Use Mineral Oil To Keep Eggs Fresh Longer

The shelf life of eggs is pretty short and it's easy to waste a perfectly good batch. If you need to keep eggs for an extended period, the Preparedness Pro blog suggests you coat them in mineral oil.

While you certainly don't want to be doing this for every carton of eggs you get, it comes in handy if you end up with a bunch of extras. Preparedness Pro outlines the steps:

All you have to do is warm a quarter cup of mineral oil (just about 10 seconds in the microwave will do). Set your eggs outside of the carton (because it will be hard to get them out one you start using the mineral oil). Put on some food handling gloves (I buy this at one of the warehouses)... Dab a little bit of the warmed mineral oil on your hands and then pick up an egg. Run your oiled hands all over the eggs, making sure to cover it completely with the mineral oil. Don't worry if you're putting it on too thick or thin, just so long as every part of it is covered. When you're finished with an egg, put it in the egg carton, small pointed side down

When you're done, store your eggs in a cool, dry place. They should stay fresh for at least a few more weeks. Head over to Preparedness Pro for a few more tips on eggs preservation, as well as a followup post that adds a few more tricks to make the process easier.

Safely Preserving Eggs [Preparedness Pro via Tipnut]


Comments

    I hate this sort of advice that isn't backed up by science or even a theory - no matter how tenuous - of how it works. Because its stuff like this that gives birth to old wives tales and in 50 years you're going to be the old crazy man / woman that your grand parents were spouting inane crap about some mystical potion or whatever.

      Agree! eggs last for about a month anyway, more if you put them in the fridge.

      The key to making them last is to not get washed eggs.. eggs direct from a chicken will last much, much longer. once you wash it, you ruin the lining just under the shell, and they start to rot slowly..

        Putting in the fridge makes little difference to their shelf life (it can even shorten it). I've yet to get an egg direct from a hen. I've tried training ours to lay directly into the frying pan, but I think the heat puts them off.

        Actually washing eggs does not destroy the lining under the shell. It does destroy the "bloom," the natural protective coating that the chickens apply when laying the egg. If the eggs are smeared with feces or grossly dirty, washing them with a drop of Dawn in a quart of COLD water is better than leaving dirty. Placed under refrigeration, the eggs will be fine for about 3 weeks. Even after 3 weeks the are still safe to eat, but you will notice that they have become dehydrated. The "bloom" not only keeps the microbes out, but it keeps moisture in, therefore giving you a longer shelf life. If you buy eggs from the grocery store, they have ALL been "washed," but not under the best hygienic conditions. This is why they must be completely cooked.

      This advise is not "folklore," and is based on simple science. I don't suggest hand coating the eggs, but simply placing them in warm mineral oil, the same used in hospitals to treat constipation. Other studies has shown that warm coconut oil may preserve the eggs up to 15 yrs under temperatures under 50-60 F. The eggs she'll is very porous with microscopic openings in the shell, inlets for bacteria in Factory Farming operations. The "science" is that placing the eggs in warm oil fills these microscopic holes; not allowing anything to enter. Numerous studies have proven that mineral oil does not go rancid, that is why it is used on wood butcher blocks, cutting boards, etc. Organic Coconut Oil has shown even greater protection than mineral oil. The theory is that since Coconut Oil becomes a solid under around 70 F, coating the eggs with this and placing under refrigeration provides a solid barrier. The shelf life using Coconut Oil has been shown, thus far, as 15 years. Based on Scientific data.

    Mineral oil? What next, petrol? This is really bad advice

    This is common practice for places that don't have year-round access to fresh food. I worked in places southern from here, and when the last supply ship came in, it was a communal event to get together and coat the eggs with oil. It meant eating fresh eggs year round rather than using powdered egg for months on end.

    The oil slows oxygen diffusion across the barrier/shell/membrane, keeping the egg in "stasis" for lack of a better term. That enough science for you?

      Yes see, that's all I was asking for

    Be more Asian and salt your eggs :-) They are very salty, but they are awesome with white rice.

    I'm assuming the coating of oil is some sort of barrier to air transfer through the shell..

    How long do you need eggs to last anyway? There's only 12 in a dozen, if you're taking longer than a few weeks to eat 12 eggs you're doing something wrong.

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