Water Glassing: Egg Preservation Experiment!

[TooCheep]

Settling is normal and not a problem. It is covered the the FAQ video I posted earlier.

 

[igorsMistress]

Hi IM!!! I'm thinking that it should work out great as there is so much evidence that shows it's pretty successful! 10 days before I test the first egg!

I’ve been reading about it. I do like to experiment in the kitchen.

 

[Robin'sBrood]

Good for you! It took me awhile to give it a go. I bought my lime in the Spring! Like I said in another post, I added the eggs all at once...next time I will add the surplus eggs as my girls lay them! Good luck! Please feel free to come back here and share...pictures would be awesome too! The more information on an experiment the better!

Will do. I really like this woman's videos. She follows up with how the eggs compared to fresh eggs 6 months later.

 

[Robin'sBrood]

Here's the 2nd video where she compares the preserved eggs to fresh ones.

 

[Robin'sBrood]

Oh, I didn't see until just now that she update again at one year.

 

[drstratton]

I’ve been reading about it. I do like to experiment in the kitchen.

I know you do...I should try some of the fermentation that do...I think my husband would enjoy it!

 

[drstratton]

Oh, I didn't see until just now that she update again at one year.

Thank you for sharing the videos. I'm hoping to go that long with mine and share the progress. I don't plan on making any videos though...just pictures...

 

[igorsMistress]

 

[Fishychix]

I just ran across this on Mother Earth News’s website. Its from 1977! I sure wish they had an update. If they do, I gavent found it. Some of the comments have interesting ideas as well.
https://www.motherearthnews.com/real-food/how-to-store-fresh-eggs-zmaz77ndzgoe

 

[TooCheep]

Early results for my second year:
Normally, I only make three kinds of eggs- hard boiled, scrambled and omelets. I'm not a baker, so I can't comment on how water glassed eggs work there.

I pulled a dozen eggs from my stash a few days ago. They were all 6-7 months old. One was cracked. I knew from previous experience that one would have a strong lime taste, so I tossed it. I made scrambled eggs and they were fine.

Last year, I only made scrambled eggs and omelets (good) and over easy (burst yolks). This morning, I decided to try hard boiling 5 eggs.

Three of them cracked, two slightly and one ejected a major part of the white and yolk. It was basically a poached egg. Not my favorite form and it really messed up the water with the other eggs, but it was quite edible. I also tried a cracked HB egg. It had allowed in some water and was slightly watery, but was otherwise fine.

My bottom line:
Water glassed eggs lose a bit of structure/strength over time, but that doesn't affect taste. I've had about a 10% loss rate due to cracking and lime infiltration. They work well for scrambled/omelets, but only a percentage will give ideal results for sunny side up/over easy or hard boiled. I believe they would work well for poached and baking, but can't really comment there.

I expect to continue using this system, but will better understand and work within it's limitations in the future.

Edit: The only other long-term preservation system I would consider is freezing. I understand there are also some limitations there. For example: You remove the eggs from the shell before freezing, so there won't be hard boiled eggs. It may or may not have a loss rate, but I don't have extra freezer space, so water glassing is a very good, inexpensive, no energy alternative.