Preserving eggs in the refrigerator for 9 months is unfathomable to most people, let alone safely preserving eggs that long without refrigeration. But today I’ll make crystal clear how you can preserve eggs worry-free without compromising your health and taste standards and perhaps I’ll even shed some light on how you came to believe that eggs can only be preserved in a refrigerator. I assure you that Kellene has not lost her mind; I’m not some maniacal bad guy accompanied by the theme music from Jaws as I write this. Just read further and you’ll understand that this Preparedness Pro is no fraud but some other trusted entities may have been feeding you a fish story for the past several decades. Bottom line, if you look at how nature preserves eggs you can learn an awful lot about preserving your own regardless of whether your purchased them at your local superstore or you collected them yourself from your personal brood of hens.
When a chicken lays an egg, it has a natural coating on it known as the bloom. This bloom is a layer of protection for the egg which keeps out oxygen as well as harmful bacteria and germs. It’s very, very common for those who raise chickens for their eggs to collect them and then keep them on the counter until they are ready to use—not put them in the refrigerator. And in fact, the majority of the grocery stores in the world don’t put their eggs in a refrigerated environment. When they’re ready to use the eggs, they either wash them, which eliminates the bloom and any bacteria or germs, or they crack them open—just as is—but take care not to do so over food that they are going to eat. Instead, they crack them into a separate dish or into a clean hand, but never over the food that they are mixing them. Also, in order to not spread the outside germs into the eggs, they never separate them with the egg shells; instead, they use their hands to separate the yolks from the whites. While it’s absolutely normal for you and I to get our eggs from the refrigerated department of the grocery stores, it’s actually very unusual in the rest of the world; eggs, butter, and most cheese products are usually just sitting on the shelf, not in a refrigerated display. Mind you, that doesn’t mean that the U.S. is wrong in such practice, but it’s important to remember that the majority of steps taken by the food industry are to avoid a lawsuit or to comply with whatever figments of grandeur the USDA wields as it creates various requirements. Such policies are not necessary to practice in your own home. Keeping that in mind, there are several steps you can take so that you can take advantage of great sales on eggs and not have to worry about whether or not they will all fit in the refrigerator.
Preserving Eggs is Easy!
Yes, you can preserve your eggs long-term without worrying about your family getting sick. There are several methods you can use and I’ve written of a couple of ways previously, but my favorite one (because it’s the easiest) is using mineral oil. All you have to do is warm a quarter cup of mineral oil (just about 10 seconds in the microwave will do). Set your eggs outside of the carton (because it will be hard to get them out one you start using the mineral oil). Put on some food handling gloves (I buy this at one of the warehouses). They are easy to use for safe food handling but they are also a lot less expensive than medical gloves and yet in some circumstances they can be used instead of medical gloves. They are NOT puncture resistant though, so exercise caution if using them for that purpose). Dab a little bit of the warmed mineral oil on your hands and then pick up an egg. Run your oiled hands all over the eggs, making sure to cover it completely with the mineral oil. Don’t worry if you’re putting it on too thick or thin, just so long as every part of it is covered. When you’re finished with an egg, put it in the egg carton, small pointed side down. A quarter cup of mineral oil should easily do 4 to 6 dozen eggs. Now, store your egg cartons in a cool, dry place. You want the temperature to be about 68 degrees for long-term storage—otherwise storing them like this in your regular room temperature is just fine for a few weeks. Remember, the eggs come out of a warm hen. I’m always asked if this will help the eggs keep longer in the refrigerator too. The answer is yes. You’ll want to set a reminder on your calendar or cell phone to flip your eggs once a month at which time you’ll simply flip the carton upside down gently so as not to break any of the eggs. Do this every month to maintain the integrity of the egg yolk.
Don’t worry about an egg going bad and you not knowing it. Believe me; in this case theNOSE KNOWS. Rotten eggs smell awful. They won’t be able to sneak up on you. The gas hydrogen sulfide develops as bacteria breaks down the proteins in the egg white, creating that nasty gas smell. There’s another way to tell if your egg has gone bad. As oxygen gets into the egg, it creates an air bubble inside in place of moisture and carbon dioxide. This will cause the egg to float when placed in cold water (at least double the depth as the length of the egg). Anything other than a floating egg is fine to ingest. Don’t be put off by the other things that you might see in your egg. Some things may look odd to you, but don’t worry, there is nothing wrong with your egg when you see the little red spots in the yolk. Those spots (usually referred to as meat spots) just mean that a blood vessel ruptured during the formation of the egg. They are diluted as the egg gets older, which means that if you actually see them, your eggs are still quite fresh. Another misinterpreted egg issue is when you see a white strand (chalazae) in the egg white, usually right next to the yolk. It reminds me of a white umbilical cord. They are only there to keep the egg yolk centered and are sometimes more obvious in some eggs than others. Even if you see an egg white that is cloudy or has a yellow or green hue to it, it doesn’t mean that it’s bad. In fact, quite the opposite because it indicates that the carbon dioxide just hasn’t had enough time to escape the egg. Even if you end up with a fertilized egg, it’s still safe to eat.
Of course all of these instructions for egg preservation only apply to eggs which you intend to cook prior to consuming. The nice thing about preserving eggs this way is that your deviled eggs will turn out better. The shells peel off of old hard-boiled eggs easier than fresh ones. In fact, the only downside I have found to preserving eggs this way is that they are pretty much useless when you want to whip up some egg whites. Old egg whites are very difficult to whip into a stiff stage once they’re older than a couple of weeks. Yes, you can do this method on grocery store eggs. The grocery store egg distributors make sure to wash off the bloom and then refrigerate them. Your mineral oil essentially reapplies the bloom. Of course I always look at the dates on the egg cartons and get them as “new” as possible. This preserving eggs method will allow your eggs to stay good for 9 months and sometimes as much as 12. Obviously, rotating through your eggs is standard, so I like to number or alphabetize my eggs so that I can keep the egg cartons together in the batches that I purchased them. That way if there ever is a problem with a group of eggs, I know where they came from and can look at all of the eggs that I bought in that particular batch. You could also simply use a color marker coding system and get the same result so long as you stick with a particular color cycle.
Mineral oil is the key to preserving eggs
One last thing to mention here; the mineral oil. Mineral oil is found in the pharmaceutical sections along with Pepto Bismal, laxatives, etc. as it’s commonly used to help with bowels issues. However, I only use it for this purpose and with gloves on because it is a petroleum product. Petroleum products do cause estrogen dominance in a woman’s body which then causes a host of other problems in the body. So please don’t use it topically. This also goes for baby oil which is nearly 100% mineral oil except for the addition of a fragrance; though this means that you could also use baby oil in lieu of mineral oil. Now that you know that preserving eggs is easy, you can use your egg substitutes to bake with and you’ll still have plenty of great eggs for those times when you just gotta have an egg over easy, deviled eggs, poached eggs on toast, homemade mayonnaise or a delectable hollandaise sauce! A good hollandaise sauce makes the little bit of time I have to spend preserving eggs all worth it! HOT TIP: By the way, Walgreens has eggs on sale for only 99 cents a dozen, limit 3 per person. So I’m purchasing 3 dozen every day this week at two different Walgreens then slathering them all up in mineral oil. Now that you know all about preserving eggs, you can use this strategy too! AND you can take the Walgreens advertisement over to Walmart and Target and buy 3 dozen eggs from them TOO at the same price! Work it! *grin* Be sure the check out the other articles provided on this topic. Enjoy!
303 Comments
kdonat · February 7, 2012 at 1:21 am
Mineral oil absorption/ingestion has recently been linked to an increase in several forms of cancer, tumor growth, lymphoma, and leukemia even though it is prevalent in moisturizers, sunscreens, baby oil products, etc.
Using coconut or another food grade oil might be a viable alternative as you are recreating the vapor barrier that the “bloom” creates naturally. Definitely a plus for egg keeping. Good post.
Preparedness Pro - Kellene Bishop · February 7, 2012 at 5:30 am
kdonat unfortunately other
kdonat unfortunately other food grade oils will go rancid–even my beloved coconut oil if exposed to oxygen for too long.
janetw · February 7, 2012 at 12:20 pm
@Preparedness Pro – Kellene Bishop @kdonat Kellene, I have read your other afticles about preserving eggs and I am anxious to try this. I am buying fresh eggs from a fellow church goer until I can build a coop and get my own “girls”. I think the bloom would keep the mineral oil from seeping through the shell, but I too am concerned about a petroleum based product in such close contact with the shell when the eggs have been washed. Also about the temperature to store, I have a cold room in my basement that I use like a cellar. It can be anywhere from 40 to 60 degrees depending on the outside temps. It is also a bit damp which is good for some of the produce I store. Will that be a suitable place to store eggs? I’m going to experiment, but what is your “pro” fessional opinion? Janet
Preparedness Pro - Kellene Bishop · February 7, 2012 at 6:44 pm
janetw and kdonat below 68 is
Janetw and Kdonat below 68 is just fine for storing the eggs, but I wouldn’t store any dry goods in there with it being damp like that.
janetw · February 8, 2012 at 1:36 am
@Preparedness Pro – Kellene Bishop @kdonat Nothing goes into storage without being vacuum sealed and then packed into food grade 5 gallon buckets. I have an old house and sometimes a mouse finds its way through the crawl space and into the basement room. By the way if you’re looking for GOOD food grade buckets, I get mine for FREE from the lady that decorates cakes in the deli at my local grocery store. Their icing comes in these teriffic buckets sealable with a rubber o-ring in the lid. Since she’s so willing to help me out, I make sure she gets a bottle of fresh maple syrup that my husband and I cook off from the trees in our woods. We have 20 buckets hanging this year and right now I am cooking off a batch on the wood burning cook stove. There’s something to be said for living in the middle of nowhere.
janetw · February 9, 2012 at 11:39 pm
@janetw Good grief!!! What”s next, house to house searches and hauling me off to a FEMA camp because I have too many green beans?
Preparedness Pro - Kellene Bishop · February 10, 2012 at 1:47 am
janetw and kdonat there’s a
Janetw and Kdonat there’s a very small mark up between wholesale and retail on the mason jars. But if you’re going to order $200-$500 worth, it may be worth your while to hook up with a wholesale distributor.
janetw · February 10, 2012 at 2:28 am
@Preparedness Pro – Kellene Bishop @kdonat Where I live there is a weekly paper that is nothing but ads from private citizens. Nearly every week I see ads for canning jars for sale. You might check to see if you have a similar paper. If you don’t see jars for sale, maybe there is a section for placing a “looking for” or “want to buy” ad. Also try garage sales or Good Will type stores. Estate sales in farming areas are good too.. Sometimes the family farm is being cleared out when no one wants Grandma’s kitchen stuff. Usually lots of jars there. Maybe Craig’s list?
Preparedness Pro - Kellene Bishop · February 10, 2012 at 2:42 am
janetw and kdonat Also Free
janetw and kdonat Also Free Cycle–I cover this in the recent thrift store article.
jamie l · February 14, 2012 at 6:28 am
@janetw Paul’s and Fred meyers still sell them from $1.50 to $2.50 in S.W, Idaho at least this month. : )
I love those frosting buckets.
Verity Lambert · December 8, 2013 at 7:23 am
Thank you. I have Duck and
Thank you. I have Duck and chicken egg to preserve. Thank you for helping me.
Geneva Garrett · February 9, 2012 at 4:03 pm
@Preparedness Pro – Kellene Bishop @kdonat What about using Oliver oil?
Preparedness Pro - Kellene Bishop · February 10, 2012 at 1:49 am
Geneva Garrett and kdonat I
Geneva Garrett and kdonat I don’t know Oliver personally, but I do know his cousin Olive Oil. 🙂 For many years in Europe they would wash the eggs and then keep them IN their vats of olive oil. However, even olive oil can get rancid in just a few months time depending on what quality you purchase to begin with.
