What is the current wisdom on keeping eggs?

[nortonscove]

Our boat has great egg storage under the floor boards. Given we are in Newfoundland the water temperature late summer is about 5-7 Celsius it works about as well as you could hope for.

[Albinvega27]

When in Latin America, we kept eggs all the time outside in a shade place. When in Europe, we did the same.
When in USA I learned Supermarkets keep eggs in the fridge and at home, people did the same. I kept them outside and within about 2 weeks they never went bad.

Since an egg when going bad stinks like a skunk, I would find out immediately. Guess, it is still keep them outside in the shade.

[KateMid]

Originally Posted by DockDoc

Eggs have a semipermeable porus shell, chicks do breathe via the shell remember...

Very interesting info! Never dig so deeply in egg theme.

[Scott Berg]

We consider ourselves lucky I guess; our fridge can easily hold 4 -6 dozen eggs and that gets us everywhere....

[Blindsail]

We are in the US and we buy them at farmers markets from locals and they do not need to be refrigerated. We have bought a flat and it has lasted several weeks never being in the fridge.

[goboatingnow]

What’s a refrigerated egg !!!!

[belizesailor]

Originally Posted by goboatingnow

What’s a refrigerated egg !!!!

True, no need.

[Albinvega27]

Originally Posted by Blindsail

We are in the US and we buy them at farmers markets from locals and they do not need to be refrigerated. We have bought a flat and it has lasted several weeks never being in the fridge.

Eggs do NEVER need refrigeration. Only American eggs. Wonder ehy

[s/v Jedi]

Keeping raw eggs: waterglass. Keeping boiled eggs: pickling.

We’re testing pickled eggs at the moment. Here’s the ones pickled with beets.

[AKA-None]

Originally Posted by Albinvega27

Eggs do NEVER need refrigeration. Only American eggs. Wonder ehy

Because they are washed before selling commercially

[RaymondR]

Originally Posted by Methersgate

Old books advise:
a) storing them point down
b) painting the shells with isinglass (what’s that?)
c) boiling them for one minute
d) buying them absolutely fresh (doh...!)
e) never ever putting them in a fridge

What is today’s wisdom (besides “keep them in the fridge, stupid!”)?

Not going to read the entire thread so someone may have already touched on the subject.

I think the "isinglass" they refer to may me "waterglass" or sodium silicate which forms an air tight membrane when it contacts the calcium in the shell.

I once carried out an experiment with coating eggs with vaseline and it appeared to work well.

I vaselined half a dozen eggs and left them for a couple of months then made scrambled eggs for breakfast for my sailing companion. I let a day or so go by to be sure he hadn't come to any harm then asked him "How were the eggs yesterday" his reply was "as good as I've ever had". The eggs looked normal and not runny and no smell so I used the others for making pancakes.

[Cadence]

Originally Posted by s/v Jedi

Keeping raw eggs: waterglass. Keeping boiled eggs: pickling.

We’re testing pickled eggs at the moment. Here’s the ones pickled with beets.

I can recall about every bar had a jar of pickled eggs for the customers to buy.
God only knows how long they may have been sitting in the large jar on the bar. So the suggestion of pickling boiled eggs is a sound idea. I believe I have seen those large jars of pickled eggs for sale at Sam's Club just sitting on the shelf.

[s/v Jedi]

Originally Posted by Cadence

I can recall about every bar had a jar of pickled eggs for the customers to buy.
God only knows how long they may have been sitting in the large jar on the bar. So the suggestion of pickling boiled eggs is a sound idea. I believe I have seen those large jars of pickled eggs for sale at Sam's Club just sitting on the shelf.

We started provisioning our boat for 6 month trips, bringing everything we need and have just completed the second trip like that. Still some minor mistakes but everything is working out very well. We are focused on creating new dishes for more variety and the pickled eggs are part of that. We are now pickling 3 boiled eggs plus one pickling cucumber, big chunk of onion, a clove of garlic, the beets and some capers all in one pint Mason jar. For preparing we drain and rinse it and chop it all up, add two small cans of salmon from Kirkland, some mayonnaise and spices and we have a great salmon egg salad. We just tried that and it’s perfect!

For omelette and scrambled eggs we use powdered eggs. These work so well that you can’t tell it’s not from fresh eggs.

Don’t buy the pickled eggs from the store… by far not so good as doing it yourself and it’s easy. All these tests we just put the jars in the fridge but when we work out the exact recipe, we will add some calcium chloride (pickle crisp) and process them 10-15 minutes in the water bath canner. That would make them shelf stable for years but for 6 months it shouldn’t even be needed.

[dadster3]

I recall from my much younger backpacking days that coating eggs with Vaseline would work to preserve them because if sealed out air that might eventually get in through the shells. Never tried it though.

[s/v Jedi]

Originally Posted by dadster3

I recall from my much younger backpacking days that coating eggs with Vaseline would work to preserve them because if sealed out air that might eventually get in through the shells. Never tried it though.

Waterglassing is the way, why bother with petroleum products? They have tested many methods and they all work up to say 3 months. The results were measured in how many percent went bad during that time period. After 3 months results varied between something like 10-30% went bad. Let’s take the best at 10%. Now they compared that with waterglas and that number was 0%. After 6 months still 0% that went bad and after 12 months still 0% bad. Waterglas is so superior that there’s no need for other methods anymore.
I’ll see if I can dig up some info