," "salted yolks," and "sweetened yolks" with the date on it! It's best to use frozen eggs within 6 months.

Option 2:  IIf you typically eat omelets or scrambled eggs and rarely separate the components, then crack the eggs and gently whisk to combine yolks and whites. Add a pinch of salt. Pour into ice cube trays, leaving headspace. Transfer frozen cubes to sealed zipper bags, labeled with the date. Use within 6 months.

Freezing Cooked Eggs:

Boiled eggs generally don’t freeze well, as the whites tend to become rubbery and unappetizing. However, cooked yolks may freeze with a slightly chalky texture. Dishes made by whisking yolks and whites together such as scrambled eggs, omelets, frittatas, crepes, and quiches freeze much better and maintain their texture after thawing. To make the thawing process quicker and more convenient, consider freezing these dishes in single-egg portions.

Powdered Eggs:

Option 1: If you have a dehydrator at home, crack the eggs into a bowl and whisk them until smooth, just like you're preparing scrambled eggs. Pour the whisked eggs onto the dehydrator trays lined with parchment paper. Set the dehydrator to 135°F and dehydrate for about 12-14 hours. Check periodically until the eggs are completely dry. Once the eggs are dry, let them cool. Then, use a blender or food processor to grind the dried eggs into a fine powder.

Option 2: If you don't have a dehydrator, you can still make egg powder in the oven. Preheat your oven to its lowest setting (around 150°F). Spread the whisked eggs evenly on a baking sheet lined with parchment paper. Bake for about 6-8 hours, stirring every couple of hours. Ensure the eggs are completely dry with no moisture left. Once the eggs are dry, let them cool. Then, use a blender or food processor to grind the dried eggs into a fine powder.

Storing: Store the egg powder in an airtight container or vacuum-sealed bag to keep it fresh. If possible, store it in a cool, dark place. In fact, freezing the egg powder can help extend its shelf life and maintain freshness. Double layer the packaging by placing the sealed bag inside another freezer-safe bag. Write the date of freezing and contents on the container. When stored properly, egg powder can last up to about 12 months in the freezer while maintaining its quality. Egg powder doesn't freeze solid, so you can scoop out just what you need.

Reconstituting: To rehydrate, mix 1 tablespoon of egg powder with 2 tablespoons of water for 1 scrambled egg.

Coating Eggs with Food-Grade Mineral Oil

Fresh, "unwashed" eggs can be coated with food-grade mineral oil to seal the pores in the shell, extending their shelf life for up to 9 months. Ensure the eggs are clean but unwashed (since washing removes their natural protective coating) before applying a thin, even layer of oil. Store the eggs pointy end down in the fridge. Keeping the eggs pointy end down will keep the air sac at the top, minimizing moisture loss and keeping the yolk centered.

Mineral oil is inert and tasteless and won't impart any flavor to the eggs. It also doesn't go rancid like some natural oils and provides a reliable barrier against moisture and contaminants.

The problem with natural oils is they are less ideal for different reasons. Coconut oil hardens in cooler temperatures. Olive oil goes rancid over time. Vegetable oils (sunflower, avocado) are prone to oxidation. And food-grade beeswax is hard to apply!

Water Glassing with Lime Solution:

Submerge fresh, unwashed eggs completely in a large sealed jar of lime water (1 part pickling lime with 9 parts water). Water glassing eggs with a lime solution doesn't require refrigeration, as the lime (calcium hydroxide) solution creates an alkaline environment that prevents bacteria from penetrating the eggshell. Eggs preserved this way typically last 12-18 months at room temperature in a cool, dark place.

Pickled eggs:

Submerge boiled eggs in a vinegar-based brine with salt and your preferred spices. Eggs preserved this way typically last 3-4 months when refrigerated.

There are regional variations to pickled eggs, each with a different shelf life. For instance, Asian pickled eggs, where eggs are simmered in a flavorful brine made from soy sauce, rice wine, star anise, cinnamon, ginger, and sugar, and then marinated for 24 hours in the fridge, have a shelf life of 1 week when refrigerated.

Japanese soft-boiled eggs marinated in a mixture of soy sauce, mirin, and sake for 12-48 hours in the fridge can last 3-4 days when refrigerated. So you want to check the shelf life and storage instructions of the specific variation.

Conclusion:

Whether you're dealing with an egg shortage, exploring new culinary traditions, or simply planning ahead, these egg preservation techniques and alternative options offer practical solutions. From freezing eggs to pickling them in flavorful brines, and even venturing into unique varieties like century eggs, there's a method to suit every need and taste. With a bit of creativity and preparation, you can continue enjoying eggs in all their versatility without compromise. Happy preserving!

Important Precautions to Take with Eggs During Bird Flu:

Source Eggs Responsibly

Buy eggs from reputable sources that follow stringent safety protocols. Check packaging for certifications like USDA approval or "pasteurized" labels.

Handle Raw Eggs Safely:

Wash your hands with soap and water for at least 20 seconds after touching eggshells. Clean your kitchen surfaces, utensils, and cutting boards used with eggs to prevent cross-contamination.

Cook Eggs Thoroughly:

Ensure both the white and yolk are fully cooked. Avoid soft-boiled, poached, or runny eggs during outbreaks. Aim for an internal temperature of 160°F (71°C) to kill any potential virus or harmful bacteria.

Refrain from consuming raw eggs in recipes like homemade mayonnaise, Caesar dressing, or cookie dough unless pasteurized eggs are used.

Store Eggs Properly:

Keep eggs refrigerated at or below 40°F (4°C) to slow bacterial growth. Store them in their original carton on a refrigerator shelf, not in the door where temperatures fluctuate.

Found these tips helpful? Share this guide with friends and family who want to make the most of their eggs (especially during a shortage). ❤️

ALSO READ:

• Keep Food Safe! 

  The Food Safety Basics guide (FSIS) offers clear instructions on food handling, cooking, and storage to help prevent foodborne illness.

• Egg-Scuse Me, But We're Out: Creative Substitutes for Cooking Without Eggs

• Beyond Cow's Milk: Navigating the World of Milk Substitutes

• The Right Way to Batch Cook

• The $1 Meal Blueprint

Disclaimer: 

This article provides general information on egg preservation, storage, and basic food safety. It is for educational purposes only and does not replace professional food safety or medical advice.

Egg preservation methods, including freezing, pickling, water glassing, and mineral oil coating, carry inherent risks if not done correctly. Improper handling, cooking, or storage can lead to foodborne illness from bacteria such as Salmonella or other pathogens. Always follow established guidelines from reputable sources like the USDA, FDA, or your local health authorities.

Handle eggs safely: Wash your hands and surfaces after contact, cook eggs thoroughly (160°F / 71°C), and avoid raw consumption unless using pasteurized eggs. Source eggs responsibly from trusted suppliers, especially during outbreaks like avian flu.

If you have specific health concerns, allergies, or questions about egg safety, consult a qualified healthcare or food safety professional. The author and publisher are not responsible for any adverse effects resulting from use or misuse of the information in this article.