Water Glassing Eggs – Old-Fashioned Egg Preservation

Looking for an old-fashioned way to preserve eggs without refrigeration? Water glassing is a time-tested method that keeps your farm-fresh eggs fresh for up to a year using just a simple pickling lime solution!

If you’re raising backyard chickens, you’ve probably noticed the ebb and flow of egg production throughout the year. During the summer months, when daylight hours are long, hens lay abundantly. But come the winter months, production often slows to a trickle, due to the lack of light. So how do you store those farm-fresh eggs when you have too many, and still enjoy them when your flock takes a break? Enter: water-glassing eggs—a time-tested, egg preservation method that our great-grandmothers swore by!

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We have a farm with around 40 chickens, so as you can imagine, springtime means eggs—lots of them. And no, we don’t eat them all (I can already see your jaw dropping!). Even with our farmstand and loyal regulars, we’re still swimming in eggs during peak season. Unfortunately, slashing prices—which wouldn’t even cover the cost of the high-quality feed we give our hens, would not suffice.

I do have recipes that I have on repeat that take a lot of eggs such as: my Deviled Eggs Recipe and my Gluten Free Waffles Recipe. The waffles freeze extremely well and I have made several batches of them that I froze and we enjoy over the winter months, but there does come a time when even a waffle becomes mundane! So, after a friend asked if we had ever heard of the water glassing method to store the extra eggs, we thought it was genius!

Honestly, it’s been a game-changer. On a homestead, this is hands-down the best solution for dealing with egg abundance, because once those short winter days roll around, even with 40 hens, we’re lucky to get just a few eggs a day. Now, thanks to water glassing our eggs, we can enjoy our farm-fresh eggs all year long—without worrying about the winter slowdown.

Water glassing is more than a clever homestead hack—it’s a return to simple, seasonal living. It’s an easy way to extend the harvest and make the most of what your flock provides in the summer months, when daylight hours are generous.

So if you’re swimming in eggs now, try this egg preservation method and thank yourself later when the hens slow down!

What Is Water-Glassed Eggs?

Water glassing is the best way to preserve an abundance of eggs without refrigeration, using a pickling lime solution made from hydrated lime (also called calcium hydroxide). When stored properly, eggs can last up to 12–18 months with their natural protective coating intact.

It’s an easy way to ensure you have eggs ready to use during the leaner months, and it doesn’t require fancy equipment—just clean containers, lime, and water.

What is the best container for water glassing eggs?

The best container for water glassing eggs is one that is food-safe, non-reactive, and easy to store in a cool, dark place. Glass jars—such as wide-mouth half gallon jars or gallon jars—are a great option for small batches. These are generally the type I use. They’re non-reactive, allow you to see the eggs clearly, and are easy to clean, though they can be heavy and breakable. For larger batches, food-grade buckets (2- to 5-gallon size) are ideal. They're lightweight, affordable, and can hold several dozen eggs at once. Just make sure they’re BPA-free and designed for food storage.

Traditional ceramic crocks or stoneware vessels also work well and provide a naturally cool environment, but they tend to be more expensive and heavier. Whatever you choose, avoid metal containers, which can react with the lime solution, and always ensure your container is clean, intact, and food-grade to ensure safe, long-term egg preservation.

What Type of Eggs to Use for Water Glassed Eggs

To water glass successfully, you must begin with the cleanest eggs possible—but they must also be unwashed. Washing removes the egg’s natural protective coating, which is essential for keeping bacteria out during long-term storage. Only use farm-fresh eggs from local farms that have healthy hens, and are free of cracks, dirt, or debris.

If you collect your own from your backyard chickens, gather them daily and handle them gently, and only use the clean eggs. This does not include store-bought eggs! Grocery store eggs (at least in the United States) have been washed, which means their protective coating (bloom) is no longer intact on the egg shells. This is why store bought eggs must be refrigerated.

How the Pickling Lime Solution Works

The lime water creates an alkaline environment that seals the egg’s shell and prevents spoilage. This pickling lime solution acts as a barrier, keeping the eggs fresh inside for months on end. It’s a safe, shelf-stable method that works well in a cool, dark place like a basement or pantry.

 Ingredients & Supplies:

Fresh, clean, unwashed eggs (do not use store-bought or washed eggs)

Pickling lime (aka hydrated lime or calcium hydroxide) – food-grade only

Clean, food-safe container with lid (glass jar, crock, or food-grade plastic bucket)

Filtered water or distilled water (no chlorine--most city tap water has chlorine added)

 Basic Ratio:

1 ounce (by weight) of pickling lime per 1 quart (4 cups) of water (e.i. 1 gallon = 4 quarts, therefore you would use 4 ounces of pickling lime.)

This solution can cover about 15–18 eggs per quart of liquid, depending on container shape.

Instructions for Water Glassing Eggs

STEP 1: Carefully choose only clean, unwashed eggs. They must have their bloom (natural protective coating) intact. Chipped, dirty, or cracked eggs should NOT be used. Set aside any questionable ones.

STEP 2: In a non-metal container, dissolve 1 oz pickling lime in 1 quart of water (or more depending on the size of jar you are using).

STEP 3: Stir until fully dissolved. The water will look cloudy—that’s normal.

STEP 4: Gently place eggs in the container with the narrow end facing down. Continue layering until your container is full or you run out of solution.

STEP 5: Leave a little room at the top. Top off with more lime water if needed to cover the eggs fully, to make sure they stay submerged.

STEP 6: Store the container in a cool, dark location (we place ours in our basement, but a pantry or cellar will work fine too).

Storage Time:

• Eggs preserved this way can last 12 to 18 months.
• They’re best used for scrambled eggs, baking, or cooking—the egg whites can get a little thinner over time, so they’re not ideal for whipping.

Tips & Safety:

• Always crack eggs into a separate bowl before using to check for freshness. 
• If it smells off, toss it.
• Don't use metal containers or utensils—lime reacts with metal.