sailFar.net

Do you guys have any really good food ideas up your sleeves, for boats without fridges and going long distances with little fresh produce? I'm thinking potato based dishes, lentils, chick peas etc.

One of my favourites is long-life tortilla bread, with Maggi canned bean mexican stuff on the inside. Up until now, I've been using a long of pre-made pasta (like, macaroni stuff), but my budget is getting less and less, and these pre-made things are actually quite expensive. Not to mention always way too salty.

I also do potatoes in the pressure cooker, which are then mashed with chopped gherkins and uncooked onions, topped off with salt and mayonaise - This is just potato salad of course, but its perfect for long distance voyaging, since potatoes and onions last for weeks, as do the other ingredients. It's also filling and will last a couple of days.

Another one I like, is couscous made with olive oil and a beef stock cube. Then, if you have a stick of salami, you dice it, and also throw in a can of whole tomatoes and chopped garlic in a saucepan until cooked. Then serve up the couscous and pour tomato based sauce over the top. The salami can be substituted with canned  mussles or something too.

Last but not least, is of course, pasta. I just use pre-made sauce, and throw in canned tuna, and canned mushrooms.

It would be great to put together a list of recipes for budget conscious sail-far sailors. I'm provisioning now, and on the hunt for affordable food solutions!

nick

Pea soup and lentil soup can be made of dry ingredients plus onions and potatoes.  They do require quite a bit of cooking time, between a half hour and hour, generally. 

I have been trying out dried milk and have pretty much decided that it doesn't taste good enough to drink and spoils the flavor of other things that you make using dried milk as an ingredient (like pudding).

There have been some past threads regarding dried vegetable ingredients that might be helpful.

Pea, lentil and bean-based dishes can often be cooked much faster in a pressure cooker.  Might be well worth checking a pressure cooker recipe book for them, since it'd save a lot of fuel.

Using dried potatoes. What Lisa does is use dried milk and boxed potatoes. She adds fresh garlic, when she has it, or garlic salt along with tarragon. Taste great. For butter get the ones that are in the little packages like ketchup and mayo comes in. 

Dried sausage and home made jerky will last a long time. We don't like the package jerky to thin. We like it thick. You can take a round steak cut into strips, salt and course pepper to taste, hang and let dry or use a dehydrator.  I would think if you vacuum sealed they would even last longer. 

Some of the other relevant threads:

Dehydrated Veggies (http://sailfar.net/forum/index.php?topic=1201.0)
Hoop Cheese and Other Foods that don't require a fridge (http://sailfar.net/forum/index.php?topic=768.0)
Easy Provisioning (http://sailfar.net/forum/index.php?topic=1174.0) (not cheap, though)

This topic comes up all the time, though not always in a clearly labeled thread. So, you might also find specific posts in seemingly unrelated threads.  Best best is to use the search function for "refridgeration" or some such.

The cheepest things are flour, rice and cornmeal. Add a few vegies and eat a lot of fish when you catch it.

Otherwise it is $ 5 to $ 10 per day for food.

I've always been a big fan of potato buds, both on the water and in the mountains.  As an alternative to rice they can thicken up and give substance to any soupy dish, and won't detract from the flavors of what they're added to.  They're cheap, relatively light and last a long time... 

Nick:

If you're going to cook potatoes in a pressure cooker, you might want to try this recipe for Lebanese potato salad. It has no mayonaise in it, and it is something that, supposedly, was taken into the fields in the hot Middle East, because it would keep for a long time.

I can't verify the history of the recipe--but it's DELICIOUS, and it does keep for days at a time. My wife and I have packed it on hikes, camping trips and short cruises:

4 Large potatoes, cooked, peeled and cubed
1/2 cu. (125 ml) fresh parsley (dried parsley works well)
1/4 cu. (50 ml) green onions, finely chopped (again, dried scallion or chives works)
1/4 cu. (50 ml) olive oil
1/4 cu. (50 ml) lemon juice
1 t. (5 ml) salt
dash or garlic powder or one clove
dash of pepper.

Is best if chilled for several hours.

We like to add cumin or caraway seeds

--Joe

I wrote this a few years ago:

http://cruisenews.net/recipes/index.php

One change I should make is that I now would use dried carrots, peppers, celery and mushrooms in the soup recipes, and maybe some of the other recipes as well.

I really like fried potatoes with eggs and should add that simple recipe in there too for some more variety.

