Egg Preservation -- Month Two

It has been two months since I put two dozen eggs into liquid storage.  It is time to check them out!

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.

But they both looked good and smelled good so I went ahead and cooked them.  I fried them in olive oil separately from the fresh eggs.

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.



The Verdict

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.