Water glass eggs are a great way to preserve eggs when you have an abundance. Store eggs for long term, so your layer girls can take a break.

This post contains affiliate links, which means I make a small commission at no extra cost to you if you click through and make a purchase. See my full disclosure here.
Let’s explore the BEST way to preserve eggs for the long term. This method will provide stored eggs that behave like fresh eggs even after a year. No refrigeration neccessary. However, you want to keep them in a coolish spot such as a cellar or a room that doesn’t get too hot in summer. Find out how to water glass eggs, why we use hydrated lime, learn the rules, plus get lots of expert tips that will make water glassing your eggs a success.
In real life, keeping your own chickens comes with a downside. They’ll crank out the eggs for about 6-8 months of the year, and you’ll find yourself with more than you can use. But when the days are shorter and the weather cools, they will slow way down or quit laying altogether for several months.

Commercial chicken farms remedy this by installing bright lights and heaters in the chicken house and are thus forcing the chickens to keep laying without a break. This ensures that we’ll have eggs available in the stores year round, but it wears out those unfortunate chickens fast and they need to be replaced every two years. It is not Nature’s intent.
I do feed them extra protein in winter to add a bit of warming fat to their bodies, and it actually gives me a few extra eggs too occasionally. But I don’t add extra lighting, and so there are times when I don’t get any eggs from my girls. But since there are many ways to preserve eggs, I don’t mind and my flock will live longer and stay healthier for it.
Water glass eggs For Long-Term Preservation
My two favorite ways to preserve eggs for the long term are freezing and water glassing. I’ll cover freezing eggs in another post, and I’ll mail you updates on that. But today we’ll talk about water glassing.
What is water glassing?
You might wonder what is water glassing? And rightly so, as it is not practiced widely anymore. And while it was done regularly in older times, it is fairly uncommon now. Part of the reason is that we can buy eggs year round in the store. But if you try to be more self-reliant and raise your own chickens for eggs, you undoubtedly have thought about ways to preserve eggs for the down-times.
The original term water glassing comes from an old technique, which is the preservation of eggs in water that is mixed with sodium silicate, also known as water glass. In this post however, we’ll look at preserving eggs with lime, which is the same method with a different preservation solution.
The safety of the sodium silicate in preserving eggs has been questioned. It also changes the makeup of the eggs, so for example the whites can’t be whipped. On the other hand, hydrated lime, which has many uses in food processing, will yield preserved eggs that you can use just like fresh ones.

Lime is sold as pickling lime and is used for keeping pickles crisp. It is also the agent that is used to unlock the nutrients in corn and prevent serious dietary deficiencies when corn is a main ingredient in your daily meal plan. We know this as the process of nixtamalization (essential for making Mexican hominy and masa). I’ll be posting on nixtamalization soon. Stay tuned by subscribing to Food For Life Garden News now and never miss a new post!
So while the term water glassing technically applies to preservation with sodium silicate, most people refer to the preservation of eggs in lime water as water glassing likewise. We’ll go along with that practice here for the sake of simplicity. Just be aware that I do not use sodium silicate here and I don’t recommend it. Instead I use calcium hydroxide, also called cal, or hydrated lime.
Rules for Successfully Putting Up Eggs In Lime Water

