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Hello everyone I am maureen from northern england and I would be grateful for any information on how to preserve fresh eggs from my ducks for winter storage.I would be particularly interested in an old war recipe preserving in a stone vat using isinglass I would be grateful for the preportions of water to isinglass.thank you so much first visit to homesteading today.
 

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I have heard of dipping eggs in water-glass to seal the shell. Water-glass is a clear liquid glue used in factories to glue labels to boxes. Storing them at low temperature also retards spoilage. My brother complained about eating cold storage eggs in the Navy. They kept them for months.
 

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uncle Will in In. said:
I have heard of dipping eggs in water-glass to seal the shell. Water-glass is a clear liquid glue used in factories to glue labels to boxes. Storing them at low temperature also retards spoilage. My brother complained about eating cold storage eggs in the Navy. They kept them for months.

Hello Uncle Will and thank you for your information I will certainly look into It, I love my fresh eggs and when the hens and ducks go of lay for the winter ..I have do withought my eggs for the shop bought eggs are horrible!!!
 

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In Remembrance
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If you can't get isenglas or feel it is too pricey, you can store eggs in barrels of bran.
 

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maureen wilson said:
Hello Uncle Will and thank you for your information I will certainly look into It, I love my fresh eggs and when the hens and ducks go of lay for the winter ..I have do withought my eggs for the shop bought eggs are horrible!!!
I think sodium silicate is technical waterglass run it by Google, it has been a long time since i have used the stuff as glue to hold bags when palletizing :eek:
 

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A recient post from another list.

On another note... I've been pickling duck eggs. I gave my last
gallon jar to a fella out here who loves them. He told me they were
the best he has ever tasted and wanted to know how I got the strong
taste out of them. (my little secret... :)) )

Anyway, here's a recipe for those that like pickled eggs.

Pickled Eggs

4 C. Best Value White Vinegar
1/2 C. Best value granulated sugar
2 tbsp pickling spice
2 tsp salt
4 bay leaves
2 doz hard boiled duck eggs

Hard boil duck eggs. Peel and place in "glass" 2 quart jar.
In stainless steel saucepan, heat vinegar, sugar, pickling spice,
salt and bay leaves to boiling. Boil for 3 minutes. Slowly pour
vinegar mixture over eggs. Cover with lid. Allow to cool. Then
refrigerate for one week. Mid week take jar and tip upside down
so that the seasoning will float around the eggs. Then put back
into the refrigerator.

Hint: For spicier (hotter to the taste) eggs add several jualapeno
peppers.

This recipe can also be used to make pickled jualapeno peppers.
 

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Forgot to add, you need to dip your eggs in parrifin (candle wax not kerosene) or coat with lard or vaseline before packing in bran.
There is also a method of preserving in lime water.
 

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agmantoo
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Here is an alternate means of preserving eggs for later use.

Baloutes
Also Known as "Baaluts" or "Baluts"

Take a fertilized duck or chicken egg. Allow the embryo to half form. Bury the egg in hot sand on the beach and leave it for about 100 days. Remove the top of the egg and pour contents down gullet.

I understand it is an "acquired" taste! ;)
 
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I am thinking about freezing some of mine this year. We did this a couple of years ago. Just scramble up about a dozen or enough to fill an ice tray. Put them in the freezer till hard, then pop them out and put your egg cubes into freezer bags. These do good for baking and for scambled eggs for breakfast.
 

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agmantoo said:
Here is an alternate means of preserving eggs for later use.

Baloutes
Also Known as "Baaluts" or "Baluts"

Take a fertilized duck or chicken egg. Allow the embryo to half form. Bury the egg in hot sand on the beach and leave it for about 100 days. Remove the top of the egg and pour contents down gullet.

I understand it is an "acquired" taste! ;)
And meanwhile you're "acquiring" salmonella.....

Eeeewwwww!!!

What part of northern England, Maureen?

Tracy
 

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I'll pass on the Baloutes :eek: but I do freeze my excess eggs. I just break the eggs stir just to break up the yolk and freeze in baggies. I usually put 2 in some bags and 4 in others so I have them ready for baking or breakfast. Welcome Maureen, I come from England too. Suffolk to be exact but now I live in the U.S.
 
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Tracy Rimmer said:
And meanwhile you're "acquiring" salmonella.....

Eeeewwwww!!!

What part of northern England, Maureen?

Tracy
hello tracy I am from Newcastle upon tyne I live on the outskirts of newcastle about 10mins drive away just far enough away from the rush and bustle to enjoy the peace and quiet.
 

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Unregistered said:
hello tracy I am from Newcastle upon tyne I live on the outskirts of newcastle about 10mins drive away just far enough away from the rush and bustle to enjoy the peace and quiet.
My DH is from Garswood (near Liverpool). We just got back from a visit there -- we spent a week between Liverpool (St Helens & Ormskirk, where his aunts and uncles live) and York -- it was beautiful. I had hoped to get further north this visit -- but it didn't happen. I have to say, compared to the Canadian Prairies where we are, I'd take the English countryside in a minute!!

Welcome to the board!

Tracy
 

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I save all I can in the fall in the refrigerator, & when the supply gets low, I start leaving a light on in the chicken house until about 8pm. It won't be long until eggs start magically appearing again.
 
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Beating & freezing in an ice tray & bagging when frozen is a good way to keep them. Two cubes = 1 egg.
 
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