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Salt is not needed. I've been doing it for ~6 years without.

Why? I've water-glassed eggs for years, periodically using refrigerated eggs without issue. PS- I don't recommend refrigerating these eggs, but I haven't seen problems with it.

Good luck. They can be refrigerated, but I don't. There is no need as clean, unwashed eggs can be kept on the countertop for weeks and still be edible. I try to preserve them as soon as possible, but it doesn't have to be the day collected. I collect eggs and put them into containers in...

1oz by weight

Yes. This is normal. I strongly suspect that means that we are actually using more lime than necessary, but I have never tested the theory. The point is that the water is very basic due to the lime and prevents bacteria/etc. from surviving and getting to the eggs.

Yup. That is fine, in fact I use that basic procedure. I keep adding eggs to my 2 gallon bucket, but don't add all of the lime water initially. I add a quart of pre-mixed lime water when needed so I don't have to reach way down into lime water to add the new eggs. PS- You don't need a fancy...