luxury food on the trail - eggs

Sodium silicate was used to seal up the egg and prevent moisture loss - easier than waxing, and just as effective.

Cracking them into ziplocks works great. You can also freeze them this way and they will keep even longer. The yolk will change color when frozen, but will change back when thawed. And they are best if pre-scrambled prior to freezing (the formation of ice crystals will pretty much guarantee a broken yolk anyway.)
 
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