Boy, oh boy – it’s hot! That means tomatoes, apples, peppers and beans are coming in as fast as I can pick in the scorching heat of late July, taxing my tolerance for dripping sweat at the counter prepping tomatoes and apples for the solar dryer, keeping the oven on low – propped slightly open – in a cabin with no air conditioning to dry pans full of shell beans, just trying to make it to the usual every evening thunderstorm to cool things down. Whew!
Got 18 half-pints of apple-blackberry sauce/butter stuff from those not-yet ripe apples salvaged from the lost limb a couple of weeks ago. Very yummy and extremely useful stuff, Have enough to gift family and friends as well as use myself to sweeten plain yogurt, turn into a vinegrette dressing, dollop on pancakes and stir-fry veggies, mix into barbeque sauce, etcetera. I do NOT plan to can any more now that it’s apple-climbing harvest time. Those suckers will be dried, the lot of ‘em. Along with the peaches and pears when their time comes, of course.
My biggest dilemma right now is what to do with all those duck eggs we can’t manage to eat fast enough, mostly because it’s too darned hot to cook a breakfast this time of year. They just keep on piling up day after day, and I am unable to give them away fast enough to keep up either. It’s a good thing we didn’t go with my plan to get chickens the ducks could guard!
At any rate, I had to compost a full dozen this morning that were quickly coming up on 6 weeks of age, though in the ‘fridge they’d have been good for another couple of weeks at least, but there are two dozen newer eggs that have ‘em beat, so there’s that.
Preserving Surplus Eggs
Now, there are lots of sites out there that recommend painting sealers on eggshells or packing in sand, mud or sawdust, but the fact that eggs are bacterial havens – and salmonella isn’t fun – I’m looking for something that seems a lot safer and long-term. Regular refrigeration can preserve fresh eggs from two to five months, but they’ll need to be in air-tight containers and kept away from the door. Out of the shell eggs can only be kept for four days in the ‘fridge (and should be covered with water to prevent toughening of the white). Hard boiled eggs will keep a week in the ‘fridge, so I’m better off storing them raw.
For longer term storage freezing works. Don’t try to freeze them in the shell, as it’s likely to break during freezing and make an awful mess. You can open the eggs and whisk them thoroughly, put into those plastic food storage containers with tight lids, and they’ll keep for a year. These can later be thawed for scrambled eggs or omelets, or used for baking cookies and cakes. You could also use zip-lock freezer bags and stack them, and these will thaw faster in a pan of cold water when you decide to use them. Egg whites keep well, but if you also wish to freeze the yolks you should add some salt or sugar when whisking so they don’t turn gelatinous. Hard boiled eggs can be frozen, but they turn into rubber. Yuck.
One interesting idea I discovered from the Oregon Extension Service is to put your thoroughly mixed whole eggs into an ice tray, freeze, then remove and put into a zip-lock in the freezer. About 3 tablespoons of egg mixture is equivalent to one regular size chicken egg for recipe purposes, so this seems particularly handy. Add a 1 1/2 teaspoons of sugar or 1/2 teaspoon salt to the egg mixture, depending on how you intend to use them, and do label the zip-lock so you don’t put sweet eggs in a dinner casserole or salty eggs in your pound cake.
Some people use the ice tray method, but do not blend the eggs first. This probably works, but isn’t what the extension service recommends because of the tendency for whites to become rubbery when frozen.
Another handy method is to whisk in a little whole milk or cream with the eggs, about 3 tablespoons per cup plus the half tsp. per cup of salt, put into sterile canning jars for freezing, cap with clean lids not tightened (so air can escape in the freezing process, tighten later). A jar can later be taken out of the freezer and placed in the ‘fridge to thaw and use as your basic egg-beater stuff for scrambled eggs or omelets. Do shake it up thoroughly before using. For this, half-pint jars such as those for jelly and jam are best so it doesn’t sit too long in the ‘fridge before using. Unless, of course, you have a large egg-loving family or a house full of guests to feed. In which case a pint sized jar would be optimum, to be emptied over no more than 2 or 3 days.
You can also pickle hard boiled eggs in a vinegar-brine solution, an old technique. If you do pickle, remember that the jars can’t be kept at room temperature due to botulism. Sterilize everything, and store jars in the refrigerator. Some people like to eat whole pickled eggs, but they’re also good sliced on salads. Still, they’ll only stay good for three months in the ‘fridge, and who eats THAT many pickled eggs?
You can of course add herbs and spices to pickled eggs, according to your tastes. It takes 4 to 5 days for the pickling liquid to flavor eggs the size of Pekin duck eggs, less time for chicken and smaller eggs.