Why it works: Lemon and egg are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 44,316 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓
To Preserve Eggs
Ingredients
Directions
Make the preserving liquid
Mix quicklime and coarse sea salt in a large vessel.
Slake the mixture with 1 gallon of boiling water until thick as cream.
Let the mixture cool, then pour off the clear liquid.
Preserve the eggs
Drain the liquid and pour it over the eggs, ensuring they are fully covered.
Use a stone jar that holds about six quarts for best results.
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.
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Lemon + eggtop 19% of all pairsSmell alikelowCooked together44,316 recipes
Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).
Lemon and egg barely smell alike, yet cooks put them together in 44,316 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Quicklime
- Reacts with water to form an alkaline liquid that gradually sets the egg white and cures the yolk.
- Coarse sea salt
- Adds salinity and helps draw the preserving liquid through the egg shell.
- Eggs
- The protein and yolk that the alkaline liquid transforms into the preserved product.
The step that matters
Fully covering the eggs with the liquid. Any egg left above the liquid will not cure evenly and can spoil. Keeping every egg submerged ensures the alkaline solution reaches the whole shell and contents uniformly.
“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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