Latest / Valley Hatchery Podcast / Chicken Supports Insights - Episode 45: The Egg Storage Mistakes That Waste Your Surplus

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Chicken Supports Insights - Episode 45: The Egg Storage Mistakes That Waste Your Surplus · Valley Hatchery Podcast

• 0:09
  Nikki: Hi everyone, welcome back to the Chicken Insights Podcast.
• 0:12
  Nikki: I'm Nikki and I'm joined by Cortney today.
• 0:15
  Nikki: And today we are talking about something a lot of backyard flock owners eventually run into, having more eggs than they can use right away.
• 0:23
  Nikki: And we're going to talk about some of the common egg storage mistakes that can end up wasting that surplus.
• 0:29
  Cortney: Yeah, once your flock really gets to producing, it can be easy to start looking for ways to store those eggs.
• 0:36
  Cortney: But there are a lot of different methods out there.
• 0:39
  Cortney: So they don't all work the same way.
• 0:41
  Nikki: Exactly.
• 0:42
  Nikki: So today we're going to talk about washing in the bloom, refrigeration versus freezing, pickled eggs at room temperature, and some of the caveats around water glassing.
• 0:52
  Nikki: All right, let's get started.
• 0:54
  Nikki: Okay, Cortney.
• 0:55
  Nikki: So let's start with the basics.
• 0:56
  Nikki: What should flock owners understand about washing eggs and the natural bloom when they're thinking about storage?
• 1:03
  Cortney: All right, Nikki.
• 1:04
  Cortney: So I think the first thing to understand is that a freshly laid egg has a natural protective coating.
• 1:11
  Cortney: That is called the bloom that you mentioned.
• 1:14
  Cortney: And that matters when we're talking about how we handle and store those eggs.
• 1:19
  Cortney: So the bloom is basically the egg's natural protective barrier.
• 1:23
  Cortney: So you don't want to get rid of it.
• 1:24
  Cortney: It helps block bacteria from getting through the shell and it helps lock in that egg's freshness.
• 1:31
  Cortney: So when that egg is freshly laid, it actually has a little bit of protection that's built right in.
• 1:37
  Cortney: Once you wash that egg, you remove that natural coating.
• 1:40
  Cortney: That doesn't mean you can't wash your eggs.
• 1:43
  Cortney: It just means washing and storage becomes connected decisions.
• 1:47
  Cortney: If you're washing your eggs, you want to think about how you're going to store them afterwards and keeping them properly refrigerated.
• 1:54
  Cortney: I think sometimes we automatically think, I collect the eggs, so the first thing I need to do is wash it.
• 2:01
  Cortney: But it's worth understanding what you're removing when you do that.
• 2:05
  Cortney: If the egg is clean when you collect it, there's no reason to clean it.
• 2:08
  Cortney: If it's not so clean, try using a dry method or maybe rinsing it before you use it.
• 2:15
  Cortney: So really look at your own routine.
• 2:17
  Cortney: Are your eggs coming out clean?
• 2:19
  Cortney: How are you collecting them?
• 2:20
  Cortney: Are you washing them right away or are you storing them unwashed?
• 2:25
  Cortney: Understanding the bloom gives you a little more information to make that decision based on your flock and routine.
• 2:32
  Nikki: Right.
• 2:32
  Nikki: Right.
• 2:33
  Nikki: And that's something like you said, you want to understand what you're changing when you wash the egg before deciding on how you're going to store it.
• 2:41
  Cortney: Right.
• 2:41
  Cortney: Yep.
• 2:41
  Cortney: So if you wash that bloom off, just know you're going to need some room in that refrigerator.
• 2:45
  Cortney: Exactly.
• 2:47
  Cortney: All right, Nikki.
• 2:49
  Cortney: So if you're consistently getting more eggs in your household can use, how should you think about the fridge versus the freezer?
• 2:57
  Nikki: Okay, so I think the first question is really how much of a surplus are you dealing with?
