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It did not go as well as I hoped. They are safe to eat - no problem with how they smell or look. I ate them in muffins first and couldn't tell a difference from fresh eggs. These are eggs stored at room temperature in the pickling lime solution for 4 to 5 months. Then I tried boiling them and...

Here are what my eggs look like before they are washed. All but three have been this clean without washing them. If many eggs were poopy, I'd change my management of the flock. I might not (if it ever happens) if my first flock didn't normally have clean feet and nonpoopy eggs because most of...

Yes. I've that more often than all other ways of sealing the pores of the egg except water glassing. Mineral oil and beeswax did better than aloe, gelatin, and control of no coating in this study in which microbiological analysis showed that all coated and uncoated eggs were microbiologically...

OH. This one looks helpful - part of the abstract is "Past studies concluded that edible coatings have been successful to maintain the interior quality and reduce the microbial load on the eggshell surface. This paper provides an overview of the egg quality and safety and discusses the...

Water glassing? Or liming? They are different. The liming seems to be the better choice. I have a few dozen eggs in lime solutions to see how it goes.

Well, this is interesting. Instead of looking for changes in nutrients, I tried to find what researchers and the USDA did research. Then I started finding more. "Haugh unit" (pronounced how unit) is a measure of the albumen height. It turns out there are lots of factors that affect that besides...

Older egg whites whip higher too.

It is neither. It is up to multiple months for eggs with intact blooms at room temperatures. I'm not sure about washed, refrigerated eggs. There is not a clear answer for several reasons. One is the temperature (as given above). Also humidity. Possibly another reason is is how heavy the bloom...