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What is Water Glassing?
Water glassing, simply put, it’s a traditional skill used by many homesteaders designed to help preserve eggs for long-term use without the need for refrigeration. While we don’t have an exact date, it’s well documented that water glassing was common practice in the early 1800’s as refrigerators didn’t exist back then.
As most homesteaders and farmers will tell you, from spring to mid-autumn your egg-laying friends should be producing daily – but come those colder, darker winter months, egg production can slow down considerably. So it’s more than ideal to preserve your eggs for those times when you may find yourself needing a few extra but the hens just aren’t producing.
Water glassing itself consists of a mixture of water and pickling lime that you submerse your eggs into. This water and lime mixture coats the eggs and helps create an airtight seal that does not allow air or bacteria to enter the shell and spoil the egg.
What is pickling lime?
Pickling lime, also known as calcium hydroxide or hydrated lime, is a white, powdery substance used in food preservation, particularly for making pickles and other preserved foods. It is an alkaline compound that helps maintain the firmness and crispness of fruits and vegetables during the pickling process.
Pickling lime is an alkaline substance that can cause skin, eye, or respiratory irritation if mishandled. Direct contact with the powder or a strong solution may cause burns or irritation. It is recommended to always wear gloves, eye protection, and possibly even a mask when handling pickling lime to avoid skin irritation or inhalation of the powder.
Pickling lime is also considered a potential environmental concern and should NEVER be dumped down your drains, especially in homes on septic as the alkalinity can damage the bacterial organisms within your septic tank and leech bed that are necessary for breaking down organic matter. This can cause major damage to your septic, please don’t do it.
Proper disposal is necessary and looks like extreme dilution poured out into the grass away from septic beds, ditches, ponds, and far away from any waterways.
How long do the eggs last?
Water-glassed eggs typically last on average about 12-18 months. Ideally, you should try to use them within 6 months. Really what you want to do is simply ensure you have enough preserved eggs to get you through the winter until your flock is laying daily once again.
What types of eggs can you use?
Personally, I have only ever water glassed chicken eggs, however, you can water glass duck eggs and quail eggs as well. I’m not sure about other types of eggs beyond that.
Where and how should glassed eggs be stored?
Like most foods stored for long-term use, water-glassed eggs should be stored in a cool dark place. A basement or root cellar is ideal. A space with little to no sunlight is necessary as sunlight is the enemy to any food that is stored for long-term use.
Is this method considered “safe”?
Well that really depends on who you’re asking. Water glassing is not recognized or recommended by the FDA. Furthermore, the FDA promotes refrigeration as the safest way to store eggs. However, we have literally water-glassed eggs for centuries before the invention of the modern refrigerator, and many people (myself included) still use this method today to safely preserve and consume eggs.
Other Methods Of Preserving Eggs?
There are several other methods of preserving eggs if water glassing has you concerned about its safety. Methods such as freeze drying, dehydrating, pickling, and freezing, are quite popular methods today. While other methods such as curing (salting) and larding were popular pre-refrigeration, but are mostly abandoned methods today.
When not to eat water-glassed eggs
Water-glassed eggs should be cracked open individually in a glass prior to cooking or mixing with any other foods. This gives you the opportunity to ensure the egg is still fresh and edible. You do not want to eat any eggs that have discoloration of the white or the yolk. You also want to avoid consuming eggs that smell “off”, smell funny, or just downright smell bad.
Are water-glassed eggs runny?
Yes. There are a few differences you will notice when you go to use your water-glassed eggs. Firstly, your yolks may turn a deeper-than-normal orange color, and that is perfectly ok. Secondly, you’ll notice the whites of the egg become excessively runny. This does not mean they are bad. Once they are cooked – they still taste exactly as a fresh egg would taste. So don’t be surprised to find yourself with runny egg whites. They are still edible.
How to water glass eggs
The directions to water glass your eggs are quite simple. You’ll need the following supplies before you begin:
- 1 Large Container (1/2 gal mason jar works best, food-grade plastic bucket works too)
- 1 Glass or Plastic Jug that can hold a quart of water
- 1 Ounce Pickling Lime
- 1 Quart of Distilled Water (well water is perfectly fine – DO NOT USE TAP WATER)
- 12-14 FARM FRESH eggs that are clean, free of cracks, and UNWASHED! DO NOT USE STORE BOUGH EGGS when water-glassing. Eggs have a natural coating on them called ‘bloom’ and this needs to stay intact for water glassing to be successful. Do not use eggs with mud, poop, or any eggs that may have become wet.
- Safety gloves and safety glasses.
The Process:
- In your large container, place your eggs in the container pointy side facing down.
- In your separate container, mix 1 quart of water with 1 ounce of pickling lime. Stir well.
- Pour the lime water over the eggs and ensure you over all eggs with an inch of water.
- Wipe your rims down with vinegar soaked paper towel, place the lid on and store.
It really is that simple! Now you have eggs that will store for up to 18 months readily available to you and your family, even in the dead of winter when your hens are just not interested in laying lol.
If you have any questions about water glassing your eggs, please comment or send me an email. I’d be happy to answer your questions. Thanks for reading!
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