Tuesday, January 29, 2013

Dave's Kitchen - Canned Eggs

Here's some first-hand information from Dave.  Please make informed decisions about what you try at home, and follow safe food handling and processing practices.

Canned Eggs  - by Dave
Since people have been asking about
canning eggs, I thought I would write up a "How-To"
with pictures.

 My working area with items/ingredients needed.

I used 10 ounce jelly jars, I didn't have any wide-mouth
pints empty(what I usually use) and the grocery
store didn't have any either so I settled on the jelly

The ingredients I used are:
                                        1. Shaved Deli Ham(because it was very dry)
                                        2. Cheddar Cheese - Grated
                                        3. Dehydrated Onion
                                        4. Paprika - Homemade from dried sweet peppers
                                        5. Dill
The ingredients

First, I put the ingredients into the jars.  The amount
of ingredients will add to the fill level of the jar so
don't over do it.

I cracked 2 eggs per jar into a bowl and lightly whipped
them, whipping only until mixed. Lightly mixing adds less
air to the mixture and the "Omelet" will expand
less while cooking. The egg mixture will sometimes
double in volume during cooking and can spew the
contents out of the jar out into the pan, blow the lids
off or even break the jars.
The jars filled with egg and ingredients, ready
                                                               to go into the canners.
Quite a few people have questioned me about cooking time
and method, so on this batch of a dozen jars, I water-bathed 6 jars
for 1 hour, and pressure canned the other 6 jars at 5 psi for 45 minutes.
Both ways seem to have worked well.
The setup I use to keep the half full jars from
                                                   floating during the Water Bath.
The jars of eggs right out of the Water Bath.
                                                                       1 hour.
The jars of eggs right out of the Pressure Canner.
                                                            45 minutes at 5psi.
Notice that the eggs doubled in size during cooking.
This is the reason to only fill the jars half full.
After they cool down, the contents will shrink back down
to a degree, but not back down to the fill level.
Thank you, Dave.  Please leave comments
 and questions below, or email them to


  1. Interesting idea but I think I would definitely choose the pressure canner over water bath since you have meat and diary in the jar.

  2. So... it's ready to eat then? I don't like eggs but my family does.

  3. Dear Susan and Dave,

    I don't mean to be rude but this sounds like a perfect avenue for botulism. I love eggs too and a great way to preserve them is to pickle them. Here is the recipe from The National Center for Home Food Preservation

    Main web site is: http://nchfp.uga.edu/ they are a great wealth of information regarding safe home canning.

    Again I don't mean to come across as bossy only concerned.
    Robin Swenson
    Master Food Preserver

    1. You're not being bossy or rude; you're sharing a concern you have. It's a valid concern to be wary of botulism risk. I personally believe that using proper procedure and cleanliness that this is safe. There's always a chance with any food preservation that something could go wrong. It's up to each person to decide if they want to do this, or any other food preservation method.

      Pickled eggs are a good way to preserve eggs for those who like pickled food. We preserve our excess eggs by dehydrating them, and there are those who say that isn't safe either.

      Thanks, Robin. I appreciate your comment.


    2. I agree with Susan, your concerns are valid. I included the pressure canning directions for those who feel more comfortable with that method.

      Another step that can be taken to prevent contamination is to wash the eggs in a bleach water rinse before cracking. This will kill any germs that may be on the shells and prevent their transfer to the food inside the canning jar.


  4. Eggs are something I have never preserved but have been considering, bascially by dehydrating. I never even thought of canning them as an omelet. This sounds wonderful. I look forward to trying them. THank you so much for sharing this. :-)

  5. how long are the canned eggs good for? *estimate or guess is ok.

  6. Great idea and I bet it could be very economical, too, if you can them in a non sloping jar and perhaps grease the sides with coconut oil so that the eggs will slide out. Then you'll have a perfect format for slicing the eggs for an egg mcmuffin or other type of breakfast sandwich. Looks like a jar could accommodate 3 or 4 breakfast sandwiches depending on how thick you slice it?