, The Preparedness Pro
I was up late last night slathering mineral oil on dozens of eggs. Walgreens had them on sale this week, large eggs, 1 dozen, for only 99 cents. (I can’t believe that’s considered a “GREAT” deal now, can you?) Anyway, they had a limit of 3 dozen eggs so I made the runs several times throughout the week at all of the Walgreens in my area. Two of the Walgreens were ALWAYS out so I got rainchecks. Yay for rainchecks! Then I remembered last night that Target and Wal-Mart price match. So I went to Target and started picking through the large, store brand eggs. I always open the cartons up (I’m sure you do too) to check for any broken or cracked eggs. I realized that I was looking at the Medium sized eggs instead of the large ones. So I started hunting for the large. When I did, I couldn’t see one iota of difference in size between the large and the medium. I went through several different cartons. They were the EXACT same size and yet they charged $1.79 for the “medium” and $1.99 for the “large.” Is it just me, or do you think that the “large eggs” have been getting smaller over the years?”
Have Eggs shrunk in size?
I took 3 dozen large eggs and 1 dozen medium eggs up to customer service; besides, they would have to handle the transaction to price match anyway. I asked to speak to the manager. When the smiling guy came up to the desk I said to him “You’re going to hate this. Either you guys are ripping off customers or “Tip Top” brand is ripping Target off. I dramatically (cause that the way I do things) showed him the “medium” egg and the “large” eggs. His jaw dropped. He was truly in shock. As it turned out, Target only price matches brand for brand, unlike Wal-Mart who will match “store brand” for “store brand.” BUT…the manager said he would give me the eggs for the 99 cent price because I had pointed out a serious problem that will save them a LOT of money in the future. *grin*
I then went to Wal-Mart. Without batting an eye they price matched the large eggs and they didn’t even hold me to the limit of 3 dozen. SO I’ve got lots and lots of eggs all slathered with mineral oil sitting in the coolest room we’ve got. While I was treating the eggs last night, I realized that there were a few things that I didn’t mention in my instructions on preserving eggs previously.
Steps to Preserving Eggs Properly
1- Take the eggs out of the carton BEFORE you start slathering them. They are really hard to grip when they are in their individual holding spots once you’ve got mineral oil on your food handling gloves.
2- While you’re taking the eggs out of their holding spots, be sure to thoroughly inspect them. If you see even one ionta of what looks like a developing crack, don’t treat it with mineral oil. It will end up smelling up the whole house. All I do when I come across those is put them in my refrigerator with the eggs I’m using presently and will usually use them the next day for my omelet.
3- Check the stamps on the egg carton for the manufacturer’s expiration date. I put the ones that are the furthest out in the bottom of the container, BUT I also label with a Sharpie right on the top of the egg carton where I can easily see the date that I actually treated the eggs. I keep the manufacturer’s date towards the front of the clear storage bin so I can see that easily. I stack the eggs from left to right, with the farthest-out date to the left. Then I’m sure that when I use the eggs, I select them right to left with consideration of the manufacturer’s date and the date I write on the cartons. This way, I’m rotating my eggs properly AND if I need eggs for egg whites, I can select the “freshest” eggs for that purpose as the older eggs just don’t deliver stiff egg whites.
4-It really doesn’t matter if you use the cardboard cartons or the Styrofoam cartons. I have used both with no problem. However, I do tend to prefer the Styrofoam cartons because I picture the mineral oil getting absorbed into the cardboard cartons. It’s my own “delusion” but it makes a bit of sense to me.
5- If you don’t like the idea of using mineral oil on your eggs, then do an internet search for a product called “Ke-Peg”. It’s water glass, and a natural way to preserve your eggs with no chemicals. It runs about $25. Each container is enough to do 40 dozen eggs. Water glass is sodium silicate, the common name for sodium metasilicate. Water glass is also sometimes referred to as liquid glass. If you’re really adventurous, you could make your own water glass. Click here for those directions.
(Remember those colored rocks that would grow and expand in the fish bowl when you were a kid? That’s in part what those rocks are made of.)
6-I had a lot of people asking whether or not they could use food grade oils on their eggs instead of mineral oil. Unfortunately the answer is no. The food grade oils will definitely go rancid when exposed to oxygen. Even grape seed oil and coconut oil will go rancid eventually. However you COULD put your eggs in a jar full of olive oil and put a lid on it. That’s one of the ways that people used to preserve eggs and even cheese.
I hope this helps your peaceful preparedness efforts! Now, off to make some deviled eggs—one of my hubby’s favorites!
Be sure to check out the other articles I've provided on this topic so that you get all of the information.
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