Preserving Eggs for Winter Use
Ingredients
Directions
Prepare the solution
Heat 10 quarts of water to boiling, then allow it to cool.
Pour the cooled water into a 5-gallon stone or earthenware crock.
Add 1 quart of water-glass to the water and mix well.
Preserve and store
Place fresh, clean eggs into the water-glass solution daily as they are laid.
Fill the crock to within 2 inches of the top of the solution, then cover.
Store the crock in a cool, dry place until winter.
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
- Eggs
- The main food being preserved; freshness at the start helps them keep well in the solution.
- Water-glass
- Sodium silicate solution that forms a protective barrier and keeps air from the eggs.
The step that matters
Adding eggs to the solution. Eggs should be fresh and clean before going in, because dirt or cracks can let spoilage bacteria in. Keeping them fully submerged in the solution, below the surface, limits contact with air, which helps them keep through storage.
“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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