As The Crow Flies

On the PCT (Pacific Crest Trail), I once used the partial fuel canisters left in the hiker box to cook up some hard-boiled eggs to bring with me on the next section. I carried a bigger pot in those day, I filled it with hard-boiled eggs and then doled them out to myself along the way.

I don’t have a refrigerator at the cabin that I’m now living at but I find that the eggs last at least a month with out refrigeration. When researching refrigerating eggs on the internet, I learned that refrigeration of eggs is a North American thing and that in other countries they are stored on the shelf.

When in Java, I lived with a family that had a little open air store; they had a bowl of eggs sitting on the counter for sale. I was concerned about this bowl of eggs, day after day just sitting there, un-refrigerated in the hot Java weather. They told me that they had soaked them in hot salt water for a while to preserve them. I ate one. It tasted like a perfect hard-boiled egg that hadn’t been cooked too long. They said that if they didn’t sell in 2 weeks that they would bury them for a while and then try to sell them again.

Laen has this to say about it:

For an explanation of why this is, read: Science of Cooking : “Is it okay to leave eggs un-refrigerated?�.

It seems the reasoning is this:
* 1 in 20,000 eggs is infected with salmonella.
* Leaving an egg unfrigerated allows salmonella to multiply.
* Salmonella can be dangerous.

But then, you can also kill salmonella by cooking the egg enough.

So, you’re taking a teeny tiny risk by not refrigerating, but you can counter that risk by cooking the eggs enough to kill the bacteria.