How to Preserve Eggs: A Homestead Experiment
Preserving food is one of the biggest jobs of a self-sufficient lifestyle. Eggs, like all foods, come in seasons. In the spring and summer, the chickens lay abundantly, but come fall and especially winter, egg production can decline. My goal is to preserve eggs for the time of year when the hens are resting.
Cost: $5
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Equipment
- large container for eggs
Ingredients
- 1 quart of distilled or spring water
- 1 ounce pickling lime
- unwashed clean, farm fresh eggs
Instructions
- Choose an airtight storage container with a cover for long-term storage of eggs.
- Mix a solution of 1-quart water with 1 ounce of pickling lime. Multiply as needed to fill the jar approximately halfway.
- Stir the pickling lime until dissolved.
- Add clean, unwashed eggs with the point down.
- Store in a cool, dry place for up to 2 years.
- To use eggs, remove eggs from the solution using a slotted spoon. Rinse well and use eggs normally.
Video
Notes
For the gallon jar, I recommend 2 quarts of water mixed with 2 ounces of pickling lime. My jar was overly full with 3 quarts of water. If additional solution is needed, it can be added at the end.
Some homesteaders recommend adding eggs first and pouring the mixed solution over the top. I was unable to do this because I added the eggs slowly over time.
While the eggs can be preserved for up to 2 years, I found the quality of the eggs did not meet my expectations after 9 months. See the full post and video updates to get all the details.
