[Homesteadingfamily] How to store dried eggs

Most of the sources I listed previously, sell dried egg in #10 cans or mylar bags.
It is always handy to have on hand in the absence of fresh eggs..and it does
"work" in recipes. We do not use it for scrambled eggs now, when we can get
fresh eggs so readily...it looks like puke on a plate! (Graphic, but true!) In
times of crisis, we may have *think* about it. LOL

We have stored dried eggs for over 5 years at a time in mylar bags and have
taken some out of storage recently which are that old, to use. It works well and
has no off odors or tastes. Usable Dried egg should be light to darker golden in
color and not be real clumpy or have an overpowering smell of decay. DO NOT use
if it does! Remember to only make as much as you will use at that time..it does
NOT store after reconstituted! Reseal the bag as airtight as you can or transfer
into other storage containers which will be fairly airtight to keep product
fresh. Dried egg may be frozen after opening, which will help keep it fresh.

If you have a good availability of fresh eggs, they can be frozen in ice cube
trays for the future. Of course, these will not be for long term, but will help
if you are in the middle of a recipe and realize that you have no fresh eggs on
hand. They may be scrambled, then poured into the trays, or smaller eggs will
fit nicely into the trays as they are left whole (out of the shell, of course!).
We also separate the whites from the yolks and freeze them separately, too. This
way, you can remove only what you want for a specific recipe.
Just put the trays in the freezer after filling, then when frozen, remove the
egg cubes and put into Ziploc freezer bags or other freezer container, date and
freeze.

DRIED EGGS
2 tbsp dried egg + 2 1/2 tbsp cold water = 1 whole large egg

To make 5 servings of whole dried eggs:
2/3 c dried egg + 1 c cold water

If using an egg blend, follow directions on package for that product.

Fresh whole eggs can be stored in "water glass" also. Sodium silicate (water
glass) can be found at some pharmacies..it may have to be ordered special. The
eggs for storage in this method must be as fresh as can be and never been
washed. If there are spots of dirt or debris on the eggs, lightly rub the spots
off using a barely damp towel. The eggs have a natural "blush" when layed by the
hens. This coating (blush) seals and protects the eggs from drying out too fast
and also protects the eggs from bacterial transfer. This is why you can eat raw
home raised eggs and not get E Coli in most cases! The store bought versions are
all run through commercials washers with a soap material made for washing eggs.
Although the eggs "look" clean, this removes the natural blush on the eggs and
allows the pores of the shell to open and receive in bacteria naturally present
on the shell. This is how the E Coli gets inside the egg to begin with. Hence,
the commercial washing process forces the bacteria inside the eggs and inside
YOU if you eat them uncooked! Most laying hens will have the E Coli bacteria
around their vent where the egg comes out because this vent does double
duty...it also serves as their anus. God gave the hens this fluid or blush, to
help prevent the natural transferance of any bacteria. Wasn't that nice of Him
to think of that to keep us healthy???

Back to storing the eggs...
Use a ceramic crock large enough to contain all the eggs you intend to use for a
season..say through winter. Begin by layering the fresh unwashed eggs on the
bottom of the crock and carefully stack them as you fill the crock. About half
way through, pour water glass until the layers are covered and give it time to
settle for a few mintues, then begin layering the eggs again. The eggs must be
totally covered in the water glass. These eggs may be rinsed off or use a clean
paper towel to wipe off the water glass just before use. Only remove the eggs
needed at that time..leave the rest submersed until needed. Place crock in dark
cool area for storage.

To tell if an egg is fresh:
Place whole egg in the shell into a cup of cool water, twice the depth of the
egg size. If the egg is real fresh, it should lie on its side in the water. As
the egg ages, it will rise slightly, with the large end up. This is due to an
air pocket, which would enable a chick to breath until it could escape the shell
at birth. When the egg stands on its point fully, the egg is spent and should be
used within a few days or discarded.

Now....the REST of the story....
Grocery store eggs are typically a few WEEKS old when they arrive at the point
of sale. They are then given a few more weeks for expiration or "best if used
by" date. This is the reason store bought eggs will peel better than fresh, when
boiled. The air pocket has been absorbed into the egg albumen because of the age
of the egg, therefore releasing the egg from the membrane inside the shell. God
planned it so that the air pocket will expire or be completely absorbed within
21-25 days....just long enough for the "would be" chick to develop and hatch.
Now you know!