Water Glassing Eggs Unsafe?
Posted by NotAtThesePricesBaby@reddit | preppers | View on Reddit | 38 comments
Hey Preppers!
I was researching how to water glass eggs and it seems this is an unsafe method for long term storage.
https://extension.usu.edu/preserve-the-harvest/research/storing-eggs-safely#:~:text=One%20method%20that%20has%20become,eggs%20for%20the%20long%20term.
Sorry, I can't figure out how to add in a link instead of the direct URL.
Do with this information what you will!
:)
rengewwj67@reddit
I wonder where eggs stored submerged in lime water began being called "water glassing"?
Water glassing is the dipping of fresh eggs into sodium silicate solution (waterglass) then removing them, letting the water portion evaporate (dry). Such eggs can be stored (away from heat) for months. That's the old methodology.
Traditional-Leader54@reddit
“There is a degree of risk in nearly any food…”
So true and soooo overlooked. There is risk in canning or preserving anything. Preserving eggs may be more risky but they never explain how risky it is i.e. what the chances are statistically
Also in the modern litigious society that we have become the government and anyone company has to cover their ass and not recommend anything that could remotely cause harm lest they get sued.
Fearless_Climate_688@reddit
Ah, "THEY"...
Of course.
YYCADM21@reddit
There is a degree of risk in nearly any food, water glassed eggs are no exception. Like many other food preps, how well you understand and carry out the process plays a big role.
My daughter and son-in-law have around 100 laying hens, and at times have had vastly more eggs than they could use or sell. Given their determination to keep their eggs and chickens healthy and viable for consumption safely, they did a very deep dive into the process to fully understand both the methodology and potential risks.
They began water glassing eggs about 4 years ago, Very carefully & with the utmost care to do it correctly and safely. I've eaten them many times, both in baked goods & cooked as-fresh. When done carefully, the difference between eggs laid this morning and ones that were laid 6 months or more ago, are undetectable. Recognizing the true, quantifiable risks to both the eggs and the flock they come from, I think it can be done very successfully. I don't believe there is any room for carelessness or complacency. They are extremely aware of the potential for both salmonella & botulism, and it is miniscule
La_bossier@reddit
We have chickens and I water glass excess eggs. However, I wouldn’t water glass eggs I bought from someone else. I can’t be positive about exactly what I’m getting.
Robbibaby@reddit
I water glass surplus eggs, whites are a little more watery than my fresh eggs, but definitely worth doing.
ChocolateOk9760@reddit
No. Water glassing is no less safe than other methods. We have a culture of arrogance that has risen up in this world. If done properly, water glassing is a very effective method to preserve eggs long-term (I have heard of water glass eggs more than 20 years old that were still good) but just like the rest of the "experts" on this thread, don't take my word for it. Use whatever method you are comfortable with. If you decide to use it as I have: sterilize your containers and lids first then 1 oz (3 tsp) pickling or slaked lime mixed thoroughly in 1 qt filtered or well water (not city tap water - it has chemicals that destroy the process) is the formula, and use fresh (less than 7 days) clean (no poop or dirt) unwashed eggs (not store-bought which are both washed and too old), and make sure the solution completely covers the eggs. I've cooked and eaten them at 2 years and not noticed anything significantly different from fresh - I should mention that we sterilize everything else all the time, so storage, cooking utensils, and etc. which minimizes any chance of salmonella or botulism. Don't let anyone fool you, the risk is never zero no matter how you prepare or store any food.
Street-Owl6812@reddit
Yes, people never like to hear it but water glassing is a botulism risk. Botulism spores are rare, which is probably why so many people can do this without a problem. It may prevent spoilage, but I know someone that died from botulism (not from glassed eggs) so I am fanatical about safe food preservation.
reddit_username_yo@reddit
Botulinin toxin is denatured at around 185F. As long as you thoroughly cook your eggs, or use them for baking, you're fine even if the raw egg had both salmonella and botulism.
paracelsus53@reddit
Don't have a cut or scrape on your skin while you're doing this. Don't forget to boil your pots and sink to get rid of the toxin. Don't breathe in any of the steam from cooking botulism.
It's just stupid to can things recklessly. Botulism doesn't have to kill you. But it's a neurotoxin. It WILL make you stupid if you live.
Street-Owl6812@reddit
Yep. I’ve seen it irl. Some people are so ego-centric that they have to learn things the hard way though 🤷🏼♀️ I hope permanent disability or death is worth saving less than $10 to preserve some eggs for few months. Couldn’t be me!
paracelsus53@reddit
Yeah, I don't get it at all. I can food to save money and to eat soups I like (with way less salt, for instance), not to risk my health. I especially don't get this in a prepper community. Isn't the point to preserve our lives, not risk them?
Notyouraverageskunk@reddit
Waterglassing eggs is a salmonella risk. I'm being a bit pedantic here because you don't really want to f around and find out when it comes to botulism or salmonella.
But yeah, in general people don't want to hear about how their home preserved foods can be deadly when prepared wrong. They seriously think it's a corporate or government conspiracy and that's why I do not eat food that was home canned outside of my home. Part of my preps include making sure I stay up to date on information about canning, curing, and fermenting foods.
DisastrousLab1309@reddit
It’s the same salmonella risk as eating raw eggs.
And if your hens have salmonella you’re at risk by even being in the pen and inhaling and getting on yourself the dust that’s there.
