Water Glassing Eggs (how-to)
A simple step by step instruction on how to safely and effectively water glass eggs! This allows for the egg to keep its original form and flavor, unlike freezing and freeze drying.
Ingredients
- 1 ounce Pickling Lime
- 1 quart Water distilled water is ok but filtered is best
- 16 Fresh Eggs per Half Gallon Jar unwashed, but clean, with cuticle or “bloom” still intact
Instructions
- Using a kitchen scale, measure 1 ounce of pickling lime.
- Add the pickling lime to a sanitized half gallon jar.
- Add 1 quart of filtered water to the jar with pickling lime (about half full).
- Mix the water and pickling lime solution until thoroughly.
- Gently add the eggs, pointy side down, one at a time.
- Once the jar is full, carefully add the airtight lid.
- Store in a dark, cool place.
Notes
*It is very important that the water-glassed eggs do not crack or break while adding them to the jar. One ”bad egg” and the whole jar will be no good.
**The pickling lime may settle to the bottom of the jar and that is ok! Do not shake the eggs, this could break or crack an egg.
***The pickling lime seals off the egg, filling all of the eggshell pores. It is important that water glassed eggs are not made into hard-boiled eggs unless a small hole is made into the shell first. Without a pinhole to release the pressure, the egg may explode.
Nutrition
Serving: 1eggCalories: 70kcalProtein: 6gFat: 5g
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