We are very accustomed to eggs from the store being refrigerated when we buy them, with expiration dates that allow us a scant two or three weeks before they go bad. But in many parts of the world, eggs are never put in the fridge. They are kept in a basket or carton at room temperature. I can vouch for this. My daughter lives in England and eggs are sold next to the bread right on the shelf. And she keeps her eggs on her counter top until she needs them.
In the USA there is a good reason we keep ours cold. When a hen lays an egg there is a natural coating called “the bloom” that covers the shell. This naturally prevents oxygen and bacteria from passing through the porous shell. But in American dairy practices, the natural coating that occurs on freshly laid eggs is washed away to meet sanitary requirements, leaving shells vulnerable and in need of refrigeration.
But we can still preserve our eggs for long periods of time. Very simply, we can take store bought eggs and apply another coating which will keep them fresh for weeks or months. Experts say nine months, in optimum conditions, is very attainable.
Preserving eggs is easy. There are many methods used, but one of the most reliable uses mineral oil.
Simply warm the mineral oil slightly and bring a carton of eggs to room temperature on a dinner plate. Wearing inexpensive plastic food handling gloves, dab a bit of oil on the palm of one glove, pick up one egg and gently rub it between both hands until it’s completely coated. The egg will be slippery, so be careful! When finished, place the egg back in its carton. Repeat with the remaining eleven eggs. Close the carton and write the date on the end of it. Place it in a cool, dry place and once a month, gently turn it upside down.
It’s as simple as that.
Here’s a little test if you need some assurance that your stored egg is still good after a few months.
For more detailed information visit this site: http://www.truthistreason.net/how-to-safely-preserve-fresh-eggs-for-9-months