For the original procedure, look at the post "Preserving an Eggciting New Year."
My goal is to look at two eggs a month to see how the preservation method is working. I wanted to use one egg that was coated with Vaseline and one that was not.
The storage container was undisturbed for the entire month. When I took the lid off, I noticed a "crust" had formed on the surface:
I poked it with my finger and sure enough, the crust broke up like ice on a pond.
I pulled out the first two eggs I could find that met the requirements. The first was without Vaseline so I had to touch a few others before I found one marked with the "V". I was surprised to see the uncoated egg had split open while in storage. It looked like the white had leaked out in a few places but had firmed up.
|The split egg felt a little heavier.|
For comparison, I placed a fresh egg right out the refrigerator next to the stored eggs.
|Fresh egg on the left|
|Fresh on left, V on right, split all over!|
When they were done cooking, I and a guest taster tried bites of each. We could not taste a difference between them. The guest could not taste a difference between them and what he was used to when eating fried eggs. We couldn't see a difference between them, either.
I think I could taste the presence of the calcium hydroxide on both eggs. I suspect it was from the split egg washing its contents all over the other eggs. Now I know to avoid using split eggs!
Success! The V egg was indistinguishable from the fresh egg in look and flavor after one month in a calcium hydroxide solution, in a ceramic container, in a cool room in the house. What a boon to people who have producing hens and want to spread out the bounty over time!