We end up with more eggs than we can eat in the summer months. Here’s how we preserve them long term. Water glassing eggs with pickling lime to keep them fresh for a year or (maybe more) Freeze drying raw blended eggs for 10 to 15 years of storage in Mylar bags Freeze drying fully cooked scrambles with bacon, sausage, and veggies for ready-to-eat meals Different methods give different shelf lives, but all help ensure nothing goes to waste. How do you preserve your eggs? | Rob Benson

🥚🥚🥚How to water glass your eggs! 🥚🥚🥚�ingredients �-1 ounce pickling lime�-1 quart filtered water�-Clean unwashed eggs, Eggs that have no poop or mud, and the “bloom” still fully intact Instructions * Measure out 1 ounce of pickling lime on your kitchen scale. * Add the pickling lime to a clean half gallon jar and fill it up halfway (one quart) with filtered water. * Whisk the lime into the water until it was fully incorporated. * Carefully add the eggs pointy side down. * Add an airtight l

Make RAW eggs shelf stable for 18 months!! 🥚🤎 Water glassing is an old homesteading method for preserving fresh, unwashed eggs by submerging them in a solution of pickling lime (calcium hydroxide) and water, sealing the shell’s pores to keep them fresh for up to 18 months without refrigeration. What you’ll need: Eggs: Fresh, clean, unwashed, unrefrigerated farm eggs. Container: A large, sterilized mason jar. Pickling Lime: Food-grade hydrated lime (calcium hydroxide). Water: Cool, clean water