How to Keep Eggs Fresh
Ingredients
Directions
Prepare the solution
Combine water, coarse sea salt, air-slaked lime, and tartaric acid in a large container.
Let the mixture stand for 12 hours, stirring occasionally.
Preserve the eggs
Submerge the eggs in the solution and cover with a lid, ensuring the eggs are well below the liquid.
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
- Air-slaked lime
- Makes the solution alkaline, which helps slow spoilage and preserve the eggs.
The step that matters
Keep every egg fully submerged. Any egg left partly above the liquid is exposed to air, and the preserving solution only protects the parts it covers. Keeping all eggs well below the surface and covered throughout the soak helps the method work evenly.
“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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