What kinds of eggs can you water glass?
Any fowl eggs can be preserved in this way. Quail, Duck, Goose, and Chicken. I’ve not heard of it being used for Emu, Ostrich or other less common birds, but you could try it if you raise Emu. Do let me know in the comments how it went!
Use only unwashed eggs
This is important! The lime solution will work with the natural bloom that is present on eggshells to form a barrier against outside contaminants so they won’t ruin your eggs. It will keep the eggs from breaking down and rotting.
The bloom on the eggs is a natural preservative and that is why farm fresh, unwashed eggs keep for a very long time even without preservation. If you have a cool place, you could just keep them on the shelf for 4-6 months without the limewater.
I’ve had eggs in my refrigerator for a many months and they were still good to eat. They keep at room temperature for several weeks too. If I had lot’s of cold storage, I wouldn’t water glass my eggs, but my fridge isn’t big enough to store 6 months worth of eggs in it.
Use the freshest eggs possible
Don’t store your eggs for a while and then decide to water glass them. You’ll want to use the freshest eggs to start. This will assure that the bloom on your eggs is fully intact. When you have a few eggs, add them to the jar, add the lime water and then just keep adding them as you get more till the jar is full. Then start a new jar.
Be sure that the eggs are clean
Any dirt on them can contaminate the batch with undesirable bacteria. You can try to gently rub off a speck of dirt with a dry towel, but never wash them if you want to store them.
Use eggs without fissures, cracks or other blemishes
Make certain that your eggs are not cracked or compromised in another way. Reserve bemished eggs for immediate use as well as any that appear to have a fairly thin shell. In other words, store your best, cleanest and uncompromised eggs for the long term and use or freeze the rest.
About store-bought or washed eggs for water glassing
Do not use store-bought or washed eggs for water glassing or attempt to store them long-term. Freeze those instead. Grocery store eggs are not suitable for any amount of storage over a week or two. They are compromised by having been washed, bleached, and are probably several weeks old by the time they appear on your grocery store shelf. They do not have a protective bloom on them anymore.
Pro Tips For The Best Water Glass Eggs:
- Jar Size – While you can store eggs in a large crock or bucker, I prefer to use half gallon jars. Quart jars are a bit small for regular chicken eggs, but you could preserve quail eggs in them just fine. The reason I like these size containers is that if one egg breaks and starts to rot, it might ruin your whole jar of eggs if you don’t catch it right away.
So I find it makes more sense to make several smaller batches just in case. Mine all look good so far, but my first jar this year had a couple of eggs crack, probably because I placed the jar a bit too roughly. I noticed this after just a few days when I checked on them and repotted the good ones. All is well.
I usually use half gallon mason jars, because that is what I have on hand, but that opening is awful narrow when you’re trying to stick your hand through it while holding an egg. If your hand is too big for that, try these extra wide mouth half gallon jars instead. - Egg Position – It is often recommended to keep eggs pointy side down for preserving their freshness. That is true for keeping eggs in an egg carton in the refrigerator and it is also recommended for water glassing. However, I find it very hard to place the eggs with the pointy side down. They tend to roll around as I add more, So I try, but I don’t worry about it if they don’t behave. It’s worse to crack them by trying too hard and most likely it won’t work in the end.
Now, let’s get into it and water glass some eggs
You’ll have great success storing eggs if you follow the principles above. Here is the exact recipe:
Equipment:

A food safe container with lid – to hold your eggs. My preference are half gallon mason jars. They hold about 18 chicken eggs, the exact amount of course depends on the egg size. A gallon would hold up to 48 eggs. Use a glass container if possible so there is no chemical reaction with the solution. try these extra wide mouth half gallon jars if you have a large hand or just to make it easier.
A scale – It is best to use a scale to weigh the pickling lime. You’ll be using one ounce per quart of water. One ounce of the lime is about 3 tablespoons to a quarter cup, but don’t quote me on that, and it matters too if it is packed down or fluffy. It’s much more accurate to weigh it and the only way to arrive at the exact recommended amount. If you don’t have one, I recommend an inexpensive scale like this Amazon brand for our project.
A quart jar – for mixing the lime water. You can just shake it to mix if you have a tight fitting lid, or stir with a long spoon that is non-reactive.
Gloves – I recommend that you use gloves when handling the lime water, since the lime-solution is very alkaline and can be drying on the hands. You’ll want to use these for removing eggs. That’s the only time you will actually put your hand into the lime water. You could try tongues instead. I just use my bare hands and wash it right off when I wash the egg. But you should proabaly do as I say here, not as I do, lol!
Ingredients

