How to Store Eggs without Refrigeration?

If you want to store eggs without refrigeration, you have come to the right place. This article will provide information on keeping fresh eggs without refrigeration. You must ensure you don’t allow the eggs to get too cold. You can also store them in lime water to help them stay fresh for longer.

How to Store Eggs Without Refrigeration?

Eggs can be kept in several different ways without refrigeration:

  • Cure the eggs in an equal mixture of water and sodium silicate powder (water glass). This surrounds the egg in a shield that guards against deterioration.
  • Eggs should be kept in a cold, dry location, like a pantry or basement. Select a location with a constant temperature because temperature variations might hasten the spoilage of the eggs.
  • In a makeshift “cooler,” keep eggs. Place the eggs in clay or sand and fill the container with cool water. The clay or sand will assist in controlling temperature, while the water will help keep the eggs cold.
  • The eggs are pickled. Soak the eggs in vinegar, water, and spices for several weeks. The vinegar gives the eggs a distinctive flavor while preserving them.

It’s crucial to remember that while these techniques can aid in extending the shelf life of eggs, they cannot perpetually fend off spoiling. Even so, it’s crucial to routinely check the eggs for freshness and throw away any past their prime.

Five Alternatives to Refrigerated Egg Storage

Every traveling cookbook will provide a method for keeping eggs fresh on lengthy voyages. There are five fundamental ones that I’ve personally heard of; the choice is up to your way of thinking.

  • Use Vaseline to carefully and thoroughly grease each egg.
  • Each egg is painted with sodium silicate (water glass).
  • Boil each egg for 10 seconds.
  • Freeze the eggs completely.
  • Every two to three days, rotate the eggs.

The first three approaches need time when you are most busy—getting ready to leave port—and are a little dirty. Care must be used when greasing because any cracks in the covering may cause the eggs to spoil. Until you crack open an egg you are ready to use, you won’t realize that overboiling will cook the eggs to the point where they are no longer suitable for cakes or baking.

Except for removing the Vaseline if you pick procedure 1, these techniques need no more upkeep while at sea. If a tiny bit of Vaseline or sodium silicate accidentally gets into your food when you break an egg, neither substance harms your health.

How Long can Eggs be Kept Outside of the Refrigerator?

The manner of storage and the environment in which they are kept will determine how long eggs can be kept without refrigeration. Unrefrigerated eggs will typically stay fresh for several weeks if kept in a cold, dry place. Cured eggs can be kept for several months in water and sodium silicate. The shelf life of pickled eggs can range from a few weeks to a few months, depending on the vinegar solution’s intensity.

The freshness of the eggs should be routinely checked, and those no longer edible should be discarded. A bowl of water can be used to assess the freshness of an egg. The egg is fresh if it dips to the bottom and lies flat. The egg should be thrown away if it stands up or floats since it is no longer fresh.

It’s also important to remember that eggs should be refrigerated as soon as possible after being kept at room temperature because refrigeration increases their shelf life.

How to Store Eggs in Lime Water?

Making a lime/water solution is the first step in preserving eggs in lime water.

One ounce of lime powder (by weight) to one quart of water is the ratio.

(This equates to around 28 grams per quart of water or approximately two heaping tablespoons.)
I’ll measure the solution in a quart mason jar; one quart is about enough to fill a half-gallon mason jar when the eggs are added.

If you shake the jar, you’ll get a milky white liquid. Much of the lime will drop to the bottom over time (this is typical), but you’re creating a saturated lime solution here.

Some sources claim that 1 part lime to 700 parts water produces a saturated solution, while others claim that the lime may not be pure and that you need to use a bit more to be sure. Others advocate a ratio of 1 part lime to 2 parts water.

A lot settles out of the solution at a rate of one ounce per quart, and it’s a decent medium ground that ensures the solution is saturated (without wasting a boatload of lime in the process).
Choose eggs that are exceptionally fresh and clean, with no cracks or abnormalities, and collected from spotless nesting boxes that day.

Fill a clean container halfway with eggs, then pour the lime-water solution over them. Make sure the eggs are completely soaked before closing the jar. Cap the jar and put it somewhere cool, such as the basement, pantry, or cool closet on the north side of the house.

Depending on the size, a half-gallon mason jar will hold 14 to 18 eggs. You may also use one-gallon glass jars to hold roughly three dozen eggs.

They were traditionally preserved in wooden barrels or porcelain crocks (like this one I use to make sauerkraut a gallon at a time).

A food-safe plastic bucket will suffice if you wish to keep them in bulk.

We keep our egg jars in the basement, with my home-canned products and root-cellared apples. When you’re ready to crack the eggs, remove them from the solution and rinse them. Rinsing prevents the lime solution from getting into the cracked egg and affecting the flavor.

Then proceed to cook the eggs as usual.

How Long can Boiled Eggs be Stored without Being Refrigerated?

You may have heard that eggs may be stored without refrigeration.

Covering raw and boiled eggs with oil may keep them safe and wholesome to eat for longer.

Applying a coat of edible oil to the outside of an eggshell substitutes the egg’s natural protective cuticle, keeping germs and oxygen from penetrating and destroying the egg.

Follow these steps to keep boiled eggs without refrigeration:

1. Purchase a High-Quality Oil

Choose a food-safe, odorless, and tasteless oil that does not need to be refrigerated.

