You will need:
- 1 pint of Sodium Silicate (Waterglass)
- 9 pints of water, preferably rain water as it has less impurities then tap water
- Food grade stone crock or a large screw cap glass jar
- Sterilize the inside of your container with boiling water. Discard the water.
- Mix 1 pint of sodium silicate with 9 pints of boiled, cooled water in your container. This should be enough to preserve six to eight dozen eggs.
- Select fresh eggs free from any cracks. Do not wash them prior to storing them (an egg is coated with a light layer of a natural sealing agent called “bloom”. Washing them removes this natural protective coating leaving the eggs more subject to aging and attack by bacteria in the air).
- Add eggs to the sodium silicate mixture. Make sure the eggs are at least a couple inches below the sodium silicate at all times.
- Cover the container with a lid or cheese cloth when you cannot fit in anymore eggs. Place the container in a cool, dry place and the eggs will store for nine to twelve months.
- Wash the eggs thoroughly before using them.
- Smell the eggs as you crack the shells in case any have gone off. Some eggs may have had undetectable hairline cracks, which let bacteria in before you preserved them.
- If you plan to boil the eggs, make a pinhole in one end to release pressure as the waterglass seals the pores during storage.
- As you use the eggs throughout the winter, top off the container with cooled boiled water to replace evaporated sodium silicate mixture.
Created by Mistral Pure Chemicals. View website