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.