Preserving Eggs

The best-tasting way to preserve eggs is to make them into casseroles and freeze.
If you want to preserve fresh, raw  eggs without using a refrigerator, they can be preserved in a salt brine, but they are not going to come out as good tasting, or as versatile in cooking, as fresh eggs.

Brine preserving is for people who have extra eggs that they want to preserve so that they will have eggs during the time when the hens will not be laying, and who wish to do so "off-grid" without electricity or do not want to use a refrigerator or freezer for any other reason.

Put 1 quart of water into a baked enamel pot and bring to a boil. Add salt until it can no longer dissolve the salt, or about 1/8 pound of salt. Mix together and stir solution. Turn off heat and let cool. Place fresh, raw eggs one at a time into a wide-mouthed glass jar, taking care not to crack the shell. When all the eggs are in place, slowly pour the cooled brine into the jar. Fill to the brim. Cover the jar with its lid and store in cool place. It usually takes 3 weeks before eggs are salted, can last for up to 6 months.

I suggest that you brine preserve a dozen eggs if you have extra so that you know how to do it should the need ever arise. but unless you live in a serious back woods primitive camping situation, your family is probably not going to want to eat brine-preserved eggs and will complain that you should go out to the store and buy fresh.

Brine preserved eggs can be added to anything cooked such as soup, pasta or casseroles, eliminating the salt that would otherwise be used. They are not good for egg-only items like scrambled eggs, hard-boiled eggs or fried egg.

To eat: Drop eggs into soup or onto hot noodles or other hot, cooked food. Pickling eggs is about keeping food fresh during winter months when hens are not laying, not to enhance its flavor as food, so don't expect great flavor. Yolks will stay runny even when cooked. Very salty, so don't add salt to any soup or food you put the eggs in until after trying it.

Hard-boiled eggs can be pickled in vinegar or pickle juice and brine in the refrigerator for 10 days for flavor, but should then be eaten within the normal amount of time for hard-boiled eggs, so this is not a preservation method. Adding beet juice or a piece of beet root will make them more colorful.

Eggs that have come straight from the hen and have not been washed or processed in any way will keep in the refrigerator for months.

Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation by The Gardeners and Farmers of Centre Terre Vivante.
Root Cellaring: Natural Cold Storage of Fruits & Vegetables by Mike and Nancy Bubel. An excellent book on storage of fruits and vegetables.
Cook's Illustrated Make-Ahead Cookbook This is not strictly an all-nourishing foods cookbook, but it uses real ingredients and has lots of side dishes that can be made ahead of time. Where a particular ingredient isn't the most nutrient-dense food available, it can be easily substituted.

My e-Books


Coffee Pot
(Baked Enamel)
Butter Bell
Sea Salt
Incubator for hatching eggs
Egg Beater

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