Egg Storage Jar

egg storage jar

The classic chicken shaped ceramic egg storage jar is a cute and timeless way to keep eggs. It looks the part in a traditional style kitchen or makes a funky retro statement in a modern room and is a colourful alternative to the wooden egg wardrobe.

If you don’t do much cooking and buy your eggs half a dozen at a time, then you probably don’t need a dedicated egg storage jar. However if you do a lot of cooking or keep your own chickens, you’ll need something fairly capacious. There are endless recipes using eggs but once you have had your fill of omelettes, quiches and soufflés, go for something different by pickling your eggs with the recipe given below. Kids love cooking with them and if you really can’t face eating another egg, there are lots of creative egg decorating ideas on the internet to help you use up your supply.

Filling your egg storage jar from your own chickens

Keeping your own chickens for their eggs is a great adventure. You may be surprised how clean your eggs are upon being laid. However, they are covered in a natural, antibacterial substance known as the ‘bloom’, which you should try to maintain. Don’t wash the eggs in water, simply use a soft scourer to gently buff away any dirt.

Freshly laid eggs will keep for up to a month at room temperature or for a couple of months if stored in the fridge. Test for freshness by gently dropping an egg in a glass of water. Fresh eggs sink to the bottom, older eggs float to the top. Eggs tend to be better for cooking from room temperature.

Making your own pickled egg storage jar

  • 12 large eggs
  • 350ml distilled vinegar
  • 350ml water
  • 1 tbsp pickling spices
  • 1 clove of garlic, crushed
  • 1 bay leaf

Bring the eggs to a boil in a saucepan of water and remove from the stove straightaway. Allow the eggs to sit in the hot water for about 10 minutes, then remove them and leave to cool completely before peeling.

Meanwhile add the vinegar, water and pickling spices to a saucepan, bring to the boil and add the garlic and bay leaf before removing from the heat.

Place the eggs in sterilised jars and fill to the top with the hot pickling liquid. Seal and store in the refrigerator – the eggs will be ready to eat after a week to ten days.

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