Preserving Eggs ~ Ramblings

 Let's talk about preserving eggs.  I know how to do water-glassing, but have never dehydrated.  I found a great article online by Backwoods Home Magazine.  What is your preference for preserving eggs?

Suggestions on using dehydrated eggs?  I'm plan to look thru my books to see what I have on this, but asking here too.

A few more dollar tree finds from earlier this week - dressing to-go bottles, and a vegetable scrubber for the camper.

The dressing bottles will be great for my husband's work lunch, but I bought two of them for picnic packing too.  It doesn't look like we'll likely take any long vacations this year due to gas prices, and prices of everything else.

I have 1 more quart to freeze, but I got the strawberries taken care of.  Jam is done as well, so I don't have to use freezer space and do it in winter.

I made us some homemade teriyaki sauce for chicken teriyaki.  It will last a few days (the dinner), so I won't have to cook thankfully.

My husband and I talked last night about raising a pig and cows.  Goats are not in the picture yet, but I am prepared (since we raised dairy goats before).  

Determining to become an egg preservation expert - Water Glassing, Freezing and Dehydrating

First, thank you all for all your help with knowledge to freeze eggs for winter.  In the process, I was able to locate a wonderful article (and thank you Debby Flowers for the emails too, very helpful) online that you all may be interested in.

The article is online at Backyard Poultry, and is titled, "Water Glassing Eggs for Long-Term Storage."  It's an excellent read.  At the bottom of the article they also share other methods, such as pickling, freezing and dehydrating and how to use them best.

Water glassing requires your eggs to be completely free of debris, which means maintaining the roosts to keep the eggs clean.  It's not always that simple in winter though.  I purchased a food grade container to do my water glassing, and a lid.  Later I was told if you call your big box store and speak to the deli, they can save you containers they get frosting in, but to be honest I don't know how big those are either.  The container I purchased is 22 qt. and food grade.  It also has handles to move it easily.  I am following the directions of the article on using a "food grade" lime as well.

I knew my ice cube trays would not be large enough to freeze the egg yolks with the whites, so I went on my handy dandy computer and with the help of Amazon, purchased larger ones that come with lids.  On Amazon it said they were BPA free, but when I got them, the label does not say that, so I'm thinking these will be going back and I'll look for different ones.  I can't find anything like this made in the USA.  

If I run out of room, which I don't expect will happen for both water glassing and freezing, I will be trying the dehydrated method.