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Water Glassed Eggs Update: 5 Month Taste Test
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May 21, 2024
Ever wondered how well water glassed eggs can stand the test of time? 🥚⏳ In today's experiment, we're diving back into our pantry to revisit the eggs we preserved using the water glassing method 5 months ago. We'll crack open this time capsule, comparing both scrambled and fried versions of these preserved eggs to their freshly laid counterparts. Check out our Easy Food Storage Plan: https://pantrypreparedness.com/food-storage-made-of-the-meals-your-family-loves/ #preparedness #readyforanything #egg #preserves Timestamps: 1:06 Baking with Eggs 2:04 Frying Eggs 3:05 Fried Egg Taste Test 4:40 Scrambling Eggs 6:20 Scrambled Egg Taste Test Pantry Preparedness is a trademark of Income School LLC, an Idaho Limited Liability Company
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0:00
All right, sometime between five and six months ago, I waterglass these eggs
0:04
And I showed you that whole process. This was actually my first time doing it
0:08
And I was curious to see how they would do. Now, we said that waterglassed eggs are supposed to be able to last up to 18 months
0:15
I do have another jar of these at home still. And we've actually already gone through one of our three jars of these eggs
0:21
Because right now our chickens are molting and they're not producing almost any eggs
0:25
They are producing a few. So today I brought in a couple of fresh eggs. This one was laid this morning
0:31
First, let me show you this comparison that we did with baking. I wanted to be able to show you sort of the different ways that we use eggs and see if these water glassed eggs would be any different
0:41
So my wife has actually baked a bunch of things, cake, all sorts of stuff, but specifically the first thing she did was this zucchini bread
0:49
Now, if you don't remember, we also made a video a few months ago about how we preserved zucchini, and we had a ton of it
0:57
So we make a lot of zucchini bread. You can check out that video here later if you want to
1:01
But she made some zucchini bread, and she was uncertain how this would go
1:06
So here's what she did. She videoed herself opening up the eggs
1:10
She cracks the eggs, puts them in, and basically can't tell any difference
1:15
The only thing was she had to kind of rinse off the egg before she used it
1:20
But that's true of fresh eggs anyway. We usually tend to clean them off a little bit because we don't want what's on
1:27
outside of them getting into what we're baking. So she's pretty particular about that kind of stuff
1:32
But today I wanted to put this also through what I think is going to be kind of the ultimate test
1:38
eating these things about as plain as I ever eat eggs. So I'm going to fry a fresh egg and a waterglass
1:45
egg. I also brought another egg that's a couple days old. I'm getting about one every three
1:49
days right now. And I'm going to scramble one and scramble one of these as well. And then I'm going to
1:54
eat them and I going to see if they really are basically the same even though these eggs are over five months old This is fresh egg
2:12
Water glass egg. Water glass egg. It could just be slight differences in the eggs themselves
2:31
This white is spreading more, it's a little more watery. And same with the yolk
2:37
It's not sitting up the straight. Part of this thing. Part of this balance
2:58
Part of this balanced breakfast. Alright, take a bite of egg white
3:08
This is from the fresh egg. Taste totally normal. This is from a more than five month old water glass egg
3:21
It tastes exactly the same. All right, did I get any wet yolk on this one
3:26
This yolk didn't hold. It lost its shape. Taste totally normal. No problem
3:36
And I've got toast. makes this really good. You ever do this? Jake
3:43
Jake's over here. My favorite way to have it. It's great. Brush egg
3:55
It great You just not going to get a firm I don think Again we see when I go let me swallow my food first
4:13
Anyway, when we go to scramble the egg, we'll see if the yolk on another water glass egg is the same
4:21
I think Julie mentioned kind of the same thing. They were a little bit more droopy
4:26
But these are good. I'm going to finish my breakfast, and then I'll go scramble some eggs
4:31
Yeah, I think that's a win for water glassing
4:41
Let's move on to the scrambled eggs. So this is a fresh one. So again, good strong yolk
4:51
Get this one mixed up and then try to keep it to one side. Get the pan a little warmer
5:01
Okay, this one, water glassed. You can see as it dries off
5:08
It's got some of the lime filling the little pores. Yeah, you can see that really well
5:14
which is what keeps it. The shell seems, yeah, look at that
5:21
The yoke and the white are both just a little a little runnier
5:28
The yolk doesn't hold. its form on both the ones I did
5:41
You're not getting the bacterial problems of like a rotten egg because no oxygen can get to the eggs
5:48
They're immersed in water, but still you can see like certain things just kind of break down on their own overtime within the cell
5:55
O2 oxygen reacts with lots of things. And in fact is one of the main things that breaks down our bodies, why we get old
6:05
But oxygen is necessary for life but also well and since it necessary for life most bacteria can survive without it all right scrambled egg this one the
6:26
fresh egg and that tastes like good scrambled eggs having an egg heavy
6:31
day all right let's see water glassed Okay, I wasn't actually expecting any difference and I can't tell a difference
6:43
It's the same. I'm even like holding out for aftertaste. But, nah, it's all the same
6:54
Basically, what I found then is that with the water glass eggs, the yolk and even the white are a little runnier
7:04
The yolk won't really hold its shape. And so for frying eggs, it's not ideal, especially if you like it, sunny side up, right
7:12
But in baking, right, we made that zucchini bread. It tasted great
7:17
It was exactly the same zucchini bread we were used to eating. And the eggs were, like there's no difference in even just using them
7:27
They cracked the same. It did feel like the shells were like maybe a little bit more slightly hard but
7:35
brittle. So I don't know maybe if the lime affected the shells that way. So they cracked slightly
7:41
differently, but like my eggs at home also are harder than the eggs I get from the store
7:49
which seem to have like super thin shells. So anyway, water glassing eggs, I think is going to be
7:54
a fantastic way to store them at least for five or six months. I think I'll try to hang on to
8:00
at least a few of them for the 18 months and see if they're any good after that point. And we'll do
8:04
follow-up then. I think that's about it, so I just going to enjoy my eggs and I hope you'll hang out
8:10
with me again sometime soon
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