How to Preserve Eggs
When you have chickens, you know that there are certain seasons where the egg production far exceeds your family's consumption! Let me show how to preserve eggs for up to a year, without any fancy equipment!
Yield: 12 eggs
Cost: $1
Equipment
- Mixing bowl
- whisk or wooden spoon
- ½ gallon glass vessel with lid
Materials
- 1 ounce pickling lime
- 1 quart water
- 12 eggs fresh and visibly clean
Instructions
- Prepare the lime water solution by weighing once ounce of lime per one quart of water. I make enough solution to fill the glass vessel slightly over half way full, that way I don't accidentally make too little.
- Layer the eggs in the jar, pointy end down. If a few of them change position during filling it's okay, but ideally the air bubble in the egg, which is in the bulbous end, should be facing up. You can see that I had a few move in my jar in the images below.
- Pour the lime solution over the eggs. Make sure to cover the top layer of eggs by a half an inch. Tighten then lid on the jar and put it somewhere cool and dark for storage.
Notes
Double or triple the ingredients of this recipe as needed.
When the eggs are ready to be used, simply remove as many eggs as needed from the jar. Pickling lime can irritate the skin due to it's acidity, so I usually use tongs to remove the eggs and then run the egg under tap water to give it a rinse before touching it.
Eggs that have been preserved need to be used immediately after they have been removed from the lime water solution. Do not rinse the eggs and then store them in the refrigerator, instead only remove the necessary amount of eggs needed.
Do not use store-bought eggs for water glassing.
If you do not have enough eggs in one day to fill the entire jar, add eggs over the course of a few days until the jar is full.