An egg is one of the most challenging farm products to handle properly in terms of storage, even to an expert with experience in such a job. This is as a result of it being delicate and prone to easy spoilage. In the households, eggs are still an everyday lesson that we learn with interest not to repeat the mistake of breaking it.
Spoilage of an egg, apart from breakage, is mainly caused by entry of air carrying germs through the shell surface into its interior. Another cause of spoilage is unstable, horizontal packing that causes the yolk to settle on one side creating inferior quality. This is a very common feature.
Several methods have been developed to ensure eggs are safely handled and stored for maximum time. In his book, Henley’s 20th Century Formulas Recipe Processes encyclopedia, Norman Henley explains the proven methods of storing this delicate poultry product. He explains the Vaseline Coating method (which is obviously a bit non-presentable to many), the Lime Water Solution method and the one that gave the best in results, the Water Glass method. Relatively in the threshold of the standard kitchen today, the Lime Water Solution method would be the best because it is easy and readily available.
All these methods are aimed at ensuring the surface of the shell coating is unbroken to shield it from outside air from reaching the inner composition of the egg.
It would be clever to check the ‘best-before’ label when one is buying eggs. Prior to using the Lime Water Solution method, store the eggs in a cool temperature, away from any other moisture producing foods. If the egg is not clean on the outer surface (usually they are not), do not make the mistake of cleaning it. And of course, you should not buy a broken egg in the first place.