Peeling fresh eggs
I read with interest your post on using your “surplus” of eggs by pickling them. Do you have a secret to getting your FRESH eggs to come out whole after they are boiled? Mine are always just a mess and I can’t use them for anything except egg salad..
I know what you mean. I DO let my fresh eggs sit around for a couple of weeks before pickling or hardboiling them for that very reason. What I do with fresher eggs is to add half a cup of vinegar to the water, put the eggs in cold water, and turn on the heat. After boiling, I immediately drain the water and toss them up and down in the dry pan to crack them. Then I chill with cold water, then let them sit in cold water for several hours. By starting with the large end, where the air space usually is, I peel them after rolling a bit with the flat of my hand on a hard surface. Be sure to get the thin membrane right away; the egg’s slick under it but with fresh eggs you sometimes can’t get under it to start the egg peeling. Once you get under the membrane, the shell peels away pretty well. — Jackie
No one else in my house is big on pickled things but I want to store my surplus eggs for leaner times. Can they be canned without pickling? And I saw a lady on Doomsday Preppers rubbing them down with some sort of oil (vegetable?) and saying they could be stored at room temp this way for extended periods of time. Have you ever heard of this method and if so do you have any specifics on it?
No, you can’t can eggs without pickling them. We use pickled eggs for deviled eggs and egg salad. To keep eggs for extended periods, just keep them in a cool area such as an unheated root cellar, basement, or back closet that is very cool. They will keep this way nearly all winter. You can block the pores of the eggs with vegetable oil or by submersing them in waterglass. They might keep a little longer, but I find them kind of nasty to handle and have not found it necessary. Our chickens lay, without a lighted coop, from March through December and I’ve kept fresh eggs over winter until they started again in the spring. — Jackie