How to preserve eggs using waterglass

contributed by Dick Hibberd from personal experience

We used to preserve eggs with waterglass in the war.

We bought the waterglass as a powder in a packet similar to that of a 2lb cardboard castor sugar packet. We poured the powder into a bucket and mixed in water until it reached the right consistency. It then looked rather like a cloudy grey and very liquid polycell wallpaper paste.

My mother had a large stoneware container with a lid. When she had any eggs to preserve, she simply poured the waterglass into it and lowered the eggs in one by one. Then she put the lid back on again.

I don't really know how long they could be kept, but at least a couple of months I think.

contributed by Chris Pillips from personal experience

We didn't leave our eggs in the waterglass liquid but just painted each one and left it to dry before storing. Sometimes it was a few months before we ate any.

contributed by Norman Groocock from personal experience

We had a stoneware jar of waterglass in the pantry. We didn't use it much, though, because we would really have needed to have a good source of eggs to make it worthwhile, and that meant keeping hens.

contributed by Sheila C MacIsaac from personal experience

When I was a child in Fife in the 1950s, my grandparents kept poultry on a small commercial scale.

Over the winter months eggs production was lower so my Grandmother preserved eggs for winter using waterglass in internally glazed earthenware jars which held 10 to 15 Litres.

The eggs were first cleaned with dry steel wool, then rubbed with lard to 'seal the pores' and then added to the jars in layers to just below the level of the liquid. The last task was to put the lids on the jars. These varied from custom-made wooden lids with handles to thick china plates, and in one case an enamelled pot lid. So insulation seems not to have been an essential requirement - just to keep free of dust and insects.

When the eggs were required they were used in rotation, jar after jar. We only used them for baking, never for boiling, scrambling or frying, as I understood that the consistency of the egg white might be altered after storage and would not cook well.

Preserved this way, the eggs could last the whole winter in a cold outhouse. Over the months a secondary white 'shell' of waterglass could build up over the egg shells but this was harmless and was ignored. Very rarely did an egg 'go off' but it didn't affect the others.

contributed by Arlene (Bodmer) Harouff, a family story and recollection

For many years I wondered what waterglass was because I had wondered if it was some old term that my mother made up. Then when I finally checked online, I found your site.

My mother was born in in 1911, and her family kept chickens. She told me how, as a small girl, she hated most of anything in her life having to go to the dark, cold cellar in the winter to get eggs from the crock of waterglass. It was not so bad getting the ones toward the top of the crock, but as time wore on she had to reach into the cold stuff up to her little shoulder. That made quite a lasting impression on her.

contributed by Norman Groocock from personal experience

The eggs came out of water glass feeling slimy but as far as I can remember they were OK boiled. I preferred the dried egg for omelettes.

contributed by Chris Phillips from personal experience

There were a few failures I remember, but most of the waterglass eggs tasted OK.