Egg Pucks – Long-Term Egg Storage

egg-pucksA buddy of mine recently gave me some eggs from his VERY prolific layers.

And then he gave me some more.  And some more.

Not one to look a gift horse in the mouth, I gladly accepted them all.  The problem, though, was what to do with all of these eggs?

These eggs are extraordinary.  The yokes are a vibrant orange – the color I’ve only ever seen from homesteaded chickens.  They fry up, scramble and hard boil like nobody’s business.  Still, over 40 eggs received in a two week span have no way of being consumed by my wife and myself without some of them going bad.

That’s unacceptable.  I needed to come up with some sort of an egg storage plan.

I considered pickling them.  While I do love pickled eggs, it usually takes me a month or so to go through a dozen of them.  And my wife can’t stand pickled eggs.

It also limits their usefulness.  They can only be used as a snack or meal accompaniment.  They wouldn’t work so well in a cake!

I very seriously considered making powdered eggs.  I’ve done this in the past, and it works well, but I must have 5 or 6 #10 cans of the commercial stuff in my storage.

A few months back, we did an article called, “6 No-Canning Food Saving Ideas“.  It’s been a very popular article.  One of the suggestions – #3 to be precises – is unique egg storage technique – freezing eggs.  I decided to personally give it a try, with a slight change.

In the article, the author froze her eggs individually.  My change was to do them in pairs.  I don’t think I’ve ever eaten just one egg, so I might as well store them that way!

I took two dozen of these beauties, and put them into 12 non-stick muffin tin molds –

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I covered them with plastic wrap, and put them into the freezer for 48 hours.  I wanted them to be fully frozen, and I used the plastic wrap to minimize any freezer burn/dehydration that might occur.

After the two days, I removed the tray from the freezer, ran a bit of warm water over the bottom of the tray with a sprayer, and viola!  Egg pucks!

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When unmolded, the egg pairs looked like fat white and yellow hockey pucks!  I took 6 of the pucks and put them into a gallon zip lock bag, evacuated the air, and threw them into the freezer.  I also took three pairs of pucks (4 eggs per pair) and vacuum sealed them.

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When all is said and done, what matters is how useful the eggs will be, and how good they’ll taste.  I thawed out one of the vacuum sealed pairs –

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This is when I fist noticed it – the yokes didn’t seem quite as soft as a fresh-out-of-the-shell egg.  They had a bit of form or structure to them.

Undaunted, I proceeded to make the eggs in my favorite style – fried over easy.

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As you can see, the whites were frying up normally.  The yokes, well, they still had that “structure” thing going on.

I finished frying them up, and here’s what I got –

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Instead of the yoke being runny, it was creamy.  I can best describe it as maybe mayonnaise- or lemon curd-like.  NOT unpleasant at all, just different from what I was expecting.

The flavor of the eggs was excellent.

Since the fried egg test was not as expected, I decided to do a scrambled egg test.  I thawed out 4 more eggs, put them into a bowl and whipped them up with a fork.

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As was now expected, the yokes were somewhat difficult to blend in with the whites.  Instead of the mixture being a smooth emulsion, there were small bits of yoke.  I must say, I was impressed with how well the whites whipped up.  Nice and frothy!

When I scrambled them up, you were more able to see the separation between the yokes and the whites –

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Once they cooked up, though, they were perfect.  Light, fluffy and delicious!

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Bottom line:

  • Regardless of how they were cooked, the flavor was excellent.  I was very impressed.
  • If you want runny yokes, you’ve got to stick with fresh eggs.
  • I was surprised at how well the whites held up.  I believe you could easily make any recipe that used whipped whites with no problem at all.
  • They yokes took on the smooth, creamy texture of a curd, but were more difficult to incorporate into the whites.

Give it a try, and leave us some comments on your results.

 

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2 Responses to Egg Pucks – Long-Term Egg Storage

  1. PL C April 27, 2015 at 11:33 pm #

    Kellene Bishop successfully preserves eggs when she thinly coated the outside of the shell with mineral oil, returns them to the egg carton, and stores them in a cool, dark place. They’ll last 9-12 months! As fresh as your eggs were, keeping them in the refrigerator for months would work, too. The yolks would begin flatten a bit as they aged (probably wouldn’t lose that lovely color), but I imagine 40 eggs takes up too much room as is. I’ve heard of beating them raw and freezing in muffin tins, noting the quantity for future use in cooking. I haven’t heard if the structure of raw beaten eggs has issues like your yolks did. Cheese or chicken soufflé is a great main meal dish and freezes well enough leftovers.

  2. Wise One April 28, 2015 at 9:59 am #

    I received an email on the subject regarding the use of Vaseline being used in the same manner as Kellene with the mineral oil. This person seemed to think that the Vaseline lasted longer. His experience was that of sailors using this technique for long voyages.

    Guess I need some more fresh eggs to test the theories!