How to Preserve Eggs
Ingredients
Directions
Mix the slaked lime and coarse sea salt into the water.
Submerge the eggs in this solution.
Store the eggs in a cool place; they will keep for a year.
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
- Slaked lime
- Raises the alkalinity of the liquid, which helps set the egg white and protects against spoilage.
- Coarse sea salt
- Salt inhibits bacterial growth, helping the eggs keep through long storage.
The step that matters
Submerge the eggs fully in the solution. The alkaline brine must cover every part of each egg. Any exposed area is not cured evenly and is more open to spoilage, so the eggs should stay completely under the liquid.
“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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