Eating 8 Month Old Eggs | Preservation for Long Term Storage

Our first experience preserving eggs with lime water was a success, and although there's a few changes we'd make, we're happy to know a tried and true method to store eggs for winter. Happy Thanksgiving!! 🦃😄 Arielle & Eric

Even with fresh, day-old eggs, I always crack each egg separately into a bowl, instead of cracking them on top of others, just in case an egg is bad (bloody egg, rotten egg, etc.). That way you won't waste the other good eggs in the bowl.

I think one mistake is using warm water to "dissolve" lyme. It doesn't dissolve regardless and this may have caused the issue with spoilage. We use large containers like you did but did not use warm water. You might want to consider using clear food grade containers so you can see any issues and not open up a nasty surprise. Also, make sure you DO NOT WASH the eggs. They need the bloom for this to work. We do have a few eggs crack but the lyme seals the crack so that the water doesn't smell rotten and other eggs in batch are not impacted. Also, since the lyme will seal the crack, you REALLY want to crack each egg in a separate container to inspect before adding it to a batch to use...awful when you miss one that is rotten and crack it into 6 perfectly good and useable eggs you have already cracked for use. One last tip, to be safe, we just don't eat them unless they are fully cooked (scrambled eggs yes, fried eggs no). The older they are, the runnier they get and will eventually impact the products you use them in for baking...they don't serve as the binder that they should. For example, you will get extremely crumbly cornbread. Hope this helps! Long time viewer. Love the channel! Bo and Banndit are so adorable! After thought tip: If you have done this correctly, you should get a "glass" top over the water that you break through to retrieve eggs. The ratio we use is 1 ounce lyme per one quart water. After getting several eggs out, the "glass top" will lessen so I add back a little more lyme-water mixture just to ensure the preservation holds up.

I’ve seen other homesteaders water glass eggs. But the ones that do it in the 5 gallon buckets have extremely large families. Some of them have up to 12-17 people on any given day, which means they’ll go through a 5 gallon bucket pretty quickly. But since it’s just the two of you and the dogs, you might want to think about getting smaller buckets, or just using the glass jars. Not only for the potential for them to get crushed like you saw, but how long would it take you to go through a 5 gallon bucket of 250 eggs? Because if you think about it, the eggs on the bottom would be the oldest and the eggs on the top would be the newest. So if it takes you three months to get through a 5 gallon bucket, the ones that you’re getting to last are the oldest ones. So with smaller buckets, you could start with the oldest eggs first and never be more than about five months away from when it was laid. Plus, if a batch goes bad, you’re only losing a small bucket or a jar and not not 250 eggs. Just a thought. I’m glad it at least partially worked out! That is a TON of eggs! 👍🏻👍🏻🥚💙💙💙

My wife and I have just recently found your channel. It is totally entertaining and educational.We’re both in our seventies and have enjoyed the outdoors our entire 50 years together. We find ourselves in your place experiencing the most beautiful state of Alaska.The way you’ve chosen to share your life and experiences is so enjoyable to watch.Looking forward to many seasons to come

Hy guys. I am from Romania and we use Horse Radish root to keep our pickles hard and crunchy. We clean the root like the carrots, cut them in aprox. 5 inch long stripes ( sticks ) and put them in between the what ever you pickle. By the way do not eat those when you open the jar, throw them away :)))

Try boiling the egg in its shell for 20 seconds before making poached eggs. In the Uk they are known as coddled eggs. Helps the whites stay together.

You can always freeze eggs. I break them into Ice cube trays, freeze them, then remove them & put them into zip lock bags in the freezer. I also break two into a snack size zip lock bag, then put several snack bags into a quart bag. Thawed frozen eggs are great for cooking, including scrambled & fried eggs. Freezing eggs may be an easier way for you to prepare them.

Hi, it is recommended to rainse off your eggs at least a few times to get the grit off the shell so you don't get the lime into the batter or skillet.

If you were to break open your eggs into muffin tins or equivalent, you can freeze them solid then move to containers to be keep frozen until needed. Then just thaw them out and good as new.

You can improve the beet color by boiling the beets separately and then just using the juice after the cooking process. I use 1/2 beet juice and 1/2 vinegar. Turns out a beautiful purple color!

Love the channel The! A quick note, the limed eggs are not the same as water glassed. Water glass uses sodium silicate...not sodium hydroxide (quick lime). Limed eggs are a favorite for making meringues. If you want to poach limed eggs, or really any egg, you should stir the water until there is a vortex in the center. That swirling wraps the white around the yolk better. Also, you may want to consider making "Manchester Eggs." A Manchester Egg is made the same way as a Scotch Egg only the egg is pickled instead of soft boiled. It is really great with beer.

I started watching from the "Pickling 350 eggs", curious as why someone needed to pick that many eggs. Then the second video was the Flying to the remote cabin. Like a puzzle, there were missing connections, and after watching 300 videos I am all caught up. Took me a while to watch all of them, but it all connects to a beautiful and wonderful story. And with this video, it comes to a full circle from the first video "Pickling 350 eggs..." Thank you for sharing your adventures.

I could see that entire bucket as contaminated. If the cracked eggs have leaked into the water then it stands to reason that all of them have been contaminated due to the porosity of the shell. I like the idea of using smaller buckets to preserve them. The only waterglassed eggs I have ever eaten seemed normal except for a little bit of change in texture. I also read somewhere that they should be placed small end down in the buckets. no idea if it helps.

I would recommend buying Gamma Seal Lids for the 5 Gallon buckets. They’re so much easier to use.

It works well to go through your buckets on a regular basis and remove the cracked ones. That will solve your smell issue. You can also repack the buckets with fresh lime water to get rid of the smell.

As ever, a great comparative video with educational pointers. These eggs were limed, but not waterglassed. Lime Is a calcium compound, whereas waterglass is a silicate.

Egg-cellent episode. Love your channel. Best channel on all of YouTube.

This brings me back. There was a gas station down the road from where I grew up that used to sell picked eggs. They were purple and delicious. They used duck eggs instead of chicken eggs. So, for a long time growing up I assumed that duck eggs were naturally purple. lol

I made your Asian pickled eggs about 6 months ago. That may have been a different recipe than what you used in this video. At any rate, they were The Bomb! Sent a jar of them to the winery where my daughter works and the chef said they were, “ Badass”. Guess he liked them! I loved them! Also made the classie recipe. They were good too but that Asian recipe has me wanting to make more!