Oiling eggs

This is a funny story but the rotten eggs, makes me think of my dad.

My dad (passed away now) was a Navy Commisaryman in the Korean War. Towards the end of their tour, they had to go through the eggs and find out what was good. He said that they would sit with two bowls, if they cracked the eggs and it looked and smelled good, it went in bowl number one, eggs that were black (yes black) went into bowl number two and were thrown overboard.

He said the smell was nauseating and would send the younger new guys out getting sick overboard. I could not understand why the eggs had gotten so bad so quick since he said it was a refridgerated unit they were in, he said some of these eggs had been sitting around some Navy storage since WWII and unless they had been cracked or blew up of their own accord, they were put into the coolers to use!!!! WWII eggs being used about 10 years later, ugh, thats just unbelievable.

So, I made the deviled eggs. DH's Mom and Dad were here for dinner, so they got to try them too Quick note first: I am a taste/texture kind of person, if either one is off, I won't eat it. For DH it's taste/smell.
I cleaned the eggs well, then put them in a pot of water to boil. I noticed a bit of oil on top of the water once they were done, however. Maybe it was oil trapped in the shell membrane? They were horrible to peel! Worse than really fresh eggs! I would recommend buying those 'eggie' things. Smell: DH said they smelled normal, whatever that means Taste: The taste was just fine, except they were slightly bland. I used everything I normally do, in the same proportions. We all agreed they tasted ok, but like I had forgot to add something, or not enough of something, but nobody could pinpoint what that something was. Texture: I expected rubbery. Nope, not rubbery - very mushy. The 'filling' was firm, but the white was mush. I couldn't eat more than one. DH had eight. The inlaws refused to eat more than one, once they found out 'what they were' Our conclusion: We plan to try oiling again. This next time, we'll try using them IN a recipe. I agree with ORChicknlady, they should probably be used in baking or cooking. At least, that's what we found. By the way, the date on the carton was 2/16/12, and the shells seemed to have 'absorbed' a lot of the oil when I took them out. Since mineral oil is used as a laxative, I was concerned, but no ill effects

Mineral oil? Ooohh...I would have used veggie oil at least. Yeah maybe the oil does seep in and cause some taste and texture changes. As for their age, thats not old...my sister-in-law is not known as one of the best cooks, oh, heck, ok she's downright awful in the kitchen..anyways, early in their marriage, she called me with a question if she could use eggs that were from over one year prior in baking. sure they'd been refridgerated, but...I advised not to since at the time all our kids were small.

I would assume the proteins in the egg would have broken down to a point of being only good enough to bake with in your eggs. You can tell by how runny the whites are. Like water? Then they are really old. My day fresh eggs from mine will stand tall in the pan. Could be with that protein breakdown it also could affect the taste but not safety of the eggs.

Always trust your sense of smell and taste as well as how something feels in your mouth, it is all naturally there to protect us from things which are not good for us, or could make us sick. I know, sometimes it is just how were are on a personal level, but some of it is there to protect us too.

how did your great-grandparents store eggs? many folks regularly stored their eggs and used them throughout the winter months.
Chickens normally respond to daylight by laying more eggs. Oppositely, when there is little daylight, there are fewer eggs layed. So in the winter when days are shorter, it's was good to be able to depend on an egg supply.
We have been duped all these years about eggs needing to be refrigerated. First of all, they come out of the chicken "warm" don't they?
A just-laid egg has a coating on it called the "bloom". This coating keeps oxygen and bacteria out of the egg. don't wash off the "bloom" If you are lucky enough to have fresh eggs they can be kept in a cool place for months without refrigeration.
mineral oil is a petroleum product and you don't want to absorb it into your body.
use lard or shortening to coat the eggs, first melt the grease and cool it till it begins to solidify again. Dip each egg in the melted grease individually and set them on a paper towel to dry. When the shortening or lard is dry on the eggs, rub the eggs with a clean towel, removing excess solid grease. Rub gently and buff each egg. Now repeat the process, before the shortening solidifies. Work fast, allowing the shortening to get almost solid before re-heating it.
Line the bottom of a flat box with a clean soft towel. Place the eggs in the box in a single layer. Cover the box with either a lid or another towel. Place the box of eggs in a cool, dry environment. Eggs prepared this way will last up to 6 months, although I have heard people say that they have kept eggs this way for 1 year if they are kept cool.
A product used to coat eggs in this way, but that is supposed to keep the eggs fresh longer is K-Peg. The eggs are coated with this product much the same way they would be coated with the shortening, and prepared for storage the same way.
The other way to keep eggs works on the same principle, cover the pores and keep the eggs cool. However, the eggs must be kept immersed in a solution of Liquid Sodium Silicate. It is usually mixed with sterilie water.
Liquid Sodium Silicate is a non-toxic substance that will cover the pores of the egg shell so well that you will probably be able to keep fresh eggs for up tp 2 years! You can buy it as Sodium Silicate Solution at any pharmacy, however they may not have it on hand and have to order it for you.
Again, you will have to keep the temperatures very cool and the humidity low.
Place clean fresh eggs in a ceramic crock, one layer deep. Pour liquid sodium silicate over the eggs until the eggs are covered and completely immersed in the solution.
Place a towel over the crock and tie it into place. Place the crock of eggs in a cool, dry place and don't disturb them til you are ready to use them. To use them, just take out how many eggs you need, wash them off in clear water and use as you normally would.
Write yourself a note to remember to flip the cartons (gently) about once a month to maintain the integrity of the yolks.