Packing Eggs
Ingredients
Directions
Make the brine
Add 2 pints of fresh slaked lime and 1 pint of salt to 1 pailful of water, then mix well.
Pack and store
Fill a barrel half full with this mixture.
Submerge the eggs in the fluid.
Store the eggs in a cool room, ideally a cool cellar, but not below 38°F (3°C).
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
- Slaked lime
- Makes the brine strongly alkaline, which helps preserve the eggs.
- Salt
- Adds salinity to the brine, helping preserve the eggs and limiting spoilage.
- Eggs (in the method)
- The food being preserved; they are kept fully covered in the brine while stored.
The step that matters
Submerge the eggs in the fluid. Eggs must stay fully covered by the brine. Any part exposed to air can dry out or spoil, and keeping everything under the liquid protects the eggs throughout 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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