You don’t have to wash the oil off of the eggs before you use them, but get a good grip as they tend to be a little slick. Like any type of food storage, you need to make sure you rotate – I combine using our fresh eggs with using stored eggs, so I’m always using some and adding some. Make sure you label your cartons with the date you coated them, and you also need to make sure you turn your egg cartons over once a month (if the carton is right side up, turn upside down the next month, right side up the following month, etc.) to help maintain the integrity of the egg yolk. (I plan on trying the jojoba oil, too.) You just need to make sure that the place you store your eggs doesn’t get above about 68 degrees. I’ve also heard of some people that still use waterglass and a crock.) I’ve been using the refined coconut oil for a couple years now with no problems, and I’ve stored eggs for as long as 7-8 months this way without refrigeration. (There is a product called KePeg which is specifically made for preserving eggs without refrigeration, but be aware it now contains paraffin, also a petroleum byproduct. Depending on how long you want to store the eggs, you can also use refined coconut oil (not the extra virgin – you don’t want your eggs tasting like coconut!), but over time it could possibly go rancid. The last I communicated with her on this, she recommended jojoba oil because it’s natural and doesn’t go rancid. Since Kelleen posted that article on preserving eggs she has since decided that mineral oil, since it’s a petroleum byproduct, isn’t the best option, although it will work. I, too, get the Preparedness Pro newsletters, and have been for the last few years. Listen to this topic on the Old Fashioned On Purpose podcast (episode #99): Check out the full list of my favorite kitchen products HERE.
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