How to Preserve Eggs
Ingredients
Directions
Prepare
Wash the eggs and store them in a cool, dry place.
Pack the eggs, small end down, in bran, coarse sea salt, or sawdust to exclude air.
Preserve in liquid glass
Mix 1 quart of liquid glass with 12 quarts of boiled and cooled water.
Pack the eggs in stone crocks and cover them with the liquid glass mixture.
Check and store yolks
When using several eggs, break each one into a cup to check for poor quality.
To preserve yolks, cover them with cold water.
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; their shell and white protect the yolk from air and spoilage.
- Liquid glass
- Sodium silicate solution that forms a barrier over the shell, sealing pores against air and microbes.
- Bran
- Packing material that surrounds the eggs and keeps air away from the shells.
The step that matters
Breaking eggs to check quality. Eggs that have gone bad can look normal in the shell, so breaking each into a separate cup before adding it to a batch keeps a spoiled egg from contaminating the rest.
“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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