Water Glassing Eggs
This old-fashioned way of preserving eggs can be used to keep farm fresh eggs pantry stable for up to a year.
Print
Pin
Save
Ingredients
- 1 ounce pickling lime
- 1 quart filtered or distilled water
- 18-20 fresh, clean room temperature eggs with the bloom intact
Instructions
- Place 1 ounce of pickling lime into a food-safe half-gallon jar. Add one quart of filtered water and mix with a whisk. The lime will not get fully dissolved like salt or sugar would. Don't be surprised if the lime sinks to the bottom of the jar - that's ok.
- Carefully add your eggs one at a time. Aim to have the pointy end down if possible. Ensure that all of the eggs are completely covered with the lime solution.
- Add a lid and label with the date. Store the container in a dark, cool location. Check it often for any eggs that look off or are cracked. Remove and discard immediately if you see any. (See my notes in the text about what to do with the rest of the eggs.)
- Before using the eggs, wash each one fully. Crack them into a separate bowl and check for any offputting smell or odd appearance. The yolks will be runnier than fresh eggs and the egg whites might be a little cloudy. Water glassed eggs are best for use in scrambled eggs or for baking.
Notes
*Water glassing eggs is not USDA approved and there are some discrepancies about whether this method is considered "safe" or not. Please keep this in mind when deciding whether or not to try this method.
*You can scale this recipe up, but keep the ratio of one ounce of pickling lime for every quart of filtered water.
