Easy Ways to Preserve Eggs for Long-Term Storage

Inside: Preserve eggs this spring and summer to have eggs this winter without having to go buy them. Pick the method that works best for you.

If you raise chickens, you’ve likely faced the overabundance of eggs that comes during peak egg production in the spring. While grocery stores rarely run out of eggs, home food preservation can help you stay stocked with farm-fresh eggs during the winter months when your hens slow down or stop laying. Luckily, there are a number of ways to preserve eggs for long periods of time—some using traditional methods, others more modern.

basket of brown eggs with Ways to Preserve Eggs text overlay

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Easy Ways to Preserve Eggs for Long-Term Storage

Whether you're trying to avoid store-bought eggs, reduce food waste, or extend the shelf life of your chicken eggs, these egg preservation methods will help you make the most of your extra eggs.

Room Temperature Storage (Unwashed Eggs)

The easiest way to preserve fresh shell eggs for short-term storage is by simply leaving unwashed eggs at room temperature. This works only for farm-fresh eggs that haven’t been cleaned. They still have their natural protective coating, also known as the “bloom,” which helps keep bacteria out.

Brush off visible dirt or debris.
Store in an egg carton or basket in a cool, dark place like a root cellar or pantry.
Shelf life: about 3 weeks at room temperature; 3+ months if refrigerated.

Note: This method is not recommended for commercial eggs that have been washed and sanitized.

Water Glassing Eggs (Long-Term Storage)

This is the method that I use for our egg storage. This way I know that I have eggs for the winter when and if my hens take a break from laying, and then I don't have to go buy eggs.

Water-glassed eggs are a time-tested traditional method using a hydrated lime solution (also known as pickling lime or calcium hydroxide) to store fresh farm eggs for several months.

Water glass eggs can be used just like fresh eggs. The yolk will be softer, so you aren't going to be able to separate the yolk from the whites.

What You’ll Need:

Unwashed, cleanest eggs possible
Food-grade bucket or glass jar
Natural spring water or distilled water (not chlorinated)
Pickling lime (available at most hardware stores)

How to Use: Mix 1 oz lime per quart of water, mix thoroughly, there will still be some unmixed at the bottom of your mix cup/bowl. Pour this over your eggs in your food-grade bucket or jar. Just scrape the unmixed/settled lime into the bucket or jar as well. Store in a cool dark place.

Shelf life: 12 to 18 months, or more.

This is my preferred method. I’ve stored over seven dozen eggs this way for winter use when egg production is low. The success rate has been excellent.

Freezing Eggs (Raw Eggs)

Freezing is a modern method of preserving raw eggs that works well for both egg whites and egg yolks.

How to Freeze Whole Eggs:

Crack your eggs into a mixing bowl or measuring cup.
Lightly scramble (avoid whipping in too much air).
Add 1 tsp of salt (for savory use) or 1 tsp of sugar (for baking) per cup of eggs to prevent yolk thickening.
Pour the mixture into ice cube trays, muffin tins, or freezer-safe containers.
Label and freeze.

You can freeze egg whites and egg yolks separately too.

Best used for: casseroles, scrambled eggs, baked goods, and homemade egg noodles.

Biggest drawback: If you lose power (common in coastal or rural areas), thawing prematurely can be risky.

Dehydrating Eggs (Powdered Eggs)

Dehydrating eggs is one of the most effective methods for long-term storage without refrigeration.

Steps to Make Dehydrated Eggs:

Whisk raw eggs until well blended.
Pour onto parchment-lined dehydrator trays or fruit leather sheets.
Dry at the temperature recommended by your dehydrator manual (12–18 hours).
Once dry, grind into powder using a blender or food processor.
Store in glass jars with oxygen absorbers, then vacuum seal or store in an airtight container.

To use: mix 2 tbsp of powder with 6 tbsp of cold water to replace one whole egg.

Freeze Drying Eggs (Best Way for Long Shelf Life)

For the ultimate in long-term food storage, freeze-dried eggs are the gold standard.

Benefits of Freeze Drying:

Retains 97% of nutritional value
Maintains flavor, texture, and color
Shelf life: 10 to 25 years
Ideal for emergency preparedness or sustainable living

What You Need:

A home freeze dryer
Clean, cracked eggs (either raw or cooked)

This is a significant investment, but it provides raw freeze-dried eggs that can be rehydrated later with excellent results.

Refrigeration (Short-Term Option)

If you’re dealing with a surplus of eggs, simply storing them in the refrigerator is a practical solution. Unwashed eggs can last over three months in the fridge.

Store with the large end up to maintain freshness.
Use older eggs for hard-boiled eggs, as they peel more easily.

Even previously frozen egg mixtures and water-glassed eggs can be moved to the fridge before use.

a few eggs in egg carton with Ways to Preserve Eggs text overlay

Save Your Extra Eggs Before It's Too Late

Egg preservation isn’t just for preppers—it’s a smart, cost-effective way to manage the overabundance of eggs that can come with keeping backyard hens. From water glassing eggs to dehydrated eggs, you have many different methods available to preserve extra eggs for the winter months or emergencies.

So when egg production is high, take a little time to preserve your farm-fresh eggs. The good news is that with a little prep, you’ll have fresh shell eggs (or close to it) long after the chickens take their winter break.

Frequently Asked Questions About Preserving Eggs

What two factors are most important when preserving eggs? It is crucial to use clean, unwashed eggs and only food-grade hydrated lime in the process. It's also essential to store the preserved eggs in a cool, dark place and to check them regularly for any signs of spoilage.

What is the proper way to freeze fresh eggs? Break and separate the eggs, one at a time, making sure that no yolk gets in the whites. Pour the whites into freezer containers, seal tightly, label with the number of egg whites and the date, and freeze. For faster thawing and easier measuring, first freeze each white in a standard ice cube tray.