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Water Glass - liquid sodium silicate
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Water Glass - liquid sodium silicate

Item #10406
3 reviews
In Stock
Today's Price: $27.95
It's an old-fashioned way to make fresh eggs last and last - for up to several months. But that's just one of its uses.

  • Dilute water glass for use as a transparent sealer for cement or concrete floors
  • Use full strength as an adhesive
  • Dilute for general cleaning purposes
  • One-gallon bucket will preserve 50 dozen eggs
  • Non hazardous and fumeless
  • USA made
  • Note: Shelf life:
    Unopened bucket - 3 years
    Opened bucket - 18 months

Uses and Directions:

1. To seal cement/concrete floors: Apply to floor to help harden surface for dust control and for resistance to penetration by water, oils and other liquid spills. Clean surface before treatment because water glass will not stick to oil or grease. Dilute 4:1, four parts water to one part water glass. Mop on surface and let dry thoroughly. Repeat two or more times to get the desired results.

For use as an adhesive: This silicate material is an excellent adhesive when used full strength. It can be diluted with small amounts of water.

For general cleaning: Dilute one cup of water glass with two gallons of water.

For preserving eggs: Only use fresh eggs which have been wiped clean, but not washed. Mix eleven parts water with one part water glass in an earthenware crock. Place eggs in solution leaving about two inches of liquid above the eggs. One quart of water glass will treat about 16 dozen eggs.


Mix one part Water glass with ten parts cooled, boiled water and pour into a large, stone crock. Wipe off fresh eggs with a flannel cloth and place in solution (eggs should be covered with 2"). Cover crock and store in a cool, dry place.

(From The Boston Cooking School Cook Book by Fannie Farmer, ® 1886.)

DO NOT USE OR SPILL ON GLASS SURFACES AS WATER GLASS CANNOT BE REMOVED WHEN IT’S DRY. PROTECT FROM FREEZING. WARNING: CONTAINS SODIUM SILICATE. Product is alkaline. Avoid contract with eyes and skin by wearing safety goggles and waterproof gloves. Wash thoroughly after handling. In case of eye contact, flush with plenty of water for at least 15 min. Consult a physician immediately. KEEP OUT OF REACH OF CHILDREN.

Customer Reviews of Water Glass - liquid sodium silicate
Product Rating: 5.0 out of 5.0(3 reviews)
Showing comments 1-3 of 3
- 4/15/2011
said: Walt
"Item was out of stock for a short time, but arrived in a timely fashion as soon as it was received. It is as advertised. I highly recommend this product to keep on hand for emergency use. All preppers that have chickens should have a gallon of this on hand to preserve eggs in case of extended power outage."
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- 6/18/2012
said: Nate
"Rating is based on reviews from persons I know personally that use this method of egg storage. I'm still searching for suitable crocks in which to store our many eggs. Definitely purchase this product before it goes out of stock again!"
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- 11/13/2015
said: Sean Johnson
"We have used liquid sodium silicate for storing our eggs as per these instructions: clean fresh (2 week old or less) eggs with damp cloth to remove and big chunks or dirt and debris, but DO NOT WASH them, that destroys the protective membrane. Store in solution of liquid sodium silicate and water. (boiled water, and 11 to 1 ration of water to liquid sodium silicate) We have had great, very long term success, currently our eggs have been stored for 18 months at cellar temp (60-70F). This is the second time we have done this, but the first time, we stored for about 16 months. One other recommendation I would make is to use one of those plastic buckets that have the seal-able, screw on lids instead of an open crock. I believe this helped as it create an even better air barrier. We stored about 10-12 dozen per bucket (It's ok to stack the eggs on top of each other on the bottom) in two 5 gallon buckets. We are finally using up the last of them after moving and not having our own laying hens. The storage liquid is normally pretty cloudy looking, so don't be alarmed with you fish the eggs out and it looks like that. However, it should not stink unless you have had an egg that has gone bad, despite your efforts. When ready to use them, we get about a dozen at a time (the water feels a bit slimy and slippery), take them upstairs, rinse them off and put them in an egg carton, then in the fridge. They end up getting a grayish color to them when they dry. Also, I do not recommend trying to hard boil them after being stored for very long this way, but using them for any other purpose you would use a fresh egg for seems fine. After 12-15 months, the protein in the whites does start to break down and the yokes often break when you crack them open. However, the flavor of them did not seem to be affected, but I would guess that nutritionally, they probably have lost some of the protein content after extended storage periods (12+ months). Best of luck with storing your eggs!"
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