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Frugal Friday
Welcome back to Frugal Friday! This is a weekly forum post to encourage people to share tips on saving money, especially but not only by doing stuff yourself. A new post will be going up every Friday, and will remain active until the next one goes up. Contributions will be moderated, of course, and I have some simple rules to offer, which may change further as we proceed.Rule #1: this is a place for polite, friendly conversations about how to save money in difficult times. It's not a place to post news, views, rants, or emotional outbursts about the reasons why the times are difficult and saving money is necessary. Nor is it a place to use a money saving tip to smuggle in news, views, etc. I have a delete button and I'm not afraid to use it.
Rule #2: this is not a place for you to sell goods or services, period. Here again, I have a delete button and I'm not afraid to use it.
Rule #3: please give your tip a heading that explains briefly what it's about. Homemade Chicken Soup, Garden Containers, Cheap Attic Insulation, and Vinegar Cleans Windows are good examples of headings. That way people can find the things that are relevant for them. If you don't put a heading on your tip it will be deleted.
Rule #4: don't post anything that would amount to advocating criminal activity. Any such suggestions will not be put through.
With that said, have at it!
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We tried some the other day when we ran out of fresh eggs - no discernible difference in scrambled eggs, but I did have the unusually high rate of 4 of 4 eggs slightly crack on their way toward boiled. I was in a hurry that day and not particularly desirous of a boiled egg, so I’m unable to report back on taste or texture other than it fed me just fine. Nothing off putting and no ill effects reported, though they’d only been preserved about 3 weeks which is still in the realm of a safe fresh unwashed egg, anyway.
YMMV and do your own assessment.
preserving eggs
Around May, I start putting the eggs away. However, I use quart jars and put 6 to 8 eggs per jar numbering the jars as I go, then put 5 jars in a case and have 3 cases, which go down in our root cellar. One heaping tablespoon hydrated lime to a quart of water.
That may be too fussy for most, but I like knowing which are the oldest to freshest-so to speak-and it saves having to dig through a mound of eggs. I have made mayo out of the preserved eggs, using just the yolk. They scramble well and work fine as an ingredient in recipes.
I read recently that to boil the eggs, first make a tiny hole in the shell, otherwise they could burst, since the lime basically seals the shell.
I love not having to go to the store to get eggs.;^)
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