Water Glassing Eggs – Preserving Fresh Eggs For Long-Term Storage

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Water Glassing Eggs – As chicken keepers, there is one thing we can count on come the fall and winter seasons. The chickens go on vacation, and egg production drops drastically. 

It’s not uncommon for hens to take the fall and winter months off from egg laying. Older hens will cease to lay at all, while the younger hens will not stop, but those who continue will do so at a much slower pace, and we can run short.

But then, once spring rolls around and we have more daylight and happier chickens, they are back on track, and we find ourselves with an overabundance of fresh eggs. When this happens, it’s the perfect time to prepare for winter and begin storing those fresh eggs using water glassing.

This article will show you step-by-step how to preserve fresh eggs at room temperature (shelf stable) using an old historic preservation method called water glassing.

What is Water Glassing Eggs?

The history of water glassing has been around for centuries, dating back to the 1800s. It’s easy, and it works!

Water glassing eggs is immersing clean, unwashed farm-fresh eggs in a pickling lime and filtered water mix that allows them to remain fresh for up to 1 year. Some say they store their eggs for up to 2 years. We haven’t kept ours this long.

This technique allows us to preserve eggs, whole and raw, in their shells exactly how our hens laid them.

When is the Best Time for Preserving Eggs?

Anytime! If you have fresh eggs, they can be preserved. But, for us, the best time is in the spring when our chickens are happiest and are getting at their all-time high for laying, and we are getting 10-14 a day, which is more than we can use.

In the spring, I also stock our freezer with my make-ahead low-carb egg muffins. These are great for snacks or breakfast on the go.

What Eggs Besides Chicken Eggs Be Preserved Using This Method?

Any poultry egg – quail, goose, or duck- can be water-glassed, but they must be unwashed, clean, and fresh.

These game birds often have their nests in places that are often not so clean, which makes them more challenging to clean. 

You should look them over closely to make sure there are no cracks or debris on them. If you find trash, such as mud, poop, or straw, use your finger or a dry cloth, NOT WET, to dry buff it off. A wet cloth removes the bloom, and the egg will rot in the lime solution.

Can I use Store-Bought Eggs?  

No, sorry! Store-bought eggs can’t be water-glassed preserved. Store-bought eggs have been washed and bleached (pasteurized) before going on the store shelves, and their bloom is no longer intact.

The bleaching or pasteurizing of the eggs shell destroys the natural coating called the bloom. 

If you buy eggs from a farm or farmers market for preservation, ensure they have not been washed with water or other solution.

What is the bloom, and why is it important?

The bloom is a thin membrane layer, often transparent or creamy in color, that protects the pores of the egg’s shell, keeping air and bacteria out. Since the bloom is non-existent on store-bought eggs, bacteria have gotten inside the eggs during transportation and while sitting on the shelf. As a result, these eggs will rot in a short period of time.

Is Water Glassing Eggs Safe?

Yes! Water-glassing eggs for consumption are safe if they are fresh and the bloom is fully intact. But for your safety, when you use them, they should be washed well under warm water to remove the lime and the bloom.

If you find a cracked jar with an egg, it should be removed immediately, as a cracked egg can contaminate a whole jar.

Supplies Used When Water Glassing

Glass Mason Jars or Food-Grade Buckets and Air-Tight Lid -The vessel size will depend on how many eggs you plan to preserve. I prefer half-gallon canning jars since these fit nicely on my DIY canning shelves. However, I do sometimes use quart canning jars, too.

If you’re curious as to what size you should use:

• A quart jar will hold between 7-8 eggs
• A half-gallon jar will store 14-18 eggs
• 5-gallon bucket with hold 7-8 dozen (84-96)

Kitchen Scales – It’s important to measure the lime volume for your container. The amount is 1 ounce of lime to 4 cups of non-chlorinated water. (If you don’t have a kitchen scale, 1 ounce is about 3 tablespoons).

Pickling Lime -(Also known as Hydrated Lime or Calcium Hydroxide) – This is the pickling lime I ordered and used. You can sometimes find pickling lime in the canning and preserving equipment area of some supermarkets. 

