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Preserve

To Keep Eggs Fresh for Several Weeks

A method for preserving eggs by boiling them briefly and storing them in sawdust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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To Keep Eggs Fresh for Several Weeks

Ingredients

Directions

Prepare

  1. Fill a large saucepan with boiling water.

Blanch the eggs

  1. Place 20 eggs at a time in a cabbage net.

  2. Hold the net in the boiling water for 20 seconds.

  3. Repeat until all desired eggs are preserved.

Pack and store

  1. Pack the eggs away in sawdust.

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

The step that matters

Hold the net in the boiling water for 20 seconds. The 20-second dip is the timing that matters. A brief scald sets the white just under the shell, while a longer dip starts to cook the whole egg.

“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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