Mark Kern · June 22, 2015 at 7:17 pm
What about magnesium oil? It
What about magnesium oil? It is a type of mineral oil and it won’t go rancid like vegetable oils….I believe it doesn’t have the hormonal issues like regular mineral oil…..
Preparedness Pro · June 22, 2015 at 7:47 pm
It’s a synthetic petroleum
It’s a synthetic petroleum product just like mineral oil.
Nikki · February 11, 2016 at 6:47 pm
So could you use coconut oil
So could you use coconut oil so long as you used them before the oil goes rancid? I live alone and I’m just really tired of throwing out eggs that I don’t use fast enough.
Preparedness Pro · February 11, 2016 at 7:29 pm
yes!
yes!
Suzie Queue · February 7, 2012 at 4:02 pm
I wouldn’t think it would go through the shell and contaminate the egg, though, would it? Anyway, good general comment on mineral oil, though. I threw out al my mineral oil products years ago simply because my 6th sense told me that if it was a petroleum product, it can’t be good for your body. I have been using bees wax products from a local beekeeper for my lotions.
Preparedness Pro - Kellene Bishop · February 7, 2012 at 6:42 pm
Suzie Queue Nope, if it’s
Suzie Queue Nope, if it’s keeping oxygen out, it’s definitely not letting the mineral oil get through either. There is an expensive kind of wax that you can buy specifically to do this. But I can’t find the name of it anywhere when I search the internet. But I know I’ve seen it.
Suzie Queue · February 8, 2012 at 1:15 am
Could it be cheese wax? It comes in red, black, and yellow blocks and it doesn’t crack when u brush it on cheese. I wouldn’t go that route though, too expensive.
Preparedness Pro - Kellene Bishop · February 8, 2012 at 1:28 am
Suzie Queue Ke-Peg is what’s
Suzie Queue Ke-Peg is what’s called. It cost’s about $25 for one jar but claims it will do about 40 dozen eggs. It’s all natural and doesn’t contain any chemicals.
temsegen wube · September 29, 2013 at 10:03 am
what is ur answer for the
what is ur answer for the risk that raised by kdonat ? does really it has risk for cancer ?
Preparedness Pro · October 4, 2013 at 10:35 pm
Mineral oil is indeed a
Mineral oil is indeed a petroleum product which makes it an estrogen mimicker which is found to cause cancer. The key is to use food grade mineral oil, but even that’s being allowed to be less than fabulous by the USDA, so if that’s a genuine concern I’d definitely go with jojoba oil instead.
Mar · October 26, 2013 at 5:01 pm
Would a combination of Ke-Peg
Would a combination of Ke-Peg and mineral oil work? It would reduce the risk factor associated with petroleum and would reduce the price of purchasing expensive jars of Ke-Peg.
Preparedness Pro · October 27, 2013 at 6:14 am
Mineral oil IS a petroleum
Mineral oil IS a petroleum product. You don’t need both. The KePeg will do a whole lot of eggs–40 dozen as per their website.
jamie l · February 7, 2012 at 3:26 am
I started doing this and it works great. The longest time I “stored” eggs was 6 months with store bought eggs before they were rotated out and used. I’m doing a test of fresh eggs straight from the chicken, but I just covered with mineral oil and did not wash them before storing.
I’m hoping the “Farm Fresh egg yolks hold up better than the store bought eggs.
If you have a Cash and Carry store they have 15 dozen eggs for $12.96.
https://www.smartfoodservice.com/content/hotsheet/47/43/
Preparedness Pro - Kellene Bishop · February 7, 2012 at 5:30 am
Jamie l thanks for the heads
Jamie l thanks for the heads up on the sale!
Suzie Queue · February 7, 2012 at 3:46 am
Great idea of use of the mineral oil. I have been using my vacuum sealer packing up 2 doz per bag. You have to put the cartons’ bottoms together, then stop the vacuum just before it starts to crush the carton. Keeps out the oxygen and keeps the eggs fresh (unknown period of months). I have never had any of them go bad and I buy 10 doz at a time (at Kroger stores when on sale 10 for $10).
Preparedness Pro - Kellene Bishop · February 7, 2012 at 5:31 am
I may have to experiment
I may have to experiment with this idea, Suzie. Considering how much I love my FoodSaver and use it for other purposes, you’d think I would have tried something like that by now. 🙂 Just one more reason why I love rubbing elbows with like-minded people.
Glenda · January 12, 2014 at 4:57 pm
Suzie when you use your
Suzie when you use your vacuum sealer, do you have to use any kind of oil on them? Also when using them how/where do you store them?
jamie l · February 7, 2012 at 6:21 am
I don’t know if it was Mark Twain or HL Menkin that said “It’s not what we know but so much that we know is untrue”. 16 oz of mineral oil is very cheap and a multi tasker, a dozen eggs can be had for less than a dollar, so for less than $5.00 you can test it out in a fridge or a cool dark place. When you see it works you can buy up the eggs and do French Toast, knowing you have plenty of eggs as back up. What a great protien that can be stored so easily and last so long with minimal effort.
Preparedness Pro - Kellene Bishop · February 7, 2012 at 6:59 am
Dang it, Jamie. You can’t
Dang it, Jamie. You can’t have me dreaming of things like French toast at midnight. New rule. No talking about delicious foods after 6:30 p.m. 🙂
jamie l · February 7, 2012 at 7:24 am
@Preparedness Pro – Kellene Bishop
Well I didn’t mention fritatas or quiche so I thought I was restrained 😉 Oops oh darn again.
jamie l · February 7, 2012 at 8:55 am
@Preparedness Pro – Kellene Bishop Some chick taught me about canning butter and jams as well as fruits. I’m sure I’ll think of her name….
Suzie Queue · February 7, 2012 at 4:10 pm
I’ve always told people that eggs were the perfect food. When everyone was (and still is) on the low fat diets (that now are acknowledged are harmful for you – the new diet is the Mediterranean diet – I agree with that) I ate my eggs and bacon every day for breakfast and never gained weight (you have to cut out the toast and potatoes). And at 64, my skin is still smooth and tight. (I’ve been told I look like 40).
Mark C · February 9, 2012 at 10:23 am
@Suzie Queue
I have alot of cheese wax I have haravested from cheese wheels used at our restaurant , I would think that this would also be ok to use ? or maybe even parafin wax?
ReadyMom · February 8, 2012 at 4:01 am
You can use Baby Oil? I’ve got a bottle stuck in the back of my linen closet from when my teens were babies. Think I could use that?
Preparedness Pro - Kellene Bishop · February 8, 2012 at 6:33 am
@ReadyMom Yes..
ReadyMom Yes..
ready · February 8, 2012 at 2:45 pm
There’s a better Way! DON’T EAT DIARY PRODUCTS! If u know anything about healthy eating ….. humans should NOT EAT DIARY PRODUCTS! This is the SCAM of the Diary industry to sell there CRAP!!!!
Preparedness Pro - Kellene Bishop · February 8, 2012 at 6:31 pm
Ready oh brother…
Ready oh brother…
Sarah · October 3, 2012 at 3:12 am
Good thing, eggs are from a CHICKEN not a COW…no dairy involved.. O.o.
Preparedness Pro · October 3, 2012 at 6:19 am
Eggs are typically considered
Eggs are typically considered a dairy product (though it’s a misconception that even I have fallen into;sold in the dairy section, etc. but they aren’t actually dairy. They are an animal by-product, just to clarify, Sarah.
MrMagoo · October 31, 2013 at 12:14 pm
Contrary to a somewhat common
Contrary to a somewhat common misconception, eggs are not considered a dairy product, which refers to the product of the mammary glands of mammals such as cows, goats, sheep and others, and the products derived thereof. The misconception that eggs are dairy products is often a result of a confusion between the terms dairy product and animal byproduct. While eggs are, indeed, produced by animals and, therefore, an animal byproduct, they are not a dairy product or a derivative of dairy products.
Although many persons who do not consume dairy products also do not consume eggs as a result of allergies, dietary restrictions, ethical beliefs or other reasons, persons who have milk allergies or are lactose intolerant but do not have an allergy to eggs are able to consume eggs as a part of their diet without the negative results associated with dairy intolerances or allergies.
Two groups that choose to abstain from consuming both eggs and dairy for reasons other than allergies are vegans, or persons do not consume animal products or byproducts, and some Jewish communities that do not consume eggs with dairy if the egg was found inside the chicken and not laid. (This is because an un-laid egg is considered meat and it is not Kosher to consume dairy with meat, not because eggs are considered dairy. For more information, read About.com’s Guide to Judaism’s article on keeping Kosher)
ReadyMom · February 8, 2012 at 8:36 pm
Another clarification, if you don’t mind. The eggs come out of the chicken at body temp. They are then refrigerated by the ‘industry’. It IS OKE to take them home, coat them and then NOT refrigerate them for long term?
Just want to make sure that the multiple changes in temp during the prep process is safe. -Thanks!
Preparedness Pro - Kellene Bishop · February 8, 2012 at 8:42 pm
That’s exactly what I’ve been
That’s exactly what I’ve been doing all this time. I’ve only had 2 bad eggs.
ReadyMom · February 8, 2012 at 10:44 pm
@Preparedness Pro – Kellene Bishop Thanks Kellene! 🙂
mainelady207 · February 8, 2012 at 11:54 pm
I think i will be stocking up on eggs now and mineral oil lol 🙂 and trying this out so awesome! Thanks you are so good with this stuff.
Taminator · February 9, 2012 at 4:01 am
Kellene can you use the mineral oil on fertilized eggs? We have a rooster with our hens.
Preparedness Pro - Kellene Bishop · February 9, 2012 at 5:56 am
Taminator Yes, A fertilized
Taminator Yes, A fertilized egg is no different than a regular egg unless it’s sat upon, etc.,etc. (Refer to birds and bees for chickens. hee hee)
Preparedness Pro - Kellene Bishop · February 9, 2012 at 5:56 am
Yes that also goes for Baby
Yes that also goes for Baby oil. There’s a great book called the Estrogen Alternative that really sheds light on this serious problem. Estrogen dominance is responsible for infertility, hormone imbalance, ovarian cancer, endometriosis, and a host of other ailments according to the author, Dr. Judi Gerstung.
ReadyMom · February 10, 2012 at 2:30 am
@Preparedness Pro – Kellene Bishop Sounds like young girls should stay away from the baby oil. I’m wondering what harm it can do to baby girls who get slathered with it. I have not heard of this problem before, but I’m now wondering if it has anything to do with the large number of infertility problems women have these days! Your pots brings some interesting thoughts to mind. -k
Preparedness Pro - Kellene Bishop · February 10, 2012 at 2:44 am
ReadyMom You’ve got to read
ReadyMom You’ve got to read that book. It will definitely open your eyes. (estrogen alternative)
ReadyMom · February 10, 2012 at 3:27 am
@Preparedness Pro – Kellene Bishop s/b “posts” -blush-
Kathy Kelley · July 28, 2015 at 2:25 am
The formula for baby oil must
The formula for baby oil must have change. My Grandmother used it and, no body was sterile, including my grandkids and I’m 68
Preparedness Pro · July 28, 2015 at 2:32 am
Just because you win a round
Just because you win a round or two of Russian Roulette, doesn’t mean you keep playing it.
Mark C · February 9, 2012 at 10:25 am
what about cheese wax or parafin?
Preparedness Pro - Kellene Bishop · February 10, 2012 at 12:31 am
Mark C That’s way too
Mark C That’s way too expensive and you can’t recycle the cheese wax. Parafin cracks over time.
Will R · June 7, 2012 at 7:26 pm
Cheese wax and paraffin are also a petroleum products.
