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Water Glassing Eggs Recipe

Do your chickens stop laying eggs every winter? Water glassing eggs is the solution. Enjoy fresh eggs all year - without artificial lights.
5 from 8 votes
Prep Time 18 mins


  • Calcium hydroxide (hydrated or pickling lime) – an inexpensive, white powder derived from limestone, which you can find at most hardware stores or at the grocery store (pickling lime).
  • A scale for measuring the hydrated or pickling lime
  • Container – I used a glass jar, but you could use a ceramic crock or a food-grade plastic bucket.
  • Water – If your water is high in minerals or you are on city water, it is best to use distilled or filtered water.
  • Gloves – The limewater will be very alkaline. I suggest using gloves to protect your skin.


  • 1 ounce pickling lime
  • 1 litre distilled or filtered water room temperature
  • 1 dozen fresh eggs clean and unwashed


  • Head to the coop and gather fresh, clean eggs. There must be no poop or dirt on the shells! You can’t even wipe them clean. This could remove the egg’s bloom coating, which keeps bacteria from penetrating the egg.
  • Carefully place the eggs pointy side down (eggs should always be stored this way to help prevent spoiling) into your container.
  • Mix together the water and calcium hydroxide. It will look milky. But because this is a saturated solution, the lime will settle and continue to settle over time. Don’t worry. This is normal. Using warm or boiling water, will not prevent this from happening.
  • Pour the mixture over your eggs. Leave about two inches of liquid above the eggs. Cover to prevent the liquid from evaporating over time. You may want to check on them occasionally to ensure they remain covered.
  • Don’t forget to date and label your container. Store in a cool, dark location until ready to use.
  • When you are ready to gobble up some fresh eggs, wash them well first before cracking them open. A drip of limewater could cause your eggs to curdle.


  • You don’t have to gather all your eggs at once. You could select eggs on a daily basis over the course of a week or two continuing to add them one by one to the preserving liquid. This is what I do.
  • Try not to move your container once you add your eggs. If an egg cracks, it’ll ruin your whole batch. (This may sound like a no-brainer, but if you are using a large container, just moving it a few inches can cause some cracking.)
  • Crack each egg in a separate bowl prior to using just in case one has gone bad. This is standard practice in our household especially when I find an egg that has been laid in a random location like inside our bag of shavings or under the doorstep. Sigh.
  • Your eggs should no longer be porous after sitting in limewater. They should be well sealed. So, if you are planning to hard boil or steam an egg, you should pinprick the shell first to prevent the egg from popping or exploding in your water.