I did this experiment myself years ago now and, surprisingly, it worked out rather well, even after four months of only being preserved with mineral oil.
In the video she says the coated eggs can last up to nine months, I’ve seen others say a year, and my experiment lasted 18 weeks because that’s how many eggs I had to experiment with. 🙂
Anyway, she offers some additional valuable tips that I wish I knew when I tried my own hand at this, though I do disagree a bit about not using store-bought eggs because my experiments showed there was a clear difference between the control eggs (those that were left uncoated) and those that did get coated with mineral oil after several weeks, if I remember right.
Here’s another yummy meal from the Legacy Food Storage Kit we’ve been looking at in recent weeks, this time the Classic Chili Mix:
I’m not sure why I keep showing you the front of the packages since they’re all the same besides the name… guess I’m just being thorough.
And the backside as usual:
Again, you just boil a specific amount of water and cook for about 15 minutes. It’s really THAT easy. That’s why I just LOVE freeze dried meals!
And here’s the nutrition label:
Notice all the fiber… this meal will keep you “regular” for sure. 😉
And here’s the final product which made three full bowls plus at least one more (my wife wasn’t home to eat any):
If it looks a bit “watery” that’s because it is, in my opinion. Since I like my chili thick I think next time I would choose to use maybe a cup less than what’s recommended (this package suggests 8 cups which is about 2 cups more than the others thus far).
Regardless, I though it was seasoned fairly well, though I would have preferred it be a bit spicier as I’m trending that way as I age, it seems.
My kids seemed to eat every last spoonful so they seemed to like it as well. Overall, this was a winner.
I should point out that last week I said that I wasn’t sure if any of the meals in the 72-hour kit were gluten free, well, it turns out that four of them are, including this one. The Classic Chili, Cheese & Broccoli Bake, and Cheese and Broccoli Soup are as well. Here’s their gluten-free selection if that’s of interest to you (and their verification letter if you’re the paranoid type, lol).
Just like with the previous meal, you need to bring about six cups of water to a boil, add contents of the freeze-dried pouch (remembering to remove the oxygen absorber which I forgot to do) and then cook over medium heat for 12-15 minutes… and remembering to stir it on occasion which I tend to forget as well. 😉
Once finished you end up with a nice beans and rice meal:
This particular meal made at least three large bowls of food, enough for me, my wife, and both of my kids to have their fill. In fact, my kids honestly thought there would be an enchilada inside because of the title and so, when the found out there wasn’t, they added the beans and rice to a flour tortilla and topped that with cheese like so:
It seems my oldest liked it well enough to have seconds. And, overall, everyone liked the taste and seasonings and so didn’t bother to add anything to it.
Personally, I felt it was seasoned quite well and I was also pleased with the quantity. It was enough for all of us to eat and have full tummies plus it’s easy to cook and lasts a long time in storage. That works for me.