We have been swimming in eggs recently!
One of the hardest parts of raising chickens, I’ve found, is accepting that there may be a time during the dark days of winter that we have to purchase eggs from another source. (Free loaders! – Just kidding. We don’t supplement with light to allow their bodies’ to rest.)
The second difficult part, is what to do when everyone starts laying at once in the spring time?
Currently everyone we know with a backyard flock has an abundance of eggs. I’ve been selling several dozens of eggs every week, but still end up with a fridge full of eggs! The current prices for chicken feed (especially organic) is making having all these extra eggs going unused really hard to swallow! I would like to be able to give eggs away, but again, the costs we are putting in for their feed and supplements makes that very hard to do as well.
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Egg Laying
Various breeds of chickens will lay different amounts each year, but there is some general characteristics of their laying ability.
Chickens need about 12 hours of sunlight each day in order for their bodies to produce eggs. 14-16 will bring them up to their maximum potential of laying. As the days grow shorter and colder in the winter months, their bodies naturally begin to slow down and rest.
In the Midwest, that means for about 6 months out of the year, your chickens are barely laying. I even went so far this winter in an attempt to avoid purchasing eggs, that I doubled our flock! We had roughly 50 laying hens at one point. And you know what?
We were still egg-baren!
Egg Preservation
On of the reoccurring stories we tell our boys is the story of the Ant and the Mouse. We are trying to re-train ourselves and teach our boys the importance of valuing the food you have while it’s in season, and preserving as much as you can while it’s abundant. Because we never know how long that abundance will last. (Insert 2020, 2021, and now 2022 for valid proof).
There are several different ways to preserve eggs, unfortunately I had never really taken the time to try out most of them! Freezing, freeze drying, and water glassing.
Freezing
If you have the freezer space, freezing eggs is definitely an option. This is a good option if you have eggs that needed to be washed after collecting from the nesting box.
Why does it matter if they’re washed? An egg receives a protective coating from the hen called a “bloom”. This bloom covers the pores in the shell protecting it from outside contamination. Once the egg is washed, this bloom is removed significantly reducing it’s shelf life and the egg will need to be refrigerated or used soon after.
The method is really simple. Crack your eggs, scramble, and pour into a ziplock bag. Make sure to label and date them. They work well in baking, casseroles, or in German Pancakes.
I generally don’t prefer this method as I’d rather use the freezer space for other preservations, and I’ve found after about 3 or 4 months the texture of the eggs changes.
Freeze Drying
Freeze drying is a method I have not tried myself. I would adore having a freeze drying on our farm. Unfortunately, they are quite the investment and we have not yet taken the steps to acquire one yet.
A freeze dryer is different than a dehydrator. A dehydrator heats the food and removes liquid that way – generally not recommended for eggs. A freeze dryer freezes the food, reduces pressure and adds heat to turn the frozen water directly into vapor.
This method will allow you to have the best nutritional value retained, and they will last in storage for up to 25 years!
I cannot speak from experience on the rehydration process, as we have not tried this ourselves. From what I have been told, they work well for scrambled eggs. This would be a great option for hunters or hiking, as you could easily carry them along for breakfasts!
Water Glassing
I have heard about water glassing for years. I honestly don’t have a valid reason as to why I haven’t used this preservation method before. It seemed super daunting and difficult for some reason.
Let me tell you, friends. It is not. It’s so simple and easy!
All you need is:
- A storage vessel (I’ve found half gallon jars work best for us! We can store about 18 eggs in each jar. I even found half gallon flip top jars at our local dollar store for $3 each that have been working really well, too!)
- Pickling lime (picking lime, NOT pickling salt)
- Fresh, clean eggs. You will need to be diligent to make sure the nexting boxes are clean. If there is any dirt or debris on your eggs, you cannot use them for water glassing. These eggs need to be less than 24 hours old, and cannot have been washed off. They need the bloom still on the shell!
- Filtered water
To water glass your eggs:
- Place your clean, fresh eggs in your storage container
- Add 1 oz (by weight) of pickling lime per quart (if you’re using a half gallon container, you will use 2 oz of pickling lime as there are 2 quarts in a half gallon)
- Cover eggs completely with water
- Put lid on, and store in a cool dark location for up to 18 months
Eggs will store safely for 12-18 months. We have just begun using this method, so I have not personally tried eggs for texture and flavor comparison. I’ve heard from several trusted sources they stay fresh and good even at the 12 month mark (they had not gone farther than that). Some have reported the yolks end up a little more fragile and break easier, but will work well for baking, scrambled eggs, casseroles, etc!
I am definitely looking forward to storing away as many eggs as we are able this year!