Preserved Eggs
Ingredients
Directions
Prepare the brine
In a separate container, mix 3 pints of silicate of soda with 15 quarts of tepid water.
Stir the water slowly into the silicate of soda until well combined.
Allow the mixture to cool.
Preserve
Fill a water‑tight vessel with eggs.
Gently pour the cooled mixture over the eggs until they are fully immersed.
Cover the vessel and store it 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
- Eggs
- The main food being preserved; the solution surrounds them so they keep without refrigeration.
- Silicate of soda (water glass)
- Forms a sealing layer that blocks air from reaching the eggs, slowing spoilage.
The step that matters
Fully immersing the eggs. Any egg left above the liquid is exposed to air, which can let spoilage start. Keeping every egg covered by the solution keeps the seal intact over storage.
“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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