For Preserving Eggs
Ingredients
Directions
Make the preserving mixture
Pour one pint of unslaked lime and one pint of salt into a container.
Pour one pail of boiling water into the mixture.
Pack the eggs
When the mixture is cold, pour it over the eggs.
Place the eggs in a jar or tub, with the small end of the egg down.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lime | juice of 1 lime (44ml) | 11 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
Explore the science
What each ingredient does
- Unslaked lime
- Makes the mixture strongly alkaline, which slowly sets and preserves the egg.
- Salt
- Adds preserving action and helps keep the eggs from spoiling during curing.
The step that matters
Let the mixture cool before pouring it over the eggs. The lime mixture starts out boiling hot. Pouring it over the eggs while it is still hot could crack the shells and cook the egg, so it should be cold first.
“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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