Please check out my newest and now most favortie way to preserve eggs that takes up far less space than any other method: ua-cam.com/video/bgPpVJ93dCM/v-deo.html
Appalachia's Homestead with Patera had a great video on waterglassing fresh laid eggs with the bloom on. I followed her recipe and have my first 1/2 gallon of waterglassed eggs put away for winter use. I'm also trying the mineral oiled eggs.
Since I have started dehydrating my eggs, I am now even less interested in either the lime water or waterglass methods as they take up a lot of space in storage and I can use them for cooking, baking, and making scrambled eggs in the morning with: ua-cam.com/video/bgPpVJ93dCM/v-deo.html
I used the pickling lime water and it worked great. I didn't wash them but used eggs that weren't dirty. I did the water test a couple times and they laid on the bottom.
I bought a freeze dryer and did a dozen eggs and powdered them, then we added the water required and and figured that makes it back to a regular egg. At that point I added a little milk for scrambled eggs and cooked them, they were great, just like a scrambled egg normally is. I was so pleased. I only started freeze drying a month ago, so I have done many things and tried them before I start doing big batches of one thing. I love being able to perserve my food this method.
There is a youtube freeze dry site called Retired at 40. Also they have a Facebook site for freeze drying if you would like to get some tips from them. Blessings!
Right now our hens are laying 16-18 eggs a day and we're finding it hard to market them in our area. We shared and gave away dozens, but now I'm hard boiling any excess( beyond what we use or preserve) and mashing, shells and all and feeding back to the chickens with sprouted grains and extra milk from our cow, they love it
oh the mixed blessing - you have and before you know you have too may... or you have not (because I don't have chickens :( :( ) my farmer friend had a lot of her layers killed by a dog that escaped and now the new layers are not quite up to the task.
@@kleineroteHex : always something when you have livestock. My friends keep chickens and ducks. Raccoons, bob cats, weasels, owls and eagles are constant headaches.
Hello folks. It was me who found the eggs watery. To clarify: I used the product recommended by another homesteading site, however, I forget the exact amounts - since I plan to never use that method again. At the time I was very careful to measure everything carefully. The eggs need to be “clean” but do NOT wash them. I kept them in 5 gallon crocks (new ones) in the wine cellar which is dark and very cool even in the heat of summer. The eggs had no off taste but the whites were watery and the yolks became weak and mostly all broke. I returned to my previous method - freezing in glass jars. However, I never thought of vacuum sealing first. Thanks for the video, Heidi. Always great.
I saw that same video. I came down here to comment about it, and your comment was right at the top of the list. We are seriously considering getting a freeze-dryer because of how enthusiastic Sarah and Kevin were about it, and not JUST for eggs. We have bought freeze-dried eggs before, and they are as good as any fresh eggs.
I have used the lime method and it worked well except when the shells of the eggs were a bit thin. Those broke and the egg was not useable. You can only use clean, unwashed eggs with strong shells.
Hi Heidi, slaked lime is used in making pickles and can be purchased as "food grade" the issue is in quantity it has a very high pH and can cause caustic burns. If you took your egg shells and put them in the wood stove, the heat would drive off CO2, turning calcium carbonate into calcium oxide, adding water to that makes calcium hydroxide, or slaked lime. Using burnt egg shells to preserve your eggs doesn't sound quite so bad as using some toxic chemical now does it? How does it work? I don't know, never tried it... But I do understand the chemistry...
I love pickling my eggs, but it just my hubby and I eating them, they are so good:) I love making homemade noodles, I use 6 eggs per batch, they are so good too.
I have been water glassing for a little over a year now I do use the lime solution. Do not wash your eggs first. Your eggs need to be clean, non refrigerated. If you know you are going to water glass just go into your coupe and just make sure your nests are very clean so you can collect clean fresh eggs for water glassing. I have used my water glassed eggs at 6 months old, it may have been a bit older, I am not sure my eggs will ever get any older than 6-8 months before using…. When I remove the eggs for use, I used silicone covered tongs to get my eggs out so as not to touch the lime water, because it is very drying to your skin. I put them in a large enough bowl with cold running water so the eggs can be completely covered with water, I can make sure the eggs are good by checking to see if they sink or float, do not use any eggs that partially float or float. ( they say you can use a partially floating egg but use right away) but I do not use any egg unless it is completely sunk in the bowl. I have only had a few eggs that partially floated. With the running cold water it helps to rinse the loose lime off. I then take each egg and thoroughly rinse them under the running water, take a damp paper towel to just clean them a bit more I then just lay them on a towel to air dry before using. Water glassing has been a great way for me to preserve but it may not be for everyone. 😊 I also have dehydrated and frozen eggs. All are great ways to preserve your eggs. Thank you for this video, a very helpful video and there is nothing better than fresh eggs! Merry Christmas ya’ll!
Since shooting this video I finally started dehydrated raw eggs and it is now my favorite way and because it takes up a fraction of the space of lime water or water glassed eggs, I decided it is very unlikely I will ever use that method. I currently have six quarts of egg powder that equals about 15-18 dozen eggs: ua-cam.com/video/bgPpVJ93dCM/v-deo.html Editing to add that the eggs I have stored this way for over a year are still just as good as when I put them up and work just as well
@@RainCountryHomestead I agree with the space thing, I specifically made room for two gallons of water glassed eggs, I have minimal space in my place but I have created a great pantry/root cellar area, you have to improvise and get creative. Thank you again for your great and inspiring videos…
I have tried many different ways to preserve the eggs, one that has done well was rubbing mineral oil all over them and put back in egg cartons in the crisper. I also freeze some and the water glass. Great video as always.
My eggs lasted 8-10 months last year. I use lime and weight out the measurements. You must NOT wash off the eggs. I placed eggs in a cool dark area and did not disturb them. 8 months later they were fine. This method really does work.
I have some limed eggs that are 2 years old. The eggs are water as they have lost there integrity but they still good. I have found they make homemade mayo last longer, more than 4 days. And the mayo taste great. I plan to use them all up soon and do another limed batch.
@@donnaharrell6794 Watch WATER GLASSING EGGS (homesteading family). Look in Comments and read replies also. Great details on your question. A good How To. ua-cam.com/video/bTlcCvvUjl0/v-deo.html
yes, Living Traditions Homestead dehydrates raw eggs and sing praises about it! I will stick to freezing if I get more than I need - tried that , thanks Heidi!, and found it quite suitable.
