Did you know that when a chicken lays an egg, it has a natural coating on it known as the bloom? This bloom is a layer of protection for the egg which keeps out oxygen as well as harmful bacteria and germs. When the bloom is left alone (meaning no egg-washing or wiping) an egg can last a really, really long time even at room temperature.
But most people don’t leave the bloom alone! However, there is a way you can extend the shelf life of eggs (fresh, not store bought) with an unbroken shell.
Extend The Shelf Life of Eggs With Coconut Oil
Coconut oil has so many uses! Why not use it to preserve eggs!
To properly oil your eggs, they must be at room temperature (50 to 70 degrees F) and they must be dry. Liquefy some coconut oil (but don’t make it boiling hot), then dip the egg into the oil or brush on a coat of oil over the egg surface. Let the eggs dry then store in a cool place.
How does coconut oil preserve and extend the shelf life of eggs?
The coconut oil creates a seal that keeps oxygen from penetrating into the eggs. Simple as that! Eggs prepared this way are reported to remain edible for 9-12 months when left at room temperature. Refrigerated eggs might last even longer.
The only drawback to storing your eggs in this manner is that once eggs have been oiled, they’re no longer useful for cake making. The oiling interferes with the foaming properties of the egg whites, so they no longer whip up as well as fresh ones do.
Which coconut oil should you use on eggs?
Do you oil your eggs? Are you going to start?