In 2020 we posted this Waterglassed Eggs Post to describe a way that we preserve eggs. You can safely store eggs when you have them in abundance and then when the fall/winter arrive and the daylight hours drop resulting in a corresponding drop in egg production, you can pull out your bucket of preserved eggs, crack them open and enjoy.
We've gone down to only collecting about 6 eggs each day. It is time to reach into our storage for breakfast this morning. A sticky note on the top of the bucket in the pantry shows that we placed 25 eggs in this bucket back on June 22, 2022 and on July 3, 2022, we put 12 more.
And here we are 6 months later pulling them out. As we pulled the top off the bucket, we see a couple of things. First, some of the lime is floating on the surface of the water. Next, and most importantly, NONE of the eggs are floating on the surface of the water. If any of the eggs are floating, they are bad. Those eggs are to be thrown away. (Far away - rotten eggs are foul-smelling, pardon the pun.)
We wash the lime off of the outside of the eggs and prepare the skillet.
Then we crack the egg directly into the skillet. A couple of observations: The 'muscle tone' on the egg yolk is great. It's firm and the color is rich. It looks perfectly normal. Here's the difference. The egg white seems to be a little more runny than a fresh egg. But that's okay. There was no smell and things appear to be normal.
So what's the verdict on waterglassed eggs after 6 months in storage? Well, they tasted like normal fried eggs. We did not get sick and we've been eating a bunch of them with no bad effects. That is good to know that this experiment worked. You CAN safely store eggs for 6 months.
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