Ingredients
Scale
- A clean half-gallon, food-safe container with lid or plastic wrap to cover
- Gloves
- A wire whisk for mixing (if you don’t want to just shake the jar)
- 1 quart dechlorinated water
- 1 ounce of hydrated lime (usually sold as pickling lime)
- Clean but unwashed, unwiped eggs straight from the nest (Note: You don’t need all 12-15 collected before beginning. They can be added one at a time as gathered later).
Instructions
- Thoroughly mix the water and lime in the container either by whisking or shaking well. The water should be milky white when fully saturated.
- Wearing gloves (to protect your hands from the lime solution, which can be drying), carefully add eggs as you gather them, replacing the lid each time to avoid evaporation.
- Once the jar is full with 2 inches of lime water covering the topmost eggs, label it and store it for 8-12 months where it won’t be in direct sunlight or at risk of freezing. Keep a slotted ladle or gloves nearby so you can easily remove the eggs when you need them.
- Periodically check to be sure the water is still covering the eggs.
- When ready to use, remove the water glassed eggs very gently to avoid cracking the ones still in the container. Rinse each egg thoroughly to remove the lime. Use it the same as you would fresh, but don’t boil.
Notes
Don't use aluminum anywhere in the process as it can react with the lime water.
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 0 hours