Boil ’em, bake ’em, freeze ’em and more…
I have an abundance of fresh eggs and they just keep coming. It’s that time of year, of course, the chickens are working overtime! My friend sells them to me for $2 dollars a dozen and they are so good I just can’t pass them up. I currently have five dozen eggs and more on the way. I’m on a mission today to find 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 it takes up a lot of space in my frig. So I’m looking for alternative ways to save, freeze and extend the bounty.
Before you begin to preserve your eggs always do a float test before using it.
Just fill a bowl with cold water and place your eggs in the bowl. If they sink to the bottom and lay flat on their sides, they’re very fresh. If they’re a few weeks old but still good to eat, they’ll stand on one end at the bottom of the bowl. If they float to the surface, they’re no longer fresh enough to eat.
Floating = spoiled.
1. Bake your eggs in muffin pans – This method turned out to be really simple. Spray your tins with cooking spray and crack one egg into each spot. I used a fork to scramble half of them and left the rest with the yolks intact. Bake at 350 degrees for about 30 minutes, checking to make sure that the whites are done.
This method turned out to be really simple. Spray your tins with cooking spray and crack one egg into each spot. I used a fork to scramble half of them and left the rest with 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. I made 12 egg muffins and they cost me $1.16 each. Not bad for a quick breakfast!
These can be thawed in the refrigerator and used for scrambled eggs, French toast, or baking cakes and cookies. Small batches seem to work best and an ice cube tray is handy.
In a standard tray 2 cubes is = 1 egg = 1/4 cup. Break 4 eggs in a dish, beat them slightly and freeze in an empty yogurt container. Be sure and mark your containers with the contents, if you added water or milk, the date, and number of eggs. These will last 1 year in the freezer.
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
3. PreparednessPro says you can coat fresh eggs in Food Grade Mineral Oil –
These will last up to 9 months in the refrigerator. I have not personally tried this but think it would make a good experiment. All you need is some mineral oil to completely coat the egg. This replaces the natural “bloom”, a protective coating that is on an egg after it leaves the hen. If you have the refrigerator space, this may be worth a look. Learn more about this process at PreparednessPro.
UPDATE: PreparednessPro responded with a clarification to coating your eggs with mineral oil. Thanks for the information!
The 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. This is regarding #3 that you posted on your site. Just wanted to clarify. (They do need to be flipped monthly and they do need to be stored in cool, dry, dark environment.)
4. Go ahead and scramble then up and then freeze –
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 individually in freezer paper and then in a plastic freezer bag or another plastic container. These will last 12 months. 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.
5. Make pickled eggs. Some people love them and some hate them! It is a viable egg preservation method. Here is a recipe to make them. The container used for the eggs should be one that can be closed or sealed tightly; glass canning jars work well. The eggs are to 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. Check out this pickling guide at the National Center for Home Preservation.
JUST A NOTE: Hard boiling your eggs does not speed up the preservation time. They will only last 3-5 days in the refrigerator. I read online that you can hard boil eggs in the oven – which did NOT work out for me!
What ways have you tired preserving eggs? Share your ideas in the comments below. There are affiliate links in this post. Thanks for supporting PreparednessMama in this way!