She also bought a product that came in powder form and was mixed with water. Once mixed, it resulted in a consistency much like Junket pudding. Raw eggs were layered in that stuff and kept all winter. The eggs were used for baking and scrambling, as the yolks broke. We sure do.
Water glass is actually sodium silicate, a powder that has no odor or taste.
The water glass solution enclosed the eggs in an oxygen-free environment by effectively sealing the porous eggshell surface. Bacteria, which cause spoilage, need oxygen to grow. Without oxygen, any bacteria airborne or already in the egg remain either blocked from entry or dormant. Soak dried fruit in leftover tea before using in baking recipes. This will make the fruit plump as well as improve the flavor.