When raising chickens and ducks for eggs you will quickly noticed there are different seasons where you are getting many, many eggs and other times during the year when egg production slows or stops all together. During those times of high production, I’ll take any extra eggs and preserve them using a very cool, very old technique called water glassing. This method uses farm fresh, unwashed eggs, lime (calcium hydroxide), water and an airtight food grade jar preserving the eggs up to 18 months.
2 oz. lime ( I use pickling lime found near canning supplies)
4 quarts chlorine and fluoride free water
This mixture will fill a 2 - 1 gallon wide mouth jars. Preserving about 1 dozen eggs per jar.
option:
1 oz lime : 2 quarts water : 1 - 1 gallon sized jar : This preserves about a dozen eggs.
You can use any size jar or air tight container, some people use a large 5 gallon bucket. Simply adjust the water : lime amount in order to submerge your eggs.
Fill your jar with clean, crack-free, unwashed eggs. Washing your eggs will remove the bloom the natural, protective layer that prevents bacteria from entering the egg. You cannot water glass store bought eggs as they are washed (even bleached) and the protective layer is gone. Use farm fresh eggs that are free from poo and dirt.
Stack in the jar pointy end down.
Stir the lime into warm water until dissolved and pour into the jar.
Seal the jar with the lid, label with the date and store in a cool, dark space.
When ready to eat, simply open the jar, pull out an egg, rinse the egg and use as you would a fresh egg!
The eggs will be good for up to 18 months -- some say even longer.
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