Kellene Bishop · June 7, 2012 at 9:32 pm
I’m not sure what cheesewax you’re purchasing, but there’s no petroleum product in the cheesewax I get. And paraffin is a “no-no” when it comes to waxing cheese.
hs · April 28, 2014 at 10:15 pm
The red cheese wax at
The red cheese wax at cheesemaking.com says it is a blend of paraffin and microcrystalline wax. Both are petroleum base products. And who knows where the red dye comes from.
Preparedness Pro · April 28, 2014 at 11:32 pm
I buy mine commercially, not
I buy mine commercially, not from Cheesemaking.com but there are very few folks who want to purchase 50-100 pounds of cheesewax at a time.
MichaelGoodell · February 9, 2012 at 3:31 pm
Great article. With fresh eggs should I put mineral oil on them as an added protection? Should I wash any chicken matter off before oiling?
Preparedness Pro - Kellene Bishop · February 10, 2012 at 12:32 am
MichaelGoodell The farmer who
MichaelGoodell The farmer who taught me the mineral oil method only used the mineral oil on eggs that they weren’t going to get to for a couple of weeks. He says that the natural bloom is the best coating but it begins to smell after a while so he’d wash them and then coat them.
G2Shooter · February 9, 2012 at 5:51 pm
If I have laying hens and collect there eggs without washing them, should I still coat them with mineral oil?
Preparedness Pro - Kellene Bishop · February 10, 2012 at 12:33 am
G2Shooter I wouldn’t if it
G2Shooter I wouldn’t if it were me,but see the comment below…
jamie l · February 14, 2012 at 6:21 am
@G2Shooter I dry wipe the eggs to knock off any nasty stuff and coat in mineral oil and I get great results up to 6 months with eggs straight from the chicken. Sorry I always run out of eggs before I get past 6 months.
Preparedness Pro - Kellene Bishop · February 10, 2012 at 12:31 am
Honestly, I don’t know.
Preparedness Pro - Kellene Bishop · February 10, 2012 at 12:35 am
Simply put “canning meat” in the search bar and you’ll get step by step directions on canning along with pictures.
Cheese wax–cheesemaking.com
Canning jars–check out the thrift store. I wrote an article specifically about that last week. There are hundreds of articles on this site, so it’s likely that the questions that folks have have been answered at some point. 🙂
Preparedness Pro - Kellene Bishop · February 11, 2012 at 9:19 pm
Welcome to Preparedness Pro! 🙂
FrancineBeyer · February 12, 2012 at 11:48 pm
Hi, found your site through the Prepper show on Nat Geo. I have a question re the egg storage. I live in AZ (hot) and it’s about 67 – 70 here in winter (in my mobile home) and can get up to 85-90 in the summer as my utility bills are skyrocketing due to the bad insulation in my rental. Are these temps too extreme to safely store the eggs for the “up to 9-12” months. Could I store for 3-4 months and still be okay? I know they will smell if they are bad, but I don’t want to spend the money on a ton of eggs if it really won’t be a viable option. They are 88 cents a dozen this week – woo hoo. Thanks and you have a phenomenal site!
Preparedness Pro - Kellene Bishop · February 12, 2012 at 11:59 pm
FrancineBeyer Nope, that’s
FrancineBeyer Nope, that’s way too warm. You need between 55 or 60 or cooler for the egg storage long term. If they are fresh, right out of the hen you’d be OK for a few weeks at that room temperature at most IMO, but store bought eggs–I wouldn’t chance it.
john bell · August 22, 2015 at 9:58 pm
try digging a cellar. mother
try digging a cellar. mother nature has her own cold storage in the earth.
Preparedness Pro · August 23, 2015 at 2:45 am
A cellar still has oxygen and
A cellar still has oxygen and an egg shell still has pores which is how eggs go bad over time.
FrancineBeyer · February 13, 2012 at 12:04 am
Thanks for the quick reply – I was afraid of that – if I move and have an unlimited supply of nearly free air conditioning – I will definitely do the egg thing! Your site is great – I am learning a lot. Thanks for your dedication!!!
Jodi Seager · March 27, 2014 at 2:07 am
You might consider a make
You might consider a make shift root celar I saw a utube video where a guy burried an old no. Worki g refrigarator and covered tbe door in straw he said it worked just like a root cellar to keep things at an even temp all year long. This could mabbye be done on a smaller scale with a large cooler with a good sealing lid.?
lawanna · February 15, 2012 at 4:42 pm
when you said go by the date on store bought eggs for freshness, how do you do this? ex. if eggs says expiration date 2/20/12m, do i go by how many weeks are left till ex.? and with canning the meats do you add water to the raw meat and salt? my greatgrandmother used to can meat but it was cooked n preserved in the fats from the meat thats a little too much grease for me though
Preparedness Pro - Kellene Bishop · February 15, 2012 at 7:38 pm
lawanna Basically I double
lawanna Basically I double classify them (redundancy is a common trait for preppers). I label them all on the top as to the date when I treated them. But then I also look at the manufacture’s date and then essentially SUBcategorize/date them .
Mystery Writer · February 20, 2012 at 8:08 pm
@lawanna My mom used to can meat. The one and only time she added water, it spoiled. The meat will make it’s own juice as its prepared, so there’s really no need to add water.
Kellene Bishop · February 24, 2012 at 5:42 pm
YES, YES, YES you can add water. There are so many variables you don’t know about your hypothesis there that I caution anyone who “solves for X without understanding Y and N”
tfree22 · February 17, 2012 at 12:51 am
well,,, iI was finally able to find you. YAY!! the egg thing was what Ive been trying to find, finally got here. I watched Nat Geo and liked your show about the best so far. i cant wait to look into your sites a bit more for good info… thanks ‘T’
AmyThompsonLedbetter · February 18, 2012 at 5:08 pm
If you are worried about mineral oil, how about using honey? it doesnt go rancid and it kills bacteria, as far as expense a little will go along way.
Preparedness Pro - Kellene Bishop · February 18, 2012 at 5:18 pm
AmyThompsonLedbetter I’d
AmyThompsonLedbetter I’d spend the money on the KePeg first or use salt storage or bran storage.
AmyThompsonLedbetter · February 18, 2012 at 9:22 pm
@Preparedness Pro – Kellene Bishop @AmyThompsonLedbetter
I guess Im asking if Honey would work?
Kellene Bishop · February 24, 2012 at 5:47 pm
Honey is a natural antibacterial. However, it is water soluble so humidity would play a factor in whether or not it continued to adhere to the egg. I would not risk it.
Sarah · October 3, 2012 at 3:14 am
Honey also has botulism…
Kellene Bishop · October 3, 2012 at 6:17 am
Uh, nope, that’s not quite correct. Bacteria can’t thrive in honey as the sugar content is too high. There are no botulism spores in honey, however, rare instances of botulism can occur IN THE BODY after consuming honey. Let’s be sure we only give factual information in our comments here. OK? Thanks.
Felistorm · February 18, 2012 at 8:08 pm
I actually just found you by accident. I had seen you on the Preppers show and loved your info but this time around I was googling using mineral oil on eggs because we have six hens and have eggs practically coming out our ears (We do share with neighbors and family some) and it sounded like a great idea to make them last 🙂 It was a pleasant surprise to find your blog. Thanks for the wonderful information! 🙂
JoeZerbe · February 19, 2012 at 5:55 am
I think i saw you on nat geo last week. you showed how to preserve eggs with the same method. I was just curious, how long do they store for at 68 degrees doing everything that you said?
Preparedness Pro - Kellene Bishop · February 19, 2012 at 9:13 am
JoeZerbe, 8 to as much as 12
JoeZerbe, 8 to as much as 12 months assuming that you store the items in proper storage conditions of COOL, DRY, and DARK environment.
couponhunter · March 1, 2012 at 5:34 pm
If you don’t have a cool place like a basement.
But your home stays at appx. 72-75 degrees is this too hot to store the eggs
Kellene Bishop · March 1, 2012 at 10:38 pm
Yes, you need 72 degrees or
Yes, you need 72 degrees or lower for proper storage conditions. (68 degrees is preferred.) While you may not have a basement, utilizing space at the back of closets and under beds will be your best options.
lots2save · February 19, 2012 at 7:00 am
My family and I saw you on the Prepper show and was so excited about all the information and even more excited that you have this awesome blog. I’m looking forward to so many more possibilities to become more prepared. Thanks for all the wonderful information. I live close and would love to take a self defense class sometime. I have a big family and want to be as prepared for the future as possible. Thanks again for all the information.
PS. I have a coupon/deal website so I know most of the prices around the Utah area and Fresh Market just had them for .79! Wish I knew about this information before and I would have stocked up on a ton of eggs. 🙂
Preparedness Pro - Kellene Bishop · February 19, 2012 at 9:13 am
Lots2save, We are so excited
Lots2save, We are so excited you’ve found our blog!–and a fellow couponer at that! yay!
By the way, just contact us through the Womenofcaliber.com site to schedule a date for training. We do the firearm training only on a private/semi-private basis. You schedule an 8 hour day with us, and away we go. 🙂
babyprep · February 20, 2012 at 4:19 pm
Sometimes I get an egg that is stuck to the carton of eggs. Do you have a way of getting the egg out without breaking it? Just wondering.
Kellene Bishop · February 24, 2012 at 5:45 pm
Nope, that’s not one I’d try to preserve long term. All of my eggs have to behave perfectly or they get sent to the corner. 🙂
Texas Prepper · February 20, 2012 at 5:33 pm
Great info! I will print this article to keep in my ” Just in case…” folder. I will not be able store my eggs for very long here in South Texas it just is too hot most of the time. For our long term food storage I got several cans of egg powder from (edited for spam: Shelf reliance/Thrive) Each can has 236 eggs in it so just a few as a backup will be a blessing should you ever run out of eggs and have no way to buy any. I have used them in baking and they work great. These eggs also taste quite good in omeletts with some cheese and ham/spinach/mushrooms… all things you can also buy freeze dried from the same company. Highly recommended!
Mystery Writer · February 20, 2012 at 8:05 pm
Kellene,
I am dvr-ing the entire series of preppers. My husband and I are both fans. Imagine my excitement in stumbling on your blog! I’ve bookmarked it, and will be back frequently. I LOOOOOVE this egg idea!! I am in CT, so acreage of any substance is a non-issue as it’s not available. I love to can and preserve food, so this is just another thing to add to my repertoire 🙂
Thank you so much!!
~meri
Kellene Bishop · February 24, 2012 at 5:43 pm
So glad you found us, really!
So glad you found us, really! I’d take up using the MIttleider Gardening Method (just put that term in the search bar and you’ll see the articles come up) as it’s referred to as the poor man’s hydroponics. It’s been used successfully all over the world regardless of climate, rainfall, etc. and with what little you might have that you use for flowers and such, I’d plant herbs. 🙂
Candy · February 17, 2014 at 3:16 am
Aquaponics in my opinion is
Aquaponics in my opinion is better that hydroponics.
LearninginOC · February 22, 2012 at 6:42 am
I just watched you for the first time tonight on the National Geographic Prepper show. I was in AWE over everything you and your Husband have done to prepare for any type of doomsday event. When the show ended, I immediately went to the national geographic website to see if I could find some information about how to make my own emergency plan, and I was so happy to find a link you your blog. I have always wanted to develop a plan for my own family, but never really know how to start, now, thanks to you, I can start preparing.. I hope you know what a saint you truly are for providing us with all of this great, life-saving information.
Kellene Bishop · February 24, 2012 at 5:41 pm
So glad you found us here. 🙂 I’m glad that you got something out of the segment.
Randy · February 24, 2012 at 4:22 pm
If the absence of oxygen is the key to preservation, have you tried placing the cartons of eggs in a thick mylar bag, draw out most of the air ( before crushing the shells), then adding the proper size oxygen absorber?