If you choose to use any of the bag methods for liquids put the stand inside a pot deep enough to fill the pot with water up to the ziplock line and fill the pot to that spot. Fill bags with liquid and seal them and when all bags are filled, open the bags and dip in the water slowly, up to the zipper and seal them one at a time. This helps to push all the air to the top of the bags.
It seems freezing in jars would take a great deal of time to thaw. But I like that idea. I have found that if you put 1/8 tsp salt per egg as you scramble it does not have as much "gelatinous" texture to the egg. Use a whisk after thawing and it seems to do fine. I do not have chickens; I did this with store bought eggs; I don't know that it makes a difference since they are out of the shell when you freeze.
While I am sure they will take longer to thaw, I doubt it will be that much longer. I set such things close to the wood stove when thawing and it goes pretty quickly. I will try adding the salt, thansk for the recommendation
My chickens have always layed a couple a day year round until last year. Maybe the mild weather in central California. I love the bag holder!!! I’ve had one for several years now and use it a lot.
Thank you so much for this video I clicked on the link for water glassing because I could never get an equivalent besides the weight and it was so messy to weigh it and it said two heaping tablespoons per quart and that really clinched it for me thank you so much!
I've water glasses eggs for many years. I use my up to 18 months. They do need rinsed when removing from the lime water. Afterwards those shells are baked and grinded and used in the garden.
A few months after shooting the above video, I started dehydrating my eggs and am very happy with it. Takes up far less room than freezing or water glassing and still have nearly all the same uses. I will still always have some eggs frozen as I find those work best for mayonnaise making
Heidi, I scramble, dehydrate and powder my eggs, also freeze as you do! I was so excited to have them.....so, we're on the same page here! :) Thank you for your info! :) Dawn @ Rich & Dawn in MN :)
I put 2 eggs in a silicone muffin to freeze in the fridge and then i put them after frozen in a zip lock bag into the freezer. It works for me as the frozen eggs in the silicone muffins slip out and viola i am good for frying them or whatever after and find it very convenient.
I find I like the four ounce jars best for freezing BUT since shooting this video, I have started dehydrating which I like best as it takes up far less space in storage and no need for freezing: ua-cam.com/video/btvjuMnI-gc/v-deo.html I will still freeze some as the frozen ones work best for homemade mayo.
I freeze mine in silicone molds Then vaccum seal . When i use them I blend a few seconds with a pat of butter. Perfect scrambled egg and you can't tell they were frozen.
I do not freeze eggs anymore, except for maybe a few. For the past couple of years, dehydrating has been my very favorite form of putting up eggs. I find that frozen eggs flavor changes after a year and get nasty no matter how I package them. ua-cam.com/video/bgPpVJ93dCM/v-deo.html
Wow Heidi, just love this video, on how to preserve eggs, I am going to have to give them a try in the little jars; as I don't like using the plastic. I love the fermented eggs, they are so good; and I got this idea from you.
I use 1 gallon plastic jars from a local restaurant. That way I don't disturb all my eggs when I reach in after some. Lable well and use the oldest first.
What about using discarded tube socks around your jars in the freezer? I took a pair of socks with thin spots and slipped them over two quart jars for my freezer.
My daughter said to always cover the packages with aluminum foil right over the other, whether in those plastic bags, or any packaged foods, just wrap aluminum foil on top and it even prevents freezer burn.
Dehydrated eggs take up less space and store much longer and since the above video I have been dehydrating my own and it is now my favorite method: ua-cam.com/video/bgPpVJ93dCM/v-deo.html
One of your old videos you showed the breast milk bags. I remembered your video when I saw a bunch of boxes at the thrift store for 25 cents. I've been doing that and it's working great. I haven't tried vacuum sealing them, I do have some 4oz jars so I will do that once you say it's working well so please keep us updated. Thanks for your great content.
@@kariluebke5691 I beat the eggs usually 1 or 2 with a fork and then I put the egg liquid in the bag and lay it flat in the freezer till it's frozen. After it's frozen you can stand up in freezer if you wish. I hope this helps.
@@s.coloradosteader8097 thank you so much for your fast reply ♡ I did find the video you were referring to so I started to watch it. Thanks for sharing that in your comment. I'm going to try this tomorrow. Do you know how long they are good for (I have deep freezer)?
Thanks Heidi! One of the things I like about freezing them in the bags is that they defrost quickly. I kind of hope I have excess eggs so I can try them fermented.🙂 ✝️💜
Chicken! A lot of older people in our area called lime or sodium silicate waterglassing. I like the lime method really well; no refrigeration required. Burying them in ashes I was told had a 20% loss rate, so I could do it if I had to, but won't otherwise.
Hey Heidi I’ve got 2 5 gallon food grade buckets full of eggs water glassing. I used the pickling lime. I didn’t wash them but any eggs that were dirty I used right away. They’ve been in there since November. I just pulled out some eggs last week and they were fine. I’m not taking any eggs from my coup I’m letting my girls sit and hatch them out. So far we have 9 babies with more on the way
Have you used sodium Hydroxide? I ordered it because I saw it on You Tube now I can't find the ratio. But I didn't know it was Lye scares me a little. WhR to do.
I hear you can always do the float test to see if you fridge, root seller and closet stored egg's. I don't know about these other methods. TY I never thought about vac sealing the jars. Would vac the jars after its frozen be pointless ?
I did vacuum seal the jars of eggs, it will help prevent freezer burn but you still want to use up within a year. I do not even store my eggs that way anymore. Here is my new favorite space saving way for pantry storage; ua-cam.com/video/bgPpVJ93dCM/v-deo.html
Have you tried rubbing them with mineral oil to preserve them in a cool place? Whipper willow holler ads a pinch of salt to egg’s she’s going to freeze. She says it stops a rubbery texture.