• 3:02
  Nikki: If you only have a little ahead of what your household uses, that's a different situation from having a steady surplus every week.
• 3:10
  Nikki: Refrigeration works well when you're collecting a steady supply and using the eggs regularly.
• 3:15
  Nikki: But if you're producing more than you can reasonably use in the near future, freezing can help you save them for later.
• 3:22
  Nikki: And just remember that eggs shouldn't be frozen, you know, who in their shells, because that liquid inside can expand and crack the eggs and cause bacteria to get in.
• 3:30
  Nikki: So they actually need to be prepared properly first.
• 3:33
  Nikki: So learn the process before you need it.
• 3:35
  Nikki: And the best storage method will depend on your flock, your household's egg consumption, and how far ahead you want to plan.
• 3:42
  Nikki: So take a moment to ask how many eggs are you collecting?
• 3:45
  Nikki: How many are you using?
• 3:46
  Nikki: And what do you want to do with the extras?
• 3:49
  Nikki: Once you know those numbers, choosing between refrigeration and longer-term preservation becomes much easier.
• 3:55
  Cortney: And it makes sense to have a plan before the refrigerator fills up with more eggs than you can use.
• 4:00
  Cortney: Right.
• 4:01
  Nikki: What about pickled eggs?
• 4:02
  Nikki: Is there anything people should be thinking about before storing them at room temperature?
• 4:07
  Cortney: I think this is one of those areas where people can hear that something is pickled and immediately assume it's, you know, shelf stable.
• 4:14
  Cortney: That distinction you really want to pay attention to.
• 4:17
  Cortney: Pickling is a preservation method, but that doesn't automatically mean that the finished eggs can safely sit at room temperature.
• 4:26
  Cortney: With something like pickled eggs, you want to follow a tested, appropriate preservation process and the storage instructions that go along with it.
• 4:34
  Cortney: I think it's easy to think it has vinegar in it, so it must be safe on the counter, but you don't want to make that assumption.
• 4:41
  Cortney: The recipe, acidity, preparation, and storage method all matter.
• 4:46
  Cortney: So if you're going to pickle your eggs, especially if it's something you haven't done before, take a few extra minutes to find reliable preservation guidance and follow it closely.
• 4:56
  Cortney: The goal is to preserve those eggs without creating an unnecessary food safety risk or ending up with a whole batch of eggs you have to throw away.
• 5:05
  Cortney: Basically, don't just ask, is it pickled?
• 5:08
  Cortney: Ask how it was preserved and how is it supposed to be stored.
• 5:12
  Nikki: Right, right.
• 5:13
  Nikki: And it's worth understanding that preservation process instead of, you know, just assuming the method makes the eggs safe for any type of storage.
• 5:20
  Nikki: Right.
• 5:21
  Nikki: Yep.
• 5:21
  Nikki: And before we continue, here's a quick message from Valley Hatchery.
• 5:28
  Speaker: Hey, this is Cortney, Customer Support Manager here at Valley Hatchery.
• 5:32
  Speaker: Before we get back to the episode, I have a quick update for anyone already planning their 2027 flock.
• 5:38
  Speaker: If you've been waiting to plan your 2027 flock, now's the time.
• 5:43
  Speaker: 2027 early reservations are officially open, and we'd love to have you get in early.
• 5:48
  Speaker: Lock in this year's pricing, get first pick of available breeds, and choose your preferred dates before the December reservation window.
• 5:56
  Speaker: Everything you need to get started is at Valleyhatchery.com/ early reservations.
• 6:02
  Speaker: And you'll find the link right in the description.
• 6:05
  Speaker: Don't wait until December to start planning.
• 6:07
  Speaker: Get your 2027 reservation in early with Valley Hatchery.
• 6:18
  Cortney: Let's get back into today's conversation about storing that surplus of eggs.
• 6:22
  Cortney: So, Nikki, water glassing is another method backyard flock owners hear about.
• 6:26
  Cortney: What are some caveats people should understand before relying on it?
• 6:31
  Nikki: Right.
