Preserving Eggs

This time of year, our girls will start ramping up their egg production again. Over the winter we get 2-5 eggs per day but as the days get longer we get closer to 5-7 per day. By the time Summer hits we get 10-12 per day. That’s a lot of eggs. And while we eat lots of eggs and I use them in my baking, it’s still way more than we can use before they go bad.

John learned, about 2 years ago, how to water glass eggs for preservation. We had tried freezing and dehydrating but neither of those methods did what we needed them to do. Water glassing was the answer!

You have to start with completely clean but unwashed eggs. The bloom on the egg has to be intact and there can be no dirt or chicken poo on the shells. Admittedly, this means 3/4 of our eggs are automatically disqualified. The ones that are spotless, however, go into a 3 quart food grade plastic bucket and submerged in a lime solution.

You want to use 1 ounce of lime powder per 1 quart of water. This ratio is consistent no matter what size bucket you use. We like the smaller buckets because there is less chance of the eggs getting broken. Plus, we can still fit 2-3 dozen eggs per bucket depending on the size of the egg.

The eggs need to be completely submerged in the lime solution and can then be put on a shelf and will remain usable for up to 2 years! I honestly wasn’t sold on the idea at first but I am here to testify that this method really works!

This has been a lifesaver when eggs costs have gone through the roof (remember $5 a dozen last Winter). And since I do the majority of my baking in the girls’ off season, I still have farm fresh, healthy eggs to eat and bake with! What a blessing!

Please feel free to message us with any questions!
Have a wonderful Friday friends!