Instead of that, you can simply leave the bloom on the eggs (do not wash them). I no longer freeze eggs though, I dehydrate now: ua-cam.com/video/bgPpVJ93dCM/v-deo.html
I tried something similar once. I will not do that again, they got freezer burnt and gross. For those I freeze I will only use jars but now my favorite way to preserve eggs is this: ua-cam.com/video/bgPpVJ93dCM/v-deo.html
I saw a video of dehydrating raw eggs and was so excited but since have a lot about it and I don't think it is safe so I decided against it. I freeze my eggs whole in muffin pans and bought the freeze dried ones, they are supposed to be raw and freeze dried?? need to look into that. wow when you did that I waiting for the eggs to go up the tube. Great idea.Thanks
Do you think you could freeze them in the jar and then remove them and put several in a freezer bag together? This would save issues with jars in freezer. Might be worth a try. Great info. Blessings :-)
I covered that question using silicone at this time stamp: 8:38 When I forget to say things I had indented to say in the video and do not realize until editing, I then will add it in text and photos
I love your videos. This is how I used to live back in my hippie days on a small co-owned farm. That was so long ago, I can barely remember now I did things. Now I'm in a small town I lived in while I commuted to an Indian Rez working as a counselor. BUT, I can't even remember how to can by water bath method for pickles, salsas & fruits. Do you have a video on water bathing?
I wonder if you slip the frozen milk bags of eggs into another Ziploc bag if that will help with the issue you were having? Providing an extra layer of protection for freezer burn or absorbing flavors? If nothing else, it would keep several bags together to grab at one time.
It might and I had thought of that but I have so far been very happy with the 1/4 pint jars for this. The eggs fit perfectly and the jars stack nicely, plus they reusable and it is that much less plastic I need to depend on
@@RainCountryHomestead I love 1/4 pints. I haven't used them to freeze yet. I know it takes more lids to can in smaller jars vs pint or half pint jars but I don't need a whole bunch of some things opened in the fridge at one time. I like canning things like Serrano peppers in them for use as diced green chilis in Texmex food. Much cheaper than ordering organic diced green chilis!
@@almostoily7541 And lids can be reused again and again even if one does not use them to can with again, they can still be reused for freezing, dehydrating, fermenting, or just storing whatever
I have found that if I have smaller bags like the eggs you are doing here hold up even better of I group a bunch of them into an even bigger freezer bag. It seems to protect them even better then if left on their own. New to this page.. I have enjoyed your posts. are you saying God is good at the beginning? It comes across so fast I wasn't sure thats what I heard. I fully agree.
Thank you for the video , I like to bake cakes and bread etc and I need to freeze eggs for long term for baking so can you tell me will this work by scrambling the eggs before placing them in the silicon cup cake moulds ? I froze a few dozen eggs using the first method you mentioned, by breaking the eggs into silicon cup cake to freeze and storing them in bags or jars .but the yolks thawed out rubbery and useless.
Yes, you can do that but I found that when I put them in a bag after pushing out of the molds they stuck together. I have since started dehydrating my eggs and they work well in baking: ua-cam.com/video/bgPpVJ93dCM/v-deo.html
I have tried leaving eggs in the carton then vacuum sealing in bags and storing in the fridge. It's a matter of timing so you don't crack them while sucking all the air out but after 6 months they were still good.
quails eggs are one and easy to keep them, even in an appartement.. I have 5 female and one male (not necessary for unfertile eggs). They give me 10 eggs per day. This was unexpected.. I only eat 5...
This may be an odd question but I'm wanting to know what that hand pump is that you used to seal your jar. I just found out that the new FoodSaver I bought will not do jar lids. I just want to get something that will work for my jar lids.
It is a brake bleeder pump and link to the kit is in the description box. If it is currently sold out, you should be able to find one that is pretty much exactly the same
O, I have been dehydrating eggs since fall now if that is what you mean, I do not follow other videos, I just experiment and try things myself so I can see if it is a viable method, the video above is a bit old. In fact here is the update that just recently published on dehydrated eggs and cheese: ua-cam.com/video/rEITQs0GeH8/v-deo.html And here is the original video of the eggs where I show how I do it: ua-cam.com/video/btvjuMnI-gc/v-deo.html
You use the egg whites jn your mayonnaise? Mine never emusifies properly unless I just use yolks and oil. How do you make mayo? I use a wide mouth pint size jar, 4-6 egg yolks, topped with avocado oil to 8-10 oz in the jar. Then I emulsify slowly with my immersion blender.
Yes, I use the whole egg in the mayo and it turns out great. Here is my more recent video on how I make mayo but now I use a half and half blend of refined coconut oil and avocado oil and get even better results and flavor: ua-cam.com/video/RGN5kyyr4KM/v-deo.html
I used water glassing and freeze. I want to buy freeze dried. Water glassing for me worked really well for about 8 months. One of the problems is what do you do with the lime water . .
I used hydrated lime. When the time got closer to that 8 month period the eggs were flatter and waterer( if that's a word). The eggs tasted fine. I used unwashed eggs that collected over a week's time. Since I'm single I need to fill smaller jars.
While I will still freeze SOME eggs because they are perfect for making mayonnaise, one thing I started doing this past fall was dehydrating and it saves a TON of space: ua-cam.com/video/btvjuMnI-gc/v-deo.html
Great info, need to try freezing some to have on hand, I have the Honeyville in long term storage from 2014 also, while they were much less expensive. We bought 20 baby chicks last spring, but we were getting so many eggs, tried selling them but here they just weren’t a success. We were donating to food bank and giving eggs to neighbors, so we just sold 10 of them, just to costly to feed, they sold immediately for $15 each. Thanks for sharing, blessings
I watched a few of their videos a few years ago but when my channel starting taking off, I stopped having time for any other homestead type channels. I know they have great information though
I used to order all my seeds from Baker Creek. Now I find them on Etsy from the most local seller I can. That is also where I sell my own seeds as you will find if you visit my store which is linked in the description box
this is off topic but does anyone know of a way to keep Mayonnaise after opening? I was given 4 1 gallon jars of mayo, it is commercially made. I have asked people around me if they would want to share it when they are opened, but no one is interested. I make alot of potato and macaroni salads forget togethers but still it will be hard for me to use a whole gallon quickly. I am not sure how long it will stay good in the fridge, I was wondering if I could split the gallon between smaller jars and vaccume seal them to make them be shelf stable to give me time to use it and not waste it. I try my best to not be wasteful when given such a bounty...I am open to all suggestions, and thanks in advance for any ideas.
