← Poultry and eggs in the kitchen H42-06 · Module 6 of 7 · Pages: 19 · Worksheets: 5

Keeping eggs without a fridge

The spring egg surplus kept until winter: cold larder, limewater, water glass, coating and freezing, with amounts, limits and a check on every egg

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Keeping eggs without a fridge

In short

  • Keep only fresh, unwashed, clean and undamaged eggs, at most 1–2 days old.
  • Cold larder at 10–15 °C (50–59 °F): unwashed eggs roughly 2–3 weeks.
  • Limewater (roughly 30 g of food-grade lime per 1 L of water) at 5–15 °C: roughly 6–8 months, but this is tradition, not a tested method.
  • Preserved eggs only well cooked or baked, and crack each one into a separate cup first.
  • Frozen beaten eggs keep up to 12 months; add salt or sugar to yolks.
  • Lime and water glass burn skin and eyes: gloves and goggles.

What's inside

Chapters

  1. Why an egg spoils
  2. Which eggs are kept
  3. Cold larder and cellar
  4. Limewater
  5. Water glass
  6. Coating with oil or fat
  7. Old methods: salt, bran, ash, sand
  8. Freezing
  9. Checking before use
  10. Which method for whom
  11. Example: the surplus from May to February
  12. Common mistakes
  13. Printable checklist

Worksheets

  • Solution and container calculator
  • How many eggs to put by
  • Container record
  • Date calculator
  • Egg keeping calendar

Fields and checkboxes can be filled in with Adobe Acrobat Reader (desktop and mobile), and the calculator adds up by itself. Filling in may not work in some browsers. A print version comes with the screen PDF.

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