I like eggs for breakfast, especially “over easy” eggs. Dehydrated eggs are great for scrambled eggs but I have not found a dehydrated egg product that can make eggs over easy.
After a bit of research, I found out that making eggs last longer is very easy. All you really need are fresh eggs and mineral oil. Mineral oil is found in the first aid section of a pharmacy or even the grocery store, next to stomach remedies.
Here are the steps that I took:
- I found out that you can check an egg’s freshness by dropping it in a jar of water. If it sinks, then it is fresh. If it floats then it is no longer fresh. So I tested the egg prior to oiling it.
2. I dried the egg and put on some gloves.
3. I poured about a quarter size amount of mineral oil into my palm and rubbed it all over the egg, and repeated the process on six eggs.
That’s it! I am leaving the eggs on the counter and I will check them weekly. I will turn the container over once a week to ensure the coating stays even. I am not sure how they will turn out. It is starting to get humid and warm around here. With air-conditioning, the temperature in the kitchen is around 75-78 degrees. I will test the eggs for freshness in two weeks. In the meantime I will do some more research on other ways to preserve eggs such as pickling etc.
I will definitely keep you posted!
Update after two months: So far the eggs are still fresh. No unpleasant odors or changes; I tested one and it sinks to the bottom of the cup of water so it is still good.