Water Glassing Eggs Could Keep Them Fresh for a Year — But Experts Warn It Comes With Major Risks

Unless you live under a rock (and if you do, invite us over), you likely know that the price of eggs in the United States is reaching new heights every day.

As Food & Wine previously reported, the U.S. Department of Agriculture's (USDA) statistics show that the overall value of table eggs "increased 192% for the month, and the average price per dozen exported increased sharply, up 223% from $2.53 to $5.63 per dozen." The situation is so bad that the Justice Department opened an investigation into the rising cost of eggs, and the USDA reportedly asked several European nations to export eggs to us. (Finland declined the offer.) 

Because of this increase in cost, people are either forgoing eating eggs or seeking out alternatives like flax seeds and applesauce. However, others are getting creative with the eggs they have, including preserving them in a method known as "water glassing," which could keep eggs fresh for up to a year or more. This method is even gaining traction on TikTok in the homesteading community.

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The old-school egg preservation method is relatively straightforward: You start with clean, unwashed eggs, then prepare a lime solution by combining one ounce of pickling lime, also known as sodium silicate (ensure it's food grade), and one quart of water. Next, place the eggs in the container (which should also be food grade) and pour the solution over them, fully submerging the eggs. Cover the container and store it in a cool, dark place. When you're ready to use them, open the container, rinse the eggs, and you're good to go.

Sure, it sounds easy. But it may not be a great choice for everyone, especially those who are not uber-conscious of food safety protocols.

"Water-glassing eggs can be a challenging approach to achieve consistently well-preserved eggs," Dr. Bryan Quoc Le, a food scientist and food industry consultant, told Food & Wine. Le noted that while the concept is sound in principle, the main concern is that it can introduce Salmonella to the eggs. "Some Salmonella bacteria can contaminate the embryo before the egg forms around it and will end up in the water-glassed egg," Le added.

Trista Best, a registered dietitian at The Candida Diet, concurred, explaining that while it is one way to extend shelf life, there is a good amount of risk involved with this method. 

"Bacterial contamination can occur if storage is not done correctly," Best said. "Dirty or cracked eggs can create a harmful environment for this process by introducing bacteria and ultimately spoiling the entire batch."

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Instead of running the risk of salmonella, you could always try a safe preservation method, like freezing your eggs. But even with this method, Dr. Brian Labus, an assistant professor in the School of Public Health at the University of Nevada Las Vegas, previously shared with F&W, you need to be careful.

"Frozen eggs are just as safe as fresh eggs," Labus, infectious disease epidemiologist, said, adding that it's critical to "keep in mind that freezing eggs doesn't kill any pathogens, so you will need to cook them properly after they've been thawed. Bacteria easily survive freezing and will start to grow when given the right conditions."

You can also store them in the fridge, where they can last for up to five weeks, according to the USDA. The government agency noted that the "Sell-By" date will usually pass during that period, but the eggs "will be perfectly safe to use." Just be sure to buy the eggs and store them before that date, and keep your refrigerator set at 40°F or slightly below. And remember, "Leave them in their carton and place them in the coldest part of the refrigerator, not in the door." Then savor that hard-boiled, scrambled, or poached egg because now, it's a true luxury.

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