Storing Eggs in Limewater
Storing eggs in limewater is a time-tested method for preserving fresh, unwashed eggs without refrigeration. This traditional technique uses pickling lime to seal the eggshells, keeping eggs fresh for up to a year or more. It's a simple, effective way to extend your spring surplus into the winter baking season.
Servings: 16 eggs, in a half gallon jar
Equipment
- Half Gallon Mason Jar
Ingredients
- 16 large eggs fresh, unwashed eggs (collected the same day)
- 1 quart cool water
- 1 ounce food grade pickling lime 28 g or ~2 heaping tablespoons, calcium hydroxide
Instructions
- In a quart mason jar or mixing bowl, combine 1 quart of cool water with 1 ounce of pickling lime. Stir or shake to create a saturated lime solution—it will appear milky, and some lime will settle to the bottom (that’s normal).
- Gently place 16 clean, unwashed eggs into a clean half-gallon glass jar.
- Pour the limewater solution over the eggs until they’re fully submerged. Cap the jar and store in a cool, dark place.
Notes
A half-gallon mason jar holds about 14–18 eggs, depending on size. A quart of limewater is enough to cover the eggs in a half gallon jar.
Only use unwashed, farm-fresh eggs. Washed or store-bought eggs will not preserve safely.
Ensure all eggs stay fully submerged at all times.
Do not reuse limewater solution for multiple batches.
Scale up for bulk storage using larger jars, crocks, or food-safe buckets.
