I have read about not washing or refrigerating your fresh eggs, but I'm in a bind. We have over 6 doz on hand and more every day- and I need to make sure they are staying good until we can hand them out or use them. I recently read an article about washing then dipping them in (lard) to preserve them a little longer. Does anyone have experience in this or suggestions? It's mainly a fix until this spring when the farmers markets open near by and we can get them in a new run where we can maintain the mud.
I've frozen my surplus eggs. I beat them in a bowl two at a time and pour them into a muffin tin and freeze them. Set the frozen muffin tin in warm water for just a second or two to loosen the eggs. Remove the frozen egg pucks, place in a single layer in a freezer bag and pop them back in the freezer. I do use the jumbo muffin tins so I don't overflow them just in case.
I read that as well. I have failed at freezing several different things as they end up tasting like the freezer - I plan on selling them but don't like handing off dirty eggs- and want them to stay good if it's not a fast turn around time
I went ahead and tried it- gave them a spot wipe down and a coat of crisco shortening. I will say if nothing else, it made them beautiful
Keeping them in the refrigerator will extend their shell life quite a bit. No need to wash eggs, except for the really dirty ones. Eggs at room temp will keep for about 2 to 3 weeks. Eggs in the fridge keep for several months. Do not leave eggs on the counter after being refrigerated. The condensation will remove the protective bloom.
