The natural porosity of an egg-shell allows evaporation through the shell. As a consequence, air penetrates the shell during storage and moisture in the egg is evaporated. This evaporation and replacement with air accelerates the deterioration of the egg, thereby reducing the time it will retain it’s original quality. Unoiled egg may require reclassification to a lower quality standard after only a short period of cold storage. The economic advantage of retaining eggs in their original grading is obvious. Additionally, unoiled egg can readily absorb foreign odors during storage.
We take these needs into account to help us produce our Drakeol® 5 LT Mineral Oil NF. A thin film of the white mineral oil will reduce evaporation and respiration through the shell pores, thereby retarding absorption of foreign odors and flavors. Usually, oil is applied to the eggs after washing and drying by spraying a thin film of oil with automatic equipment. Small egg operations can utilize a manually operated spraying apparatus to obtain the desired results.