Using Water-glassed Eggs

Have you tried water-glassing eggs? We water-glassed eggs last year and have been experimenting with the different batches since.

Water-glassed eggs

Batch 1 - 

The first time we used the water-glassed eggs, we opened a batch that was about six months old. The eggs looked good on the outside. As we used them over the course of several days, we discovered two of them were not good on the inside. We tossed those. The others were fine and we used them both for baking and for cooking. The flavor was good, even in scrambled eggs. You couldn't tell from the flavor that they had been water-glassed. The yolk does become more fragile, however, and is more likely to break. My husband didn't like cooking with them due to the fragility of the interior. They cook just fine in baked goods, however.

Batch 2 - 

The second batch we used was maybe seven months old. A couple of the eggs apparently had cracks that were not visible when we water-glassed them and some of the interior had seeped out. The lime water smelled bad. Most people say to toss the whole batch if this happens. As an experiment, we cracked open the uncompromised eggs. They looked fine and smelled fine as well. 

Batch 3 - 

The eggs from this batch were a year old before we opened the jar. I was a bit leery about opening it after encountering a couple of cracked eggs in the second batch. There were no visibly compromised eggs. When I opened the jar, there was no bad smell. I used the first six eggs, all of which were good and intact.

A water-glassed egg after one year

Tips:

• Visually inspect the eggs for signs of any cracks. Toss any that have a compromised shell.
• Crack the eggs individually in a small bowl and check each one for any signs of problems before adding to your recipe.