Eggs

The simplest way to preserve eggs today can be done with an easily obtainable material: mineral oil. The reason that eggs spoil is that oxygen and bacteria passes through the shell. By coating it the shell with mineral oil, the shell is sealed off.

What you need is to warm a quarter cup of mineral oil (just put it in the microwave for 10 seconds), put on some gloves and coat the entire egg with oil. It doesn’t matter how thick you apply it, just be sure that the whole surface of the shell is covered. Now the egg is ready for storage. Place the egg pointy side down and store it in a dark and cool place (around 68 degrees). Flip the eggs once a month to maintain the integrity of the yolk and the eggs will keep for 6-9 months. (This came from directive21.)

68 degrees in a truck in the summer? How about 2 weeks in 80 degree weather? I don’t think I can eat a dozen eggs in 2 weeks. Well, maybe with intent. I like fried, boiled, shirred (woops, no oven), scrambled.  I love a soft boiled egg on top of rice or a soup. I do not think I can go to powdered eggs. And pickled eggs need to be refrigerated, so I read.

If you have a fridge, no problem. If you don’t, how long do you keep your eggs?  And how?