• Talaraine@kbin.social
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    9 months ago

    Hahah yeah water glassing is kind of a throwback that helps keep them even through temp variations. We did an experiment back when we had a homestead a few years ago, where we cleaned any nasties if there were any and then dipped the eggs in oil and kept them in a cool room.

    We came back every three months to try an egg. We ended the experiment at 2 years after which 25% of them began to float. The rest were still edible but the yolk wouldn’t stay together when cracked.

    • clif@lemmy.world
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      9 months ago

      Yeah, at ~8 months these are about 50/50 on whether the yolks hold together. Still taste fine though.

      I decided to give it a try since in the spring/summer they were laying way more than we could keep up with … But mostly because I thought it was interesting and wanted to try it :D