Preserving Eggs
Ingredients
Directions
In an earthenware jar, mix 9 parts boiled water with 1 part water glass.
Place cleaned eggs into the jar and cover them completely with the liquid.
Continue adding liquid to keep the eggs fully submerged as you add more.
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
- Water glass (sodium silicate)
- Makes an alkaline, sealing liquid that slowly cures the eggs by limiting air and moisture loss through the shell.
The step that matters
Keep the eggs fully submerged. Any egg exposed to air dries out and spoils unevenly, so the liquid must stay above the eggs as the level drops and more is added.
“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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