Thank you,
Kellene Bishop · February 24, 2012 at 5:40 pm
Nope, can’t say that I have. This is way too easy and I’m a “lazy prepper” 🙂
Shawna · February 25, 2012 at 5:16 am
Two days ago I was able to purchase four doz eggs for .85 cents each. (Land O Lakes Brown eggs, orig $3.69 doz, on clearance for 50% off, and there was a .55 cent pullie, which my store doubled.) Today I slathered them in mineral oil and put them in the coolest closet in my house. I would’ve liked to purchase more, however, I live in Phoenix, AZ and only have a small window of time that my house will stay cool enough to store them safely. I figured that I could probably keep them for about a month and half before the temperatures are too high, but this will allow to at least do a trial run (for a short period) to show myself and my husband that this can work for us. I will also save money on purchasing eggs for the next few months, and any eggs that I am not able to use within that time I can still move to my fridge and continue to use them. Wish me luck! And thank you again Kellene for all of the wonderful information that you provide to us lucky readers. Your the Best! Love ya Girl! ~Shawna
Kellene Bishop · February 25, 2012 at 7:35 am
I’m looking forward to hearing/seeing the confidence that this project brings you in parting ways with the modus operandi of today’s food storage culture. I’m really going to put in a big push this year to share more and more of these types of solutions. I’m trying several right now and am looking forward to writing about them as I process through them all.
Linda · February 26, 2012 at 7:19 pm
Hi Kellene !
Girl !!! God Bless you for sharing and putting comfort and security into the lives of others who feel uneasy about our country’s future…. including myself ! You have truly found your God given talent and purpose in life !
Question…if I am to preserve store bought eggs with the mineral oil…should I leave them out to room temp. before I rub the oil on them or can I rub the oil on them as soon as I get them home from the store still cold ?
Thank you again…
P.S.
I hope some day my husband will think I am just as clever and wonderful as your husband thinks of you. I’m waitng for my husband to have that ah ha moment…right now he’s just scratching his head at my storage room wondering if I’ve gone mad or what ? But every so often when he hears of someone he knows on face book thinking of doing the same…he sort of gets on board…and sort of not. All I can say is as long as he lets me do this there is no stopping me ! Keep up the great work and site !
Kellene Bishop · February 26, 2012 at 9:41 pm
First, thank you for your comment.
2nd-nope, no need to let them sit at room temperature.
3rd–don’t give up! 🙂
Jan · February 28, 2012 at 11:15 pm
Hi Kellene,
Is “food safe” mineral oil the same as pharmacutical mineral oil? Can either be used to coat the eggs? And when you coat them, does the oily look go away after awhile or should they stay oily? I glad to see you on NatGeo’s preppers. I’ve been to a couple of your clases and love your info.
Kellene Bishop · February 28, 2012 at 11:36 pm
yup, it’s the same.
Colleen · February 29, 2012 at 3:36 am
Ok so I did the mineral oil thing on the eggs, put them in my pantry yesterday and realized I forgot to warm the minerel oil. What will happen – are they still going to last 6-9 months. What is the purpose of warming the oil anyway? Thanks. Love this site:)
Kellene Bishop · February 29, 2012 at 4:52 am
When it’s warm it goes on thinner and you can use less. Otherwise, it’s not the end of the world–at least not yet. *grin*
Allen · February 29, 2012 at 9:38 pm
I just want to take a moment to comment. Kellene, my wife and I just watched the episode on natgeo, you have showed us another idea (eggs) that we plan to use in our food storage. Would love to hear more of your ideas! Most impressive!!!
Kellene Bishop · March 1, 2012 at 3:51 am
Thank you! Glad you found something helpful. The search bar is your friend on this site. There are hundreds of original articles.
Allen · March 1, 2012 at 2:57 pm
Thanks again! Praying many blessings to you and your husband! Just a quick question…do you buy your cheese wax locally or on the web and…have you ever tried to vacuum seal cheese for the same result????
Kellene Bishop · March 1, 2012 at 10:46 pm
Cheese wax allows the cheese to still breathe which is why when I purchase it and bring it home I immediately take it out of the plastic wrapper and wrap it in a dry paper towel and then put it in the fridge ready to use if I don’t wax it right away.
I buy my cheesewax locally sometimes from Real Foods.
Denise · March 31, 2012 at 4:49 pm
Kellene I loved your episode on Doomsday Preppers! So excited in fact, that I am looking to build some food storage for emergency preparedness and will start with canning meats and oiling eggs as well as building up on other basics. What is the shelf life of home-waxed cheese? Can it sit on a shelf or does it have to be stored under specific temperature conditions? Also, concerning the eggs, can you store hard-boiled eggs in the same manner with mineral oil? I was just thinking that might save on energy usage in a power outage…
Kellene Bishop · April 1, 2012 at 1:31 am
Denise, First of all, Welcome
Denise, First of all, Welcome to Preparedness Pro! I suggest that you do a search on “cheese waxing” on this site. There are a LOT of details there. But if you really want to get the nitty gritty, there is a resource guide with a DVD called “For the Love of Cheese” under the Prep Pro Classes tab.
Interesting idea on the hard boiled eggs. The answer is yes, though you’ll actually run a higher risk of the eggs going bad as they may get hairline cracks during the boiling stage. So you’ll want to be extra, extra careful.
GJC · March 5, 2012 at 4:27 pm
I have a question…I thought I already posted this, but I don’t see my post or the answer to it…so, will re-do it. I understand from a friend who has their own chickens that they freeze the eggs in the shell and they last for up to a year. Have you ever tried it and does it work as well as just preserving them your way? I’ve learned a lot from your posts and hope to implement them in our storage as well.
Kellene Bishop · March 5, 2012 at 6:41 pm
I have never tried that method because it’s relying on electricity. I’m trying to use as many methods as possible which don’t rely on electricity.
Sylvia Greer · March 8, 2012 at 8:52 am
I want to store dry beans and rice and do not have a lot of money to buy fancy storage containers. Should I wash them the beans and be sure they are dry as many come dirty and I have water to wash them now but maybe not later. Can I use coke bottles. glass jars with plastic lids. to sore them What quality of plastic would be acceptable. Does water storage for drinking have to be glass. I had seen some on the internet that didn’t seem to be dangerous.
Kellene Bishop · March 12, 2012 at 10:39 pm
There’s an article I wrote
There’s an article I wrote called “Where to Store all that Water”, put that into the search bar. Your beans will be fine in the containers you suggest, however, I would recommend putting some DE in each container for bug control. Dry is better. If you wash them, you could cause them to sprout during storage.
Alan · March 12, 2012 at 10:17 pm
When going to sea, we would preserve eggs using “water glass”. A quick dip. and store. Rotate Sodium silicate was also used as an egg preservation agent in the early 20th century with large success. When fresh eggs are immersed in it, bacteria which cause the eggs to spoil are kept out and water is kept in. Eggs can be kept fresh using this method for up to nine months. When boiling eggs preserved this way, it is well advised to pin-prick the egg to allow steam to escape because the shell is no longer porousto preserve the yolk integrity.
Judy · March 20, 2012 at 2:40 pm
I have dehydrated goose eggs. I slowly scrambled them in a nonstick pan without any additives. Then I spread them out and dehydrated them for several hours until they were crunchy. I have noticed that when handling the dehydrated eggs that my fingers become very oily. I did two batches with same results. Does anyone know anything about this oily residue. I have vacuum sealed the semi powdered eggs in a jar but I am concerned about them becoming rancid because of the oiliness.
Pricilla · April 1, 2012 at 12:54 pm
After watching your episode, my family and I just started prepping. I was wondering if the eggs had to go down to room temp before applying the mineral oil on them? The ones I buy in the store are still cold by the time I get home. Also, once I am ready to use the eggs, do I have to wash the oil off first before cracking it open? Thanks so much!!
miss burt · April 10, 2012 at 12:10 am
omg . i did about 4 dozen eggs but i didnt heat up the oil does that mean i have to do them over or eat them
Kellene Bishop · April 10, 2012 at 1:24 am
You COULD do them over to be on the safe side, but it’s not critical. Heating helps it seep into the pores better for better coverage. So if you did it again it would just enhance what you’ve already done. (Plus it doesn’t require you to use as much if you warm it up a bit first.)
pharmtech · April 14, 2012 at 12:44 am
Unless your pot luck dish of choice is deviled eggs, why try keeping them in a shell? Wouldn’t it be more space friendly to dehydrate them?
Kellene Bishop · April 14, 2012 at 2:02 am
I can buy dehydrated eggs cheaply, but that’s definitely NOT what I want to eat when I want to put a beautifully seasoned poached egg over blanched asparagus, or enjoy a gooey fried egg sandwich or delightful bananas foster French Toast. 🙂
pricilla · April 15, 2012 at 6:33 pm
Do you have to let the eggs cool down to room temp before applying the mineral oil? Do you rinse them before eating? Also how long do they stay good if kept at room temp on a shelf? thanks a bunch!
Kellene Bishop · April 15, 2012 at 9:01 pm
Rinsing them won’t do you much good as it’s an oil and oil and water don’t get along well. You don’t have to have them be a particular temperature, but you do want to make sure you warm the mineral oil before applying it. It goes on thinner and gets into the pores better.
pricilla · April 24, 2012 at 5:35 pm
Thank u so much!!!!!
Rhonda · April 24, 2012 at 7:24 pm
Curious on your thoughts of using Jojoba oil – it’s more expensive than mineral oil, but not a petroleum product. In fact, it’s not even an oil, but a plant wax, so rancidity won’t be an issue. Is it just a matter of sealing the pores to keep the oxygen out?
Kellene Bishop · April 24, 2012 at 7:30 pm
Yes, I recently answered this question on the Facebook page last week. You’re correct. Jojoba is a viable alternative as best as I can determine because it does have an extensive shelf-life–much longer than the eggs will. And yes, it is not a petroleum product. It’s also a natural fungicide. As a liquid wax, it’s actually ideal for this type of application for those who don’t want a petroleum product and it’s better than waterglass because it serves multi-purposes.
Scott · April 26, 2012 at 7:38 pm
I haven’t seen anyone mention castor oil for eggs. Is this a viable alternative? After doing some research on castor oil it sounds like it should work well. And yes, it is considerably more expensive than mineral oil. BTW – love the site!!!
Preparedness Pro · April 26, 2012 at 7:55 pm
You won’t like the smell
You won’t like the smell after it oxidizes AT ALL.
Macee · April 30, 2012 at 9:00 pm
So, sorry to make you repeat yourself, but I’ve read through all these comments and was hoping to get a complete concise response. If I’m concerned about petroleum based products because of the adverse estrogen effects, what are the other proven alternatives? Please and Thank You!!!
Kellene Bishop · April 30, 2012 at 9:20 pm
Within the article I linked to the other preservation alternatives that I’ve written about in other articles. The very first link would take you to here:
This is found in the article entitled More Tips for Preserving Eggs
I just enjoyed some beautiful asparagus lightly sauteed in olive oil with a seasoned poached egg over the top of it for lunch! Yum!!!
Carmella Mae Dunkin · May 2, 2012 at 4:31 pm
My husband and I are wondering about the hard boiled eggs… Do you oil them before, or after you boil them?
