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Preserving Eggs for Home Use

Use fresh eggs only; do not use eggs that float in the solution.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Egg and vinegar are a kitchen classic. They rank in the top 33% of all ingredient pairs, and cooks put them together in 12,922 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Preserving Eggs for Home Use

Ingredients

Directions

  1. Select fresh, clean eggs laid in April, May, or early June.

  2. Prepare a solution of sodium silicate according to package instructions.

  3. Place the eggs in the solution, ensuring they are fully submerged.

  4. Seal the container and store in a cool, dark place.

  5. Check the eggs periodically for freshness; discard any that float.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Egg + vinegartop 33% of all pairs
    Smell alikelow
    Cooked together12,922 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and vinegar barely smell alike, yet cooks put them together in 12,922 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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