I have been preserving eggs in hydrated lime for 6 years now. Only had three bad eggs in that time. I only preserve around 90-120 eggs a year and that gets us through october-december when the girls aren't laying.
Around May, I start putting the eggs away. However, I use quart jars and put 6 to 8 eggs per jar numbering the jars as I go, then put 5 jars in a case and have 3 cases, which go down in our root cellar. One heaping tablespoon hydrated lime to a quart of water.
That may be too fussy for most, but I like knowing which are the oldest to freshest-so to speak-and it saves having to dig through a mound of eggs. I have made mayo out of the preserved eggs, using just the yolk. They scramble well and work fine as an ingredient in recipes.
I read recently that to boil the eggs, first make a tiny hole in the shell, otherwise they could burst, since the lime basically seals the shell.
I love not having to go to the store to get eggs.;^)
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
branchandroot
preserving eggs
Date: 2025-04-12 12:43 pm (UTC)Around May, I start putting the eggs away. However, I use quart jars and put 6 to 8 eggs per jar numbering the jars as I go, then put 5 jars in a case and have 3 cases, which go down in our root cellar. One heaping tablespoon hydrated lime to a quart of water.
That may be too fussy for most, but I like knowing which are the oldest to freshest-so to speak-and it saves having to dig through a mound of eggs. I have made mayo out of the preserved eggs, using just the yolk. They scramble well and work fine as an ingredient in recipes.
I read recently that to boil the eggs, first make a tiny hole in the shell, otherwise they could burst, since the lime basically seals the shell.
I love not having to go to the store to get eggs.;^)