4 gallon jar—160 eggs, 14½ pints of solution or 7¼ quarts.
5 gallon jar—200 eggs, 18 pints of solution or 9 quarts.
6 gallon jar—216 eggs, 22 pints of solution or 11 quarts.
10 gallon jar—400 eggs, 36 pints of solution or 18 quarts.
HOW TO USE PRESERVED EGGS
When the eggs are to be used, remove them as desired, rinse in clean, cold water, and use immediately.
Eggs preserved in water glass can be used for soft boiling or poaching up to November. Before boiling such eggs prick a tiny hole in the large end of the shell with a needle to keep them from cracking, as the preservative seals the pores of the shell and prevents the escape of gases, which is possible in the strictly fresh egg.
They are satisfactory for frying until about December. From that time until the end of the usual storage period—that is until March—they can be used for omelettes, scrambled eggs, custards, cakes and general cookery. As the eggs age, the white becomes thinner and is harder to beat. The yolk membrane becomes more delicate and it is correspondingly difficult to separate the whites from the yolks. Sometimes the white of the egg is tinged pink after very long keeping in water glass. This is due, probably, to a little iron which is in the sodium silicate, but which apparently does not injure the eggs for food purposes.