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Preserve

Preserving Eggs

This recipe preserves eggs using an iodate solution and optional lime and salt for longer storage.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Preserving Eggs

Ingredients

Directions

Prepare

  1. Mix iodate of calcium with water to create a solution.

  2. Dip the eggs in the solution and allow them to dry.

Store

  1. For longer storage, place the eggs in equal parts lime and salt.

  2. Store the eggs in a cool place for up to six months, or over a year with lime and salt.

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.

Explore the science

What each ingredient does

Lime
Raises the alkalinity of the packing, which helps preserve the eggs during long storage.
Salt
Draws out moisture and inhibits microbial spoilage in the packing for longer 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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