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Storing eggs for 6 to 12 months or more is actually very simple.

In The Freezer

To freeze whole eggs, beat them just until blended. Pour them into a freezer container, seal tightly, label with the number of eggs and the date, and freeze. To use, substitute 3 tablespoons thawed whole eggs for 1 large fresh egg. Or, beat one egg at a time and pour each into a cup in an ice tray. Freeze, then pop out the egg cubes and store in freezer Ziploc bags. One cube=1 egg.

Egg whites can be frozen “as is.” Pour them into a freezer container, seal tightly, label with the number of egg whites and the date, and freeze. To use, substitute 2 tablespoons (30 mL) thawed egg whites for 1 large egg.

Egg yolks will thicken or gel when frozen and therefore cannot be used in a recipe unless they receive special treatment. To prevent thickening, beat in either 1/8 teaspoon (0.5 mL) salt, or 1-1/2 teaspoons (7 mL) sugar or corn syrup per 1/4 cup (50 mL) egg yolks (about 4 yolks). Label freezer container with the number of yolks, the date and whether you added salt (for main dishes) or sugar (for desserts and baking) and freeze. Substitute 1 tablespoon (15 mL) thawed yolks for 1 large fresh yolk.

It is best to thaw eggs in the refrigerator and use them as soon as they are thawed. Use them only in dishes that will be thoroughly cooked. Eggs should not be frozen in the shell.

Without Electricity

There are a couple of ways to store eggs without refrigeration. They require cool temperatures, however. A cellar, cool basement, or cool room in the house will suffice. The cooler the better the chance that your eggs will last longer.

One method is to coat the eggs with a non-toxic substance, sealing the pores in the shell and thereby sealing out oxygen and moisture. When no oxygen is present, bacteria can’t grow, thus eggs don’t spoil.

To use lard or shortening to coat the eggs, first melt the grease and cool it til it begins to solidify again. Dip each egg in the melted grease individually and set them on a paper towel to dry. When the shortening or lard is dry on the eggs, rub the eggs with a clean towel, removing excess solid grease. Rub gently and buff each egg. Now repeat the process, before the shortening solidifies. Work fast, allowing the shortening to get almost solid before re-heating it.

Line the bottom of a flat box with a clean soft towel. Place the eggs in the box in a single layer. Cover the box with either a lid or another towel. Place the box of eggs in a cool, dry environment. Eggs prepared this way will last up to 6 months, although I have heard people say that they have kept eggs this way for 1 year if they are kept very cool.

A product that can be used to coat eggs in the same way, but that is supposed to keep the eggs fresh longer, is K-Peg. The eggs are coated with this product much the same way they would be coated with the shortening, and prepared for storage the same way.

A second method to store eggs works on the same principle: cover the pores and keep the eggs cool. However, in this method the eggs are kept immersed in a solution of Liquid Sodium Silicate, also known as liquid glass.

This non-toxic substance will cover the pores of the egg shell so well that you will probably be able to keep fresh eggs for up to 2 years! You can buy it as Sodium Silicate Solution at any pharmacy, however they may not have it on hand and have to order it for you.

Sodium Silicate, is a pale yellow, odorless, syrupy liquid. It is diluted in the proportion of one part of silicate to nine parts of distilled water or sterile water. In any case, the water should be first boiled, and then allowed to cool.

Place clean, fresh eggs in a ceramic crock. Pour liquid sodium silicate over the eggs until the eggs are covered and completely immersed in the solution. Have at least 2 inches of the solution over the top of the eggs. Do not add too many eggs as the ones on the bottom may get crushed and crack, which will spoil all the eggs.

Place a towel over the crock and tie it into place. Place the crock of eggs in a cool, dry place and don’t disturb them until you are ready to use them. To use, just take out as many eggs as you need, wash them off in plain water and use as you normally would.

