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Preserve

To Keep Eggs in Lime Water

This method preserves eggs by soaking them in lime water.

From an old cookbook · modernised transcription
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Why it works: Lime and egg are a kitchen classic. They rank in the top 34% of all ingredient pairs, and cooks put them together in 1,658 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

To Keep Eggs in Lime Water

Ingredients

Directions

Make the brine

  1. Pour 2 gallons of hot water over 1 pint of unslaked lime and ½ pint of coarse sea salt. Let the mixture cool.

Preserve the eggs

  1. Place perfectly fresh eggs in a stone jar.

  2. Once the mixture is cool, pour it over the eggs.

  3. Store the jar in a cellar, ensuring there are no cracked eggs.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lime + eggtop 34% of all pairs
    Smell alikelow
    Cooked together1,658 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Unslacked lime
Makes the water strongly alkaline, which slowly preserves the eggs.
Coarse sea salt
Adds salinity to the brine, helping preserve the eggs and season them.
Perfectly fresh eggs
Fresh eggs with intact shells are needed so the brine can preserve them safely.

The step that matters

Store the jar in a cellar, ensuring there are no cracked eggs.. Cracks let the alkaline brine penetrate the shell unevenly and allow spoilage bacteria to enter, so only whole, intact eggs should be submerged.

“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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