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Storing and Keeping the Egg

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Have you ever wondered how long you can keep eggs? Or, what is the best way to store and egg?

Don’t wash fresh eggs

An experiment conducted by Mother Earth News tried different methods of storing and preserving eggs and reported that at the end of seven months, non-refrigerated, unwashed eggs stored the best followed by eggs placed in sealed container in the refrigerator.

But, aren’t we told to always refrigerate our eggs? Yes, especially if you purchase them from a store. Eggs taken right from the hen and not washed are covered with a light coating of nature’s sealant called “bloom” and this protects the contents of the egg from air and bacteria. You can see the bloom shine on the egg that the hen in the picture above is laying.

The egg shell is porous, so anything, including air, that the egg is exposed to once the bloom is washed off, can contaminate the contents.

Store in a container

The refrigerated eggs held up, but, I suspect not because they were in the refrigerator, but because they were stored in a sealed container which also protected it from bacteria.

That being said, I would not keep fresh eggs in the refrigerator door for any length of time unless you are like us and eat at least a dozen a week! A better investment would be those camping egg containers.

Point down

Whether you store your eggs in the door, a sealed egg container, or the egg carton itself, be sure that your egg point is down. There is an air sac on the wider end of the egg. This is the air the chick would breathe before hatching. This air also acts as a barrier to bacteria entering the egg – unless, of course, the egg still has its bloom. Storing the egg with the point down also keeps the yolk in the center of the egg which is a plus if you like to make deviled eggs!

So, don’t wash fresh eggs and store them in a container pointy-end down, and they will keep for you.

KeiLin Farm, a producer of farm fresh beef and eggs, as well as premium hay, is located in Rose Township, Michigan and is in the process of acquiring the required licenses to become a small wine maker.
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