Thanks so much,
Carmella Mae Dunkin
Kellene Bishop · May 3, 2012 at 1:50 am
You oil them as soon as you bring them home. There are 4 articles in total on preserving eggs. If you’ll use the search bar and put in “preserving eggs” you’ll find some great articles.
fiesty4ever · May 7, 2012 at 7:56 pm
Hi, I have recently given egg storage. I must admit I was sceptical at first. However, with. Begining 5 doz store bought eggs I used plain vegetable oil [NOTE: PREPAREDNESS PRO WARNS NOT TO USE THIS OIL FOR EGG PRESERVATION] and left them in my prep room for approximately 4 mo. Without touching them. I hadn’t heard about needing to turn them. In the end I haad 1 bad egg! Only because it had gotted cracked in packing. Now I have my own coop and hens. Im very excited about preserving eggs! I came here looking to see if using a fertilized egg was ok..found the nswer..thnk you:)
Pricilla · May 10, 2012 at 1:00 pm
Hi Kellene again. I had a couple quick questions for u. I oiled up about 10 dozen eggs about 3 weeks ago. I just opened one dozen to use and noticed the eggs looked dry, like when I first bought them. When I put them away in my fridge, they were very shiny and oily. I seen some oil at the bottom of the egg sitting in the carton. Did I do something wrong or is the egg suppose to look dry? I went ahead and flipped the carton to the other side. If I do it sooner than a month, will this effect anything? Also, I know you said to warm the mineral oil. After each dozen I notice the oil gets cold and I warm it again. Is that what I should be doing or do I just finish all the eggs with room temp oil?? Thanks so much for everything!
Preparedness Pro · May 10, 2012 at 5:33 pm
The eggs will look dry after
The eggs will look dry after a while. Flipping once a month is sufficient.
will · May 27, 2012 at 5:47 pm
hi,same thing here too watched the ng show and feel blessed by god to have stumbled across you here,you are going to be my sustainability bible lol
i have been disabled and forced onto meds etc fro pain,i am only now starting to prepare most think im nuts,especialy trying to stockpile for so many inmy immediate and i law family on about40 bucks a month,but i have faith now i have you to,thank you so much you are quite literaly saving our lives!
i have been working rather studying with anonymous and occupy earth movements and i can tell you that what you fear is coming,gods speed,god bless and please feel free to contact me,i would be honored!
will · May 27, 2012 at 5:50 pm
oh yea very important drug free on all natural supplements now and feeling great with no pharmacies or modern medicine i strongly suggest i return to the old ways and seeing a natural dr!god bless lol
chuck mccune · June 13, 2012 at 4:52 am
ever hear of using water glass? old time method for egg preservation.
Preparedness Pro · June 13, 2012 at 5:49 am
Yes, it’s addressed in one of
Yes, it’s addressed in one of the 4 detailed articles about preserving eggs.
Joanna · June 17, 2012 at 6:02 pm
Kellene – First of all, thank you for everything you have done to help us all be more prepared. I think it’s amazing that you try to answer everyone’s questions while doing a million other things as well.
Secondly, I searched the comments and didn’t see anything regarding heavy mineral oil vs. light mineral oil. Is one preferred over the other? Additionally, is there a particular brand of mineral oil you suggest or use? Any help is greatly appreciated. Thank you!
Kellene Bishop · June 18, 2012 at 7:55 pm
I don’t get that choice when I purchase my mineral oil. I would be concerned about using anything that’s defined as “light” though. There is usually just one choice for mineral oil in the pharmacy section that I purchase from. No specific brand. It’s pharmaceutical grade though.
Joanna · June 20, 2012 at 4:56 am
Thank you so much!
Tara · June 20, 2012 at 10:39 am
Kellene, I can see preserving eggs directly from the chicken, but after they have sat in a grocery store cooler for several days do you think it is harmful to the eggs to store them at room temperature?
Kellene Bishop · June 20, 2012 at 6:47 pm
Out of all of the eggs I’ve done, only 1 dozen were considered fresh eggs. All of the others have been from the store. I’ve only had 2 bad eggs over the years.
GERT DENNIS · July 5, 2012 at 12:28 am
WHICH DO YOU PREFER–BABY OIL OR MINERAL. I JUST SO HAPPEN TO HAVE LOTS OF BABY OIL ON HAND. BUT IF IT WORKS JUST AS WELL I’LL GO AHEAD AND USE IT–I HAVE HAD IT QUITE AWHILE (OIL).
Kellene Bishop · July 5, 2012 at 5:03 am
You don’t want the additional stuff that comes in the baby oil such as the fragrances. Mineral oil only.
Sean · July 5, 2012 at 5:13 pm
You can also get food grade mineral oil — it’s also useful for conditioning cutting boards to keep the wood from drying out and splintering. Food grade mineral oil doesn’t have any fragrances, stabilizers, or other additives that could cause reactions if ingested.
Gertrude · June 16, 2013 at 12:08 pm
Where can I get Foodgrade mineral Oil from
Kellene Bishop · June 17, 2013 at 6:55 pm
In the pharmacies, in their stomach flu section.
mzungu · July 5, 2012 at 7:06 pm
From Wikipedia:
“The World Health Organization classifies untreated or mildly treated mineral oils as Group 1 carcinogens to humans; highly refined oils are also on the list, in Group 3.” That is in the same group as Benzene and Arsenic.
Why would you put it on your food. The oil may permeate into the egg, and some would get into your kitchen and food from handling.
There is a food grade Mineral Oil, but I doubt that’s something you and I can buy easily. It’s not leagal in EU, and the FDA have a standard on how much of it gets into your food. This is just got bad idea written all over it.
Kellene Bishop · July 6, 2012 at 2:13 pm
The mineral oil which is found in the pharmacies IS food grade as it’s intended to be used for diarrhea. However, it is still a petroleum product so I’d actually not use it for that purpose. However, Jojoba oil and water glass are other options and are not petroleum products.
roseanna launstein · November 13, 2012 at 5:42 pm
so can you use jojoba i use it on my skin all the time so i have lots of it
Ella G · July 27, 2012 at 4:34 pm
I love your site and appreciate all the wonderful work you do to share such quality information with us! I am wondering that if I am going out of town for a while and just want to preserve the 10 dozen farm fresh eggs I already have in the refrigerator for a few extra weeks rather than on the shelf for months could I use olive oil to coat the eggs? This way I don’t have to make a trip to the store for pharmaceutical mineral oil and don’t have to worry about it getting on my hands or in my food. I understand that on the shelf the oil would go rancid, but I have room in the refrigerator and will use the eggs within a month. Will the oxygen barrier of the olive oil help at all at keeping the eggs fresh?
Kellene Bishop · July 27, 2012 at 7:04 pm
Personally, if it’s for less than a month and they are farm fresh to begin with, and you’re going to be refrigerating them anyway, I wouldn’t worry about putting any oil on them. When the eggs make it to the grocery stores, they are already at 2 weeks and the “best by” date is anywhere from 2 to 4 weeks after that. So I’d say you’re in good shape without having to go through the extra effort for this trip.
Ella G · July 29, 2012 at 9:21 pm
Thanks so much! Packing for a 10 hour drive and 9 day trip for 7 people is enough work! I’m glad I don’t have to worry about my eggs too.
MessedUpWorld · July 30, 2012 at 1:36 am
I can not figure out why people in this entire country can’t afford Mineral Oil from (Wallyworld) at only $1.48 for a 16 oz container that is enough for most people for 7 years use!
Mary · August 16, 2012 at 5:19 pm
When you flip the eggs do you leave them upside down (big side down) or do you just flip them over and then store again, small side down?
Kellene Bishop · August 16, 2012 at 8:12 pm
Just like when you flip a pancake on the griddle.
You flip the eggs and keep them in that position for the whole month.
James · August 22, 2012 at 10:07 pm
What about dipping eggs in wax to preserve them?
Kellene Bishop · August 22, 2012 at 11:55 pm
A) That’s expensive B) inconvenient when you want to use the eggs and C) paraffin wax will crack and may actually ADD bacteria to the egg surface since you can’t get it hot enough to kill bacteria before it goes into flames.
John · September 4, 2012 at 3:53 am
In response to the concern of mineral oil being a carcinogen. If things get bad, you will die much faster from starvation than from mineral oil! I think what folks are missing here are keys to survival in the event of a catastrophe. Can some one pass me the oil?
Jim · June 28, 2013 at 3:21 am
my parents and grand parents used mineral oil and caster oil all the time. they got a dose of it in the spring every yr to CLEAN them out. i cant see how it would hurt you now. they lived to be in there 90’s. maybe we need to start that back? lol
Allegra · September 5, 2012 at 6:37 pm
My neighbor uses this method and uses Olive Oil to coat rather than Mineral Oil. Does it have the same effect? He does his on Duck eggs, and I have 4 Chickens but with 4 eggs a day almost we get an abundance. Would love to have the eggs through the times when the chickens stop laying for a few weeks.
Thanks!
Kellene Bishop · September 5, 2012 at 7:16 pm
Olive oil is a bad idea. It will go rancid and thus do nothing good for the eggs.
Chrystal @ Happy Mothering · September 7, 2012 at 12:26 am
Thanks for an informative article. You mentioned making mayonnaise with preserved eggs, but said not to use them raw. Doesn’t mayo have raw eggs in it? At least the recipe I use does. Just want to clarify.
Kellene Bishop · September 7, 2012 at 2:21 am
The mayonnaise that you and I typically purchase at the store uses pasteurized eggs which is why it actually does not require refrigeration. However, when I make fresh mayonnaise, yes, I use raw eggs or I’ll use the powdered pasteurized. It just depends on what I’m serving the mayo with.
Allen Prunty · November 12, 2012 at 3:14 am
Can I have your fresh Mayo Recipe
Lali · October 1, 2012 at 3:01 pm
Thank you Kellene for the informative article.
I have a few dozen hens that are laying in full force at the moment. I would like to be able to preserve the extra eggs in my extra refrigerator for the winter months when they don’t lay or slow way down.
I do not want to use mineral oil and would like to know if you think substituting a more shelf stable coconut oil would work just as well. I will be keeping them refrigerated over winter so I don’t think I need to worry about the coconut oil becoming rancid at room temp. Coconut oil is higher in saturated fats and is a more shelf stable oil. Please let me know your thoughts. And again, thank you!
Kellene Bishop · October 1, 2012 at 8:04 pm
Nope, the only other choices you have if you want to coat the eggs is jojoba oil or waterglass (sodium silicate)–neither of which are petroleum products.
Allea Wolfe · January 2, 2013 at 5:19 am
Why not coconut oil? It’s shelf stable for ages! I’ve been using it from a big bucket for a year and it’s still fine, no change. The only thing would be, I’d think, is that you would have to melt it.
Kellene Bishop · January 2, 2013 at 9:00 am
It’s shelf stable when it’s IN A CONTAINER but it certainly will go rancid if exposed to oxygen for long periods of time…say…6 to 9 months.
Kellene Bishop · October 1, 2012 at 8:18 pm
you’ll need to use either jojoba oil or waterglass (sodium silicate), not coconut oil.
Lali · October 1, 2012 at 9:53 pm
Thanks so much. I’ll look into the Jojoba oil! Much appreciated!
DanaSQ · October 2, 2012 at 1:24 pm
Hi Kellene! This might seem like a silly question, but I’ve got to ask: I preserved about 6 dozen eggs 3 weeks ago, and while they were thoroughly slathered in mineral oil & quite shiny when I tucked them away in their cool dark cubby hole, they’re matte now. Forgive my ignorance here, but this is just due to the mineral oil having dried, correct? The eggs themselves are still protected, I’m assuming? Just had to ask the expert on this one!
Getting my Zaycon whole chicken breasts soon – SO excited to get to (pressure) canning with those babies! Thank you for all the knowledge you share with us! 🙂
Kellene Bishop · October 2, 2012 at 7:29 pm
I think that question has been asked on this thread before actually. That’s normal. Don’t fret. You’ll find that that doesn’t happen though when you use Waterglass/sodium silicate.
DanaSQ · October 3, 2012 at 1:18 am
Thanks so much for the quick reply. I’ll also look into the waterglass method.