Many people advocate mineral oil. However, canola oil, soybean oil, or other flavorless vegetable oils can also be used.

2. Clean and dry the eggs as well as the carton or storage container

Wash eggs by spraying them rapidly with water, scraping the shell, then drying them.

During the washing process, do not immerse or soak the eggs.

Your egg carton previously held raw eggs should be cleaned, sanitized, and dried before reusing it with clean eggs.

3. Heat the oil in a bowl.

Warm the oil in a bowl in the microwave for 10 seconds at a time.

4. Place the eggs in the hot oil.

When handling your eggs, put on latex gloves.

Immerse each clean, dry egg in the dish of heating oil. Allow the extra oil to drop away after coating the egg fully.

5. Pack the oiled eggs into a carton or container.

Place each egg, pointed side down, in a clean, dry egg carton.

6. Turn the Eggs Each week

Flip the entire egg container upside down once a week. Flipping the eggs regularly maintains the yolk centered in the egg, safeguarding and conserving it.

Eggs covered in oil and turned regularly can be stored in a cool, dry place for five weeks or up to 10 weeks.

The oil covering is a barrier against germs and oxygen, preserving moisture and nutrients inside the egg and preventing evaporation.

What Happens if Eggs are Not Refrigerated?

“A chilled egg left at room temperature can sweat, promoting the migration of bacteria inside the egg and encouraging bacterial development,” according to the USDA’s website. According to regulations, refrigerated eggs should not be kept for more than 2 hours.

Refrigerating eggs helps to lengthen their shelf life and reduces the danger of food illness. The cold temperature of the refrigerator helps to limit the growth of bacteria on the shells and inside the eggs.

When eggs are not refrigerated, the risk of bacterial growth increases, potentially leading to spoiling and food illness. Unrefrigerated egg shells can grow dry and brittle, cracking and allowing bacteria to enter the egg.

To limit the danger of food poisoning, it is critical to handle eggs carefully. This includes refrigerating them, cooking them until the whites and yolks are solid, and rejecting any eggs that are no longer fresh.

Reference: Effect of Storage Conditions on the Quality Attributes of Shell (Table) Eggs

Egg preservation is a major issue in tropical nations such as Nigeria. Due to a lack of refrigeration facilities and an intermittent power supply, it is usual practice to store items at room temperature. Preliminary investigations of egg weights, Haugh unit, pH, and yolk index were conducted before storage and determined to be within the standard. Thirty eggs were held at room temperature with and without adding oil. The other thirty eggs were refrigerated. The initial weights were in the 60-69 g range, which decreased dramatically.

Why are Eggs Required to be Refrigerated?

As previously stated, eggs are transported chilled. As a result, they must be kept refrigerated to avoid any potential bacteria growth. Leaving them out at room temperature increases their susceptibility to bacterial infection. Furthermore, in many regions, the eggs are sent without refrigeration. This means that the eggs are at risk of coming into contact with bacteria from the moment they are treated for the first time. This is a more serious hazard, so refrigeration is critical.

How did People Preserve Eggs in the Past?

Discover how our great-grandparents stored eggs before refrigerators, freezers, freeze-dryers, and dehydrators. This is referred to as “water glassing” eggs. This method of preserving eggs allows farm-fresh eggs to be saved entire, shell and all.

Can you Eat Three-Week-Old Eggs?

Still, as long as they are free of bacteria or mold infection, they may be safe to eat for days or weeks. Eggs have a shelf life of 3-5 weeks on average. Most eggs are still safe to eat after five weeks if properly stored, though their quality and freshness will certainly begin to deteriorate.

How do you Tell if an Egg is Bad?

There are several indicators that an egg has gone bad:

  • The “float test” is a simple method for determining the freshness of an egg. Fill a bowl halfway with water and gently place the egg in it. Fresh eggs sink to the bottom and lay flat on their sides. If the egg stands upright or floats, it hasn’t gone nice and should be discarded.
  • Open the egg and inspect the yolk and white for discoloration or bad odors. If the yolk is discolored, the white is murky, or the egg smells foul, it isn’t good and should be discarded.
  • Look for visual symptoms of spoilage, such as mold on the shell or an unpleasant odor, to determine if an egg has gone rotten.

To limit the danger of food poisoning, it is critical to handle eggs carefully. This includes refrigerating them, cooking them until the whites and yolks are solid, and rejecting any eggs that are no longer fresh.


Eggs should not be kept at room temperature for long periods since the risk of bacterial growth increases at temperatures ranging from 40°F (4°C) to 140°F (60°C). Eggs should be acceptable if held at room temperature for a short time, such as a few days. However, checking the eggs for freshness regularly and rejecting those that are no longer edible is still necessary.

If you discard your eggs after the expiration date on the box, you may be squandering perfectly good eggs.

Eggs can be stored properly for at least 3-5 weeks in the fridge and up to a year in the freezer.

The longer an egg is held, the lower its quality, making it less bouncy and runnier.

However, older eggs can still be used for a variety of purposes. They are great for boiling and making omelets, scrambled eggs, or baked egg dishes.

If unsure how long an egg has been in the fridge, crack it open on a clean plate and inspect it for regular appearance and fragrance before using.