Water glassing eggs is an old method to store fresh eggs without any refrigeration. They will stay good for up to 2 years when preserved this way.
During Spring and into Summer the chickens are laying lots of eggs each day, but as the days get shorter in Winter they will slow or even stop laying eggs. So, we’re knee deep in eggs this time of year, and now we should have fresh eggs all winter too.
Here is how we did it:
1. Gather 12 dozen clean unwashed eggs (not store bought). You still want the bloom on the egg, which is like an invisible protective coating on the outside of the egg shell. In the U.S. all grocery store eggs have been washed, which washes away the bloom and makes refrigeration necessary.
2. Thoroughly mix 2 gallons of filtered/distilled water with 8 ounces (by weight) of hydrated lime in a large kitchen stock pot. (4 oz. lime per gallon of water) All of the lime won’t dissolve….that’s O.K.
3. Place all the eggs in a clean, food grade 3.5 gallon plastic bucket. We could fit 137 eggs in our bucket….just shy of 12 dozen.
4. Give the lime water a good final stir and slowly pour it over the eggs until they are all covered.
5. Put a lid on the bucket and store in a cool, dark place.
6. Rinse the eggs with clean water before use. These eggs can be used the same way fresh eggs can: fried, scrambled, boiled, in baking, etc.
Here is the YouTube video we followed…https://youtu.be/bTlcCvvUjl0
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| 137 eggs fit in our 3.5 gallon bucket. |