How to Waterglass Eggs
This photo shows a container that we used in a pinch. The lid was not airtight, so the mixture gradually began to evaporate.
When you end up with extra eggs, sometimes it’s hard to find ways to use them up or neighbors to pawn them off on before they go bad! Waterglassing is an interesting and effective way to preserve eggs that will last for years, if needed.
Now is the time of year to begin thinking about preserving eggs. If you have a smaller flock of laying hens and just want to ensure that you do not have to purchase eggs through the winter, you could begin collecting and water glassing your fresh eggs now. It’s hard to estimate how many you may (or may not) want, but it doesn’t hurt anything to water glass “too many.”
We’ve experimented a few times with water glassing and have had success (and a bit of failure) but it’s very simple.
All you need is a large, sturdy container or foodgrade bucket with a lid, water and hydrated food grade lime. We prefer a 3 gallon container as eggs can be more likely to crack when layered deeply. You will also want spring, distilled or non-chlorinated water.
Eggs used for water glassing must be freshly laid and unwashed with the bloom intact.
If you’re familiar with pure lime (as applied to pastures) pure lime is 100% calcium carbonate (CaCO3). What you’ll want is sometimes called slaked lime, hydrated lime or builder's lime and it is calcium hydroxide (Ca(OH)2). It has a higher neutralizing value than agricultural lime.
Be cautious with hydrated lime as it can be a skin irritant. Mix carefully using the ratio of one quart of water to one ounce of lime regardless of the container size. Gently add your fresh, unwashed eggs to the liquid. Securely an airtight lid to prevent the liquid from evaporating and the eggs from becoming exposed to air. Store the water glass eggs in a cool dark location, withdrawing eggs as needed, and wash well prior to using.
“Preserving eggs utilizing the water glassing method allows farm-fresh eggs to remain fresh between one year to 18 months. However, there are individuals who state their eggs remain edible for up to two years in the preserving liquid. The method of water glassing eggs has been practiced since the early 1800s. ”
Note:
Water glassed eggs can be used and cooked normally with the exception of hard boiling. Because water glassing creates an extra protective layer over the shell, they are not permeable to cook through the shell. You can still hard-boil water glassed eggs, but you need to poke a small hole in the shell to prevent exploding.
We have used this method with success through the winter (unnecessarily) for the past few years. It’s really useful if you have a small flock or birds that tend to go on strike, but we probably won’t bother next year because we have never run out of eggs!