Laura · October 22, 2012 at 7:42 pm
Since egg shells are porous, wouldn’t the mineral oil soak through the shell? Since eggs have a natural bloom on them, why coat them with something else? UNLESS you’re buying store bought. And why would you buy so many eggs at a time? I have 9 hens that provide enough eggs for the two of us. I just think this is a lot of work! Sorry. LOL
Kellene Bishop · October 22, 2012 at 8:24 pm
The bloom breaks down in 10 days so it won’t protect your eggs beyond that.
Why would I buy so many eggs at a time?? For the same reason why I buy so much wheat, salt, and honey at a time.
Michael · November 5, 2012 at 3:29 pm
If I followed all the steps correctly, would refrigerating the eggs, or at least keeping them below 68 degress help or hurt the preservation time?
Kellene Bishop · November 5, 2012 at 9:15 pm
Refrigeration actually hurts the preservation time. Once they’ve been refrigerated for more than a day or two, then they need to remain refrigerated. I don’t know the science behind that though actually. I only know that the egg manufacturer/farmer shared this with me and dummy me failed to ask another “why” question. However, since then I have stumbled upon that same advice from others.
Gretchen · November 11, 2012 at 2:02 pm
Did you mean refridgeration “hurts preservation time” if you refrigerate eggs AFTER the mineral oil treatment? Or is it also a problem if the eggs were refrigerated prior to the mineral oil treatment? Almost all eggs that come from a store would have been refrigerated and probably for a few weeks since that is how long it takes to get them from farm to store. Just want to clarify prior to trying this way of preserving eggs. Thanks.
Kellene Bishop · November 12, 2012 at 9:07 am
I’m talking about LONG TERM refrigeration. Sorry that I didn’t clarify that.
Allen Prunty · November 12, 2012 at 3:15 am
Forgot to say Please! God bless you Sister Kellene!
Kellene Bishop · November 12, 2012 at 9:06 am
Yes, if you just put in “mayo recipe” on the search bar, you’ll see the link for it. You’ll Love it!
Kellene Bishop · November 13, 2012 at 10:55 pm
Yes!
Becky · November 26, 2012 at 6:43 am
Just wondering. With all the various questions about mineral oil potentially being not as safe, in your opinion, and other than the obvious cost difference, is there any particular reason why you would use mineral oil instead of Jojoba Oil? I understand from reading your other articles that the Water Glass stuff isn’t as convenient. I am new at this so before I start doing something other than what I’ve been doing with my eggs, I want to make sure I won’t somehow mess up and make my family sick simply because I didn’t start with all the facts. (Mineral Oil vs. Jojoba Oil) I am completely addicted to reading all these articles on your website and am very grateful that you do pay such close attention to the details! Thanks again!
Sincerely,
Becky
Keefer · June 15, 2013 at 3:23 pm
Do you apply the sodium silicate to the eggs in the same manner as the mineral oil? If not, please elaborate on the correct application method.
Kellene Bishop · November 28, 2012 at 8:22 am
I use waterglass now more than anything. It’s not a petroleum product, it costs very little, and it’s formula is set, very specific, whereas I’m noticing the mineral egg formuals have begun to change over the past year. There’s nothing wrong with using Jojoba oil though. Waterglass is just as convenient as the other 2 methods, it’s just that it’s hard for folks to find because of it’s labeling. But it’s simple to find on Amazon.
Keefer · November 30, 2012 at 7:36 pm
Is the following the one you recommend from Amazon.com?: Water Glass Adhesive and Concrete Sealer by North.
Kellene Bishop · December 1, 2012 at 10:23 am
Yep, sure is, but I purchase the actual “Sodium silicate” which comes in a smaller bottle. But you can also find that big one gallon container as you’ve described at Loews.
Braun Nizo · December 14, 2012 at 3:48 pm
So, can the oil, mineral or jojoba, be applied to hard-boiled eggs as well as uncooked eggs? I would think the same principle would allow for the refrigerated storage of hard-boiled eggs for longer periods of time. Why not?
I am also wondering if gloves are really necessary. I mean, gloves are a slight nuisance, aren’t they. Why not just put the eggs in a bowl or dish and use a clean bristle brush to paint the oil on, rotating the eggs until they are well covered, or perhaps even use a piece of oil-soaked paper towel.
I think I read everything on this page above, so forgive me if I missed the answers to my questions? Thanks!
Kellene Bishop · December 14, 2012 at 7:06 pm
yes, it can. You don’t want to risk putting bacteria on the egg and your hands create oils, especially when they are making friction.
If you want to use way too much oil you could put them in a bowl of it. I suppose that anyone can make a job more difficult. 🙂
christie · December 26, 2012 at 2:48 am
My hubby is a HUGE prepper, and anything that I can learn in the food preservation department makes him SO happy. Thank you for sharing these tips. We are getting chickens in the near future and were trying to figure out how many to get so we weren’t wasting eggs. This solves that problem, thanks!
Janet · January 1, 2013 at 3:06 pm
What is the purpose of turning the eggs every month?
My dad taught me as a little girl that as long as an egg was stored in a cool place, the shell unbroken, small side down it could last indefinately…so now I’m the crazy lady at the grocery store examing my eggs before buying them, while turning them small side down to preserve the integrity of the inner membrane. Sooo…I’m struggling with the “turn” them once a month. BUT I have a great desire to learn better if I can.
Kellene Bishop · January 1, 2013 at 8:56 pm
The farmer who taught me this said that it’s to prevent the egg from “going to water” as quickly as when they aren’t turned.
Gerald · July 30, 2013 at 1:14 am
Even chickens sitting on eggs turn them. It helps keep all the inner surfaces moist (there is always a little airspace in an egg and that little space dries out over time if not turned) and sealed. The catch is remembering to do it.
Mary · January 4, 2013 at 8:52 pm
Just found your info..thanks for sharing..will be using for sure.
Gerald M Tucker · January 20, 2013 at 12:30 am
So after I boil my eggs, I rub my eggs with mineral oil. Do I then put them in a quart jar without anything else, or do I put water or anything else in the jar? And then, do I screw the lid on, or does that matter? Thank you for your answers.
Kellene Bishop · January 20, 2013 at 2:39 am
What? No, you don’t boil your eggs–unless you’re only interested in storing hard-boiled eggs. I put mine back in the carton and store them that way, not in a jar.
Elizabeth · January 20, 2013 at 5:14 pm
Don’t know if you’ll get this or not. But finally found a prepping site I can ask a question on. Everything I read says store in a cool dry area. I live in a multi-family building on the second floor. If I store in my closets, or under the beds as some reccomend wouldn’t everything I store then be subjected to temperature variations from heat rising? I don’t have problems adding a fan in my closets to keep the temperature down. But I just want to be able to know what I’m nvesting in my food storage would still be okay. Being on the second floor. My other question is on canning meat. Can I safely add spices to my canned meats. I’m a single mom and am starting to can my own goods. But on nights when I’m not home in time to start dinner I would love to be able to tell my boys go ahead and grab a jar of taco out drain and heat it, or grab a jar of chicken soup, or whatever and know that they are okay with the preseasoned canned good. Since I’m new to prepping any helpful hints offered will be much appreciated.
Kellene Bishop · January 21, 2013 at 6:45 pm
You CAN add spices to your canned meats, I just don’t add anything other than salt so that I don’t “Pigeon hole” myself into a singular use for the meat. Regardless of where you live in your scenario, the under the beds and closets will be cooler. However, you way have a north facing closet which would be even better. Food still lasts a while in the 70’s, it just last longer if you can keep it below that level. Just rotate through it and you shouldn’t have a problem.
Amber · January 23, 2013 at 7:51 am
Kellene, honey thank you so much for all your info . It has been extremely useful to myself and my family. I’m married with 3 kids all under the age of 10. I’ve saved more money just of eggs alone than any other product.. SO AGAIN THANK YOU.
Rachel · January 24, 2013 at 5:37 pm
When preserving eggs like this are they safe to use in things like cake,brownie,and cookie mixes?
Kellene Bishop · January 24, 2013 at 8:47 pm
yes.
Dianna Canales · February 1, 2013 at 9:03 pm
THANKS A MILLION!!! YA’LL ROCK!!!!!!!!!!
Jen · February 17, 2013 at 4:28 am
Do you have to wash off the mineral oil before you crack open the eggs? Since you are saying it can be hazardous to womens’ health should we wash it with soap and water before we crack them open?
Kellene Bishop · February 18, 2013 at 7:20 pm
Nope, you don’t.
vivian · March 5, 2013 at 9:35 pm
Can you can eggs without pickling them.
Kellene Bishop · March 5, 2013 at 11:56 pm
Yes, using the waterglass method–to be filmed this Saturday and we’ll have it up on YouTube shortly thereafter.
Karen · March 12, 2013 at 11:35 am
Once you coat the eggs with mineral oi.
Do you need to coat them again? Once a week/monthly?
Kellene Bishop · March 12, 2013 at 7:08 pm
nope.
Susan Spriggs · March 13, 2013 at 12:45 am
My question is; are eggs safe if left in chicken pen for three days?
Kellene Bishop · March 13, 2013 at 4:33 am
Typically yes. The bloom that protects them doesn’t degrade until a week to ten days afterwards.
cate · April 20, 2013 at 3:45 pm
Hi, my Nana lived in England with little refrigeration available. She used to rub egg shells with butter and store them in a shelf. Do you have any issue with this method?
Kellene Bishop · April 20, 2013 at 8:02 pm
Nope, the pioneers did that too.
J.Lind.88 · May 10, 2013 at 3:33 am
So will tallow work on the eggs as does butter? Thx Lindsay
Teresa · May 20, 2013 at 6:32 pm
Sometimes my fresh eggs out of the nest have mud or poop on them. Do I wash them with soap & water or just water to remove it? Then put the oil on?
Kellene Bishop · May 20, 2013 at 7:48 pm
It’s perfectly fine to wash them first, but you needn’t go to the effort of soap and water per se. Most of my friends who raise their own just wipe them off and then put the jojoba oil on it.
Cat W · June 8, 2013 at 11:31 pm
Beating the dead horse here………..
I failed to warm the mineral oil before coating the cold from the frig eggs.
Is warming it important when the eggs are already cold or should I add a warmed layer of mineral oil before storing?
Kitty · June 20, 2013 at 3:33 am
I’ve used coconut oil just fine. Coconut oil is somewhat antibacterial, doesn’t go rancid and seems to me to be preferable to mineral oil.
Meezer · June 28, 2013 at 3:13 am
i was thinking the same thing Kitty – I was able to get a great deal of organic coconut oil at Costco and was wondering if coconut oil would be good to use rather than mineral oil.
Ria B · June 28, 2013 at 4:14 am
This was a great post. So many interesting comments and responses here about preserving eggs with mineral oil – so I want to just say, thanks for sharing your tips! Will be leafing though your site! =)
Grammy's Backyard Farm · June 28, 2013 at 8:38 am
Why spend any money at all at the grocery store for inferior quality eggs?? Support your local backyard chicken farmer! I often trade my beautiful ‘fresh from the hen” eggs (my hens are fed an organic diet, complete with freshly sprouted seeds daily – which supposedly makes them be ‘low cholesterol’) and I often trade my eggs for other lovingly homegrown or home made items, and also for needed services that, as an aging widow, I can no longer provide for myself. Why not mow a lawn, clean the rain gutters, move a piece or two of heavy furniture, or climb the ladder to the roof to caulk a small crack, and get fresh eggs without spending any $$ at all?? Helping others has psychological and spiritual benefits and teaches your children, by example, how things can be done another way, and someday, perhaps soon, it may be the only way. 🙂
Kellene Bishop · June 28, 2013 at 3:17 pm
I value the beauty and nutrition of fresh eggs, but you do realize that there are many who A) just can’t stretch their money to that advantage or B) don’t even HAVE ACCESS to a “local chicken farmer”, right? In fact, there are literally millions of households that don’t have access to a “local farmer” of any kind within an hour of their home. It’s the result of the urban congestion. They also don’t have a lawn, rain gutters that they have responsibility over, etc.
