Long Term Preservation of the Common Chicken Egg

I attended the most amazing little self-reliance seminar! The women who presented were powerful individuals. They were well versed in the gospel and and power-houses of information. I learned a great deal from these outstanding women. The information poured out faster than I could comprehend or take it in. Of all the information, I was most excited about this simple procedure: the preservation of an egg.

I've often thought that of all the luxury's in one's kitchen, to have eggs at one's disposal is a most advantageous condition. This thought is backed by the saying that an egg is "the cement that holds the castle of cuisine together." An egg can bind, thicken, leaven, clarify, glaze, emulsify, and retard crystallization, not to mention garnish. Most importantly they are the star protein of consumption.

"Egg contains the highest quality food protein known. It is so nearly perfect, in fact, that egg protein is often the standard by which all other proteins are judged. Based on the essential amino acids it provides, egg protein is second only to mother's milk for human nutrition." *Food and Agriculture Organization of the United Nations. The Amino Acid Content of Foods and Biological Data on Proteins. Nutritional Study #24. Rome (1970). UNIPUB, Inc., 4611-F Assembly Drive, Lanham, MD 20706

With no more wait and anticipation I will reveal to you the coveted procedure to preserve the common egg........drum roll please.............BAM!!!!! (That was the cymbals, you have to use your imagination here.)

Take your incredible-ediable egg and coat it throurally with mineral oil (you may choose to dip it). Yes, I repeat, common mineral oil.

At this point you have sealed your egg.

Now find a cool, dark storage spot for your egg. The ladies recommended storing it in a form of insulation.....e.g. box filled with sawdust, straw, or newspaper in a basement, celler, etc.

Your egg will keep for up to 1 YEAR.....no lie.

Test prior to use. Submerse them in a bowl of water.....if they float to the top--they have gone bad, if they stay submersed on the bottom, fry you up an egg and enjoy the highest quality of protein.