Eggs – starting with clean, unwashed, farm fresh eggs is a must for successfully water glassing eggs.
Calcium Hydroxide – Also called cal or pickling lime. You will need 1 oz per quart of water. This will be enough usually for a half gallon jar of 20 eggs. Some stores carry pickling lime and if you have a Mexican food section, you can also get it there under the name of Cal. Just read the label and make sure it’s pure calcium hydroxide. If you can’t find it locally, you can buy pickling lime on Amazon and if you need a lot of it, you can get calcium hydroxide in bulk at Azure Standard.
Filtered water – If you’re on municipal water, be sure to filter it. It doesn’t hurt to use filtered water in any case, to reduce any chance for contaminants. I use my Royal Berkey to filter all my drinking and cooking water. It’s especially awesome for off-grid use and when you don’t have piped water!
Instructions
01. Arrange the eggs carefully in a container. Try to keep the pointy side down as much as possible. If you placed an egg too roughly, take it back out and check it over to make sure it didn’t crack. Start your jar with any amount of eggs and add on as you get more.
02. Add the lime to the water in a separate quart size container and shake or stir it to mix. Try not to breathe in the dust, it’s not good for your respiratory passages or lungs.

03. Then pour the lime water over the eggs to completely cover them. I like to leave a little extra room to account for evaporation over time, however it will be minimal.

04. Seal the container with a lid, label with the date and stash it away carefully in a darkish, cool place. It helps to have a cool place but be sure that it won’t freeze. If you have a root cellar or basement, that would be perfect.

05. Now just keep the eggs safely tucked away till you need them. Remove what you need and replace the lid. Rinse the eggs you’re using. If you are concerned whether they are still good to eat, place them in a jar of water for a float test. Good eggs sink, bad eggs float to the top. Those that hover in the middle are ok, if not the freshest. If I add them to a dish, I simply crack them into a separate jar and pour them into my food, so I don’t ruin the dish if the egg turns out to be bad. Just a precaution, it hasn’t happened yet, fingers crossed.
Some final Notes:
Keep in mind that any stored eggs are slightly different from truly farm-fresh ones. The whites and yolks are more runny than when fresh. It can cause the yolks to break easier when you try to make fried sunnyside eggs, so add them to the pan carefully. People who use store bought eggs, probably wouldn’t see a difference, since grocery eggs are not usually fresh.