When using dried foods, I would focus only on the foods that spoil quickly.  Things like onions and potatoes are better fresh and why not use fresh when they last a month or more.  Of course if you are traveling and have to pack your provisions and carry them, that is another story.

How I cook white rice 'al dente'

2 cups of white rice shields about 6-7 portions, the bag says 4 cups of water, that's way too much. I found that 2 and 3/4 cups won't overcook the rice (nothing its most disgusting to me that overcooked rice) I haven't calculated how much water to use for 1 cup of rice.

Arroz Congri (white rice with beans): 1 can of ready to eat black beans (70c at the market or so) Put them in a casserole, fill the can with water and added to the pot. Simmer with a piece of sauce or bacon. Add a bit of chopped onion if desired. Serve on top of the rice.

Tuna and mayo go with white rice too.

Gus

tried a new pressure cooker technique for rice the other night- works well but I need a tad of fine tuning.

1.5 cups water per cup rice. Bring to a boil, along with a splash of olive oil.

When it boils, dump in the rice and stir it around to be sure it's all wet. Put on the lid and bring to pressure. Once it gets to pressure turn it down enough so it maintains the "jiggle",  cook five minutes and the let it sit. Once cooled, open , fluff and serve.

I think the time is dependent on the size of the PC and the amount of rice.. But it worked well my first try

Another thing that I like a lot its rice soup. Water, a cube soup, and a bit of rice.

Gus

Try a cup-and-a-half of water. :)

Quote from: Gus on February 22, 2008, 06:58:31 PM
How I cook white rice 'al dente'

2 cups of white rice shields about 6-7 portions, the bag says 4 cups of water, that's way too much. I found that 2 and 3/4 cups won't overcook the rice (nothing its most disgusting to me that overcooked rice) I haven't calculated how much water to use for 1 cup of rice.

Arroz Congri (white rice with beans): 1 can of ready to eat black beans (70c at the market or so) Put them in a casserole, fill the can with water and added to the pot. Simmer with a piece of sauce or bacon. Add a bit of chopped onion if desired. Serve on top of the rice.

Tuna and mayo go with white rice too.

Gus

Another good thing to cook with leftover white rice (a little bit more complicated)

Croquetas de Arroz:

already cooked white rice
1 egg
1/2 cup of milk
Flour (a little bit)
Salt
Oil

Mix the cooked rice with the egg, salt, flour and the milk. Mix everything (gotta be runny, not too tick) With a big spoon, pour a little bit in the hot oil. Once cooked, flip it over and cook the other side. It can be eaten hot or cold.

Found the attached list not too long ago

whoops that didn't work ???

Try here and look for Provisioning List:

http://www.bethandevans.com/articles.htm

I should have mentioned a good daily vitamin. Until the early 1900's sailors had vitamin deficients of all kinds. It was unknown. On just getting by with food, one should find a cheep daily vitamin and take it daily. If you are sick or injured take 2 or 3.


MUSH for 3 to 4
1/3 cup white or yellow corn meal
1/2 teaspoon salt
2 cups water
2 tablespoons butter or 4 1/2 tablespoons olive oil
     mix corn salt and water, bring to boil and simmer for 7 to 10 min stirring constantly. Add butter/oil and whatever

Cornmeal Pancakes
1 1/2 cups corn meal
1 teaspoon baking soda
1/2 teaspoon salt
if wanted add 1/2 cup nuts, raisins etc....
2 tablespoon + 1 teaspoon oil
1 to 1 1/2 cups water
  mix dry ingredients,  add water & oil. Mix until moist. Let stand for 10 min.  Makes 15 - 20 small pancakes

Fort Clatsop Salmon/Fish Chowder, more of a soup, 2 to 3 servings
4 cups water
2 to 4 veg or chicken bullion cubes
1/4 pound salmon or fish
1/2 pound sweet potatoes, peeled and cubed
1/2 cup funnel
1 small onion. peeled and chopped
salt and pepper
     Add bullion to water and boil, add fish, potatoes, onion, fennel. Return to boil and then simmer for 20 to 25 min until veg's are tender.


Good web site -
Paul's Low Cost, Healthy, Low Carb, No Refrigeration Required Menu Plan

http://cruisenews.net/recipes/index.php

Quote from: Lynx on February 23, 2008, 07:29:36 AM

I should have mentioned a good daily vitamin. Until the early 1900's sailors had vitamin deficients of all kinds. It was unknown. On just getting by with food, one should find a cheep daily vitamin and take it daily. If you are sick or injured take 2 or 3.

