Preserving Eggs
Ingredients
Directions
Dissolve coarse sea salt in water to create a brine.
Submerge the eggs in the brine, ensuring they are fully covered.
Seal the container tightly to prevent air from entering.
Store in a cool, dark place 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.
More preserved eggs recipes
You might also like
Green Corn Pudding64 recipes
Cornmeal mush12 recipesLike knowing why a recipe works?
The free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.