And you will want to poke a hole in the blunt end of the shell with a needle or pin before boiling whole eggs, to keep the eggs from breaking.
The taste should be just the same, maybe a little more intense than fresh eggs. The mouthfeel after cooking is a bit more firm. But they mostly are just like fresh and you can use them like fresh eggs.
I thought you might enjoy this video that shows a comparison of fresh vs. year old water glass eggs.
Common Questions Answered:
What is water glassing?
Water glass eggs are submerged in a solution of hydrated lime and water, which reacts with the bloom on unwashed, clean eggs to seal the shell and preserve the eggs for up to 18 months.
What is hydrated lime?
Hydrated lime is made of calcium rich, natural ingredients, mostly limestone, but it could be a combination of ground bones, oyster shells, and limestone. This gets burnt to ashes, which is then hydrated with water. It is all natural, but it has a high ph and can be a little drying on your skin. So it’s a good idea to wear gloves when working with hydrated lime.
Is Water glassing safe? – There is some controversy about the safety of eating lime-preserved eggs and whether the sodium hydroxide can seep inside the shells. Eggs are porous but the natural bloom, together with the lime water, forms a seal to keep contaminants out. So it appears that it also keeps the calcium hydroxide from entering. I don’t know if there have been any studies on that, but I have not heard about anyone getting sick from eating water glassed eggs. In any case, I use them in my cooking and aside from them being a little more runny as they age, they taste and look normal. I do rinse off the lime water before I crack them open.
How long will water glass eggs store?
They can store for 18 months. Some have reported that they used 2 year old eggs and they were good to eat. I don’t plan on storing mine that long, just to get me through the winter egg-laying break. But it’s good to know that this is a viable egg storage option for even longer.
What do I do with the leftover Lime Water?
Don’t reuse the lime water for glassing eggs. Instead you can use it very diluted in your garden where ever you’d like to decrease soil acidity for plants that like a more neutral soil. Don’t use it where you have plants growing, but instead use it for preparing beds to grow plants or in the fall. Use it where you would normally use garden lime.
Water Glass Eggs Summary
Water glassing eggs is such a great way to preserve all those extra eggs when they are in abundance. It allows you to have fried, sunny side eggs months after your chickens stopped laying. This is something that cannot be achieved by freezing. It also allows you to keep your eggs at room temperature, which is important when you’re off the grid and have limited electricity available. One more old-time technique for preservation, that is worth preserving!
Now that you learned how to water glass eggs to preserve them for the long term, I’d love to hear your thoughts about it and how well it’s working for you. If you have any questions, leave them below.
And never miss a new post! Sign up for my newsletter right here!
More ways to preserve food
Fermented eggs – A probiotic, nutritious, delicious snack that you can keep in your refrigerator for several weeks. It’s there, ready to satisfy that food craving with something that’s good for you. And you’lI love eggs with salsa, or salsa with eggs!
The Ideal Homestead Chicken – Learn about my experiences with my new favorite dual purpose chicken breed and what I think is an ideal homestead chicken. Find you why and how you can raise American Bresse Chicken.
Fermented vegetables – How to ferment your summer’s bounty to enjoy it all year long and with the added benefit of improving your gut health with probiotics. Learn the basic skill of fermenting any kinds of vegetables and get the science behind it too.
Fermented Salsa – Delicious zesty tomato salsa. It’s summer in a jar!
Fermented Onions – You’ll love these tasty, tangy onions. Try them plain or spiff up any sandwiches, salads and burgers with a ready supply of these onions sitting in your fridge.
How To Freeze Basil – Preserve The Best Fresh Flavor – Preserve basil for convenience and for long-term use in your winter soups and comfort foods.
Salt-cured and fermented Basil Paste – Keep a jar of this in your refrigerator all year, to season your dishes. Preserve not only the herb, but also its aroma and pungent basil flavor. It’s one of my favorite ways to preserve basil for the long term.

Water glass Eggs – Preserve Fresh Eggs For A Year!
Equipment
- A half gallon glass container with lid – to hold your eggs. Use a mason jar or use these extra wide mouth half gallon jars, it helps to have the extra room in the opening.
- A scale – to weigh the lime. If you don't own a scale, I recommend an inexpensive scale like this Amazon brand for our project.
- A quart jar for mixing the lime water e pickling lime. Yo
- Rubber gloves – optional.
Ingredients
- Eggs – clean, unwashed, farm fresh eggs without cracks. Do not use store-bought eggs for this!
- 1 oz Calcium Hydroxide – Also called cal or pickling lime.
- 1 quart Filtered water – I use my Royal Berkey to filter all my drinking and cooking water.
Instructions
- Arrange the eggs carefully in a container so they don't crack. Try to keep the pointy side down as much as possible.
- Add the lime to the water in a separate container and shake or stir it to mix.
- Then pour the lime water over the eggs to completely cover them.
- Place the lid on the container, label with the date and stash it away carefully in a dark place. It's best to store them in a coolish place but be sure that they won't freeze.
- Now just keep the eggs safely tucked away till you need them. Remove what you need and replace the lid. Rinse the eggs you’re using. If you are concerned whether they are still good to eat, place them in a jar of water for a float test. Good eggs sink, bad eggs float to the top. Those that hover in the middle are ok, if not the freshest.
Notes
Pin for later!

Shop This Post
Extra wide mouth half gallon jars
Pickling lime
Scale for weighing
Royal Berkey
Calcium hydroxide in bulk at Azure Standard
I’ve always wanted to try water glassing! Thanks for the info!
Sweet! I’ve always wanted to try this. We’ve had chickens, turkeys, ducks and geese for years… but somehow never have enough eggs to actually do this. I’m going to try this in the spring when eggs are abundant! Thank you!