I've never heard of being sick or injured increasing your body's demand for vitamins.  I've never had a Dr. tell ME that, and my wife's a doctor and I've never heard her tell ANYONE to take more vitamins if they are sick.

Most vitamins on the market today contain 100% or thereabouts of the amount of a vitamin you need to be healthy.  For many vitamins, your body won't absorb more beyond a certain amount.  It does no real good to take more than one vitamin; a lot of the extra will just be excreted into your urine.

In addition, some vitamins have toxic doses, so taking more than the 100% RDA could actually bring ill effects.

If you are eating lots of fruits and vegetables, there may be little need to take a multi-vitamin; but, it IS cheap insurance.

Actually, the body's usage of certain vitamins, like Vitamin C do go up when you're sick.  Taking a couple of extra multivitamins a day when you're sick isn't going to hurt as a general rule.  However, as Cap Smollett pointed out, certain minerals and vitamins aren't very good for you in too high a quantity.  The fat soluble vitamins and certain minerals, like iron, are the real troublemakers...but the amount you'd need to take of multivitamin tablets to get into trouble is really excessive...so it shouldn't be too much of a worry. 

BTW, you do need to be careful when taking vitamins, since some medications can be interfered with if taken at the same time as some supplements.

While Faith has a small Engle Fridge, we do not keep much in it.  Even here in the US, the only foods we have in the fridge right now are mayo (cause we like it cold) and some sandwich meats.

  Here is our stores list.  I post it hoping someone might get some ideas for foods to carry.  (quantity listed is what we have onboard right now, not what we suggest or what we left with).

Meats
Item    Quantity    Size    Location
Bacon   0      Starboard box
Chicken (chunk)   1   lg   drawer
Chicken Spread   0      drawer
Corn Beef Hash   0      Drawer
Corned Beef   1      drawer
Jack Mackerel   1      drawer
Roast Beef   2      drawer
Roast Beef Hash   1   Lg   Drawer
Salami         Starboard box
Salmon   0      drawer
Tuna   3      drawer
Turkey (chunk)   0      drawer
Turkey (Slice)   0      drawer
Vienna Sausage   2 / 4   Sm / lg   drawer
         
         
Pasta / Rice
Item    Quantity    Size    Location
Elbow Macaroni   3 lb      Hanging locker
Instant Rice         Hanging locker
Mac & Cheese   1      Starboard box
Ramen Noodles   5      Starboard box
Rice a Roni   1      Starboard box
Rice Dishes   5      Starboard box
Spaghetti   5pk      Starboard box
Spanish Rice   1      Starboard box
Zaterains (misc)   3      Starboard box
         

Condiments
Item    Quantity    Size    Location
Mayo   1      Starboard Box
Mustard   0      Starboard Box
Ketchup   1      Starboard Box
Relish   0      Starboard Box
Pickles   1      Starboard Box
Butter (instant)   1      Starboard Box
Butter (Canned)   1      Starboard Box
Crisco (butter)         Starboard Box
Old Bay          Starboard box
Season salt         Starboard box
Salsa   1      Starboard Box
         
         
Vegetables & Fruit
Item    Quantity    Size    Location
Green Beans   3   lg   Drawer
Peas   0      Drawer
Corn   5 / 1   lg / sm   Drawer
Corn (Cream)   4 / 1   lg / sm   Drawer
Mixed veg   0   lg   Drawer
Mix pea & carrot   1   lg   Drawer
Refried Beans   1   Lg   Drawer
Pork and Beans   1   Lg   Drawer
Baked Beans   1   Lg   Drawer
Beanie Weenie   3      Drawer
3 bean salad   1   Lg   Drawer
Diced Tomato   2   Lg   Drawer
Spaghetti Sauce   2   Lg   Drawer
Tomato Paste   2   Sm   Drawer
Mushrooms   3   sm   Drawer
Peaches Canned   1      Drawer
Oranges Canned   1      Starboard Box
Raisins   1      Starboard Box
Mixed Fruit   0      Drawer
         
