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After dehydrating, do they become a powder, or like flakes or what? Do you crumble them up and store them in glass jars on a shelf, or Ziploc bags in the freezer? To rehydrate, about how much powder to water do you use to equal one egg, as in for baking? Do they work the same as a fresh egg in...

See post #214.

I don't put my hand(s) in the lime water either. I use a tool called a "spider," something sort of along the lines of a slotted spoon, to put eggs in and take them out of the lime water.

I've used a few more of my wg eggs and I'm finding the yolks to be very fragile. Great for baking or scrambled eggs. I have so many eggs right now, I'm feeding them to the dogs, as they are now almost a year old and I want to use them up. I'm getting no complaints from the dogs! 😉

Well, I did scramble two water-glassed eggs, made a lovely breakfast burrito, and forgot to post about it! 🙄 I'm old, what can I say! On the first egg, the yolk broke as soon as it hit the pan. The second egg fared better and I feel I could have cooked it over easy or sunny-side up if I wished...

😔 I forgot to use my WG eggs this morning, sorry! Will try again tomorrow. Plan to scramble two and make into an egg burrito.

I have not actually eaten any of my water glassed eggs yet! I'll scramble a couple tomorrow morning and report back.

Thank you, @aart. Once again, the voice of reason. I learn so much from you! :hugs

I'm familiar with that test. What would you think of an egg that does not float to the top, but stands up on its end? Questionable?

No, I did not mean floating at the top. I just meant like, free-floating in the water. It's not like they are lead weights, pinned to the bottom, staying where you put them. Am I making myself clear? They are submerged, just ... rolling around underwater, like. Sorry for the confusion!

Mine won't stay pointy end down, either. Hello, they are in water, they're trying to float! Did your water get a crystalline, crispy crunchy layer on top? Is that why it's called "water glassing"?

I was so impressed with your results that I now have my first batch of eggs in a crock for water glassing preservation. Hooray, a convert, lol! I did some additional research to be sure I knew what I was doing. I have a two-gallon stone crock which should be plenty for my husband and me. I used...

Yayyy!

Thank you.

Exciting, thanks! Please tell us again exactly what kind of lime you used so I don't have to go back and research this from the beginning, if you would, please?

You need to do it this spring/ summer when you have an abundance of eggs, in order to get you through the lean times of next winter. That's my plan anyway!

Thank you!

Great thread, thanks. Just one question. There are two kinds of lime? Are they interchangeable?