Yes, I found that out later. However, now that I also dehydrate the eggs and can use them in many ways and take up far less room than water glass or lime water, I have even less interest in using those methods and the dehydrated eggs will also last much longer
If you can find a drop point near you, Azure Standard has the best prices and quality but if you do not have a drop point, shipping can be expensive. I have a video coming out soon of my favorite online stores for stocking up and go over some options
This will happen if not thoroughly scrambled, however, I now dehydrate most of my eggs and only freeze a few for making mayonnaise through the year: ua-cam.com/video/bgPpVJ93dCM/v-deo.html
If you plan on cooking the eggs anyway, it does not matter but I would assume the egg shells will crack when freezing and I have also read from others that tried freezing whole eggs and they said the yolk turns out rubbery, this is why I scramble before freezing
That is ONLY if you have washed the eggs first or are buying them store bought. Unwashed eggs straight from the chicken do not need the mineral oil coating as they are already protected
If I may ask... Every video I've watched is saying do not beat your raw eggs too much. They say to beat them up when you use them for scrambled eggs. Also, I've seen that you add salt to them before freezing. Can you tell me if it is just for flavor or if it has a purpose in the freezing process? Thank you for the video 🦋
After years of freezing eggs I have found it BEST to beat them as well as one can so they are fully mixed, this does not mean whip them so they are foamy. If you do not mix them well enough, you will end up with an odd texture. The salt is new this year as I was told it will also help with the texture. So far so good.
If you are looking for them for preserving, consider just dehydrating (my favorite way to preserve now as they can be used in baking and more and take up such little space in storage) like I show here: ua-cam.com/video/bgPpVJ93dCM/v-deo.html
You do not have to have chickens to preserve eggs. I only mention it because those of us who do often have a time where we are getting far more eggs than we can use or even share
PLEASE 'WATER GLASS' IS A PRODUCT PEOPLE PUT IN THEIR RADIATORS TO COAT THE SYSTEM TO PREVENT SMALL LEAKS. PLEASE, USE ANOTHER NAME FOR THE PROCESS. I use pickling lime (slack lime) successfully, for up to 8 months (so far). My recipe is 1ounce by weight of the lime to one quart of room temperature water. Getting a good mix is the key, also make sure your eggs still have the bloom. Store bought are never a good choice but you may be able to freeze them successfully.
You are correct however, as mentioned in the video, water glass is the common name for sodium silicate which is what has also been commonly used for "water glassing" eggs, hence the name. This is why if I was going to use a method like that, I would do lime water
I'm trying dehydration of raw scrambled eggs.. I've seen several clips so that's why I'm trying... then powder them.. and recooking just like raw eggs to avoid samonila (sp?). Below is link to a person I trust. ua-cam.com/video/qfa1GvcohHM/v-deo.html
I have never seen that channel but I more recently did try on my own dehydrating raw scrambled eggs and have used them in several things and am very pleased. I also did a video showing both how I did it and talked about some of the ways I have used them so far: ua-cam.com/video/btvjuMnI-gc/v-deo.html
That is because I was trying to be thorough and share ALL ideas. I do share what I do if you are patient enough, however, this video is old and now I have a new favorite way I have been doing for two years now and I show how I do that here: ua-cam.com/video/bgPpVJ93dCM/v-deo.html
Please check out my newest and now most favortie way to preserve eggs that takes up far less space than any other method: ua-cam.com/video/bgPpVJ93dCM/v-deo.html
Love your ideas....what would we do without you.
Appalachia's Homestead with Patera had a great video on waterglassing fresh laid eggs with the bloom on. I followed her recipe and have my first 1/2 gallon of waterglassed eggs put away for winter use. I'm also trying the mineral oiled eggs.
Since I have started dehydrating my eggs, I am now even less interested in either the lime water or waterglass methods as they take up a lot of space in storage and I can use them for cooking, baking, and making scrambled eggs in the morning with: ua-cam.com/video/bgPpVJ93dCM/v-deo.html
Right now I sell my excess eggs, but I have purchased a freeze drier and will use it for eggs in the future.
I used the pickling lime water and it worked great. I didn't wash them but used eggs that weren't dirty. I did the water test a couple times and they laid on the bottom.
Hi! The green bag holders are also great to dry your bags! Just put them upside down over the arms and it allows room for the air in and dry quicker!
Great idea! I had not thought of that!
I bought a freeze dryer and did a dozen eggs and powdered them, then we added the water required and and figured that makes it back to a regular egg. At that point I added a little milk for scrambled eggs and cooked them, they were great, just like a scrambled egg normally is. I was so pleased. I only started freeze drying a month ago, so I have done many things and tried them before I start doing big batches of one thing. I love being able to perserve my food this method.
There is a youtube freeze dry site called Retired at 40. Also they have a Facebook site for freeze drying if you would like to get some tips from them. Blessings!
Right now our hens are laying 16-18 eggs a day and we're finding it hard to market them in our area. We shared and gave away dozens, but now I'm hard boiling any excess( beyond what we use or preserve) and mashing, shells and all and feeding back to the chickens with sprouted grains and extra milk from our cow, they love it
oh the mixed blessing - you have and before you know you have too may... or you have not (because I don't have chickens :( :( ) my farmer friend had a lot of her layers killed by a dog that escaped and now the new layers are not quite up to the task.
@@kleineroteHex : always something when you have livestock. My friends keep chickens and ducks. Raccoons, bob cats, weasels, owls and eagles are constant headaches.
@Jedidiah Karson go away, this has nothing to do with this site!
@@kleineroteHexyour comment didn’t reach the person you’re trying to.
@@NeuzaOnofrio looks as the person already left (do bots leave when they are called out?)
I make lemon curd. It is an approved shelf stable recipe, and a double batch used 22 eggs.
Sweet! Literally! Link to the recipe? Please!
Yes! Recipe please! 😊
Yes please. Every recipe I've been able to find has a very short shelf life
@Elfgirl here for the recipe.
nchfp.uga.edu/how/can_02/lemon_curd.html It says it lasts 4-5 months. Some people say it lasts longer. It is always eaten so fast in my house.
Hello folks. It was me who found the eggs watery. To clarify: I used the product recommended by another homesteading site, however, I forget the exact amounts - since I plan to never use that method again. At the time I was very careful to measure everything carefully. The eggs need to be “clean” but do NOT wash them. I kept them in 5 gallon crocks (new ones) in the wine cellar which is dark and very cool even in the heat of summer. The eggs had no off taste but the whites were watery and the yolks became weak and mostly all broke. I returned to my previous method - freezing in glass jars. However, I never thought of vacuum sealing first. Thanks for the video, Heidi. Always great.
