A shoebox with paper towels is a common one, but really anything that’ll make it so they won’t get crushed.

You can also use calcium hydroxide (aka slaked, hydrated, pickling, etc lime) mixed with water to preserve unrefrigerated eggs for up to around 18 months to even 2 years in more ideal conditions (obviously the cooler the better). But a lot of folks say that you need the bloom on the egg still. I’m not so sure about that since I doubt the bloom lasts long in such an alkaline-wet environment–it probably dissolves off very quickly. I think the trick is to use as fresh as eggs as possible so there is no microbe contamination yet.

If I was going with this article’s method, rather than using mineral oil, I’d probably use Ghee (processed butter, that has little to no water in it). Ghee lasts a long time without going rancid, but is completely non toxic. You can get some Ghees made with things like Tumeric, which would be actively antimicrobial as well.

Ok if small amounts can seep into the egg, therefor why is it ok to eat a fried egg, but not ok to eat a baked item w egg in it? U will be eating a small amount of mineral oil either way? Explain more please. Thank you, Katherine in NOLA, on lock down and 5 dozen eggs.

Hi Kevin, it depends a lot on the exact temperature with, and how that temperature fluctuates (the less fluctuation the better), humidity, etc. But I’d say if you could maintain something around the 60-degree mark relatively consistently then you should be good for 6 months or so. You may be able to get 8 months out of them, but I certainly wouldn’t go beyond that if it were me. Good luck to you!

In general, you don’t want to put anything on the eggs that you wouldn’t be ok consuming or that isn’t edible. Small amounts of it can seep into the eggs. Just good practice.

So glad it was helpful Luc!