         
Soups
Item    Quantity    Size    Location
Beef Stew   2   lg   Drawer
Chicken A la King   2      Drawer
Chicken Noodle   1      Drawer
Chili   1      Drawer
Chili mix (Dry)   0      Drawer
Clam Chowder   3      Drawer
Cream' Broccoli   0      Drawer
Cream' Chicken   0      Drawer
Cream' Mushroom   1      Drawer
Italian Wedding   1      Drawer
Potato Chowder   0      Drawer
Tomato   0      Drawer
Vegetable   0      Drawer
         
         
Miscellaneous
Item    Quantity    Size    Location
Burrito seasoning   6      Starboard Box
Instant cereal   3      Starboard Box
Instant potatoes   4      Starboard Box
Jelly   1      Starboard Box
Parmesan cheese   2      Starboard Box
Peanut Butter   1      Starboard Box
Velveeta   1      Starboard Box
Vinegar   1   lg   Port box
Powdered milk   4      Starboard Box
Soy Milk   2      Hanging locker
         
         
         
Beverages
Item   Quantity   Size   Location
Kool Aid   1      Starboard box
Tang   0      Starboard box
Apple Cider   6      
Coffee   2 lb      Port
Coffee (Instant)   1      Starboard box
Coco         Port box
Wine         
         
         
Breads & Crackers
Item   Quantity   Size   Location
Biscuit mix   3      Starboard Box
Club Crackers   3      Starboard Box
Cornbread mix   2      Starboard Box
Muffin mix   3      Starboard Box
Pancakes mix   2      Starboard Box
Ritz Crackers   3      Starboard Box
Saltine crackers   4      Starboard Box
Town crackers   2      Starboard Box
Pop tarts         
Ginger snaps         
Oatmeal cookies         
Shortbread cookies         
         
Consumables
Item   Quantity   Size   Location
AA batteries         
D batteries         
Butane         
Sterno         
Propane         
2 stroke oil         
Zip Lock bags         
Coffee Filers         
Britta Filters         
Toilet paper         
Paper towels         
Med Ibroprophen         
Med Pseudophed         
Med Maylox         
Med Excedrin         
Med Benedryl         
Med acid redux         
Med asprin         
Med Rx Meds   
      


  Here is a link to James Baldwin's excellent provisioning list on his 'Atom Voyages' site. (http://atomvoyages.com/atom/recipes.htm#Provisioning)

      
         
         

Are the meats canned??

Quote from: AdriftAtSea on February 27, 2008, 07:58:36 PM
Are the meats canned??

  The live chickens were not too bad, the turkeys were a bit much on a small boat.... but stowing the hay onboard an Ariel made the beef just too much to deal with.... so we went with the cans.

   ;D ;D ;D

On vitamins - I have seen discussion on the harmful effect of taking to much vitamins but almost always no quantizes are given or the length of time. People have died for water overdose.

From what I have found, a good daily vitamin will not hurt and if injured of sick you can 3x it for a couple of weeks with no harmful effects for most people. Medications and special needs may be exempt. On longer voyages or cruises with limited budgets where you do not eat right, it is a good practice to take a good daily vitamin in my opinion. Apples are $ 0.75 each in the Bahamas.

Quote from: Lynx on February 28, 2008, 05:51:52 AM
On vitamins - I have seen discussion on the harmful effect of taking to much vitamins but almost always no quantizes are given or the length of time. People have died for water overdose.

From what I have found, a good daily vitamin will not hurt and if injured of sick you can 3x it for a couple of weeks with no harmful effects for most people. Medications and special needs may be exempt. On longer voyages or cruises with limited budgets where you do not eat right, it is a good practice to take a good daily vitamin in my opinion. Apples are $ 0.75 each in the Bahamas.

I double checked with my wife on this last night since it sparked discussion.  As far as I know, she is the only one participating in this discussion who is a board certified medical doctor, and therefore the only of us licensed to legally give medical advice.

Her answer: She would recommend AGAINST taking more than the labeled dose of any multivitamin due to the potential for toxic overdose.  Taking more than one vitamin containing ONLY water soluble vitamins will do no harm, but likely will do no good either.

In other words, you are very likely receiving NO BENEFIT from taking more that one per day with the possibility of doing harm to your body.

This is second hand so cannot be considered "medical advice," but that's what she told ME.  Seems to me the best bet is to follow the label.  If it says one per day, maybe that's what one should take.

As always, YMMV.

