Has anyone tried "Waterglassing" to preserve eggs?

[MissChick@dee]

Sorry but I would have no desire what so ever to even want to try. Adding lime to what in my opinion is a perfect protein just ain’t right. I pickle in a crock I purchased from Germany. Fermented foods done right are healthy and full of probiotics yes salt is involved in this process but....lime? Can’t wrap my head around that. I keep picturing it eroding my stomach or something.
Best wishes
But I think I’m gonna pass on this one.

 

[Bhapimama]

So true about space in the cooler, although they can also be frozen for cooking. I'm just 'gunshy' about some of these older storage methods, and am concerned about food safety, not to mention food flavors.
Mary

I hear ya... That's why I posted this. I wanted to see if anyone else has tried it. I was hoping someone might share their EXPERIENCE with this method.

 

[Bhapimama]

Sorry but I would have no desire what so ever to even want to try. Adding lime to what in my opinion is a perfect protein just ain’t right. I pickle in a crock I purchased from Germany. Fermented foods done right are healthy and full of probiotics yes salt is involved in this process but....lime? Can’t wrap my head around that. I keep picturing it eroding my stomach or something.
Best wishes
But I think I’m gonna pass on this one.

I'm wondering if the lime seals the shell

 

[Bhapimama]

This is really neat. Where does one get hydrated lime? Is that the same stuff you use for gardening?

According to the YouTube videos that I watched, it's different. You find it in the building supply section of the hardware store. Apparently it's used in masonry work

 

[MissChick@dee]

I'm wondering if the lime seals the shell

You know I just don’t know. Seems like a lot of folks here haven’t tried it. Hey that would be cool if you go through the process have people taste test them and come back with your findings. Who knows they just might be delicious.
Would be a unique Christmas gift. LOL if they regift them they just might get better tasting!

 

[Bhapimama]

You know I just don’t know. Seems like a lot of folks here haven’t tried it. Hey that would be cool if you go through the process have people taste test them and come back with your findings. Who knows they just might be delicious.
Would be a unique Christmas gift. LOL if they regift them they just might get better tasting!

Lol idk about Christmas gifts... But I may try it in the spring when I have some eggs to spare.

 

[ronott1]

An article from 1917 presents the results to a preserving experiment.

This was before we all had refrigerators and the introduction says that refrigerating them is the best and works for 4 to 6 months. the methods that did not use a refrigerator listed Water glass with lime was first and salt was second. The article says it is good for 8 to 10 months but that the eggs deteriorate quickly after that. The lime eggs scored 44 out of 50 for taste.

https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=1020&context=uaes_circulars

 

[MissChick@dee]

Ron wants some....

Give em’ to Ron!

 

[aart]

I'm wondering if the lime seals the shell

I believe it just makes for a hostile environment for 'germs'.

I seriously doubt you are going to find anyone here who has actually used this method.

 

[HenOnAJuneBug]

This method requires a large vessel, preferably glass or ceramic, a cellar or similar, and constant monitoring to make sure the water doesn't evaporate. And if the lime precipitates out, the water must be siphoned off and a new solution added.