• 6:32
  Nikki: So, water glassing is one of those methods that gets talked about a lot.
• 6:35
  Nikki: But I think the important thing is to understand the caveats, like we said, before deciding it's automatically the right solution for your surplus.
• 6:43
  Nikki: Water glassing is a preservation method that some backyard flock owners have probably heard about, particularly when dealing with more fresh eggs than their household can use right away.
• 6:53
  Nikki: The basic idea is to preserve certain fresh unwashed eggs in a solution so they can potentially be stored for a longer period of time.
• 7:01
  Nikki: But I wouldn't look at water glassing as a universal solution for every flock or every situation.
• 7:07
  Nikki: The condition of the eggs matters, and so do the circumstances surrounding how they were collected and stored.
• 7:13
  Nikki: You're dealing with a fruit preservation method.
• 7:15
  Nikki: So starting with clean, intact, suitable eggs and understanding the process is important.
• 7:20
  Nikki: It's also important to understand that preserving an egg doesn't mean you could ignore food safety considerations or storage conditions.
• 7:28
  Nikki: And that's really the bigger point.
• 7:29
  Nikki: Before relying on any preservation method, take the time to understand exactly how it works, what its limitations are, and whether it actually fits your flock and your household.
• 7:39
  Nikki: Ideally, you want to have a realistic storage plan before the eggs start piling up.
• 7:44
  Nikki: That would mean refrigerating what your family will use soon, freezing eggs for longer term use, or considering another preservation method that you've researched and are comfortable with.
• 7:53
  Nikki: The overall goal is pretty simple.
• 7:55
  Nikki: We have these wonderful, nutritious eggs coming from our backyard flocks, and we want to prevent good eggs from being wasted.
• 8:02
  Nikki: But doing that successfully means making intentional storage decisions rather than simply preserving eggs because we have too many of them.
• 8:09
  Cortney: Yeah, having a method available doesn't necessarily mean it's the right fit for your flock.
• 8:14
  Cortney: You want to understand how those methods work and what it takes before building your storage plan around it.
• 8:21
  Nikki: Right.
• 8:21
  Nikki: And if you're looking into different ways to handle that surplus of eggs, we'll include helpful educational resources in the episode description so you can continue learning and making a plan that fits your flock.
• 8:33
  Cortney: Yeah, especially if you're new to preserving eggs.
• 8:36
  Cortney: Having the information in front of you can make the decision a lot easier.
• 8:40
  Cortney: I think the biggest takeaway today is that having a surplus of eggs is a good problem to have, but you still need a plan for what you're going to do with all of them.
• 8:50
  Nikki: Yeah.
• 8:50
  Nikki: Start by understanding how you're handling your eggs, including the bloom, washing, refrigeration, and the preservation method you're considering.
• 8:58
  Cortney: And don't assume that every preservation method works the same way, especially when you're talking about room temperature storage or long-term preservation, or important to understand all the details.
• 9:10
  Nikki: Exactly.
• 9:11
  Nikki: The goal is to make intentional decisions so your eggs your flock is producing actually get used instead of going to waste.
• 9:18
  Cortney: If you've enjoyed today's episode, be sure to follow the Chickens Insight podcast so you don't miss our upcoming conversations about raising and managing healthy backyard flocks.
• 9:29
  Nikki: And if you have a question you'd like us to answer in a future episode, send it to us through the fan mail feature.
• 9:36
  Cortney: We'd love to hear what you're working through with your own flock.
• 9:39
  Cortney: Your questions can also help us choose practical topics for future episodes.
• 9:44
  Nikki: And for more educational resources and practical poultry information, visit valleyhatchery.com.
• 9:51
  Cortney: And remember, when it comes to storing and preserving your surplus, take the time to understand the method before you make it part of your routine.
• 9:59
  Nikki: That's right.
• 10:00
  Nikki: And thanks for listening.
• 10:01
  Nikki: We'll see you in the next episode.
• 10:03
  Nikki: Take care, everyone.
• 10:04
  Nikki: Bye for now.