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Eggs—How to Keep Them On Hand

When I think of the three things I’m most apt to run out of on any given day they would be milk, eggs, and bread. We rely on these foods every day for either cooking or baking, or both. With the recent catastrophe in Japan we can see how the seemingly impossible can happen anywhere and in a heartbeat our lives can change. Keeping a well-stocked pantry and fridge are essential. Here are some ideas for making sure you have eggs on hand at all times.

I can’t tell you how many times I’ve been in the middle of baking something and gone to the fridge to get eggs, only to find I’m out. How can that be avoided? Mainly by planning ahead as much as possible. First, how many eggs does your family use in a week? If you shop once a week, you probably buy at least that many eggs, but consider buying a couple dozen extra, or more. Eggs, if properly refrigerated will last long past the “best if used by” date on the carton. That’s the date the producer is required by law to stamp on the carton and it signifies the last date that they estimate the eggs will still be at peak quality. It doesn’t mean that after that date they are not good to eat.

If you want to find out for yourself just how long eggs will keep so that you can be confident in buying a few dozen extra cartons, try this. The day you bring home a carton of eggs, take out six eggs and put them in a zip-lock bag or a plastic container with a lid. Mark the container with the date stamped on the egg carton. Then a week or so after that date, break open an egg into a skillet and check the quality. The older the egg, the runnier the whites will get, but the eggs are still good to use for baking, scrambling, hard boiling and frying.

Another week or ten days later crack open another egg and check the quality. Continue repeating this process over intervals of one week to 10 days. I think you will be amazed just how long those eggs will keep. So, try and always have enough eggs to last you at least a month. Keep using and replacing and you’ll never be caught short.

Another way to make sure you have eggs on hand for breakfast or baking is to take a dozen eggs that are getting old and crack them in the blender and blend for a just a few seconds. Then measure the eggs into freezer zip-top bags that will lay flat after sealing. I put ½ cup of egg mixture in each bag, which equals two eggs. They take hardly any room in the freezer because I lay them flat and stack them. They thaw in minutes and stay fresh up to three months. Just one more way to assure that you always have eggs on hand.

Of course you can always fall back on powdered eggs, but they are expensive. There is also the egg substitute that you can use for baking: for each egg required, dissolve 1 teaspoon unflavored gelatin in 2 tablespoons boiling water. Then stir in 2 tablespoons cold water. Now you never need to be without eggs!

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This entry was posted on Thursday, March 17th, 2011 at 1:56 pm and is filed under Blog. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

2 Responses to “Eggs—How to Keep Them On Hand”

  1. Great ideas for eggs! I always thought they were lasting longer than the date. I’m glad to have someone else back that up. I have your book and am teaching a class from it at our ‘enrichment’ night next week.

  2. Oh, I use flax seed sometimes to replace the egg in baked goods.

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