Here we are three months in and I’m still surprised these eggs are holding up. Anyway, here’s the most recent mineral oil egg (didn’t float or smell funny):
And here it is being cooked up (didn’t smell after being cracked, though the membrane did seem to break down on this one):
I ate the egg alone and it tasted just fine. It’s strange to think my experiment is coming to an end one way or another in just six more weeks because I’ll have no more eggs to test… bummer.
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I’m impressed. I’m just guessing you won’t be eating egg #18, but who knows. Dave S may be right about doing it this way and keeping them cool. All I know for sure is it didn’t work with paraffin. 🙂
It’s my understanding that eggs preserved this way (& kept “cool”) can last up to 6 months w/o spoilage. Thanks for the experiment and keep us updated.
I did the same test with eggs wiped down with mineral oil, kept in the refrigerator for 5 months, and the eggs at the end of that time were similar to your egg, above. I think it is quite likely that you can keep eggs for at least 3-4 months, if put in cool storage, not as ‘cool’ as in a refrigerator, but cooler than if left on the counter.
BTW – Google for ‘cool’ ways to turn your basement, or even spare half-bath with window, a cool root cellar!
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