using water glass eggs

Crack it into a saucer and look at it. People today, especially those raising their own chickens, are also interested in preserving eggs. Found a dozen cracked eggs . Just remember that everything posted is from 1800s cookbooks. Lay a light saucer upon the top to keep them under water, and keep in a cool place. Eggs are porous and so you don’t want chemically cleaned eggs if you can help it. This is my first attempt at storing eggs. Can i add more eggs if the water and lime have separated?

Question: If you coat a store bought egg with mineral oil, could it then be stored in hydrated lime solution safely and successfully? The commercial product, available in water solution or in solid form, is often greenish or blue owing to the presence of iron-containing impurities.”, https://en.wikipedia.org/wiki/Sodium_silicate. Simply put the egg in a glass of water, it should sink to the bottom if it’s good.

One never knows until they try, eh? Is the water glass supposed to separate it looks like all the lime is sitting in the bottom on top of some eggs. Place the new eggs on the bottom and the older eggs on top.

You don’t want oil mixing in with your lime-water.

Just to clarify what Brother Thom was saying. And cover the container to keep the air out. with the normal smell (i kept my lime preserved eggs over a year and not one went bad) it is yes, a bit different from fresh, but definitely not spoiled or rotten. In the 1800s, there was no commercial refrigeration, so eggs were not washed before using or storing to help keep them fresh. I mixed the up a little a few times and may have gotten over zealous this last time. If not, why not? It might be best to carefully remove the eggs you already have from the water.

Learn how your comment data is processed. You may need to add a little more waterglass and water.

It is advisable not to wash them before they are put into the preservative, for they will keep better if their bloom is not removed. That made quite a lasting impression on her. The commercial form of water glass is usually a mixture of potassium and sodium silicate, which, besides being cheaper than that which is chemically pure, is the kind that is preferred for the purpose of preserving eggs. I’ve read many articles about people preserving eggs today, and that’s the advice most of them give. eggs tasted any different Place the eggs in receptacles in the manner explained for preserving eggs in limewater, and over them pour the water-glass solution until they are all covered. If you boil it, make sure it is completely cool before pouring back over the eggs. I don’t remember reading that they mixed the lime up after packing the eggs. I’m glad your experiments worked out. (Just curious) I have about 2 dozen eggs that are about a week old & plan on trying a separate container to see how long they’re good for. When you buy eggs commercially in the U.S, they have been washed and probably won’t store long out of the refrigerator. For many years I wondered about what waterglass because I had wondered if it I’ve never preserved eggs myself, but in all the old cookbooks from the 1800s and in modern articles or videos, they all stress preserving FRESH eggs. You may allow a gallon of water to a pound of lime. I found a broken egg in my bucket now what do I do? But now the question was is can I replace the remaining 88 eggs in a new batch of hydrated Lime? Thank you for your detailed comment.

Jars that hold about six quarts are the most convenient. You can read the previous post here, How to Preserve Eggs for Winter.

The cooler the preservation solution the better, provided that it remains above the freezing temperature of water. This is from Wikipedia: “Sodium silicate is also the technical and common name for a mixture of such compounds, chiefly the metasilicate, also called waterglass, water glass, or liquid glass. Also, I put up 100 eggs in a glass container with a bail. She told how, as a small girl, she hated most of anything in life Very rarely did an egg 'go off' but this did not affect the others. I love, Anyone else feeling that an extra early second cup, 50 Do-it-Yourself Projects for Keeping Chickens, Cooking Peaches, Preserved, Baked and Delicious, three gallon food safe plastic bucket with a lid.

=====================================================, VINTAGE COOKING from the 1800s ~ EGGS We don't have to clean our eggs since our girls are so neat :) However, we made extra sure this time. Liquid glass is often used to preserve eggs. That’s true. Another way — To one pint of slacked lime, add one pint of salt, two ounces of cream of tartar, and four gallons of water. They are far from fresh. I have had a bit of luck with all this now.. first started about 9 months ago or so .. used hydrated lime and “kinda “followed the steps loosely… added a whole heap of extra lime when I first started because I didn’t realise it was in American measurements instead of normal people measurements…. We had a stoneware jar

Eggs can be kept fresh using this method for up to five months. So if you want your preservation solution to remain as clean and clear as possible, wash your FRESH eggs in hot water immediately before preserving them.

We poured the powder into a bucket and mixed in water until it reached the right consistency. Had one or two broken eggs but has done no harm at all… I know that’s not recommended but if you think about it… the solution protects the eggs so no bacteria should enter them….

Limewater is the common name for a saturated solution of calcium hydroxide.

Not so. Vintage Cooking from the 1800s – FRITTERS. Please use only one or the other. That was the opinion at the time. Just don’t try to separate them out for mirangue or such. eggs! To make a solution of the desired strength to preserve eggs satisfactorily, dissolve one part water glass in seven parts of warm water that has first been boiled to drive off bacteria, mold, spores, etc.

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