Preserving Eggs
Ingredients
Directions
Prepare
Fill a water-tight vessel with eggs.
Mix 1 part water glass with 10 parts tepid water, stirring slowly until combined.
Preserve
Allow the mixture to cool, then pour it gently over the eggs until they are fully immersed.
Cover the vessel and store it in a cool place.
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
- Eggs
- The main food being preserved; they are fully covered so the liquid can keep them intact.
- Water glass
- Sodium silicate that forms an alkaline, protective solution around the eggs, slowing spoilage.
The step that matters
Fully immersing the eggs. Any egg left above the liquid can spoil, because air and microbes reach it. The mixture should be cooled before pouring so it does not heat or crack the shells, and every egg must sit below the surface.
“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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