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Heidi, Living Traditions Homestead did a vlog on freeze drying their eggs, they said they were incredible.
I saw that same video. I came down here to comment about it, and your comment was right at the top of the list. We are seriously considering getting a freeze-dryer because of how enthusiastic Sarah and Kevin were about it, and not JUST for eggs. We have bought freeze-dried eggs before, and they are as good as any fresh eggs.
I have used the lime method and it worked well except when the shells of the eggs were a bit thin. Those broke and the egg was not useable. You can only use clean, unwashed eggs with strong shells.
You are so knowledgeable.
Thanks!
I haven’t preserved eggs yet; I do like sharing them especially now. Thank you Heidi you are always an inspiration, and motivator. :-)
Hi Heidi, slaked lime is used in making pickles and can be purchased as "food grade" the issue is in quantity it has a very high pH and can cause caustic burns. If you took your egg shells and put them in the wood stove, the heat would drive off CO2, turning calcium carbonate into calcium oxide, adding water to that makes calcium hydroxide, or slaked lime. Using burnt egg shells to preserve your eggs doesn't sound quite so bad as using some toxic chemical now does it? How does it work? I don't know, never tried it... But I do understand the chemistry...
I love pickling my eggs, but it just my hubby and I eating them, they are so good:) I love making homemade noodles, I use 6 eggs per batch, they are so good too.
I have been water glassing for a little over a year now I do use the lime solution. Do not wash your eggs first. Your eggs need to be clean, non refrigerated. If you know you are going to water glass just go into your coupe and just make sure your nests are very clean so you can collect clean fresh eggs for water glassing. I have used my water glassed eggs at 6 months old, it may have been a bit older, I am not sure my eggs will ever get any older than 6-8 months before using…. When I remove the eggs for use, I used silicone covered tongs to get my eggs out so as not to touch the lime water, because it is very drying to your skin. I put them in a large enough bowl with cold running water so the eggs can be completely covered with water, I can make sure the eggs are good by checking to see if they sink or float, do not use any eggs that partially float or float. ( they say you can use a partially floating egg but use right away) but I do not use any egg unless it is completely sunk in the bowl. I have only had a few eggs that partially floated. With the running cold water it helps to rinse the loose lime off. I then take each egg and thoroughly rinse them under the running water, take a damp paper towel to just clean them a bit more I then just lay them on a towel to air dry before using. Water glassing has been a great way for me to preserve but it may not be for everyone. 😊 I also have dehydrated and frozen eggs. All are great ways to preserve your eggs. Thank you for this video, a very helpful video and there is nothing better than fresh eggs! Merry Christmas ya’ll!
Since shooting this video I finally started dehydrated raw eggs and it is now my favorite way and because it takes up a fraction of the space of lime water or water glassed eggs, I decided it is very unlikely I will ever use that method. I currently have six quarts of egg powder that equals about 15-18 dozen eggs: ua-cam.com/video/bgPpVJ93dCM/v-deo.html
Editing to add that the eggs I have stored this way for over a year are still just as good as when I put them up and work just as well
@@RainCountryHomestead I agree with the space thing, I specifically made room for two gallons of water glassed eggs, I have minimal space in my place but I have created a great pantry/root cellar area, you have to improvise and get creative. Thank you again for your great and inspiring videos…
I have tried many different ways to preserve the eggs, one that has done well was rubbing mineral oil all over them and put back in egg cartons in the crisper. I also freeze some and the water glass. Great video as always.
My eggs lasted 8-10 months last year. I use lime and weight out the measurements. You must NOT wash off the eggs. I placed eggs in a cool dark area and did not disturb them. 8 months later they were fine. This method really does work.
I have some limed eggs that are 2 years old. The eggs are water as they have lost there integrity but they still good. I have found they make homemade mayo last longer, more than 4 days. And the mayo taste great. I plan to use them all up soon and do another limed batch.
preservation? The lime you use sodium hydroxide? Which is Lye. I very confused.
@@donnaharrell6794 Watch WATER GLASSING EGGS (homesteading family). Look in Comments and read replies also. Great details on your question. A good How To.
ua-cam.com/video/bTlcCvvUjl0/v-deo.html
yes, Living Traditions Homestead dehydrates raw eggs and sing praises about it!
I will stick to freezing if I get more than I need - tried that , thanks Heidi!, and found it quite suitable.
If you choose to use any of the bag methods for liquids put the stand inside a pot deep enough to fill the pot with water up to the ziplock line and fill the pot to that spot. Fill bags with liquid and seal them and when all bags are filled, open the bags and dip in the water slowly, up to the zipper and seal them one at a time. This helps to push all the air to the top of the bags.
I stopped freezing in any kind of bag but now either dehydrate: ua-cam.com/video/bgPpVJ93dCM/v-deo.html
or freeze in 1/4 pint jars
It seems freezing in jars would take a great deal of time to thaw. But I like that idea. I have found that if you put 1/8 tsp salt per egg as you scramble it does not have as much "gelatinous" texture to the egg. Use a whisk after thawing and it seems to do fine. I do not have chickens; I did this with store bought eggs; I don't know that it makes a difference since they are out of the shell when you freeze.
While I am sure they will take longer to thaw, I doubt it will be that much longer. I set such things close to the wood stove when thawing and it goes pretty quickly. I will try adding the salt, thansk for the recommendation
My chickens have always layed a couple a day year round until last year. Maybe the mild weather in central California. I love the bag holder!!! I’ve had one for several years now and use it a lot.
Thank you so much for this video I clicked on the link for water glassing because I could never get an equivalent besides the weight and it was so messy to weigh it and it said two heaping tablespoons per quart and that really clinched it for me thank you so much!
Perfect timing!! Thanks!!
I've water glasses eggs for many years. I use my up to 18 months. They do need rinsed when removing from the lime water. Afterwards those shells are baked and grinded and used in the garden.
A few months after shooting the above video, I started dehydrating my eggs and am very happy with it. Takes up far less room than freezing or water glassing and still have nearly all the same uses. I will still always have some eggs frozen as I find those work best for mayonnaise making
Heidi, I scramble, dehydrate and powder my eggs, also freeze as you do! I was so excited to have them.....so, we're on the same page here! :) Thank you for your info! :) Dawn @ Rich & Dawn in MN :)
Please share how to powder eggs. I have a cheap dehydrator but not one of those 3k versions.
