The best part of about summer is the abundance of fresh eggs. Grow your own or get them from a friend, these five ways to preserve eggs will make sure they are always on hand.
It’s summer and the chickens are working overtime. Maybe you have your own chickens or a friend that sells eggs to you, they are so good that you just can’t pass them up. I currently have five dozen eggs in my refrigerator and more on the way. I’m on a mission to find the best ways to preserve my egg abundance.
Raw eggs will last about 30 days in your refrigerator without losing any quality. We will probably eat this 5 dozen eggs in 5 weeks, but we have a constant supply and they take up a lot of space in my refrigerator, so I’m looking for alternative ways to save, freeze, and extend the bounty for the lean times.
One note – before you begin to preserve your eggs always do a float test to check for freshness. It’s so easy to lose sight of which eggs are the freshest.
To do the test, fill a bowl with cold water and place a few eggs in it. If they sink to the bottom and lay flat on their sides, they’re very fresh. If they’re a few weeks old, they’ll stand on one end at the bottom of the bowl, they are still good to eat. If they float to the surface, they’re no longer fresh and should be disposed of. Floating = spoiled.
Bake Eggs in Muffin Pans
This method turned out to be really simple. Spray your muffin tins with cooking oil and crack one egg into each spot. Use a fork to scramble half of them or leave all the yolks intact. Bake at 350 degrees for about 30 minutes, checking to make sure that the whites are done.
These cooked eggs can be reheated in the morning or used for breakfast muffins. They will last several months in the freezer if double wrapped in plastic and a freezer bag. Twelve Breakfast Egg Muffins cost around $1.15 each. Not bad for a quick breakfast!
Mix and Freeze Raw
If you don’t have time to cook right now, just thoroughly mix the raw eggs together and place them in a zip top freezer bag until you need them. Each bag can be thawed in the refrigerator and used just like fresh for scrambled eggs, French toast, or baking cakes and cookies.
Small batches work best and an ice cube tray is handy to get the serving size just right. In a standard ice tray, 2 cubes is = 1 egg = 1/4 cup. Four eggs fit nicely into a recycled yogurt container. Break the eggs into a dish, beat them slightly, pour and freeze in the container. Be sure to mark your containers with a few notes: the contents, if you added water or milk, the date, and the number of eggs. These will last 1 year in the freezer.
More Cube Equivalents
- 2 cubes = 1/4 cup , 1 egg
- 4 cubes = 1/2 cup, 2 eggs
- 6 cubes = 3/4 cup, 3 eggs
- 8 cubes =1 cup, 4 eggs
Coat Eggs in Mineral Oil
PreparednessPro says you can coat fresh eggs in Food Grade Mineral Oil and they will last up to 9 months. I have not personally tried this but think it would make a good experiment. All you need is enough mineral oil to completely coat the egg. This treatment replaces the natural protective coating that eggs have then they are fresh from the chicken. Learn more about this process at PreparednessPro.
This egg preservation method is NOT for the purpose of extending the life of the eggs IN the refrigerator, rather it’s OUTSIDE of refrigeration that the eggs are able to last. They do need to be flipped monthly and stored in cool, dry, dark environment.
Scramble and Freeze
Go ahead cook the eggs by scrambling and then put them into zipped top freezer bags until you need them. I’ve found that if you under cook your eggs a bit, they taste better once you’ve reheated them. Don’t add water or milk for this scramble.
Wrap them in individual portions in freezer paper, and then in a plastic freezer bag or another plastic container. These egg packages will last 12 months in the freezer. You can store them in individual serving sizes in your refrigerator and they will last for one month. Take it a step further and make breakfast burritos.
Some people love them and some really hate them, either way, it is a viable egg preservation method. Once the eggs are hard boiled they are placed in beet juice and other spices for a week. Check out this pickled egg recipe from Allrecipes to make your own batch. Choose a container that can be closed and sealed tightly, like a large glass canning jar. The eggs must be completely covered with the pickling solution during storage. A quart-size canning jar will hold about one dozen medium sized eggs.
After making the eggs, they require additional time to pick up the flavors from the pickling brine. Keep them refrigerated at all times. If small eggs are used, 1 to 2 weeks are usually allowed for seasoning to occur. Medium or large eggs may require 2 to 4 weeks to become well-seasoned. Use the eggs within 3 to 4 months for best quality. The National Center for Home Preservation also has a pickling eggs at home guide.
JUST A NOTE: Hard boiling your eggs does not speed up the preservation time. Once hard boiled, they will last only 3 to 5 days in the refrigerator. I also tried to hard boil eggs in the oven, which did NOT work out for me at all. The eggs split open and the only thing to do with them was to make egg salad sandwiches.
What ways have you tried preserving eggs? Share your ideas in the comments below. There are affiliate links in this post. Thanks for supporting PreparednessMama in this way!