If one were to hard boil an egg, lets say even in a pressure cooker at 240*, then immediatly dip it in wax at a similar temp do you suppose that egg would be shelf stable?
Just purely out of curiosity, I am not going to try it.
Something similar is done in Asia where they pack the eggs in a special mud. I think the mud has a lot of “lime” or soda ash in it the environment very alkaline. The eggs are eaten form months to years.
Sounds nasty though.
I love the way this question is displayed, beside your smiling face (avatar).
For some reason, it just struck me as very humorous.
Almost as if you’re daring someone to try it.
I think you should try it and report back.
What’s the worst that could happen?
well it’s not fair to let BFI have all the fun.
not going to try it.
euge, Yeah I think that’s what got me started thinking about it. 1000 year old eggs.
Might work, not sure how permeable wax is. The egg should be very sanitary after boiling though. I am doubtful the pressure cooking would be positive from a culinary point of view.
I am a big fan of 1000 year eggs in general. They are not particularly gross (one of those things where the idea or the name or the appearance is what is gross, not the actual flavor or texture). They can be a bit on the sulfury side but preparation can usually take care of that.
McGee has a procedure where you use a brine rather than the mud cake and the result is not excessively sulfury and the white is clear and the yolk is bright yellow (so, much better looking than normal). Been meaning to try that since I read On Food and Cooking a couple of years ago.
I guess the permeability of the wax would be key. Never had a 1000 year egg myself. eaten pickled eggs (and I kinda liked it to be honest)
Hmmm. Seems to me that wax is still permeable(sp?) Still might be interesting to try just for schitz and grins though. ;D
Kinda makes me wonder what an egg pickled in a mild beer might taste like… say a few weeks sitting in the bottom of a keg. When the keg blows, well you get a few more surprises(sp?) who knows they might even help settle the yeast out too?!
OMG… everything looks like its spelled wrong now! bleh! ??? 
Hmmm… what kind of fart would it produce, egg fart or beer fart. Or would it be a newfart? :
Here are some shelf stable eggs: Amazon.com
Probably wouldn’t be very tasty to eat in existing form though
I don’t know about shelf-stable, but I do know about backpack-stable. I routinely carry hardboiled eggs for camping trips up to a week without any problems. I carry two to a ziplock bag with the air sucked out. Once I open the ziplock I eat both eggs within the same day. They are always gone by the end of the week. I would not try to store them longer than that.
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I love pickled eggs. They’re in one of the Tubercle Food Group classifications.
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I have tried pressure cooking them before. Something weird happens to them. A very strange texture and even stranger taste. They are much better battered and deep fried.
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You know I’m going to have to try the wax thing now. I wish Y’all would quit giving me these ideas.
Battered deep fried eggs? Do you wrap them in bacon first?
Bacon works well, just hold it place with a tooth pick.
A better way is to roll a thin layer of sausage around it, then batter and fry.
What about shelf stable meat? Autoclave some ground beef, vacuum seal, and enjoy!
or [u]bacon[/u]
I will be trying this.
Scotch eggs!
I actually just found some 15-year old pickled eggs while cleaning out my basement. They’re awesome.
I just read this thread and thought
Stinky Tofu
It had to have sucked to be the first person to have to try this.
Born out of starvation.
shelf stable meat is a sinch. pressure canning meat is a fine as long as you follow safe processing procedures/times. If you have a heat resistant plastic you could probably also vacuum seal the meat and then pressure can it. I imagine it woudl work for bacon as well. don’t know what it would do to turtle though.