Eating 8 Month Old Eggs | Preservation for Long Term Storage

Summary

In this video, the hosts explore creative ways to preserve and enjoy their backyard chicken eggs during winter. They demonstrate two preservation methods: liming (water glassing) and pickling, explaining the process, storage tips, and potential pitfalls like cracked or cloudy eggs. The video includes hands-on testing, comparing fresh, limed, and pickled eggs through frying, scrambling, and poaching, highlighting differences in texture, flavor, and usability. While some pickled variations, like soy sauce and beet eggs, underperformed, the classic and spicy versions held up well. Overall, the video provides an informative, practical, and engaging guide for long-term egg preservation and winter consumption.

Takeaways

• 🐔 Chickens in winter need extra care, including warm water, snacks, and supplemental lighting due to short daylight hours and cold temperatures.
• 🥚 Egg production drops significantly in winter, with only a few eggs laid per week.
• 💧 Liming (water glassing) is an effective method for preserving fresh eggs without refrigeration, using calcium hydroxide dissolved in water.
• ⚠️ Eggs with cracks or cloudy lime solution develop unpleasant odors and are unsafe to eat; these should be discarded or composted.
• 🍳 Water-glassed eggs maintain taste and versatility for cooking (fried, scrambled, poached), closely resembling fresh eggs in flavor.
• 🥒 Pickling eggs in vinegar with spices or herbs is a good way to preserve hard-boiled eggs as ready-to-eat snacks.
• 🌶️ Classic and spicy pickled egg recipes maintain firm yolks and strong flavors, while beet and soy sauce recipes may result in mushy yolks.
• 🧂 Both liming and pickling methods can be stored at room temperature in cool, dark areas, though cooler storage is ideal.
• 📦 Large containers for liming eggs increase the risk of cracks; smaller jars or buckets are recommended to prevent spoilage.
• 👩‍🍳 Taste tests confirmed that properly preserved eggs, whether limed or pickled, can provide a reliable food source during low-production months.
• 📏 The liming process requires careful layering of clean eggs and correct lime-to-water ratios to ensure effective long-term preservation.
• 🍽️ Pickled eggs offer convenience and flavor variety, making them a useful snack or ingredient when fresh eggs are scarce.

Q & A

What was the primary goal of the taste test in the video?

The main goal of the taste test was to evaluate different methods of preserving eggs, including pickling, soy sauce brining, and water glassing, and compare their textures and flavors.

What issue did the soy sauce pickled eggs face during the taste test?

The soy sauce pickled eggs had mushy yolks and an overall soft texture. The soy sauce acted as a natural tenderizer, which resulted in a less desirable consistency compared to other preservation methods.

How did the water glassing (liming) method perform in comparison to pickling and soy sauce brining?

Water glassing, or liming, impressed the testers as the eggs tasted almost identical to fresh eggs, with only minor texture differences. It was also noted as a viable long-term storage method that doesn’t require refrigeration.

Which preservation method did the testers prefer overall?

The testers preferred the classic pickled eggs and the spicy pickled eggs. They found these to have the best texture and flavor, particularly the spicy ones with a firm, non-mushy yolk.

What was the main problem with the beet-pickled eggs?

The beet-pickled eggs didn't turn out as expected. Despite the intention of creating a purple egg, the eggs didn't achieve the vibrant color and the flavor was not particularly remarkable.

How did the spicy pickled eggs stand out compared to the other varieties?

The spicy pickled eggs stood out due to their firm yolks and intense heat from habanero, jalapeno, and serrano peppers. The consistency was praised for being the best of all the eggs tested.

What did the testers find about the texture of soy sauce pickled eggs?

The testers found that the soy sauce pickled eggs had a much softer texture, especially in the yolk, which became almost mushy like play-doh, making them less appealing for snacking or other uses.

How did the freshness of the eggs affect the final taste and texture?

The freshness of the eggs played a significant role in both the taste and texture. Older eggs, like those pickled in soy sauce, became mushy, while fresher eggs maintained a firmer texture and better consistency.

What did the testers plan to do with the preserved eggs during the winter?

The testers planned to eat the preserved eggs throughout the winter since the chickens wouldn’t lay as much in colder months. The preserved eggs provided a way to ensure they had enough supply during the off-season.

Why did the testers consider pickled and water-glassed eggs as good storage options?

Pickled and water-glassed eggs were considered good storage options because they can be stored at room temperature (ideally in cooler conditions), which eliminates the need for refrigeration and makes them convenient for long-term storage.