Used in off-grid and preparedness situations to preserve fresh eggs without refrigeration for up to 12 months or more.
Water glassing is a traditional method of egg preservation using a hydrated lime solution. When submerged in limewater, the eggshells are sealed from air and bacteria, preventing spoilage while keeping the eggs raw and usable. This method is ideal for homesteaders, preppers, and anyone with access to fresh, unwashed eggs who wants to extend their shelf life without refrigeration. Properly stored, water-glassed eggs can last for up to a year or longer in a cool, dark location.
Ingredients
- Calcium Hydroxide (hydrated lime or pickling lime), food-grade only
- Clean, chlorine-free water, filtered, distilled, or well water
- Fresh, unwashed eggs, must not be washed or scrubbed
- Food-grade container, glass, ceramic crock, or food-safe plastic bucket with a tight-fitting lid
- Measuring scale or spoon, for weighing lime if needed
How to Use It
1 oz (by weight) calcium hydroxide + 1 quart clean, chlorine-free water (1 qt: 1 oz lime | ~12–15 eggs) (½ gal: 2 oz lime | ~25–30 eggs) (1 gal: 4 oz lime | ~50–60 eggs)
- Mix the limewater in a separate container by combining the correct amount of food-grade calcium hydroxide with clean, chlorine-free water based on your chosen batch size, and stir until the solution is cloudy (some settling is normal).
- Place fresh, unwashed eggs into your clean storage container, pointy end down, being careful not to crack them. Only use eggs that have not been washed or rinsed with water. They must retain their natural bloom, a protective coating that seals the shell’s pores and prevents bacteria from entering.
- Slowly pour the prepared limewater solution over the eggs until they are fully submerged, topping off as needed.
- Seal the container with a tight-fitting lid and store it in a cool, dark, dry place such as a pantry or root cellar.
- When ready to use, remove eggs as needed, rinse thoroughly under cool water, and cook as you would with fresh eggs.
Warnings
- Do not wash or scrub the eggs: this removes the natural bloom and will cause spoilage
- Use only food-grade calcium hydroxide: construction lime or quicklime is unsafe and caustic
- Do not use chlorinated tap water: it may interfere with preservation
- Do not store near chemicals or produce: eggs can absorb odors and flavors
- Water-glassed eggs are raw: treat them like fresh eggs when cooking
Storage & Shelf Life
- Store sealed container in a cool (50–70°F), dark, and dry location
- Eggs can last 6–12 months or more when properly stored
- Inspect eggs before use, discard any with cracks, off-odors, or discoloration
When to Use Water Glassing
- During peak laying season to preserve eggs for winter or off-season use
- When raising backyard chickens without refrigeration
- As a reliable, low-tech food storage method for long-term preparedness
- In off-grid or grid-down scenarios where cold storage isn’t an option