Preserving eggs in lime water

It is absolutely true that there is a glut of eggs in the late spring and early summer and a dearth of eggs in the winter. This is why I determined that it was important to discover a means to preserve eggs for several months, preferable doing without the electricity required for refrigeration. There are several methods discussed on the internet, but only one that has been corroborated by the extraordinary Ruth Goodman - immersing the eggs in a bath of slaked lime diluted in water. In perusing more detailed information I've come up with the following sources of information:

http://restoringmayberry.blogspot.ca/2014/09/limewater-eggs.html

http://www.jcrows.com/eggs.html

http://vintagerecipesandcookery.com/preserve-eggs-slaked-lime-water-glass/

https://www.incredibleegg.org/eggcyclopedia/p/preservation/

http://thefrugalchicken.com/4-time-tested-techniques-to-preserve-eggs-and-some-19th-century-methods/

My first attempt at this is described as follows:

1. Boil 8 cups of water.
2. Pour into a glass or non-reactive container.
3. Standing away to avoid the lime dust and fumes, pour in 8 oz (about 2 cups) of hydrolyzed lime, and mix (should dilute with no problem, mixing is just to make sure).
4. Allow to cool completely before gently lowering in eggs. Pour off any excess liquid as the volume of the eggs start to displace the water.