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Post by BigM on Feb 20, 2012 7:17:49 GMT -5
One of the ladies takes her eggs and rubs them with mineral oil and then puts them back in the carton. She says they will keep up to 12 months in a cool dark place that way. I think I might try this one since it is so simple.
BigM
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Post by weg on Feb 20, 2012 7:31:40 GMT -5
I seen this too.I wondered if it works,sounds to me like it should.
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Post by BigM on Feb 20, 2012 7:45:55 GMT -5
I don't think it works the way she thinks it does. (mimicking how the eggs are laid) My eggs wouldn't keep that long and I collect them same day and just wipe the dirt off most of them, keeping the "bloom" intact.
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Post by catinhat on Feb 20, 2012 9:52:53 GMT -5
Well, if it did work, I'd pick a vegetable oil instead of a petroleum product, if it were me. You know, my dad was a sailor, and did a lot of longer sailing trips when he was young. He has told me before that to keep eggs on a boat (I don't think he had refrigeration, or else his priority was that the beer was in there, lol) at room temp, you 'dip' them into boiling water, just for 10 seconds or so. The way he explained it is that it cooked a very thin layer of the egg white all the way around and sealed it. After you cooked them you refrigerated them again (so I guess you do it the day before you head out?) or cooled them some other way, and then they would keep longer. I am certain that he was referring to store-bought eggs, because this was in his bachelor days, and he wasn't keeping any sort of animals or anything.
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Post by Granny Smith on Feb 20, 2012 13:00:51 GMT -5
I wonder if that quick dunk in boiling water is how they make pasteurized eggs.
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Post by eyeofthestorm on Feb 20, 2012 13:21:54 GMT -5
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Post by Granny Smith on Feb 20, 2012 13:29:04 GMT -5
Very cool, Sandra! Thank you so much!
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Post by michelle on Feb 20, 2012 15:35:38 GMT -5
Way cool Sandra!
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Post by evelyn on Oct 7, 2012 10:40:00 GMT -5
I pickle mine, very easy
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Post by Sheila on Oct 7, 2012 16:09:56 GMT -5
I think I'd rather pickle mine.
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Post by Granny Smith on Oct 7, 2012 19:30:26 GMT -5
I'd try coating them with something. I make quite a few pickled eggs, but they're useless when you want a fried or scrambled egg or to bake a cake. It's good to have options.
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