How to Keep Eggs Fresh
Ingredients
Directions
Combine water, coarse sea salt, air-slaked lime, and tartaric acid in a large container.
Let the mixture stand for 12 hours, stirring occasionally.
Submerge the eggs in the solution and cover them with a lid, ensuring they 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
- Coarse sea salt
- Dissolves into the water to make the solution dense and seasoned.
The step that matters
Keep the eggs fully submerged. Eggs exposed above the liquid are in contact with air, which lets them spoil more readily. Keeping every egg well below the surface keeps the whole batch in the same solution.
“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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