To Preserve Eggs
Ingredients
Directions
Make the brine
Mix 1 pint of coarse sea salt, 2 pints of fresh lime, and 3 gallons of water in a large container.
Stir well and carefully add eggs without cracking the shells.
Ensure the eggs are fully covered with the brine.
Cure the eggs
Pour 1 pound of lime into a stone jar filled with spring water.
Add 1 pint of coarse sea salt.
Let it stand for 3 days, stirring daily.
Pour off the liquid and add your eggs.
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
- Coarse sea salt
- Draws moisture out of the eggs and inhibits spoilage microbes in the brine.
- Eggs (in the method)
- The food being preserved; the brine works to keep them from spoiling over the curing period.
The step that matters
Ensure the eggs are fully covered with the brine. Any part of an egg left exposed to air can be reached by spoilage microbes and can rot. Keeping every egg submerged keeps the protective salty liquid in contact with the whole shell 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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