Easy storage method for keeping eggs fresher for longer to get ‘better results’

Eggs are not only great for cooking in various ways but they are also a superfood full of protein.

If you’re like us who struggle to get through a box of eggs then you might want to make a note on how to keep the food item fresher for longer.

One person on the online forum site Reddit posted a thread titled: ‘How to preserve eggs from store.’

The user started the post: “While I was at the store this morning, there was a crazy deal on cartons of eggs. So I bought a ton. Curious if there are any ways to store eggs or have ideas to make them last longer.

“I’ve heard of canning eggs that you get from non-supermarket chickens because they have some coating. But not sure if you can do the same with these.”

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People took to the thread to share their advice with one person writing: “Pickle them. They last around 3 months in the fridge. You can not water glass store bought eggs.”

Another said: “Crack them, whip them together, vacuum bag and mark the portions, deep freezer. I have some portioned out 2-3 eggs each mostly for single meals or baking, others 6-8 eggs meant to make a three member family sized breakfast entree.

“Marking them is key so if you need a portion of the whole you can measure out by weight as a proportion of the whole.”

A third added: If you like French toast make a huge batch and freeze them one or two or however many slices you’d need at a time in freezer bags. Pop them frozen into the toaster and run it for two cycles and you have ready to eat French toast whenever.

“If you need to heat up a lot at once set them on a rack on a sheet pan in a 400° oven until they’re hot and have regained a bit of a crust.”

Another commented: “I have kept them in the fridge 6 months or more easily, we used to use one of those mini fridges we got free for eggs and any medicines or spices best refrigerated.

“As others have said, freeze them. I freeze both ice cubes and also larger batches in various sized containers labeled by use. So like a “quiche” label or whatever do I know I have enough but not too much.

“You can dehydrate them in a slow gas oven or convection oven as well, scramble and break up the eggs into small chunks. Many you tube videos on oven dehydration. Also works for other foods.

“I typically have some prepped pre cooked and frozen as egg bites or egg loaves for quick meals.”

Finally, someone suggested: “For serious long term storage you really have three options.

“Option 1: Water Glassing. Storing clean and unwashed farm eggs fully submerged in a solution of pickling lime and water. Store in a cool dark place and check to make sure the water doesn’t evaporate. Information on this is easy to find.

“Option 2: Freeze Drying. You can preserve basically anything this way.

“Option 3: Freezing. Pretty self explanatory. But you can get better results by encapsulating the item to be frozen in ice. Doing this keeps it from getting freezer burned as fast since the ice must sublimate before the food can get weird.”

Do you have any suggestions for keeping eggs for longer?