I agree that your scenario is ideal though. Ideal indeed and one in which there are an increasing number of folks who are finally valuing and pursuing.
Debra Fuller · June 29, 2013 at 12:43 am
Love your site….Great info always!
I have chickens and Never wash my eggs until I use them..one question tho, If I don’t wash my eggs I was told they would be good for approx 3 weeks on the counter….now having said that I do not wash them the oil is considered a preservative for long term only correct?
I sell my extra eggs also so my girls buy their own feed.. and everyone knows I do not wash them so I will also pass this on to them too1 Thanks again! 🙂
ROGER MAYO · June 29, 2013 at 2:37 am
I am just starting to raise my first little hens,,,I am so excited to have learned so much on preserving them! Thank you sooo very much!
Kellene Bishop · June 29, 2013 at 4:11 am
Roger, there’s a nice little trick that Michael Bunker describes in his great book, The Last Pilgrims. Create a rectangular box out of screen mesh and furring strips but leave one side completely open. Then attach a rope at both ends of it so that it can be dragged through a field and collect crickets. Perfect and FREE fowl food. 🙂
Kellene Bishop · June 29, 2013 at 4:12 am
The bloom on the egg disintegrates in about 10 days, actually. So after that time it’s not doing you any good. The oil is a more long-term preservative, yes.
Kay · June 29, 2013 at 7:18 pm
I love reading your articles, they are SO informative for a newbie like me. My question is, can you store eggs from the grocery store, Sams, Costco etc this way, or only “fresh” eggs?
Kellene Bishop · June 29, 2013 at 7:42 pm
I have stored eggs from the grocery stores, yes. However, the really low price folks are consistently giving me eggs that go bad too soon. As such I’ve chosen to purchase organic or known fresh eggs and occasionally eggs from Costco–because I can confirm with them how long they’ve been on the shelf before I buy them.
moira · June 30, 2013 at 3:45 am
great info…thank you!
bridey murphy · July 3, 2013 at 4:29 am
Read somewhere several years ago that they use olive oil to preserve eggs in Greece and Italy, tried it, kept a dozen eggs for almost 3 years in my pantry in a plastic bucket of olive oil, when I made an omlet with them they tasted fresh from the chicken.
dennis · July 9, 2013 at 1:02 am
Keywords:
egg quality;
Haugh unit;
oil coating;
shelf life;
yolk index
Abstract: Selected internal quality and shelf life of eggs coated with oils from differences sources (mineral oil, canola oil, corn oil, grape seed oil, olive oil, soybean oil, and sunflower oil) were evaluated during 5 wk of storage at 25 °C. As the storage time increased, weight loss increased whereas Haugh unit and yolk index values decreased. Throughout the 5 wk of storage, eggs coated with oils, regardless of oil sources, possessed better albumen and yolk quality than the control noncoated eggs. Oil coating minimized weight loss of eggs (<0.8%) compared with that (7.26%) of the noncoated eggs after 5 wk of storage at 25 °C. No significant differences in internal quality (weight loss, Haugh unit, yolk index, and albumen pH) were generally observed among oil-coated eggs during 5 wk of storage. Based on the Haugh unit, the grade of noncoated eggs changed from AA at 0 wk to A at 1 wk and to B after 3 wk whereas that of oil-coated eggs from AA at 0 wk to A at 4 wk and maintained A grade until 5 wk. This study demonstrated that oil coating, irrespective of oil sources, preserved the internal quality, minimized weight loss (<0.8%), and extended the shelf life of eggs by at least 3 wk longer than observed for the noncoated eggs at 25 °C storage. Soybean oil was a more practical option as a coating material for eggs due to its low cost.
Practical Application: Eggs are highly perishable and susceptible to internal quality deterioration when stored above 7 °C. Refrigeration of eggs may be seldom practiced in some developing regions of the world. Therefore, an alternative method, that is inexpensive yet effective, to preserve the internal quality of eggs and to prevent microbial contamination is needed. Oil coating has been proven to preserve the internal quality, prolong shelf life, and minimize weight loss of eggs. This study demonstrated that, compared with other vegetable oils, soybean oil was a more practical option as a coating material for eggs during 5 wk of storage at 25 °C due to its low cost.
dennis · July 9, 2013 at 1:05 am
sorry the source did not carry thru on my last post, i was researching looking for university studies on olied eggs and found this one from
Journal of Food Science
Volume 76, Issue 5, pages S325–S329, June/July 2011
Kellene Bishop · July 9, 2013 at 1:33 am
Thanks, Dennis. That’s one of the sources that I was familiar with, I just don’t bother with all of that when I write blog articles. Now if it was a book, well then yes, I’d have that kind of info therein. Thank you.
Liz · July 9, 2013 at 2:42 am
Loved reading your site’s info. I’m newer into all of this, but love buying fresh eggs from a local Amish friend. She recently mentioned something to me about bloom, but until I read more I wasn’t sure about it all. Today I bought some eggs from her, that she’d just collected from the hens. She keeps her nesting area pretty clean, so Most of the eggs were clean, but a few had “stuff” on them. I wavered about washing them or not… but did so…. BEFORE I read your site! And THEN (afterwards) I started reading your web site’s info! Now I have very clean eggs, but without bloom. I probably will still refrigerate them… but wanted to know would spray oil work OK? Don’t have any of the oil you mentioned. I’d guess that it may have something in it that might be a problem. Not sure if it is better to leave the eggs the way they are (without bloom) or to try to restore it by using spray olive oil. (Please excuse this if it seems like a silly question). There was a post that mentioned s.th. about all oils being ok. Thanks so much!
Kellene Bishop · July 9, 2013 at 3:19 am
You can treat them with the mineral oil without the bloom and the bloom disintegrates about 10 days after anyways, so that’s not a problem. I wouldn’t trust the spray oil to work. Get your hands dirty and slather it all around. You can use coconut oil if you’ve got that. Or if you have baby oil you can use that (it’s all petroleum product, just FYI). You CAN use olive oil, but it’s just so dang hard to know if you’ve got the good stuff cause anything less than that will result in the oil going rancid.
Ray White · July 22, 2013 at 5:48 pm
Kellene,
I’ve read through all the articles and comments I could find on preserving eggs without refrigeration and can’t find the waterglass method you write about. It sounded like you were just wiping your eggs with the waterglass solution – like using mineral oil – as opposed to keeping them covered in the waterglass solution. Can you clear this up for me please?
Kellene Bishop · July 23, 2013 at 9:01 pm
Ah, sorry about that. When you use waterglass, you immerse the eggs in the waterglass, not coat them with the mineral oil.
jim biggun · July 29, 2013 at 7:39 pm
We had numerous chickens AND white chinese ducks (72) when i was a kid. Grandmother lived next door and I remember that she always kept eggs on the back porch and in a big mixing bowel on the counter where she made bread and pans full of light rolls on Saturday mornings. Duck eggs are about twice as big and just as good. And there is nothing tastier than roast duck for Sunday dinner!!! If some of you watch Martha Stewart , she always has a big green bowel of eggs sitting around behind her when she’s doing a guest cooking show. It might be just for estetics but like you said she always cracks eggs into a seperate little custard dish. I personally think that this was a very thorough indepth informational article. Sure will help on refer space for other perishables!! Thank You Very Much! Gunney
Teena Adams · August 15, 2013 at 11:48 pm
Hello i have a ?… I have Roosters with my hens so can i still use the mineral oil on them?
Kellene Bishop · August 16, 2013 at 7:34 pm
On the eggs? Yes, you don’t put the mineral oil on them until after you’ve retrieved them from the nesting areas.
susan · August 19, 2013 at 6:55 pm
What about using paraffin wax? Paraffin wax has a very low melt temp and if you ever notice, it doesn’t burn you should you get it on yourself. It will however, fill all nooks and crannies; check out your fingerprint on pealed paraffin from your finger.
Kellene Bishop · August 19, 2013 at 9:49 pm
No way, no how. Since you’re asking about paraffin wax, I suspect that this isn’t the article in which I discuss that (but I did another article). Paraffin is flammable, toxic, and it will permeate.
Keleen Hough · August 24, 2013 at 12:16 am
I am a bit confused. You can hard boil the eggs and then put on the mineral oil and it will preserve them? Do you rotate these also? I am going to try doing this when there is a sale on eggs.
Thank you
Keleen Hough
Kellene Bishop · August 24, 2013 at 1:24 am
You don’t hard boil them. You simply start with the freshest eggs possible and coat them. 🙂
Granny Miller · November 1, 2013 at 11:19 pm
Kellene –
Kellene –
I’m a water glass person myself 🙂
How long have you been able to keep store bought eggs with mineral oil?
Do you notice a difference in storage length during certain parts of the year? The reason I ask is because often grocery store eggs are 6 weeks old or older by the time they make it to the shelves
.How does the egg white viscosity change and what about yolk color? Do the yolks turn orange/red?
Thanks
China Mike · November 13, 2013 at 4:51 am
My understanding on this old
My understanding on this old wive’s tale is, you cannot, should not do this, with store bought eggs. You should only do it with farm fresh, as in 24 hours from the chicken’s butt area. I can’t agree with you this can be done with processed “fresh eggs” bought at any average supermarket.
Preparedness Pro · November 13, 2013 at 5:15 am
Your understanding would be
Your understanding would be incorrect. Store bought eggs are perfectly acceptable for this method. However, nowadays, I CHOOSE to use the freshest eggs I can get so that they last longer and I get them fresh from a local neighbor, so they are even healthier for me too.
Caleb · December 4, 2013 at 5:41 pm
What about eggs that have a
What about eggs that have a lot of poop on them from the chicken? Some of my eggs get a significant amount. I don’t want to wash them off and ruin the bloom. I try to brush it off, or lightly scrape it off, but most is stuck on very firmly. Would this affect the long term viability of a preserved egg? (hope this wasn’t already covered, I tried ctr+f)Thanks.
Preparedness Pro · December 4, 2013 at 6:13 pm
First of all, Way to GO on
First of all, Way to GO on using the ctrl+F!! I mean it! 🙂 That’s self-sufficiency at its best. hee hee
This method works on store bought eggs as well. Since your eggs are absolutely fresh, you’d get a longer shelf-life than the store bought ones. The bloom only lasts for about 10 days before it “evaporates”–for lack of a better word. You could do the treatment on TOP of the bloom and such if you’d like.
Reggie · December 9, 2013 at 4:24 pm
Just adding to the point that
Just adding to the point that you might NOT want to use mineral oil in amy form: This is a FACT.
Mineral oil —a common ingredient in many kinds of lotions— has been linked to at least 23 diseases, including autoimmune disorders and a number of different cancers.
Furthermore, this mineral oil toxic ingredient— is used in many kinds of sunscreen—is likely to increase your risk of skin cancer, according to areport from Green Med Info. In one animal study, lotions containing mineral oil toxic ingredient were found to multiply the total number of tumors up to 69%.
(edited)
Since Mineral Oil raises concerns, I would go with the Jojoba Oil !
Rita Lowrie · December 9, 2013 at 6:28 pm
When I do hard boiled eggs
When I do hard boiled eggs the yolks never sort of stay “centered”. Do you have any advice please?
Amanda Cyphers · January 15, 2014 at 12:31 pm
Anyone thought of natural
Anyone thought of natural coconut oil?
