To preserve eggs when there is a lack of refrigeration coat them with mineral oil. Obtain a quarter cup of mineral oil, put it in the microwave for fifteen seconds, and let it cool. Use surgical gloves and roll the eggs in the liquid. The oil will penetrate the shell and prevent the entry of oxygen. During the 1930's water-glass was used for this purpose. Olive oil can be used also, but it tends to become rancid. Unrefrigerated eggs kept in the shade can remain palatable for weeks when oiled. To determine if an egg is safe to eat, place it in a container of water. A fresh egg will remain on the bottom in a horizontal position. As long as one part of the egg touchs the bottom of the pot the egg is safe to eat. If the egg floats,it may (not necessarily) be unsafe.
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