Preserving eggs with lime water - eggs have cloudy whites

[burtongm]

Wasn't sure where to post a "managing my harvest section." I have some duck eggs that have been preserved with the lime water method for about a year. The information I found seemed to be mixed on whether you could wash the eggs before preserving them, and I didn't want to take a chance, so I only used unwashed, clean eggs, which being ducks, was a smaller percentage of what they laid! They've been in a stoneware crock at about 50-60 degrees, the water in the crock has a definite unpleasant odor, but the eggs themselves, when cracked, have little odor, consistent with the "slightly musty clothes" smell that I've heard described. What's concerning my partner is that the whites are a little cloudy. She's also cracked eggs with unusual dark spots inside them and discarded them, but I have yet to see any spots. I notice that the yolks are generally broken and the whites somewhat watery, consistent with a non-fresh egg. All I can find about cloudy whites is that freshly laid eggs are often this way. We mostly use the eggs for baking and the occasional over-hard for a breakfast sandwich. Has anyone had this happen, or know if there is a particular food safety risk?

 

[nuthatched]

lime the fruit or lime the mineral?
if they instructions said to wash the egg's, perhaps you should have, unwashed eggs have a protective coating to prevent bacteria entering the egg's, maybe that effectso the preservation

 

[burtongm]

That's lime as in slaked lime, some people use straight builder's lime from the hardware store, I preferred to keep things food-grade and went with pickling lime. Instructions said either to NOT wash the eggs or were silent on washing, so I went with not washing. Now I've seen where people say they've done this with washed eggs from the grocery store.

 

[aart]

I don't think many here have tried this, so not sure you'll get any experienced feedback.
There has been some discussion and video sharing, but little follow up on either.
Not sure where to suggest you find answers...homesteading or preppers forum maybe?

 

[burtongm]

Thanks, where I've gotten my info so far has been from Youtuber homesteaders. Next, I'll try to connect with one of them!

 

[aart]

Thanks, where I've gotten my info so far has been from Youtuber homesteaders. Next, I'll try to connect with one of them!

Please come back and let us know if you get some good info.

 

[drinkoj]

Wasn't sure where to post a "managing my harvest section." I have some duck eggs that have been preserved with the lime water method for about a year. The information I found seemed to be mixed on whether you could wash the eggs before preserving them, and I didn't want to take a chance, so I only used unwashed, clean eggs, which being ducks, was a smaller percentage of what they laid! They've been in a stoneware crock at about 50-60 degrees, the water in the crock has a definite unpleasant odor, but the eggs themselves, when cracked, have little odor, consistent with the "slightly musty clothes" smell that I've heard described. What's concerning my partner is that the whites are a little cloudy. She's also cracked eggs with unusual dark spots inside them and discarded them, but I have yet to see any spots. I notice that the yolks are generally broken and the whites somewhat watery, consistent with a non-fresh egg. All I can find about cloudy whites is that freshly laid eggs are often this way. We mostly use the eggs for baking and the occasional over-hard for a breakfast sandwich. Has anyone had this happen, or know if there is a particular food safety risk?

Bump, wondering what you've found out and lessons learned.