I pulled my last jar of long term raw eggs in storage to check them at 15 months. These were stored Feb 1, 2021 using eggs from last 1-2 weeks of Jan. Eggs sat on kitchen counter until stored.
What ive learned is some eggs past 9 month begin to lose their "gooey-ness" and become more and more watery around the 12month mark. At 12mo they were edible but with loss of flavor intensity.
Here at 15 month the whites have clouded. It is very hard to open an egg and not have the yolk stay intact. It took me 9 eggs to get the on on left for pic below.
My conclusions are I will store and cycle up to 9 months for our uses with the knowledge I could go 12-15mo if the need arose. Keep in mind these are eggs stored at room temp (basement 50-65F year round) and raw. The process is place clean eggs in glass jar. Fill with water, add Pickling Lime. That's it.
Left is old egg, right is a fresh egg laid yesterday.
What ive learned is some eggs past 9 month begin to lose their "gooey-ness" and become more and more watery around the 12month mark. At 12mo they were edible but with loss of flavor intensity.
Here at 15 month the whites have clouded. It is very hard to open an egg and not have the yolk stay intact. It took me 9 eggs to get the on on left for pic below.
My conclusions are I will store and cycle up to 9 months for our uses with the knowledge I could go 12-15mo if the need arose. Keep in mind these are eggs stored at room temp (basement 50-65F year round) and raw. The process is place clean eggs in glass jar. Fill with water, add Pickling Lime. That's it.

Left is old egg, right is a fresh egg laid yesterday.

