Preserving Eggs
Ingredients
Directions
Mix quicklime, coarse sea salt, cream of tartar, and water to create a thick solution.
Ensure the mixture is dense enough for an egg to float with its top just above the liquid.
Submerge eggs in the mixture to preserve them for up to two years.
Recipe from a historical cookbook (Internet Archive).
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.
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