Preserving Raw Eggs

[Guest guest]

I'm toying with the idea of " putting up " a large crock of in-the-shell-raw

eggs for use over the winter, using them when I want the most nutrition.

I'd continue to buy eggs from our local farm, using for baking, etc, when

I'm not necessary going for nutrition. Been digging around some antique

cookbooks and found that eggs were considered to be the most nutritious in

spring and fall, and were preserved with either a lime water solution or

water glass solution (sodium silicate - Na2SiO3.9H2O), completely covering

the eggs, storing in a " cool " room. I searched Onibasu but didn't see

mention of this technique. Is anyone familiar or tried this technique?

Here's one of many articles I've run across:

http://www.classic-cooking-school.com/eggs/preservation_of_eggs/home_presera

tion_of_eggs/home_preseration_of_eggs.shtml TIA!

-Sharon, NH

Deut 11:14 He will put grass in the fields for your cattle, and you will

have plenty to eat.