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. I noticed that the "crust", which had formed in the first month but I broke up to get the eggs, had reformed.
It broke easily with my fingers and I pulled out two eggs.
The first thing I noticed about the eggs was that the Vaseline-coated one was still smooth and a little greasy but the uncoated egg's shell felt rough. Here is a comparison between the two and a fresh:
The next thing I noticed was that the coated egg looked "mottled".
|Coated egg on the left.|
First I put in the uncoated egg.
Then the coated egg.
The whites looked fresh and the yolks were both brightly colored and appealing.
I cooked them to "sunny side up" and slid them onto my plate. They looked lovely, especially with some oven-baked bacon.
I tasted them plain, no salt or anything, so I could get a feel for their overall flavor. I tried the whites alone and I could not taste a difference between them. I did, however, taste the calcium hydroxide, which is a mineral flavor that is definitely not in regular eggs. I did not like that extra flavor but when I put ketchup on the eggs (I know, I am a barbarian!), they tasted just fine. The yolks were good, too, even all by themselves.
After the meal was done and I was cleaning up, I still had the mineral taste in my mouth.
I think that this far along in the experiment I am no longer interested in eating the eggs fried. But I suspect they would work just fine in baked goods.
Success is defined as the eggs having been preserved and still edible. I call it success.