Preserving Eggs - Part Deux

Back on April 20, 2020 we discussed an experiment we did called Waterglassing or Brining Eggs.  We used an old 'tried and true' method of preserving eggs.  You can click on the hyperlink above to read about how we did it.  I have to be truthful and tell you that this experiment was a massive, colossal, utter, total failure.  Eight or nine months following the experiment, Tricia opened the bucket and found...  eggs floating.  They were rotten!  Nasty.  Foul.  In Cajun French, the word is "pourri."  Tricia threw them back in the woods.  100 eggs.  Can you imagine?  

Well, we don't give up easy.  "If at first you don't succeed...." Tricia seems to think that maybe her hydrated lime had gone bad, so she bought new lime and we're going to give it another try.  It is summertime and our egg production has dropped to only about a dozen a day.  

They are nice, clean eggs.  You don't want to wash them.  The 'bloom' on the eggs keeps the eggs safe from bacteria.

You add 1 ounce pickling (hydrated) lime per quart of water into a bucket with a lid.  We stirred up the solution with a fork to agitate it.  The water becomes white and cloudy.  Then we added eggs - 2 dozen.  The eggs made the solution rise to the top of the bucket.

We put the lid on the bucket and we'll put it in a cool, dark place - the pantry.

We will once again check them in 6 months, maybe, to see if they are preserved.  If they are not, we'll shelve this experiment and eat eggs when they are fresh.  If our hens don't lay enough in the short days of winter, we'll just tough it out 'til the spring.  We'll keep you posted on our egg preserving experiment (Part Deux)  Maybe we should subtitle this post, "Don't try this at home!"