To Preserve Eggs
Ingredients
Directions
Make the brine
Pour the spring water into a stone jar.
Add the lime and coarse sea salt, then stir well.
Let the mixture stand for three days, stirring it daily.
After three days, pour off the liquid and keep it covered.
Preserve the eggs
Submerge the eggs in the brine without cracking the shells.
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
- Lime
- Makes the brine strongly alkaline, which slowly sets the egg white and yolk.
The step that matters
Submerging the eggs without cracking the shells. A cracked shell lets the alkaline brine enter unevenly and can spoil the egg or give it an off texture. Keeping shells intact means the brine works through the shell evenly and gently.
“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.
More preserved eggs recipes
You might also like
Green Corn Pudding64 recipes
Cornmeal mush12 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.