How to store eggs in lime water:
Also known as water glass eggs
- Choose a food safe container.
- Make the lime water by mixing 1 oz. of pickling lime per 1 qt. ...
- Place the lime water and the eggs into the container.
- Cap the container.
- Store the container in a cool area up to 24 months.
- Carefully remove and rinse the eggs when ready to consume them.
Couple of notes:
- The reason we point eggs down is that there’s an air pocket in each egg, so if you have it going toward the largest size, it’s not touching as much of the egg white and you’ll end up with a better quality egg.
- The biggest concern with water glassing eggs is evaporation. You don’t want your lime water evaporating and exposing your eggs, especially if you’re storing them away in the basement where you might forget about them.
- One way to keep evaporation from happening is to use a container with a lid. If your container doesn’t have a lid, you could add a layer of olive oil over the top of the water, then cover with a towel to keep any bugs or insects out.
- Start off with a clean vessel to store your eggs. Depending on how many eggs you want to preserve will determine the size of your container. I’m starting with a 5-gallon food-grade bucket, but over the course of the summer, I usually fill two or three of these buckets.
- Next, add enough water to your container that your eggs will be completely submerged, but not so much that the water will overflow.
- Measure out your water and lime. The ratio of water to lime is for every one quart of water you’ll use 1 ounce of lime. No matter what size container you’re using, this is the ratio to follow.
- It’s important that your eggs are not washed before you lime them.
Here is a link for pickling lime.
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