It's pickling lime. Used to make cucumbers stay crunchy when you pickle. I've never bothered with it when pickling. It's not really problem additive for food. Some of the stuff they put in commercial bread can be. I personally have gastric issues with a lot of the dough conditioners and additives. Pepto becomes my girlfriend I see it so much to stop the pain.
Large unwashed, eggs will last at least 6 months in the fridge, and that's in a the very low humidity environment on the east side of the mountains. Silkie eggs go about 4 months max before they dry out too much. This is from years of actual experience for Mom since she can't eat store eggs and I take her many dozen when I visit.
If you grease/oil the things they would last even longer.
Mother Earth News tested a lot of methods back in the late 70s. Refriderated eggs lasted best and tasted best at the 9 month mark. The greasing helped.
Other tests have been done by other groups as well.
Liming is calcium hydroxide and is supposed to be pretty good for second best, and is the best if you don't have a refrigeration option.
Actual waterglassing is sodium silicate and the liquid feels slimy. It comes in around 3rd and does change flavor and texture some.
People calling liming as waterglassing makes my eye twitch. Different chemicals used.
My question is why would you need to keep eggs for that long now? Could hatch and raise up a chick into laying in that time. Traditionally, eggs were only stored to get through the 3 months of few eggs and those who kept chickens would just keep eggs back to get enough for whatever they were going to bake or for certain holiday drinks. Eggs weren't really eaten as fresh preparation in winter.
ETA: i love food history and read books on it for fun
Large unwashed, eggs will last at least 6 months in the fridge, and that's in a the very low humidity environment on the east side of the mountains. Silkie eggs go about 4 months max before they dry out too much. This is from years of actual experience for Mom since she can't eat store eggs and I take her many dozen when I visit.
If you grease/oil the things they would last even longer.
Mother Earth News tested a lot of methods back in the late 70s. Refriderated eggs lasted best and tasted best at the 9 month mark. The greasing helped.
Other tests have been done by other groups as well.
Liming is calcium hydroxide and is supposed to be pretty good for second best, and is the best if you don't have a refrigeration option.
Actual waterglassing is sodium silicate and the liquid feels slimy. It comes in around 3rd and does change flavor and texture some.
People calling liming as waterglassing makes my eye twitch. Different chemicals used.
My question is why would you need to keep eggs for that long now? Could hatch and raise up a chick into laying in that time. Traditionally, eggs were only stored to get through the 3 months of few eggs and those who kept chickens would just keep eggs back to get enough for whatever they were going to bake or for certain holiday drinks. Eggs weren't really eaten as fresh preparation in winter.
ETA: i love food history and read books on it for fun
