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Preserve

To Preserve Eggs

A method of preserving eggs using quicklime, coarse sea salt, and boiling water.

From an old cookbook · modernised transcription
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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

Prepare the brine

  1. Mix quicklime and coarse sea salt in a large vessel.

  2. Slake the mixture with boiling water until thick as cream.

  3. Let it cool, then pour off the clear liquid.

Preserve the eggs

  1. Drain the liquid and pour it over the eggs, ensuring they are fully covered.

  2. Use a stone jar that holds about six quarts for storage.

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. Lemon + eggtop 19% of all pairs
    Smell alikelow
    Cooked 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 yolk during preservation.
Eggs
The food being preserved; the alkaline brine slowly transforms their proteins over time.

The step that matters

Slake the mixture until thick as cream. Quicklime reacts strongly with boiling water, so the mixture must be fully slaked and well mixed to form an even, strongly alkaline liquid. Uneven mixing leaves pockets of unreacted lime that can damage the eggs or leave them unevenly preserved.

“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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