I put 2 eggs in a silicone muffin to freeze in the fridge and then i put them after frozen in a zip lock bag into the freezer. It works for me as the frozen eggs in the silicone muffins slip out and viola i am good for frying them or whatever after and find it very convenient.
I find I like the four ounce jars best for freezing BUT since shooting this video, I have started dehydrating which I like best as it takes up far less space in storage and no need for freezing: ua-cam.com/video/btvjuMnI-gc/v-deo.html
I will still freeze some as the frozen ones work best for homemade mayo.
@Rain Country I would find using the dehydrator for eggs to messy. I tried dehydrating fruit, and I did not like it.
I've never fermented eggs can't wait for the video !
Sorry I forgot to link it in the description box. Here it is: ua-cam.com/video/QOOMsgTbtT8/v-deo.html
I freeze mine in silicone molds
Then vaccum seal . When i use them I blend a few seconds with a pat of butter. Perfect scrambled egg and you can't tell they were frozen.
I do not freeze eggs anymore, except for maybe a few. For the past couple of years, dehydrating has been my very favorite form of putting up eggs. I find that frozen eggs flavor changes after a year and get nasty no matter how I package them. ua-cam.com/video/bgPpVJ93dCM/v-deo.html
I have a set of 4 of the bag holder and they are helpful.
Great tips! I may try the small bag freezing method! Thanks!
Wow Heidi, just love this video, on how to preserve eggs, I am going to have to give them a try in the little jars; as I don't like using the plastic. I love the fermented eggs, they are so good; and I got this idea from you.
I use 1 gallon plastic jars from a local restaurant. That way I don't disturb all my eggs when I reach in after some. Lable well and use the oldest first.
I found it!! I think I will try the dehydrate and water glass methods to compare. They have different advantages , so we shall see. Shalom
I am not sure what you are looking for but this video is older than my egg dehydrating video which is here: ua-cam.com/video/bgPpVJ93dCM/v-deo.html
@@RainCountryHomestead Thank you!
I will check it out.
My goal is to preserve quail eggs since I have
quite hens laying now.
Good to know. Ive been pickling my eggs.
What about using discarded tube socks around your jars in the freezer? I took a pair of socks with thin spots and slipped them over two quart jars for my freezer.
Yep, that is an option many have mentioned
My daughter said to always cover the packages with aluminum foil right over the other, whether in those plastic bags, or any packaged foods, just wrap aluminum foil on top and it even prevents freezer burn.
I have some eggs in lime water from last year. I need to check them and see how they did...first time.
From what I was reading, lime gives better results than the sodium silicate
@@RainCountryHomestead that's what I had heard. I guess I will find out soon! LOL
I've used the slacked lime. It works very well. I only store them for 8 months.
Dehydrated eggs take up less space and store much longer and since the above video I have been dehydrating my own and it is now my favorite method: ua-cam.com/video/bgPpVJ93dCM/v-deo.html
One of your old videos you showed the breast milk bags. I remembered your video when I saw a bunch of boxes at the thrift store for 25 cents. I've been doing that and it's working great. I haven't tried vacuum sealing them, I do have some 4oz jars so I will do that once you say it's working well so please keep us updated. Thanks for your great content.
Are you just putting the liquid in the BM Bag?
@@kariluebke5691 I beat the eggs usually 1 or 2 with a fork and then I put the egg liquid in the bag and lay it flat in the freezer till it's frozen. After it's frozen you can stand up in freezer if you wish. I hope this helps.
@@s.coloradosteader8097 thank you so much for your fast reply ♡ I did find the video you were referring to so I started to watch it. Thanks for sharing that in your comment. I'm going to try this tomorrow. Do you know how long they are good for (I have deep freezer)?
@@kariluebke5691 I've used them up to 2 years and were still all here.😅😂
@@s.coloradosteader8097 🤣🤣 well that's good to know!! With what is happening in the world I'm trying to deep freeze anything I can!
Thanks Heidi!
One of the things I like about freezing them in the bags is that they defrost quickly.
I kind of hope I have excess eggs so I can try them fermented.🙂
✝️💜
Chicken! A lot of older people in our area called lime or sodium silicate waterglassing. I like the lime method really well; no refrigeration required. Burying them in ashes I was told had a 20% loss rate, so I could do it if I had to, but won't otherwise.
Hey Heidi
I’ve got 2 5 gallon food grade buckets full of eggs water glassing. I used the pickling lime. I didn’t wash them but any eggs that were dirty I used right away. They’ve been in there since November. I just pulled out some eggs last week and they were fine.
I’m not taking any eggs from my coup I’m letting my girls sit and hatch them out. So far we have 9 babies with more on the way
Yep, I am sure they were fine. Lime has less issues with the eggs turning watery than sodium silicate
Have you used sodium Hydroxide? I ordered it because I saw it on You Tube now I can't find the ratio. But I didn't know it was Lye scares me a little. WhR to do.
I love this channel
I hear you can always do the float test to see if you fridge, root seller and closet stored egg's. I don't know about these other methods.
TY I never thought about vac sealing the jars. Would vac the jars after its frozen be pointless ?
I did vacuum seal the jars of eggs, it will help prevent freezer burn but you still want to use up within a year. I do not even store my eggs that way anymore. Here is my new favorite space saving way for pantry storage; ua-cam.com/video/bgPpVJ93dCM/v-deo.html
I dont like freezing them whole. What you heard is right. I tried it and wasted them.
Have you tried rubbing them with mineral oil to preserve them in a cool place? Whipper willow holler ads a pinch of salt to egg’s she’s going to freeze. She says it stops a rubbery texture.
Instead of that, you can simply leave the bloom on the eggs (do not wash them). I no longer freeze eggs though, I dehydrate now: ua-cam.com/video/bgPpVJ93dCM/v-deo.html
BLESSINGS 💖
We freeze them in a muffin tin then put in a freezer bag. We are able to put about 6 per bag.
I tried something similar once. I will not do that again, they got freezer burnt and gross. For those I freeze I will only use jars but now my favorite way to preserve eggs is this: ua-cam.com/video/bgPpVJ93dCM/v-deo.html
@@RainCountryHomestead Thanks got it.
freeze dried eggs can be used in baking, not just scrambled.
