Water Glassing Eggs
This method of egg preservation has been around since the settler pioneer days 1800s etc.
Water glassing eggs. Make sure the eggs are covered with at least 2 inches of the solution covering them all. Water glass is a sodium silicate solution that supposedly sealed the pores in the egg shells to stop them going bad. This was during a time prior to refrigeration and electricity. Place your eggs small end down if possible into an earthenware crock.
A popular cookbook first published in the 1800s the boston cooking school cookbook by fannie farmer provided instructions on water glassing eggs as a means for preserving eggs long term instructions were also available in other books and writings such. Water glassing for fresh egg storage three gallon food safe plastic bucket with a lid hydrated lime clean water. Next gently add eggs to the liquid. Frozen eggs in this manner will keep in a deep freeze for about 6 months.
In a three gallon bucket add an equal ratio of water to lime. Scale for measuring the lime. The process of preserving your eggs with waterglass mix 11 parts water to 1 part waterglass. Water glass is sodium silicate and was used as an egg preservation agent through the early 20th century with large success.
Enter in water glassing. 8 ounces of lime by weight for each quart of water eggs. Pour the waterglass solution over the eggs. What waterglass is not water glass is not to be confused with isinglass which is made from fish swim bladders and in the old days was used to clarify cloudy wine.
Mix the pickling lime and water until completely dissolved. For some interesting online reading click the highlighted titles. Add pointy side downs allowing the air cells to remain at the tops of the eggs. Five quarts water to five ounces of lime provides enough.
Eggs can be kept fresh using this method for up to five months. When boiling eggs preserved this way pin prick the egg to allow steam to escape because the shell is no longer porous. Take a peek into the past when water glassing eggs was far more common.