Water glass Eggs - Preserve Fresh Eggs For A Year!
Water glass eggs are a great way to preserve your egg over-abundance for use in fall and winter, when your girls are taking a break. It's the only method of egg preservation, that yields stored eggs which behave like fresh eggs.
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, you might give this inexpensive scale a try.
- A quart jar for mixing the lime water
- 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
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 exhibit the same stored egg traits.
If you're making a hard boiled egg, you will want to poke a hole in the blunt end of the shell with a needle or pin before boiling, to keep the egg 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 eggs and can be used like fresh.