Note: This recipe uses pickling lime for water glassing, not sodium silicate. Though this lime can be used for preserving eggs, I don’t use it. My preference is the more popular and common pickling lime. 

Filtered Water (Non-chlorinated) -Room Temperature –If you have chlorinated city water or fluoride in it, you will need to purchase filtered water. I buy distilled water and then sometimes use spring water as well.

Fresh Eggs – Any fresh egg can be water-glassed. As mentioned, they should be clean, free of cracks, and unwashed.

Note:  Use fresh (within a week) unwashed eggs that have not been kept in the refrigerator. You don’t have to collect all the eggs before filling jars with the water-glassing solution. Just add eggs to the jar as they are gathered. 

How Long Do Preserved Eggs Last?

Fresh, clean eggs can be preserved for up to 1 year! Others say they have kept theirs for 18-24 months.

Where Do You Store Water Glass Eggs?

It takes no place special like a root cellar or cold storage. You’ll want to make sure they are sealed air-tight and in a dark, temperature-controlled area such as a pantry or closet.

Avoid extreme hot and cold temperatures, such as in a garage. The temperatures should be kept pretty consistent.

How to Tell If Water Glassing Eggs Are Bad

I can remember the first few jars I water-glassed. The water in all of them was clear except one. It looked rather cloudy. I watched it for a couple of days, and it worsened. 

Upon closer inspection, I found that one egg had a small hairline crack. I removed the egg, and the rest of the eggs were ok.

Another time, as I was cooking breakfast, I removed an egg, and the one below it floated to the top. I knew right away this egg was bad since it floated.

I tell you this to say there are essentially two ways to test if a preserved egg is bad:

1. If the water turns cloudy, more than likely, you have a cracked egg that is seeping into the jar. Remove it immediately.
2. A second way to know is if the egg floats. If an egg floats in water, oxygen has gotten inside, which causes the egg to rot.  

TIP:  When using preserved eggs, break each separately, then combine them into a larger bowl. Doing so prevents wasting the eggs your recipes call for.

Water Glassing Eggs – Step by Step

STEP 1: Egg Inspection – Fresh, Clean, and Dry

Closely check eggs for cracks and dirt. If you find an egg with a small crack, it should be set aside. As mentioned, dirt and poop can be buffed off with a clean, dry cloth.

Carefully place eggs inside your empty jars, careful not to break or crack any.

STEP 2:  Lime Solution

Again, a half-gallon mason jar will hold 14-18 eggs. You can even use larger 1-gallon jars, but half-gallons are my favorite.

You will need a 1-ounce (weighted) pickling lime to 1 quart of water ratio to make the lime solution. I use these kitchen scales for measuring. I like that it is small but weighs up to 22 pounds, which is helpful when canning.

Mix well.

STEP 3: Filling Jars

Now, pour lime-water solution over the eggs, ensuring that all are covered and completely submerged in the solution. Tighten the lid, mark the date on it, and store your water-glassed eggs!

As a reminder, store them in a cool, dark area out of sunlight.

How to Use Water-Glassed Eggs

Use water-glassed eggs like any other for baking, quiches, frying, scrambling, or whatever is your favorite. You can even whip up egg whites for meringues.

Take out the number of eggs you need. Then, before cracking each one, wash them in warm water to remove the bloom and lime.

Common Ask Questions About Water Glassing:

Is lime settling to the bottom normal?

Yes! Lime is heavier than water in the solutions, so it’s not uncommon for it to settle.

Does this method of preserving eggs really work?

Yes! We consistently preserve eggs using this method every spring for winter when the hens slow down on laying, rotating the jars’ dates to use the oldest first. 

On average, we preserve eggs starting in March & April and begin using them around November when the days are shorter. So, roughly 8-9 months.

Do Preserved Eggs Taste Different From Regular Eggs?

No. The method of water-glassing eggs is just a preservation method, much like water bath canning and pressure canning. The lime seals the eggs’ pores and maintains its flavor as freshly laid.

More Preserving Tips

• How to Prepare for Canning Season
• Storing Potatoes for Winter
• How to Bulk Prep Freezer Meals for a Month 
• 4 Easy Ways to Preserve Peppers

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