Liquid Sodium Silicate Storage Tips

Only store eggs with clean shells. Washing an egg with a soiled shell lessens it keeping quality. The protective, gelatinous covering over the shell is removed by water, and when this is gone the egg spoils more rapidly.

The shells also must be free from even the tiniest crack. One cracked egg will spoil a large number of sound eggs when packed in liquid sodium silicate.

Earthenware crocks are good containers. The crocks must be clean and sound. Scald them and let them cool completely before use. A crock holding six gallons will accommodate eighteen dozens of eggs and about twenty-two pints of liquid sodium silicate.

Eggs preserved in this manner can safely be used for soft boiling or poaching for several weeks. Before boiling such eggs prick a tiny hole in the large end of the shell with a needle to keep them from cracking. After the first couple of months, stored eggs should be used only in dishes where they will be thoroughly cooked, for example, omelets, scrambled eggs, custards, cakes and general cookery.

As the eggs age, the white becomes thinner and is harder to beat. The yolk membrane becomes more delicate and it is correspondingly difficult to separate the whites from the yolks. Sometimes the white of the egg becomes tinged pink after very long keeping in liquid sodium silicate. This is due, probably, to a little iron which is in the sodium silicate, but which apparently does not injure the egg for food purposes.

In Cooked Foods

Another way to store eggs is to use them in recipes that can be frozen. These two recipes below use the whites and the yolks from about a dozen eggs. They both freeze wonderfully so you can make plenty during the egg laying season, and save extras for when eggs are less plentiful.

Angel Food Cake

Preheat oven to 375°

1 1/2 cups of egg whites brought to room temperature
1 1/2 cups sifted powered sugar
1 cup cake flour
1 1/2 tsp. cream of tarter
1 1/2 tsp. vanilla
1/4 tsp. salt
1/4 tsp. almond extract

-Sift powdered sugar and flour seperately once. Measure correct amounts as stated in ingredients and sift together 4 times.
-Place egg whites in large bowl. add salt, cream of tarter, vanilla and almond extracts.
-Beat on medium speed till soft peaks form
-Continue beating and gradually add sugar 2 tablespoons at a time.
-Beat at #8 till stiff peaks form but not dry peaks
-On lowest speed. Add powdered sugar/flour mix, a small amount at a time.
-Remove from mixer and finish mixing by hand with a spatula by folding over carefully.
-Pour(spoon) into ungreased 10″ tube pan.
-With a knife or spatula, carefully cut through batter in circular motion six times to release large bubbles.
-Bake on lowest rack of oven, for 3-5 to 40 min. or till golden brown.
-Invert pan until cool. Loosen with knife or spatula to remove.

Golden Sponge Cake

(Uses up the yolks left from the Angel Food Cake)
Preheat oven to 350°

Egg yolks of the dozen or so eggs
3 cups cake flour
2 1/2 tsp. baking powder
1/2 tsp. salt
2 cups sugar
1 tsp. vanilla
1/2 tsp. lemon extract or orange extract
1 cup cold water

-Sift flour and sugar seperately one time before measuring.
-Measure flour and sugar. Sift 3 times together, flour, sugar, baking powder, and salt
-In mixing bowl, beat egg yolks on #8 till fluffy and thick.
-Gradually beat add and beat in sugar.
-Turn to #2 speed(low) and add flavorings, and cold water.
-Gradually but quickly add the flour mixture while beating on low speed. Scrape bowl. Beat only enough to blend, about 2 min.
-Pour batter into an ungreased tube pan.
-Bake 1 hour or till golden brown.
-Invert cake to cool.
-Loosen sides with spatula or knife to remove.

(Recipes from Organic Homesteading Gardening Group at Yahoo.com)

Tips for using stored eggs

When you use eggs that have been in storage without electricity, crack them in a cup, not directly into your food. Otherwise you might get an awful surprise and ruin a dish.

Practice these storage techniques before you think you might really need to store eggs. Practice makes perfect!

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