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Jarred Eggs 1 Year Later

Nearly a year ago I tried to water glass six chicken eggs after watching a video on the topic. Since I’m always curious as to how things work out over time, I dragged out the jar I put the eggs in from our pantry:

I’d say they still look pretty good. Just to be sure, I wrote the date that I water-glassed the eggs on the lid:

The video I watched said the eggs should be good 12-18 months, so they should be fine. Just to be safe, I went ahead and submerged all six eggs in water to see if the floated or not:

None of the eggs floated, so I assume they were fine to eat. Just FYI, I noticed most of the pickling lime had settled to the bottom of the mason jar:

I don’t know if that was good or bad. In any case, I cracked each egg into a bowl to inspect them:

Although you’ll have to take my word for it, no egg yolk stayed fully in tact. The one photoed above is one of the better ones. I’m not sure why they didn’t remain in tact, though I assume it’s just because of age.

In any case, I did choose to smell the eggs and none smelled off. Unlike my egg experiemnt many years ago where I coated them with mineral oil and later ate them, I did NOT choose to try the eggs this time. Nothing gave me pause about the situation other than my growing hypochondria as I age. 😉

Anyway, I’d say water glassing eggs might be an even better long-term strategy than mineral oil. What do you think?

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Damian Brindle

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Comments

4 responses to “Jarred Eggs 1 Year Later”

  1. Frank Vazquez

    I think we have been conditioned to be afraid of eating anything not commercially processed and sold in stores.

    There are people who can food in a pot or pan with a cover which is basically water bath canning. They store meat in jars this way as well as fruits and vegetables. I shared a video with some friends in a Facebook group and I had a couple of friends say the ONLY safe way is to use a pressure canner.

    They are experienced, but they are following the FDA guidelines and advice. And they want to be safe, but maybe the alternative method simply has not been tested or explored by the FDA and if that is the case, we are missing out on a way to preserve or can food just because of ignorance and bias.

    If people are canning without a pressure canner, following methods their parents and grandparents used and they are all healthy then why not use their methods and have a yea or nay, based on research and testing by the FDA.

    Reply
    1. Damian Brindle

      Not sure I’m with you on this yet. The older I get the more paranoid I become! Especially about food. But maybe there’s something to what you’re saying.

      Reply
  2. Beth Thompson

    I water glass eggs using lime – it’s normal for some to sink or even lay on the eggs. And yes, the yolks often don’t stay intact. But they’re great for baking, omelets, scrambled eggs…:)

    Reply
    1. Damian Brindle

      Good to know that. Thank you.

      Reply

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