To Preserve Eggs
Ingredients
Directions
Pack the tub
Cover the bottom of a small tub or cask with ½ cup of coarse salt.
Place a layer of fresh eggs, standing upright on the large end.
Cover the eggs with another ½ cup of salt.
Repeat layering eggs and salt until the tub is full.
Ensure the last layer is salt, at least 1 inch thick.
Store
Keep the tub in a cool, dry place.
Turn the eggs daily during summer if not in salt.
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 salt
- Draws moisture out of the eggs and inhibits spoilage, preserving them.
- Fresh eggs
- The food being preserved; the salt layers surround and cure them.
The step that matters
Finishing with a thick top layer of salt. The eggs must be fully buried in salt at least 1 inch deep. Any exposed shell or air gap can let the eggs dry unevenly or spoil, so the salt needs to cover every egg completely.
“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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