How to preserve goose eggs for a long time

There are many ways to preserve goose eggs. Generally speaking, goose eggs have a hard shell and can be stored for a relatively long time. The goose eggs you buy can be refrigerated in the refrigerator, which can preserve them well. You can also use quicklime water to boil tea, which can preserve the goose eggs for 3 to 4 months. You can also put them in light salt water, which also has a good preservation effect.

How to store goose eggs for a long time

1. Refrigeration method

The fresh eggs that pass the inspection are stored in a cold storage at a temperature of 1℃-2℃. At this temperature, the embryo stops developing and the activity of microorganisms and enzymes in the eggs is inhibited, thus achieving the purpose of preservation.

2. Limewater storage method

Quicklime (calcium oxide) generates calcium hydroxide when it meets water. Calcium hydroxide then combines with carbon dioxide discharged from the eggs to generate insoluble calcium carbonate which sinks on the eggshell, blocking the pores on the eggshell, weakening the egg's respiration, preventing the evaporation of water inside the egg and the invasion of external microorganisms, thereby achieving the purpose of preservation. Take 0.5 kg of quicklime and add 25 kg of clean water and stir thoroughly. After 2 days of standing and settling, pour the clear liquid into a jar, then put the selected eggs into the jar to soak, cover the jar, and keep the ambient temperature below 25℃, preferably 10℃-15C. This method can generally preserve the eggs for 3-4 months.

3. Simple storage method

Add fillers such as bran, sawdust, grains, beans, plant ash, etc. to the container to store fresh eggs.

4. Salt water storage method

Boil and stir 5 kg of water and 35 g of salt, take out and let cool, put the eggs in a container, and then pour in the prepared salt water until the salt water is 3-4 cm above the surface of the eggs. Goose eggs stored in this way are the same as fresh eggs when eaten. However, this method should not be used when the temperature is high.

The main method of selecting goose eggs:

First look: Choose eggs based on the appearance of the eggshell: observe the appearance, shape, color and cleanliness of the eggs with your eyes. Good quality fresh eggs have clean, complete, dull eggshells with a layer of white frost on the shells and bright color. Poor quality fresh eggs have cracks and dents on the eggshell; the eggshell is damaged, the egg white is overflowing, or there are slight mold spots on the outside of the shell. The shells of fresh eggs of lower quality are dark, the shell surface is broken with large cracks, and most of the egg white has flowed out. Generally, when selecting eggs, it is impossible to completely clean the surface, and eggs that are a little dirty and have white frost are generally preferred. On the contrary, if the epidermis is very clean and shiny, it is generally not considered.

Second shake: Shake the egg gently with your hand. If there is no sound, it is a fresh egg. If there is a sound of water, it is a stale egg. Good quality fresh eggs make a crisp sound when they hit each other, but there is no sound when you hold the egg in your hand and shake it.

Try three: Put the eggs in cold water. The ones that sink are fresh eggs, and the ones that float are stale eggs.

Four notes: The bigger the goose eggs, the better. The breed of goose determines the size of the eggs, but the quality of the eggs has nothing to do with the size. Some goose eggs are relatively small, but the yolks are fuller and more abundant. On the contrary, some goose eggs that look large are mostly not of particularly high quality.