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Wire egg basket filled with colorful homestead eggs, with water-glassed eggs in a jar in the background.

Water Glassing Eggs – Old-Fashioned Egg Preservation

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!
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Keyword: egg, eggs, glass, jars, lime, method, months, solution, store, water
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 0
Author: Stephanie

Ingredients

  • 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

  • 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).

Notes

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.