So can dehydrated eggs, which is now the only way I preserve them and no need for an expensive freeze dryer
I saw a video of dehydrating raw eggs and was so excited but since have a lot about it and I don't think it is safe so I decided against it. I freeze my eggs whole in muffin pans and bought the freeze dried ones, they are supposed to be raw and freeze dried?? need to look into that. wow when you did that I waiting for the eggs to go up the tube. Great idea.Thanks
Do you think you could freeze them in the jar and then remove them and put several in a freezer bag together? This would save issues with jars in freezer. Might be worth a try. Great info. Blessings :-)
I covered that question using silicone at this time stamp: 8:38 When I forget to say things I had indented to say in the video and do not realize until editing, I then will add it in text and photos
I love your videos. This is how I used to live back in my hippie days on a small co-owned farm. That was so long ago, I can barely remember now I did things. Now I'm in a small town I lived in while I commuted to an Indian Rez working as a counselor. BUT, I can't even remember how to can by water bath method for pickles, salsas & fruits. Do you have a video on water bathing?
Not specifically no but I do have a video on the basics of canning: ua-cam.com/video/xs5Hsd9PN5M/v-deo.html
I wonder if you slip the frozen milk bags of eggs into another Ziploc bag if that will help with the issue you were having? Providing an extra layer of protection for freezer burn or absorbing flavors?
If nothing else, it would keep several bags together to grab at one time.
It might and I had thought of that but I have so far been very happy with the 1/4 pint jars for this. The eggs fit perfectly and the jars stack nicely, plus they reusable and it is that much less plastic I need to depend on
@@RainCountryHomestead I love 1/4 pints. I haven't used them to freeze yet.
I know it takes more lids to can in smaller jars vs pint or half pint jars but I don't need a whole bunch of some things opened in the fridge at one time.
I like canning things like Serrano peppers in them for use as diced green chilis in Texmex food. Much cheaper than ordering organic diced green chilis!
@@almostoily7541 And lids can be reused again and again even if one does not use them to can with again, they can still be reused for freezing, dehydrating, fermenting, or just storing whatever
I haven’t tried the fermented eggs, going to have to try that... pickled ones are a little too vinegary.
I have found that if I have smaller bags like the eggs you are doing here hold up even better of I group a bunch of them into an even bigger freezer bag. It seems to protect them even better then if left on their own. New to this page.. I have enjoyed your posts.
are you saying God is good at the beginning? It comes across so fast I wasn't sure thats what I heard. I fully agree.
Thank you for the video , I like to bake cakes and bread etc and I need to freeze eggs for long term for baking so can you tell me will this work by scrambling the eggs before placing them in the silicon cup cake moulds ? I froze a few dozen eggs using the first method you mentioned, by breaking the eggs into silicon cup cake to freeze and storing them in bags or jars .but the yolks thawed out rubbery and useless.
Yes, you can do that but I found that when I put them in a bag after pushing out of the molds they stuck together. I have since started dehydrating my eggs and they work well in baking: ua-cam.com/video/bgPpVJ93dCM/v-deo.html
I never knew and binned mine as I had too many
I have tried leaving eggs in the carton then vacuum sealing in bags and storing in the fridge. It's a matter of timing so you don't crack them while sucking all the air out but after 6 months they were still good.
quails eggs are one and easy to keep them, even in an appartement.. I have 5 female and one male (not necessary for unfertile eggs). They give me 10 eggs per day. This was unexpected.. I only eat 5...
And quail are MUCH quieter than chickens so best when OPSEC is important
I believe on an old Dooepmsday Prepper and I think she coated her eggs with glycerin? You can find the
This may be an odd question but I'm wanting to know what that hand pump is that you used to seal your jar. I just found out that the new FoodSaver I bought will not do jar lids. I just want to get something that will work for my jar lids.
It is a brake bleeder pump and link to the kit is in the description box. If it is currently sold out, you should be able to find one that is pretty much exactly the same
Heidi. Do you use Sodium Hydroxide for egg presurvation?
No and here is how I am preserving most of my eggs now: ua-cam.com/video/bgPpVJ93dCM/v-deo.html
RoseRed Homestead UA-cam channel. She shows you how and explains this process really well also😊
O, I have been dehydrating eggs since fall now if that is what you mean, I do not follow other videos, I just experiment and try things myself so I can see if it is a viable method, the video above is a bit old. In fact here is the update that just recently published on dehydrated eggs and cheese: ua-cam.com/video/rEITQs0GeH8/v-deo.html
And here is the original video of the eggs where I show how I do it: ua-cam.com/video/btvjuMnI-gc/v-deo.html
You use the egg whites jn your mayonnaise? Mine never emusifies properly unless I just use yolks and oil.
How do you make mayo?
I use a wide mouth pint size jar, 4-6 egg yolks, topped with avocado oil to 8-10 oz in the jar. Then I emulsify slowly with my immersion blender.
Yes, I use the whole egg in the mayo and it turns out great. Here is my more recent video on how I make mayo but now I use a half and half blend of refined coconut oil and avocado oil and get even better results and flavor: ua-cam.com/video/RGN5kyyr4KM/v-deo.html
Thanks for the great video and love your egg basket!
I used water glassing and freeze. I want to buy freeze dried. Water glassing for me worked really well for about 8 months. One of the problems is what do you do with the lime water . .
Did you use lime or did you use waterglass? The method is the same but they are two different things.
I used hydrated lime. When the time got closer to that 8 month period the eggs were flatter and waterer( if that's a word). The eggs tasted fine. I used unwashed eggs that collected over a week's time. Since I'm single I need to fill smaller jars.
Seems like a good idea,except if you want to preserve very mant that would be allot of jars.
While I will still freeze SOME eggs because they are perfect for making mayonnaise, one thing I started doing this past fall was dehydrating and it saves a TON of space: ua-cam.com/video/btvjuMnI-gc/v-deo.html
Great info, need to try freezing some to have on hand, I have the Honeyville in long term storage from 2014 also, while they were much less expensive. We bought 20 baby chicks last spring, but we were getting so many eggs, tried selling them but here they just weren’t a success. We were donating to food bank and giving eggs to neighbors, so we just sold 10 of them, just to costly to feed, they sold immediately for $15 each. Thanks for sharing, blessings
BTW: my brake bleeder is AWESOME!!!!!!!!!!!!! :) Dawn @ Rich & Dawn in MN :)
Freezer eggs tend to be tough.
