Egg Storage

Anything to do with camping, fundamentals, secrets, etc...


Postby oklahomajewel » Sun Feb 05, 2006 12:31 pm

madjack wrote:Julie, they have these modern marvels called "camp stoves" :D ;) they will boil water till the cows come home...or as long as you have fuel...amazing stuff, technology :lol:
madjack 8)

:lol: Yeah, duh!! But I haven't cooked on a camp stove in a long time, and couldn't remember if they put out well enough to keep a large pot of water boiling for that time.
Or could do a couple of pots of water...

Now I'm hungry.... :R
Some things are way over my head !! ...but it keeps me looking UP!
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Egg Storage

Postby rooster » Sun Feb 05, 2006 9:23 pm

Julie, You are correct about the freezer zip lock bags. The girls at girls camp cooked breakfast and thats what they used.
I don't know if you have purchased a stove for your tear yet, if not check out Larry & Diane Sorensen "Outback" stove they up graded too. Its a Wedgewood
Model: D-20WHP from Atwood. The flame ring has over 100 flame holes, and along with a #16 regulator. That stove works well in desert wind and boils water very well. I have one for my tear.

Jim, :applause:
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Postby jgalt » Mon Feb 06, 2006 5:44 pm

My wife preserves eggs this way...

- Wash the egg and allow to dry

- Dip the egg in Chinese Rice Wine
(it's a Cooking Wine - Cheap at Asian Stores))
(Although I feel certain that vinegar would work fine)

- Roll the wet egg in dry salt

- Place the eggs in a big jar as they are covered with salt.
(Don't add more salt to the jar

They keep fine for several months at room temperature with this treatement.
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Postby ARKPAT » Thu Feb 09, 2006 2:33 am

I have ran accross another way to preserve eggs. An old freind said to pour or dip them in hot candle wax to completly cover them. They said you could store them for years this way? I have not tried that maybe someone else has knowledge of this idea. :NC

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Re: WaterGlass

Postby Mitheral » Tue Feb 21, 2006 2:00 pm

gyroguy wrote:The chemical name for "Water Glass" is sodium silicate.

You can still get it, I've seen it used to seal earthen floors in strawbale homes.
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Postby gailkaitschuck » Thu Feb 23, 2006 7:34 am


You can purchase powdered eggs at They sell a 1 pound bag (40 whole eggs) for $8.00. They also have larger sizes.

I've used this product when I make eggfood for my birds.

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Egg storage link

Postby sdtripper2 » Fri Feb 24, 2006 5:18 am

Hi, Egg lovers

Always wondered why some people left their eggs on the shelf for baking?
Why do some eggs float when put in the pot to boil for egg salad?
Why do some eggs become a living hell when you are pealing them for egg salad?

Think I have now got the answers to these questions. Really, more than I ever thought I should need to know about eggs by looking into this tread. The net is full of eggs and that is no Yoke.

The questions about the ever so versatile egg abound!
If we can stuff umm into our Tear's then we can have protein fur years!

Here is a link of a thread that talks of old time egg storage with a few solutions.

Seems covering the egg shell with lard or an oil and keeping them cool seems to work. Storing in flour, coatings of salt or some grain has been used. Read the above link to get more information.

Before we go much further: Here is what the USDA has to say about eggs and allot more. They are the law and should be the last word. However, I got some more fur ya.

Here is more information on Chinese egg storage.

What Are Thousand-Year-Old Eggs?
These Chinese eggs are not really 1,000 years old, but are somewhere between a month and several years old. The egg is not retained in its original state, but rather converted into an entirely different food, probably by bacterial action. They are exempt from inspection and grading. The following are several types of thousand-year-old Chinese eggs.

"Hulidan" results when eggs are individually coated with a mixture of salt and wet clay or ashes for a month. This process darkens and partially solidifies the yolks, and gives the eggs a salty taste.

"Dsaudan" eggs are packed in cooked rice and salt for at least 6 months. During this time, the shell softens, the membranes thicken, and the egg contents coagulate. The flavor is wine-like.

