Preserving Eggs for Home Use
Ingredients
Directions
Prepare the solution
Mix 1 quart of sodium silicate with 9 quarts of boiled and cooled water.
Preserve the eggs
Carefully place fresh, clean eggs into the solution.
Ensure eggs are not floating; discard any that do.
Seal the container and store in a cool, dark place.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Sodium silicate
- Forms an alkaline, gel-like layer that slows air and microbes from reaching the egg.
- Eggs
- The food being preserved; the solution fills the shell's pores to slow spoilage.
The step that matters
Ensure eggs are not floating; discard any that do.. Floating eggs have larger air cells, usually because they are older or cracked. Those eggs spoil more readily, so removing them protects the rest of the batch.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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