Preserving Eggs
Ingredients
Directions
Prepare
Examine the eggs for cracks and ensure they are fresh.
Place a couple of inches of salt in the bottom of a container.
Layer and store
Set a layer of eggs, large end down, ensuring they do not touch.
Fill in spaces with salt and cover with an inch of salt.
Repeat layering until the container is full.
Cover the top with two inches of salt and seal the container.
Store in a cool, dry 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
- Fresh eggs
- The eggs are the item being preserved, so their freshness and lack of cracks matter.
- Moderately fine salt
- Packs around the eggs, drawing out moisture and forming a barrier that helps preserve them.
The step that matters
Set a layer of eggs, large end down, ensuring they do not touch.. Eggs that touch or sit unevenly can crack or stay exposed to air. Full salt coverage around each egg keeps the packing even and the preservation consistent throughout the container.
“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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