Only if you do not scramble them well first.
Have you seen the Townsends channel with the historical methods of saving eggs.
I watched a few of their videos a few years ago but when my channel starting taking off, I stopped having time for any other homestead type channels. I know they have great information though
@@RainCountryHomestead I understand. I watch for ways to do things without electricity. Most of the things I could never do, but a few I can :-)
Heidi can you tell me what company you order your seeds from? Thank you!
I used to order all my seeds from Baker Creek. Now I find them on Etsy from the most local seller I can. That is also where I sell my own seeds as you will find if you visit my store which is linked in the description box
@@RainCountryHomestead thank you so much! I will check it out.
Where did you get those bags??
I got them on Amazon but no longer recommend them. Freezing in 1/4 pint jars is much better.
this is off topic but does anyone know of a way to keep Mayonnaise after opening? I was given 4 1 gallon jars of mayo, it is commercially made. I have asked people around me if they would want to share it when they are opened, but no one is interested. I make alot of potato and macaroni salads forget togethers but still it will be hard for me to use a whole gallon quickly. I am not sure how long it will stay good in the fridge, I was wondering if I could split the gallon between smaller jars and vaccume seal them to make them be shelf stable to give me time to use it and not waste it. I try my best to not be wasteful when given such a bounty...I am open to all suggestions, and thanks in advance for any ideas.
Vacuum sealing will help it keep longer but still should only be stored in the fridge.
For water glassing they CAN'T be washed first, and they must be laid clean and fresh from that day.
Yes, I found that out later. However, now that I also dehydrate the eggs and can use them in many ways and take up far less room than water glass or lime water, I have even less interest in using those methods and the dehydrated eggs will also last much longer
Can you recommend a good place that sells bulk foods?
If you can find a drop point near you, Azure Standard has the best prices and quality but if you do not have a drop point, shipping can be expensive. I have a video coming out soon of my favorite online stores for stocking up and go over some options
I have run into the yolks being very tough, when freezing them. Almost like they were microwaved.
This will happen if not thoroughly scrambled, however, I now dehydrate most of my eggs and only freeze a few for making mayonnaise through the year: ua-cam.com/video/bgPpVJ93dCM/v-deo.html
Can you freeze eggs in the Shell outside in the cold winter. Is that safe so you don't get sick?
If you plan on cooking the eggs anyway, it does not matter but I would assume the egg shells will crack when freezing and I have also read from others that tried freezing whole eggs and they said the yolk turns out rubbery, this is why I scramble before freezing
@@RainCountryHomestead thank you
Ive heard the best is to coat with mineral oil and stored in a cold dark cupboard, but i have yet to try it
That is ONLY if you have washed the eggs first or are buying them store bought. Unwashed eggs straight from the chicken do not need the mineral oil coating as they are already protected
@@RainCountryHomestead thats right i think they were store bought eggs
If I may ask... Every video I've watched is saying do not beat your raw eggs too much. They say to beat them up when you use them for scrambled eggs.
Also, I've seen that you add salt to them before freezing.
Can you tell me if it is just for flavor or if it has a purpose in the freezing process?
Thank you for the video 🦋
After years of freezing eggs I have found it BEST to beat them as well as one can so they are fully mixed, this does not mean whip them so they are foamy. If you do not mix them well enough, you will end up with an odd texture. The salt is new this year as I was told it will also help with the texture. So far so good.
@@RainCountryHomestead Thank you very much for your quick reply. Have my eggs ready...
Very good information 🦋🦋
I have no room in my freezer whatsoever to do that 😩
Then you can use one of the other methods I mentioned, that is why I gave several examples.
I was gifted some fresh eggs, but they are dirty. I want to crack & freeze them. Do I somehow wash them before cracking? Help!
Some do not bother to wash but I always do. I just set in the sink and gently wash in warm water with a cloth. It is pretty easy.
I froze some eggs once. They did come out tough mostly unusable they were so tough.
Does anyone know where to get clean unwashed eggs near Silverdale WA? All we can find is washed or filthy. Our own chickens is not an option.
If you are looking for them for preserving, consider just dehydrating (my favorite way to preserve now as they can be used in baking and more and take up such little space in storage) like I show here: ua-cam.com/video/bgPpVJ93dCM/v-deo.html
Can hotdogs be pressure or water bath canned?
Never done it myself nor plan to but pressure canning would be the way to go
I don’t have chicken’s
You do not have to have chickens to preserve eggs. I only mention it because those of us who do often have a time where we are getting far more eggs than we can use or even share
PLEASE 'WATER GLASS' IS A PRODUCT PEOPLE PUT IN THEIR RADIATORS TO COAT THE SYSTEM TO PREVENT SMALL LEAKS. PLEASE, USE ANOTHER NAME FOR THE PROCESS.
I use pickling lime (slack lime) successfully, for up to 8 months (so far). My recipe is 1ounce by weight of the lime to one quart of room temperature water. Getting a good mix is the key, also make sure your eggs still have the bloom. Store bought are never a good choice but you may be able to freeze them successfully.
You are correct however, as mentioned in the video, water glass is the common name for sodium silicate which is what has also been commonly used for "water glassing" eggs, hence the name. This is why if I was going to use a method like that, I would do lime water
Thank you kind lady you are always appreciated !
I'm trying dehydration of raw scrambled eggs.. I've seen several clips so that's why I'm trying... then powder them.. and recooking just like raw eggs to avoid samonila (sp?). Below is link to a person I trust.
ua-cam.com/video/qfa1GvcohHM/v-deo.html
I have never seen that channel but I more recently did try on my own dehydrating raw scrambled eggs and have used them in several things and am very pleased. I also did a video showing both how I did it and talked about some of the ways I have used them so far: ua-cam.com/video/btvjuMnI-gc/v-deo.html
Our half acre homestead has made their video private. So we can’t view.
Then you can watch mine since I started dehydrating eggs over a year ago: ua-cam.com/video/bgPpVJ93dCM/v-deo.html
Oh dear 1/2 way through and all you talk about is other ppl’s videos and ways you haven’t tried
That is because I was trying to be thorough and share ALL ideas. I do share what I do if you are patient enough, however, this video is old and now I have a new favorite way I have been doing for two years now and I show how I do that here: ua-cam.com/video/bgPpVJ93dCM/v-deo.html