Eggs in Lime-Water
Ingredients
Directions
Make the lime solution
Mix 1 pint of coarse salt and 1 pint of unslacked lime in a pailful of water.
Submerge the eggs in the lime-water solution.
Store the eggs
Check the eggs regularly; if any are cracked, remove them to prevent spoilage.
Store the eggs in a cool place.
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
- Unslacked lime
- Reacts with water to form an alkaline solution that helps preserve the eggs.
- Coarse salt
- Adds to the brine so the solution works as a preserving liquid.
The step that matters
Checking the eggs regularly. A cracked shell gives microbes a path into the egg, so spoilage can spread. Removing cracked eggs early protects the rest of the batch.
“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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