We do not ever buy eggs from the store. I like to know where our food comes from. I've always said that I won't buy foreign food from foreign companies because they have less oversight for the way things are grown and processed. After the American 1/2 billion egg recall, it brought home the fact that if possible I'd rather not buy my groceries at all. It's much more of an incentive to produce my own. Presently this is impossible with a full time job and grandkids to raise but any amount that I don't have to buy gives me that much more to spend on the bandaids and bullets part of my survival plan.
I have a recipe for preserving eggs. You can keep eggs in the refrigerator for months if you want. They've gone bad if you can float them in a glass of water. If they still sink, they are still good. This recipe is not like most recipes which call for freezing them or putting them in a waterglass or even pickling them. This recipe calls for scrambling the eggs and without milk cooking them in a nonstick pan. You don't butter or spray the pan, just cook the eggs on the nonstick surface. After cooking them well but not browning them you break the scrambled egg into small pieces and dry them. You can dry them in the oven, dehydrator, or outdoors if it's warm enough. I wonder if you can just let them sit on the counter to dry if you keep the flies off?
After they are dry you grind them up into a powder. Supposedly you can then rehydrate them with milk or water and scramble them up again. It will be great if this works. We have so many eggs during the spring, summer, and fall but may only get two or three each week during the winter. If I can save those eggs for baking and still have scrambled egg dishes then winter will be much more pleasant.
I'm cooking a dozen eggs today. I'll let you know how it works out. Has anyone out there ever done this?