"Pidan," a great delicacy, is made by covering eggs with lime, salt, wood ashes, and a tea infusion for 5 months or more. The egg yolks become greenish gray and the albumen turns into a coffee-brown jelly. Pidan smell ammonia-like and taste like lime.

Do Pickled Eggs Keep a Long Time?
Pickled eggs are hard-cooked eggs marinated in vinegar and pickling spices, spicy cider, or juice from pickles or pickled beets. Studies done at the American Egg Board substantiate that unopened containers of brined eggs— marinated, hard-cooked eggs—keep for several months on the shelf. After opening, keep them refrigerated and keep yur bottom down wind of those that you want to still love, come the morning light.

For the Chinese: The best results are achieved when the eggs are put into a solution of water-glass (silicate of soda) or lime water.

I don't know where to get (silicate of soda) but lime water may be an option however lard or oil on the shells and kept in their box and in a cool place seems a better solution doesn’t it? And don't let the egg police come Teardrop-n-inn and find that you have stored yur eggs with the pointy ends uP! Nope that wouldn't be prudent! And if you ever applied for the reality show of Martha Stewart you could be disqualified for such an infraction! So heads uP fur the proper storage of eggs.

I always wondered why some eggs float and why sometimes peeling eggs could be easy and other time making egg salad was like pulling hens teeth? Let alone deviled eggs.

What Makes Hard-Cooked Eggs Hard to Peel?
The fresher the egg, the more difficult it is to peel after hard cooking. That's because the air cell, found at the large end of the shell between the shell membranes, increases in size the longer the raw egg is stored. As the white of the egg contracts and the air cell enlarges. The shell becomes easier to peel. For this reason, older eggs make better candidates for hard boil cooking. Seems there is an air pocket at the broad end of the egg and as the egg gets old the egg white shrinks letting and the air in the egg is increased enough to float itself. That is why there are varied levels of floating going on. Old eggs may slosh as you shake umm but not them fresh ones .... Nope! A new egg when peeled will have a flat egg white at the broad end of the egg and it will have sunk in water when it was giving itself up for MY egg salad. Now seeing the eggs sink, I will be forewarned of the hard pickings to come. Ignorance was bliss but now I will be tipped off and know before hand my fate … ugh!

Thanks for setting me on the quest to find out about this issue. Now I can coat my eggs with cooking oil or lard and leave them out for baking and thorough cooking. Where there is to be made a fresh salad dressing I will use fresh cold eggs still. But fur those eggs that are destined fur My egg salad ... they will be waiting in my Teardrop and I will fetch um so they will slide out-a their shells with ease. How smart am I now with all this egg knowledge?

I will just keep the eggs coated and in a cool place in my Teardrop. Why even keep um in my fridge in the kitchen? My Tear cooler will not be burdened with the likes of eggs no mO' either. Hope I remember :NC where I put umm?

:twisted: Egg salad ... watch out !
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Re: Egg Storage

Postby JThompson » Mon May 05, 2014 9:20 am

Farm fresh eggs keep fine at temps below 90, just sitting out on the counter. Above 90? they start to incubate if fertile in 24 hours of exposure. which you wont notice for the first 2-3 days when you crack it open.

There is no such thing as " fresh" eggs from a grocery store. Even " organic" stores.. they are a minimum of 3 weeks old before they hit the shelves usually. After that time they've lost about 15-20% of their volume thru evaporation.

Easiest way to store them for travel? Old Aqua Pod bottles or Little Hug bottles. Those small 8 oz drink bottles for kids. You can crack up to 4 eggs in one bottle, seal it with the cap and be on your way. Want scrambled eggs? Shake the bottle HARD.. want fried eggs.. pour them out one at a time to the pan. For larger amounts of egg. use bigger water bottles.
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Re: Egg storage link

Postby eggsalad » Mon May 05, 2014 11:43 am

sdtripper2 wrote::twisted: Egg salad ... watch out !

Hey! I resemble that remark! :)
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