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How to water glass eggs and preserve them at room temperature. What you'll need…. 8 oz pickling lime. 8 quarts filtered water. Fresh unwashed eggs. A container to store them in. A scale. A whisk. We are going to use pickling lime for this, and it is known by several names (hydrated lime, slacked lime, calcium hydroxide ).
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Store the water glass eggs in a cool dark location, withdrawing eggs as needed, and wash well prior to using. Pulling eggs from the bottom of the bucket allows you to use the oldest eggs first. However, pulling a small amount to be used within a few days saves from having to withdraw an egg each time you need one. Make sure to store these eggs.
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Here is a list of what I used: 3 fresh eggs (since I had some on hand) 1 water-glassed egg (checked and sniffed in a separate bowl before mixed with the fresh eggs) a bit of deodorized coconut oil (~1 tea spoon) dried chives dried parsley salt for taste I let the oil melt and spread it out in the frying pan (which was set at HI).
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1 dash cayenne pepper. Pick a cup or a glass that you would not be afraid to heat slightly. Place it on the stove near the burner you are going to use for cooking the egg, not touching the burner, so it will heat slightly while the egg cooks. Put all ingredients except for the egg into the cup. Put the egg into a pan with cold water.
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Carefully place the eggs pointy side down (eggs should always be stored this way to help prevent spoiling) into your container. Mix together the water and calcium hydroxide. It will look milky. But because this is a saturated solution, the lime will settle and continue to settle over time.
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Combine 1 part water glass to 10 parts boiled, cooled water and mix thoroughly. Insufficiently diluting the solution will cause it to gel, making handling the eggs difficult. Slowly pour the cooled liquid over the eggs until the solution covers the eggs by at least 2 inches. Do not save leftover solution.
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Water-glassing eggs is a very simple process that involves submerging clean, unwashed, farm-fresh eggs in a solution made of pickling lime and filtered water. This solution seals the shell allowing them to be stored for 12 to 18 months on the shelf. What you get is fresh eggs, just like the day they were laid.
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Use 1 quart of water to 1 ounce of pickling lime. Be sure you weigh the water and lime for the best results. Depending on the size of your container, that could be 4 quarts of water to 4 ounces of lime or 8 quarts of water to 8 ounces of lime. I start with a smaller amount until I can see how the eggs will fill up the jar.
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Things You Should Know. Make a preservation liquid of 1 ounce (28 g) pickling lime to 1 US quart (0.95 L) distilled water. Layer unwashed, farm-fresh eggs in a 1 US gal (3.8 L) food-grade bucket, and cover the eggs with lime water. Store your eggs in a cool, dark location for up to one year.
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How To Water Glass Eggs. Step 1. Use your kitchen scale to measure 1 ounce of pickling lime.. Step 2. To a clean half-gallon glass jar, add the pickling lime and then fill it up halfway with filtered water.(If you have to use chlorinated water, let the water sit in the jar uncovered for 24 hours before using, so the chlorine has time to evaporate).
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Alternatively use an egg timer that you place in the pot with the eggs (that's what I do, makes things so much easier!) Take the egg out and put it under cold water for a few seconds. Peel it quickly, place in a glass, and break it with a spoon. Sprinkle parmesan, salt and chives on top. And enjoy! Goes perfectly with fresh bread or a toast.
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How to water glass eggs. Measure out 1 ounce of pickling lime on your kitchen scale. Add the pickling lime to a clean half gallon jar and fill it up halfway (one quart) with filtered water. Whisk the lime into the water until it is fully incorporated. Carefully add the eggs pointy side down.
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How to Water Glass Eggs. Store the water-glassed eggs in a cool, dark place (around 45°F to 55°F is ideal). A basement or cellar can be suitable storage options. Avoid storing the container near heat sources or direct sunlight as this may affect egg quality over time. The preserved eggs can last up to eight months or even longer if stored.
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Pour the water and lime mixture over the eggs. If the eggs are not fully covered, add a bit more water or remove some of the eggs. Secure an airtight lid to the jar, mark the date on the lid (or a piece of tape), and store your eggs in a cool, dark place for up to 18 months.
How to keep eggs fresh for months Water glassing eggs
Water glassing eggs involves submerging clean, unwashed, eggs in a pickling lime and water solution to seal off the shell and preserve them for 12-18 months. The result is perfectly fresh, unspoiled eggs, just like they were the day the hen laid them. Sometimes properly water glassed eggs are still fresh even after two years.
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step 2. When the eggs are done to your preference, shock for a second under cold water, carefully peel, then remove them whole from the shells; alternatively, cut them in half over the glass, then spoon the egg into the glass. step 3. Season the egg with Salt (to taste) and Ground Black Pepper (to taste), and top with a dollop of Butter (to taste).
