To Preserve Eggs for Winter Use
Ingredients
Directions
Prepare the brine
Mix the cold water, coarse sea salt, and unslacked lime in a stone jar.
Let the mixture stand for 24 hours.
Preserve the eggs
Once ready, add the eggs all at once or gradually.
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
- Unslacked lime
- Raises the alkalinity of the brine, which helps set the egg white and preserve the egg.
- Coarse sea salt
- Draws moisture and seasons the eggs while helping preserve them in the brine.
- Eggs (in the method)
- The food being preserved; the brine penetrates the shell over time to cure them.
The step that matters
Letting the brine stand for 24 hours. The lime must dissolve and react with the water before the eggs go in. Adding eggs to a brine that has not settled gives an uneven, less reliable preservation.
“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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