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[at-l] Eggs

The egg discussion brings up fond memories of my younger days.  (Not the
practical joking)

My grandparents and great grandparents were minimalists in their prime and
later years.  I can still remember baskets of eggs on the kitchen counter,
fried fatback sitting out, the same for butter.  I still recall sandwiches
being wrapped in waxed paper and placed in paper bags.  No heavy use of
ziploc's or coolers when they went out into the woods.

It makes you wonder - as technology advances - how much of it do we really
need?  I'm not knocking it but I don't remember getting seriously ill from
eating at my relative's place . . . nor did we ever hear of them getting
sick from their cooking/eating practices.  Is it maybe that the "processed
foods" that we depend on more these days are manufactured less "soundly"
than they were back then?

How much of the older ways are still applicable today? . . . more than eggs
on the counter, I'm sure.

May be time to thumb through a few Foxfire books.


At 01:47 PM 10/23/2002 -0400, you wrote:
>The following site has an excellent e-article on storing eggs without
>refrigeration.  Apparently it is based on what people did pre-refrigeration.
>And it supports the wax theory.  If the egg pores are closed, the egg does
>not spoil too easily.
>The product at this site says it will keep eggs up to one year without
>refrigeration " And is referred to in several sites about storing eggs
>without refrigeration.
> From a canoeist site:
>Store eggs in a camper's plastic egg carton or, better yet, in its original
>cardboard (not foam) carton with additional cardboard duct-taped around it.
>Then put in a plastic bag. Try to get farm fresh eggs rather than store
>bought (they last longer). Eggs should last for 5 days or more without
>refrigeration. Medium eggs have a thicker shell than Large eggs and so
>transport better. NEVER crack open eggs into another container to transport
>-- to do so is inviting salmonella!!
> From a yacht racing site:
>Cheese: Hard cheeses (like mozzarella and parmesan) can last for up to six
>months without refrigeration. Softer cheeses can be stored in a chunk of
>muslin that has been dipped in vinegar, which prevents the growth of mold.
>Eggs: Eggs spoil because the shells are slightly porous, so seal the eggs by
>rubbing them with Vaseline or lard to plug the pores. For shorter storage,
>dip the egg for 2-5 seconds in boiling water to seal the inner liner of the
>egg. Test eggs by putting them in cold water: fresh ones sink, bad ones
>William "The Hungry Turtle"
>         -- My Doctor put me on a diet --
> From the AT-L mailing list         est. 1995
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