Storage:

Store the sealed jars in a cool, dark, and dry place, such as a pantry or cellar. The eggs can now last up to two years, staying fresh and ready to use.
Tips to Serve and Keep:
Shelf Life: Although the eggs can last for up to two years, it’s best to use them within the first year for optimal freshness and flavor.
Before Using: If the eggs have been stored for an extended period, check the seals before opening them. If any jars have broken seals, discard them.
Incorporating into Meals: These canned eggs can be scrambled, used in baking, or even added to soups and casseroles as a protein source.
Variations:

Pickled Eggs: For a tangy twist, you can pickle your eggs instead of canning them. After cracking and cleaning the eggs, place them in a vinegar-based brine and let them sit for several weeks before consuming.

Seasoned Eggs: Add spices or herbs (such as garlic powder, thyme, or pepper) to the eggs before canning for a flavored version, which is ideal for adding extra zest to meals.

Frequent Questions:
Q: How long will canned eggs last in storage?
A: When properly sealed and stored, canned eggs can last up to two years.

Q: Can I store raw eggs in a jar, or should they be cooked before canning?
A: It’s best to crack and store raw eggs without cooking them before canning. The canning process will fully cook them during preservation.

Q: What’s the best way to use canned eggs?
A: Canned eggs can be scrambled, added to soups, or used in baking. You can even fry them if desired, though they might have a slightly different texture than fresh eggs.

Q: Are canned eggs safe to eat?
A: Yes, canned eggs are safe to eat as long as the jars are sealed properly and the eggs were processed using a pressure canner.