Water Glassing Eggs (Long-Term Egg Preservation)
An old-fashioned homestead method for preserving fresh, unwashed eggs in a limewater solution so they can be safely stored for 6–12 months without refrigeration.
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Servings: 0
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Equipment
- clean glass jar or food-safe ceramic container
- glass jar or container for dissolving pickling lime
Ingredients
- Fresh, clean, unwashed eggs (no cracks)
- Food-grade pickling lime calcium hydroxide
- Filtered or distilled water
Instructions
Mix the Limewater:
- In a large container, dissolve 1 ounce (about 2 tablespoons) of pickling lime in 1 quart of water. Stir well until combined. The water will appear cloudy.
Add Eggs:
- Carefully place eggs into a clean glass or food-safe ceramic container with the pointed end facing down.
Cover Completely:
- Pour the limewater over the eggs until they are fully submerged, leaving at least 2 inches of liquid above the eggs.
Store:
- Cover loosely with a lid and place in a cool, dark location (50–60°F is ideal).
Use When Needed:
- When ready to use, remove eggs, rinse thoroughly, and crack each one into a separate bowl before adding to recipes.
Notes
Use only fresh, unwashed eggs with the natural bloom intact.
Never use cracked or dirty eggs.
Always use food-grade pickling lime, not garden lime.
Keep eggs fully submerged at all times.
Discard any egg that smells off when cracked.
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