Preserving Eggs for Home Use
Ingredients
Directions
Prepare the solution
Mix 1 quart of sodium silicate with 9 quarts of boiled and cooled water.
Prepare the eggs
Ensure eggs are fresh and clean.
Discard any eggs that float in the solution.
Use a damp cloth with vinegar to clean slightly soiled eggs.
Do not wash badly soiled eggs, as this removes their protective coating.
Preserve the eggs
Place the clean eggs in the prepared solution for preservation.
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
- Sodium silicate
- Forms a glassy layer that seals the shell's pores, slowing air and bacteria entry.
- Eggs (in the method)
- The food being preserved; their intact shell and natural coating are what keep them protected.
The step that matters
Do not wash badly soiled eggs. Washing removes the eggs' natural protective coating, the bloom that helps block bacteria and moisture loss through the shell. Soiled eggs should be wiped gently instead.
“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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