To Preserve Eggs

Ingredients

• 1 piece of quicklime (about the size of a lemon)
• 2 teacups of coarse sea salt
• 1 gallon of boiling water

Directions

1. Mix quicklime and coarse sea salt in a large vessel.

2. Slack the mixture with boiling water until it thickens to a cream-like consistency.

3. Let it cool, then pour off the clear liquid.

4. Drain the liquid and pour it over the eggs, ensuring they are fully covered.

5. Use a stone jar that holds about six quarts for storage.