AHA!!! I see some one ELSE carries Vienna Sausages. We were afraid we might be the ONLY ones sophisticated enough to enjoy the things ;D ;D In fact, that's what we had for lunch today, while sliding up the Matagorda Channel doing 7.5 MPH under a working jib only. Plate of cheese slices, Vienna sausages, and New York style, sea salt bagle crispsl

And what is instant butter?

Yes Charlie, Rose and I will enjoy the finest of Austrian cuisine from time to time.....

  The oft denigrated morsels are just the ticket at times.  I have even been known to make something of a pate from them, which is good on crackers with mustard.

 

Quotewhat is instant butter?

While a distant second to the New Zealand canned butter we got in the Bahamas, the instant butter is better then no butter at all.  It comes in small packets and is basically dehydrated butter.

hmmmm....Vienna sausages...that's some good eating  :P :P

(http://i132.photobucket.com/albums/q30/commanderpete/ingredients.jpg)

Quote from: Cmdr Pete on February 29, 2008, 10:20:45 AM
hmmmm....Vienna sausages...that's some good eating  :P :P

(http://i132.photobucket.com/albums/q30/commanderpete/ingredients.jpg)

You're supposed to eat them, not read what they contain.  It's like eating oysters on the half shell - if you take a bite, you don't want to look at the other half :D

My personal favorite--12 days supply of cholesterol in one can

(http://i132.photobucket.com/albums/q30/commanderpete/pork-brains-milk-gravy.jpg)

wash them  down with rum to prove you ARE on a true 'health kick'  :o

Truly revolting stuff...  :o

Quote from: Cmdr Pete on February 29, 2008, 11:11:52 AM
My personal favorite--12 days supply of cholesterol in one can

(http://i132.photobucket.com/albums/q30/commanderpete/pork-brains-milk-gravy.jpg)

Now THAT we'll pass on, thank you.

But another thing often maligned and not mentioned here is that old stand by- SPAM!! ;D

We like it sliced very thin and fried crisp, along  with pancakes for breakfasts aboard. Pretty good stuff. In fact, we had fried spam sandwiches for supper last night after coming home from the boat.

Cans of Spam always have a place in our cruising larder.

I like SPAM... but not the Turkey kind... The low fat and low sodium varieties aren't bad though. :) My sister-in-law makes fried rice with spam... she's a bit strange though. :)

Yep- that's the ones we buy. Amazing how hard it is to get something that isn't loaded with sodium.

Cut some really thin slices to fry for morning ( in olive oil of course ;D), cut some thicker slices for lunch time sandwiches and what ever is left, dice up into some potatoes as a side dish in the evening- three meals from one can- not bad eh?

Quote from: AdriftAtSea on February 29, 2008, 12:19:05 PM
Truly revolting stuff...  :o

Quote from: Cmdr Pete on February 29, 2008, 11:11:52 AM
My personal favorite--12 days supply of cholesterol in one can

(http://i132.photobucket.com/albums/q30/commanderpete/pork-brains-milk-gravy.jpg)

:o

Quote from: skylark on February 22, 2008, 08:33:55 AM
I have been trying out dried milk and have pretty much decided that it doesn't taste good enough to drink and spoils the flavor of other things that you make using dried milk as an ingredient (like pudding).

I have to take this back.  I was using an old box of dried milk. Old as in several years old. I went out and got a new box earlier this week and the fresh stuff is actually very good.  It makes a decent milk like beverage and makes good pudding too. 

Dried milk is about as expensive as fresh milk so if you can buy fresh you are probably better off.  But for long term storage without refrigeration dried milk is a decent substitute.

Also, I want to mention that plastic peanut butter jars are very useful.

1. use them as a shaker to make milk, pudding or other drinks (lemonade, cocktails)
2. use them to soak legumes prior to cooking
3. drill 100 small holes in the top and use them to sprout seeds

They are a good size because you can get your hand inside them to clean them out easily.

Instant pudding:

2/3 cup dried milk
1 package instant pudding
2 cups water
Shake it up in an old peanut butter jar
Let it sit for 10 minutes if you can

Easy. Delicious. Call yourself a regular Chef Boyardee.

Not too sure how nutricious corn starch is though.

Skylark-

Chances are pretty good that the way they make dried milk has probably seen some small advances that will help with the flavor.

Quote from: Cmdr Pete on February 29, 2008, 10:20:45 AM
hmmmm....Vienna sausages...that's some good eating  :P :P

(http://i132.photobucket.com/albums/q30/commanderpete/ingredients.jpg)

Just kidding. Those are the ingredients for "potted meat" not vienna sausages.

