Using the “Old” Mineral Oiled Eggs

eggs protected by food-grade mineral oil

 

I thought I’d just share a few pictures with you so that you can see what the “old” eggs look like.

I purchased these eggs the first week of February when they were on sale. I oiled them with warm mineral oil and put them in the carton and put my own date on the egg carton too. As you can see in this picture, I dated them February 9th and the expiration date on them was a little later in the month.

I had some sausage that I needed to cook before it went bad. It’s not on my food profile right now so I decided to just make my husband breakfast for dinner. I looked in the fridge and there weren’t any eggs so I went down to the cold dry room to grab another dozen. (I put them in the fridge after I bring them up because that’s where everyone looks for them. *grin*)

Anyway, I decided to use 4 eggs to make “hard scrambled eggs with cheddar cheese”. (I personally loathe hard scrambled…they’re lifeless and virtually tasteless at that stage.)

The first two eggs I cracked were quite watery and didn’t hold their yolk. This is normal with older eggs. Most people don’t know that eggs have a high water content.
The 2nd two eggs had a firm yolk on them just like I normally. I don’t mind using the loose eggs for omelets and scrambled eggs, but I won’t use them for baking.  The two watery eggs are what’s surrounding the normal yolk eggs as you can see them in the pan. I hadn’t stirred them yet.

They cooked just like normal though and my former Hubby said they tasted “great.” (Yes, my “gourmet” cooking style is completely lost on my husband’s taste buds. *sigh*)

Anyway, this makes these eggs at least 6 months old, though I usually use them at the 8 month mark. Out of all of the eggs I’ve personally purchased, I’ve only had the watery eggs happen 3 times and it’s never been an entire dozen of eggs.

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