Water-glassing Eggs

Spring is in the air! If your girls are like mine right now... they are in overdrive!

I often give away eggs to friends and neighbors because we just can't eat as many as our girls produce daily. BUT I also like to put away eggs for the winter months when the laying slows down and sometimes stops altogether.

Eggs are a staple in many kitchens, but their relatively short shelf life can be a challenge for those who like to stock up. Enter water-glassing, a centuries-old method that uses a simple mineral solution to preserve eggs for months.

Water-glassing involves submerging fresh, unwashed eggs in a mixture of hydrated lime (calcium hydroxide) and water. The lime creates an alkaline environment that helps keep bacteria and contaminants at bay. This process preserves the eggs' freshness without refrigeration, allowing you to store them for 6 to 12 months or even longer.

To water-glass eggs, start with clean, food-grade containers. Mix the hydrated lime with water at a ratio of about 1 ounce of lime to 1 quart of water. Place the eggs (ideally from backyard chickens or fresh from the market) into the container without washing or cracking them. Pour the lime solution over the eggs, ensuring they're completely submerged. Seal the container, and store it in a cool, dark place.

When you're ready to use the eggs, rinse them

thoroughly with water. They can be used just like fresh

eggs for cooking, baking, or frying.

Water-glassing is a great way to make the most of an abundant egg supply and enjoy fresh-tasting eggs even when hens aren't laying. It's a time-tested technique that proves sometimes the simplest methods are the best.