Here's an idea---stick a vienna sausage into a dollop of bisquit or cornbread batter before you bake it up in the pressure cooker.

Another thing to try is instant polenta. Use polenta instead of rice or pasta. Whisk in some cheese toward the end.  Leftover polenta can be cut into slices and cooked up in a pan.

Instant creamer taste better than milk for me. You just need hot water and is about 1/2 the price.


I realize that there is much debate about vitamins and what one can handle. However one can have decencies that need to be prevented.

here's a study on storing eggs without refrigeration:::::
http://www.motherearthnews.com/print-article.aspx?id=66020

I know that I'm a bit late for this discussion, but I would second the one vitamin a day Rx- or even be careful with that. I got a kidney stone one summer from too much Vit C and Calcium. And Vits A and D can be toxic. (Yeah, there is a second MD on the site, just that he never reads the discussions enough :P)
BTW- there was a nice discussion on leaving the fridge home in "Walden at Sea". I would also recommend "Care and Feeding of the Sailing Crew" by Lin and Larry Pardey. They seem to have gone everywhere without a fridge on their first sailboat.
With it 65 degrees outside, I just can't seem to get in on my computer... ;)

Quote from: vinegarj on March 25, 2008, 12:45:40 PM
here's a study on storing eggs without refrigeration:::::
http://www.motherearthnews.com/print-article.aspx?id=66020

Grog for the Mother Earth link! Unfortunately they didn't test my favorite method, flipping the eggs over every few days.

I'll have to write them ... <grin>

talking about dry ingredients, I am surprised nobody mentioned dry fruits. As I was making lunch today, I used dry raisins, hazelnuts in my salad. I also used dry fruit in recipe just to add a little something new. Some fruit have a very good texture that can really add to a recipe. Nuts are crunchy and do really good in a too bland meatless spaghetti sauce.  Not only it keeps, but there is nowdays a good assortment of very good dry fruits (watch out for sugar added stuff) and all kind of nuts. It is excellent to eat as healthy snacks and can be substitute for fresh fruit.

Since spam got a few mentions, might want to take a look at the Spam Jam in  Waikiki http://islandgourmand.blogspot.com/  for interesting ideas for making Spam more interesting!

Bob
http://boatbits.blogspot.com/
http://fishingundersail.blogspot.com/
http://islandgourmand.blogspot.com/

When I was on Aquila this weekend I went through my provisions. Lots of canned food. Granted I don't have the budget implications as the original poster. Beans, meats (love sausages and spam and tuna!), canned veggies of all sorts.

One thing I like, that would be a luxury to most, but I'm really enjoying on the boat, is taking my protein drinks. Since I work out, I get alot of those packets. GNC had a sale on the EAS Myoplex that I use (do P90X), so got chocolate and vanilla for 50 bucks for 2 large boxes of packets. These are good for a meal a day.

You can also consider older military rations in some situations, altho, its just like buying all canned food from the store, just in a different package.

Personally, I don't mind the high salt content and love to use more carbby (is that a word?) foods. Thats just due to my personal diet and metabolism however. YMMV.

I do not know if this method was reported yet. My father told me that my grand parents would use "water glass"(sodium silicate) to preserve eggs without refrigeration (early 1900,s.) I have no personel experience, as to  how this was done--i do remember that it was considered a reliable way to keep eggs. I am sure research would answer the questions I can not.

Some folks coat their eggs with Vaseline, others will rub the shells with cooking oil.
I've never tried either, but perhaps that takes the place of "water glass."

Either of these will work. They can also be quickly dunked in boiling water and back out.

But one VERY important point

You MUST start with eggs that have NEVER been refrigerated, and preferably unwashed. Eggs that have been refrigerated will go bad in a very short time left unrefrigerated.

Then they should be turned over once a week- they'll keep for several months like that. The purpose of the coating is to seal the air out- the shell is permeable to air ( so the embryo can breathe ya know) and the sir is what makes them spoil

I've heard all the same guidance about unrefrigerated eggs, but my personal experience is that eggs out of the supermarket cooler keep quite well unrefrigerated on the boat. Flipping once a week with no other preservation steps they have lasted over two months, by which time I had eaten them all with no bad eggs ever.

YMMV.

sail fast and eat well, dave

Eggs keep forever!  Just remember to spoon out the right amount of powder and you've got it made!!
;D