Now anaerobic conditions are additional risk of botulism for anything that isn’t acidic enough or wasn’t sterilized at 120 degree Celsius.
Street-Owl6812@reddit
No, it is also a botulism risk. Here is some information from a county extension in Idaho. The botulism information is on the bottom of page 5: https://www.uidaho.edu/-/media/UIdaho-Responsive/Files/Extension/county/Boundary/news/september-october-2022.pdf
reddit_username_yo@reddit
That's not much of a study - they didn't actually try water glassing any eggs, just took the 'speculate wildly' approach. Obviously, don't eat the water glassed eggs raw, but cooking them deals with salmonella.
As a small data point, I've found it's perfectly fine for me for up to 18 months, although the yolk quality starts to degrade around the 8 month mark. The sample size here is around 20 dozen eggs - not a fabulous study, but more thorough than the link.
NotAtThesePricesBaby@reddit (OP)
How do you cook them? So you can cook them after the lime bath? For some reason I imagined they'd be solid inside the shell?
epicmoe@reddit
you mean, "if you *didnt* wash them, they would be less likely to have issues"' I presume?
NotAtThesePricesBaby@reddit (OP)
No, by wash I meant clean before hand, not use the lime wash.
epicmoe@reddit
why would you wash them?
NotAtThesePricesBaby@reddit (OP)
Well, reading about the salmonella on the shell, I was wondering about mitigating the risk by washing the shell. I didn't know you needed the bacteria there in order for it to work.
epicmoe@reddit
Yes, washing the egg makes it more susceptible to salmonella than an unwashed egg, which is why Americans, who use washed eggs, must refrigerate eggs, but Europeans who largely use unwashed eggs don’t have to.
Pbandsadness@reddit
You can't water glass washed eggs.
NotAtThesePricesBaby@reddit (OP)
I didn't know that!
Pbandsadness@reddit
They require a bacteria layer xalled "the bloom" which is removed when you wash the eggs. That's also why the US refrigerates eggs and Europe generally doesn't.
reddit_username_yo@reddit
You just cook them normally, they stay as regular eggs. Before 8 months, you can't tell the difference. You must use fresh (less than a week old), unwashed eggs, though - the bloom on the shell is important for keeping the lime water out of the egg. In particular, you can't use store bought eggs, which are both too old and washed.
Since water glassing is mainly intended to smooth out seasonal variation in chicken egg production, it's really aimed at people with chickens.
longhairedcountryboy@reddit
Best way to have fresh eggs is to have chickens.
LemonyFresh108@reddit
Not safe
Stewart_Duck@reddit
For long term egg storage, pickle them. My preference is with some jalapenos. For longer term storage, freeze dry or dehydrate. If you want to try something completely different, look up how to make millennium eggs. The Chinese have been preserving eggs like this for centuries. I've never tried a true millennium egg, but it's on my food bucket list.
Davisaurus_@reddit
According to the 'rules' of government alphabet agencies, you can't safely pickle eggs for long term. Apparently, two or three people in the last 100 years or so, gave themselves salmonella. So now no one can do it anymore.
Personally, I like pickling mine with beets AND hot peppers.
Reach_304@reddit
Why R y’all downvoting this person?!
Liber_Vir@reddit
Because he talked about the government in a derogatory way on reddit.
doublebaconwithbacon@reddit
Hi! Microbiologist here. Don't water glass eggs. It doesn't kill bacteria inside the egg. Salmonella is a risk. It's also an ideal environment for botulism. The preservation method doesn't stop either of these pathogens from growing. And in a SHTF situation, it's a bad time to either discover your food stores are inedible OR get a serious disease. Yes, freeze drying also preserves any salmonella present, but the method doesn't permit it to grow its numbers, and that's really what preserving is all about.
DisastrousLab1309@reddit
I think the authors forgot to share some important piece of information, because how I read it:
Don’t use water glassing because it’s salmonella risk. Use one of the recommended methods - you can freeze or freeze dry like this… … …
Remember don’t use water glassing. Use recommended methods. Just a note at the end the recommended methods are also salmonella risk so remember to cook your eggs.
Like it just doesn’t follow. Is glassing higher risk than freezing? or did they just forgot to mention that it’s also botulism risk and didn’t bother to tell anything about it?
quadsquadfl@reddit
Water glassing is a short term preservation method not a long term
wanderingpeddlar@reddit
Facts
Water Glassing Eggs even if done perfectly can make you ill.
Water glassing eggs may not be washed or even vigorously cleaned. You cant use anything more rough then a toothbrush.
Only water glass, clean eggs, if you can not lightly brush off dirt or the egg is covered in manure scrub it and refrigerate it until you use it.
Thousands and thousands of people have used it and hundreds are still using it as a way to store eggs.
You can treat water glassed eggs as regular eggs baking and even breakfast eggs. There should be little to no difference in the taste.
wwhispers@reddit
I think they are only good for a year, just buy some freeze dried if you want eggs for longterm.
Swmp1024@reddit
I've read these recommendations before. I understand the theoretical concern... but no discussion of this being a historically used for decades and not really showing any data of cases of salmonella or botulism from water glassed eggs. I saw an article about botulism from home pickled eggs, but have not ready any case reports about cases of illnesses related to water glassing.
That being said I freeze dry my eggs.