To Preserve Eggs
Ingredients
Directions
Take a colander full of new‑laid eggs.
Pour a kettle full of boiling water over the eggs.
Let the heat of the water cook the egg whites.
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
- New-laid eggs
- Provide the whites and yolks, whose proteins set into a firm texture when heated.
- Boiling water
- Delivers heat that gradually sets the egg whites without a pan or oven.
The step that matters
Let the heat of the water cook the egg whites.. Egg white proteins set as they heat, so the water must stay hot long enough to firm the whites while the yolks remain softer.
“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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