Preserving eggs?

[~gd]

Thanks ~gd! I really appreciate that input. I had heard about the water glass, but was unsure of it's application.

The principle of the method is to seal the pours within the eggs shell to prevent contamination by bacteria and also to prevent moisture loss.Yes exactly The water glass is very basic ( opposite of acid)

Your storage temps are right on tract with modern research which suggests temps of between 45- 50 as "ideal" for egg storage. The refrigerator gets much colder than that or your milk would be spoiling. All we knew was that it worked, we did have a therometer in our cellars. actually we kept our current eggs there too and I think they kept better there than in the self defrosting refrig/freezer units because the temp. was more constant and the modern units are like cold dehydrators they really tend to dry things out of course every cycle the pressure changes which tends to open the pours

I have also heard of "waxing" eggs to try to do the same thing as water glass.

I would assume that you always chose a nice fresh clean egg to preserve in this way. Am I right Of course you are! Why would anyone waste all that effort on a questionable egg?~gd?