They tasted pretty good :)). The yolks all broke when opened, but the taste and texture was fine. The shells were REALLY hard and required twice the normal time to cook to hard boiled status. The eggs I used were from my layers, so I know that these were very fresh. If it’s not too hot, I can keep my fresh eggs on the counter for months. I believe store eggs can be pretty old, plus they destroy the protective cover when they are washed. Some of the research on lime pickling that I came across nixed store eggs for this technique. If you don’t have your own chicks, you might be able to find local fresh eggs to do this with. Now that we have a Freeze Dehydrator, I will freeze dry surplus and storage eggs, but for someone who is not able or ready to invest in an FD, this method is AOK by me.I have another two batches that I will check at the two year point and report back.