Julie · February 19, 2014 at 1:03 am
I just want to make sure that
I just want to make sure that I read it all correctly. By storing the eggs this way, can I use them in baking? Since they would be raw when mixed with the other ingredients.
Preparedness Pro · February 19, 2014 at 4:33 am
You’ll use them like you
You’ll use them like you would any other eggs that you buy in the store.
Kamal · March 5, 2014 at 10:30 pm
It is a myth that
It is a myth that refrigeration is even necessary, only Americans largely do this. When I traveled in Europe and the UK I noticed that in most places even large grocery chains did not refrigerate eggs. And frankly, in terms of egg safety, we have a far worse record than Europe so perhaps they are doing something right…
Jan · March 10, 2014 at 5:24 pm
If you have your own eggs
If you have your own eggs from your chickens, as long as you haven’t washed them you don’t have to “oil” them.
Preparedness Pro · March 10, 2014 at 5:47 pm
Actually, Jan, that’s not
Actually, Jan, that’s not quite correct. For clarification, the bloom on the eggs breaks down as early as 7 to 10 days after being laid. However, you are correct in that the bloom provides protection to keep the eggs fresh and as such, they don’t even require refrigeration during the time that the bloom is still intact. Washing them will indeed get rid of Nature’s protection, the bloom.
Bill · March 22, 2014 at 10:34 pm
I have an even better idea,
I have an even better idea, don’t wash the egg at all, my customers know that i don’t wash the egg, they don`t mind they have to wash off a little chicken poo, but then again my eggs go as fast as they get laid lol, keep the nest clean and change the straw or pine chips and make sure the floor stays pretty clean and the eggs won`t get dirty
Preparedness Pro · March 24, 2014 at 10:59 pm
It’s only a “better idea” for
It’s only a “better idea” for 10 days. After that period of time the bloom begins to disintegrate. At which time you’ll need the protection.
Edwina Fulon · March 24, 2014 at 10:22 pm
Oh boy I wish we could get
Oh boy I wish we could get eggs for 99 cents a dozen in Australia. Ours are minimum $3.00 and NEVER go on sale. Sigh. We don’t get coupons like you guys either – double sigh.
Jodi Seager · March 27, 2014 at 2:32 am
Meddow foam seed oil is a
Meddow foam seed oil is a little pricey but has a shelf life even at high temps (only the oil not egg) for 1-2 years longer than jojoba even so you could reap the best of both worlds by combining jojoba and meddowfoam seed then you would have the wXy esters of jojoba with the shelf life of meddowfoam also to make ANY other vegetable oil last longer and not go rancid you can add a tablespoon per every 16oz of veg oil this will extend the self life of any veg oil to approx 6 months. 4months for olive oil
Preparedness Pro · March 27, 2014 at 9:20 pm
I believe you’re referring to
I believe you’re referring to Meadowfoam Seed Oil which actually has a shelf life by itself of 2 to 3 years. And purchasing the proper meadowfoam seed oil is as challenging as it is purchasing the proper essential oil, unfortunately. It’s also running a little more expensive than a quality jojoba (which is definitely more expensive than a food grade mineral oil). Jojoba enjoys a 5 to 8 year shelf life.
Rich · May 3, 2014 at 3:58 pm
I have been using Olive oil
I have been using Olive oil for years on my eggs and they keep for up to a year. Because I always have olive oil around the house I do not need to make a special trip to the store for mineral oil. I pour about a 1/4 inch into a tiny monkey dish bowl and rotate the egg in the olive oil with my rubber tongs. This method is very simple and the environment benefits from no discarded rubber gloves. Hope this helps someone.
Preparedness Pro · May 4, 2014 at 7:21 am
NOTE: The QUALITY of olive
Why would anyone make a trip to the store just for one item? That’s the antithesis of self-sufficiency in my opinion.
Since this article was written, I no longer use mineral oil as it’s become more dense in it’s petroleum product base. Our bodies definitely don’t need that. Instead I use jojoba, Ke-Peg, premium quality olive oil or coconut oil.
NOTE: The QUALITY of olive oil will determine whether or not your efforts will be successful. You want FIRST cold-expeller pressed olive oil, always.
riri · June 14, 2014 at 1:29 pm
how about vegetable oil or
how about vegetable oil or groundnut oil? can you use that in place of mineral oil?
Preparedness Pro · June 15, 2014 at 10:06 pm
Definitely NOT… both
Definitely NOT… both already contain rancid components before you even use them on your eggs.
MelanieA. · July 25, 2014 at 2:38 am
How long can you preserve the
How long can you preserve the eggs
in cool place not in frig?
How long in frig?
Leif Liberty · August 5, 2014 at 1:51 am
I would think sodium
I would think sodium metasilicate (Na2SiO3) “waterglass” would be the best bet. I would surely select eggs from a local farmer so you know exactly how the eggs were treated.
duckowner · August 9, 2014 at 9:50 pm
I have ducks instead of
I have ducks instead of chickens. Would this process work on duck eggs too?
Preparedness Pro · August 9, 2014 at 11:19 pm
Yep, sure will.
Yep, sure will.
Lisa · August 15, 2014 at 10:53 pm
Very interesting. Just
Very interesting. Just wondering how you manage to have a place in your home where it’s a constant 68 degrees, or thereabouts?
Preparedness Pro · August 16, 2014 at 3:57 am
Our basement is always that
Our basement is always that cool or cooler. Under the garage in the dirt/short room it’s always that cool too.
Karen · September 22, 2014 at 5:58 am
Hi,
Hi,
We are on a yacht and are going to be crossing the indian ocean next year and will be taking eggs to last 4 – 5 months. Can you tell me, when you refer to mineral oi,l is vaseline the same thing? or paraffin oil? or is it completely different?
thanks
Karen
Darren · November 7, 2014 at 9:41 pm
Hey!
Hey!
If I coat the eggs in mineral oil, and put them in the refrigerator, would this help them last closer to the 9 month mark over shelf life? I have seen some videos where some folk have had their eggs for 3 months, stored at around 70f and they have started to turn bad.
Given I’d be buying the eggs, I’d rather not have the same issue of having to throw out lots of eggs if they did start to turn after a few months.
The eggs I will be using, will be around 36-48 hours old maximum.
I have plenty of room in my refrigerator for them but again, some people say this is bad practice and they should be on the shelf…
Wolfman · November 15, 2014 at 1:45 pm
I’m single and don’t eat that
I’m single and don’t eat that many eggs but when I want one they usually have set in the fridge to long and are questionable. So armed with this new info I will start buying eggs again and coat them with coconut oil. I hate wasting eggs when I don’t eat them soon enough, so this fits perfectly!
Preparedness Pro · November 16, 2014 at 2:06 pm
Actually, it would be better
Actually, it would be better for you to purchase fresh eggs from a local farmer. We do, and the eggs last a LONG time without me having to oil them with anything.
Amanda · January 26, 2015 at 5:51 pm
Beeswax?
Beeswax?
Preparedness Pro · January 27, 2015 at 5:41 am
I’ve not had great success
I’ve not had great success with beeswax as of yet. I’m not sure why yet either. still working on that one.
julie · March 10, 2015 at 12:23 pm
Thank you, Live on a yacht in
Thank you, Live on a yacht in Australia and find prepping is a great way for us yachties to get ideas to store our supplies. Going to try the eggs rubbed in baby oil but keep them in the fridge as going to the tropics for 6 months, need to protect them when the yacht heels lol.Thought i would try sprouting alfalfa etc so we can have fresh crunch to salads for longer.
Thanks again
Preparedness Pro · March 10, 2015 at 4:58 pm
If you’re keeping them in the
If you’re keeping them in the fridge, there’s no need for the baby oil. And keep in mind, that unless you want your other items in the fridge to smell like baby oil, I”d advise against using it instead of just mineral oil as it’s fragranced.
Candace B. · March 12, 2015 at 5:17 pm
I know i’m late to the party,
I know i’m late to the party, but I did just see your doomsday prepper episode and was seriously blown away! Genius idea with the eggs, and I hope someday my house looks like yours! Its already on its way there. I live in Provo and its so nice to see someone else care about preparedness like I do. Most people in my ward couldn’t care less and that is kind of scary because even though I don’t mind sharing what I have its not enough for everyone kwim? Anyway thank you so much for putting together this site, I am really looking forward to learning a lot from you!!!
Tonya · July 7, 2015 at 4:18 pm
I have 2 questions… first,
I have 2 questions… first, if the mineral oil is that dangerous that you don’t want it on your hands, isn’t it going to seep through the shell into the egg you’re eating? Second, does it matter what type of carton you use (ie. Cardboard, foam, plastic…)?
Preparedness Pro · July 10, 2015 at 4:58 am
You don’t wear gloves to
You don’t wear gloves to protect your hands. You wear gloves to get a better grip and to have a sterile environment when oiling the eggs.
I prefer the stryofoam cartons as they don’t absorb any of the oil.
Den · July 9, 2015 at 6:33 am
Amazing info! Thanks a lot. I
Amazing info! Thanks a lot. I know this article is about 2.5 years old but ill try my luck and ask anyways.
I going camping for a week. The weather might be topping at 95 degrees during the day. Is that too hot for a week? or the eggs should be fine for a week?
Thanks again!
Preparedness Pro · July 10, 2015 at 4:55 am
If they are fresh eggs, then
If they are fresh eggs, then you should be oK, but only because it’s not going to be 95 24/7. Bottom line, when in doubt, don’t. 🙂
Chris mccoy · May 27, 2016 at 8:45 pm
I have heard of a product
I have heard of a product called Ke-peg. Is it better,worse or equal to mineral oil? Also if I get bloom on eggs and want to make sure that they are preserved, do I use the mineral oil on top of the bloom?
Preparedness Pro · May 27, 2016 at 9:23 pm
Ke-peg is significantly
Ke-peg is significantly better than mineral oil since mineral oil is a petroleum product. I’ve loved using Ke-peg. It’s just been hard to find is all.
I use coconut oil the most nowadays.
Yes, I wash the bloom before coating.
Albert · November 29, 2016 at 9:46 pm
I had sailor friends that
I had sailor friends that would dip their eggs in paraffin (wax) to keep their eggs fresh for long sea passages, like from San Francisco to Tahiti.
Barrie · February 6, 2017 at 8:17 am
I was researching how to
I was researching how to preserve eggs after having read The Book of Camping & Woodcraft by Horace Kephart (1905) and found your page. He recommends vaseline. Do you agree that this is the same as mineral oil as mineral oil is often the same as machine oil.
Preparedness Pro · February 6, 2017 at 4:47 pm
Vaseline is a petroleum
Vaseline is a petroleum product, so no, I’d never use it. However, to that end, I no longer use Mineral oil either. Instead I use Coconut Oil or Jojoba oil.
David Pitman · May 8, 2017 at 10:45 am
The eggs i had in the
The eggs i had in the military were 20 years old in 60 dozen crates. Does anyone know how the government stores their eggs?
Preparedness Pro · May 22, 2017 at 12:59 am
You’re not talking about
You’re not talking about actual eggs, right? You’re talking about freeze-dried eggs, right? Cause regular eggs won’t store that way unless they’re hard-boiled and then pickled.
Sylvia · August 25, 2017 at 3:30 pm
I just finished putting
I just finished putting mineral oil on two dozen eggs. I forgot to warm the oil first. Is this a must-do? Should I wipe eggs off and reapply warmed oil? Will the first oil even wipe off enough to reapply new oil?
Preparedness Pro · August 25, 2017 at 3:51 pm
By not warming it, it only
By not warming it, it only makes it so that you’re putting on a much thicker layer than you needed to. However, I am not a fan of mineral oil IF you have another viable oil instead that isn’t a petroleum product. When I wrote this, I wasn’t as familiar with the petroleum components of this oil. Now I use jojoba oil. Just FYI.
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