Easy Way to Preserve Eggs So That You Never Run Out

Did you know that it's possible to store eggs at room temperature for up to a year?  Water glassing eggs is an old time method for preserving eggs when they are abundant for use during the winter months when the supply may be scarce.  

I like to have a couple dozen water glassed eggs in my basement because I never have to worry about running out of eggs between Glory Garden orders.  It's also nice to have this supply of food stored away in case of another bird flu or pandemic.

For complete instructions for water glassing eggs, check out this blog post by Homesteading Family.

Since the above article contains thorough instructions, I'd simply like to offer my tips and experience.

Container:  I like using square plastic ice cream buckets.  Each bucket holds 2 dozen eggs.  The square size is space efficient, they stack well, and are easy to carry up to the kitchen when needed.

Unwashed eggs:  Water glassed eggs should be clean but unwashed.  You can request unwashed eggs from our vendors at any time by leaving a note when checking our your order.  Store bought eggs are not suitable as they have already been washed.

Method:  I place the ice cream bucket on a kitchen scale, zero the scale, then add 2 oz lime.  I gently pour in 2 quarts of water and stir thoroughly.  Then I use kitchen gloves to place 2 dozen eggs in the bucket, trying to keep them pointy tip down (although this part is tricky and they often end up laying on their side).  I snap on the lid and store in my basement.

Using the eggs:  I use a slotted spoon to scoop out the eggs when needed and give them a quick rinse.  I find that water glassed eggs are good for every recipe and cooking method except for making fried eggs.  The whites and yolks have a slightly runnier consistency which makes them not hold together well when frying them.  They are still great for scrambled eggs, though.