How to Water Glass Eggs

Do you have an abundance of fresh eggs and would like to store the surplus for when your chooks stop laying? This method of egg storage uses hydrated pickling lime (calcium hydroxide) and water to store eggs.

The eggs must be free of cracks and not washed in order to retain the coating (bloom) on the shell. Water glassing or water glazing will keep your eggs preserved for up to two years if stored in a cool dark place – pretty amazing, no refrigeration necessary!

This method is for freshly laid eggs only, it is not recommended to use store-bought eggs since they have undergone a washing process which removes the bloom.

It’s also important to note that these eggs are not pickled, they are preserved, use the same way as you would fresh eggs, the yolk may be a little thinner but other than that you will have ‘fresh’ eggs.

How this works is that the lime water fills in all the pores of the egg and encases them in a shell of “glass”. This method of preserving raw eggs has been used since the 1800s and was common even into the 1940s and 50s. When refrigerators became a standard kitchen appliance, water glassing almost became a lost art.

Calcium hydroxide is a completely natural, organic ingredient and harmless, although the powder is very fine and may irritate your lungs if you breathe it in. The lime water can also dry out the skin on your hands so be sure to wash your hands throughly.

When you decide to use your water glassed eggs make sure you rinse them thoroughly before you crack them or they will taste like lime.

You can purchase Calcium Hydroxide (or slaked lime) at your local garden center or at Mitre 10 and Bunnings. An approximate ratio is 1/3 cup calcium hydroxide per litre of filtered water. You’ll also need a food grade container with a well fitting lid.

For the method and video instructions from Cheri at The Essential Herbalist click here.