How to store eggs
If you want to add eggs to your food storage plan, follow these steps.
Number 1 – Buy a bag of lime; there are two types, quicklime and hydrated lime. You want, hydrated. Hydrated lime, sometimes called slaked lime, is quicklime to which water has been added until all the oxides of calcium and magnesium have been converted to hydroxides.
Number 2 – Get a food-grade container big enough to hold the number of eggs you want to preserve.
Number 3 – Spread a thin layer of lime in the bottom of the container.
Number 4 – Pre-mix 1 ounce of lime into 1 quart of water.
Number 5 – Fill the container with eggs.
Number 6 – Pour the pre-mixed lime solution into the container.
Number 7 – Pre-mix another quart if the container has not filled to the top.
Number 8 – Pour a thin layer of olive oil on top to help with water evaporation if your container is not airtight.
Number 9 – Seal the container with a lid, and you’ll have eggs for a least 8 months.
This method of preservation was used before refrigeration and will keep almost all of your eggs good for eight months.
Here’s another way
Just place your eggs in a bucket and cover them with wood ash. The eggs may take on an ash taste, but 80 percent of them will still be edible after eight months in storage.
And finally, just in case you were wondering, eggshells are porous, which allows bacteria and mold spores to get in and spoil the egg. The porous shells also let moisture out, which ruins the egg over time. All preservations methods are trying to prevent this from happening.