We have kept egg laying chickens for a few years now. When we started, I did a little research on preserving eggs. Turns out there are ways to oil your clean, unwashed, whole fresh eggs and store them in a cool spot that will make them last 6 or 8 months. That’s pretty good I guess.
But, with a little practical experience, we learned that there is really no need to go to the bother. Unless you eat a hearty 3-egg country breakfast every morning you can’t possibly eat all the fresh whole eggs even a couple of good hens produce. In effect, your long-term storage IS your chickens.
Now, if you do some baking or enjoy a variety of recipes that need eggs, that’s a whole different bag of huevos.
Many years ago, I trained IHOP Store managers. IHOP uses A LOT of eggs, but fewer fresh ones than you might think compared to bulk scrambled eggs that go into omelets, pancakes, crepes, etc, and IHOP doesn’t even bake anything. They buy frozen scrambled eggs by the 5-gallon bucket.
So, if you’re interested in long-term egg storage, it’s really pretty simple. Keep a few chickens. Whenever you get to the point where there’s no room in the fridge for anything but eggs, and maybe the neighbors are crying “uncle”, just crack ‘em all into a big bowl, scramble, and freezer bag ‘em in handy portion sizes.
Becky makes a to-die-for Quiche that takes only a few minutes to prepare from frozen scrambled packets. It’s her go-to recipe when we have guests and little time to prepare. That happens a lot with Village visitors.
The self-sufficient lifestyle doesn’t need to be about living out of covered wagons or the little house on the prairie. With a little experience and common sense, life is pretty sweet, simple and efficient. And that leaves more time for enjoying the other good things in life.