How to Preserve Eggs
Ingredients
Directions
Prepare
Select very fresh eggs.
Treat and seal
Place the eggs in a boiling solution of magnesium and calcium sulfate for no more than five seconds.
Remove the eggs and immediately immerse them in a cold silicate solution.
This process closes the pores of the eggshell and destroys bacteria.
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
- Silicate solution
- Forms a sealing layer that closes the pores of the eggshell.
The step that matters
Limit the time in the boiling solution. A dip of no more than five seconds heats only the outer shell, so the egg is not cooked. Moving the egg straight into the cold silicate solution stops the heat at once.
“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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