Methods of egg preservation

There are different methods for preserving the surplus eggs. Following are commercial methods of preservation.

• Cold storage (5 to 8 months)

The temperature of an egg-storage room should be maintained at +0.5⁰C to –0.5⁰C (31⁰ to 33⁰F) being the temperature usually preferred. A relative humidity of 75 to 85 per cent is necessary. Too much humidity favours the formation of moulds.

• Frozen eggs

The freezing of the internal contents of eggs is now a common method of preservation specially in developed countries. The eggs are first candled and when they are broken out, the smell and appearance of the contents are noted for any possible defects. The yolk and the white may be frozen separately with addition of 5% glycerine. The egg contents are then freezed in 30-40 lb., tin at a low temperature range of 10⁰F to 30⁰F below zero. The contents are then kept at a low temperature until required for use. In case the storage temperature is zero or below, the frozen eggs may be stored with little or no loss of flavour for 12 months or longer.

• Dried eggs

Egg drying is now largely practised in place of freezing. Although the process is more expensive but there is a considerable saving in transport and less need for cold storage. The egg contents are dried at a temperature of 160⁰F and stored less than 50⁰F to convert white, yolk or the whole egg into a fine powder. The whole egg is of use for bakery products, the yolk for flours and the albumen for confectionaries.