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Egg storage

First pour two quarts of boiling water on four pounds of powdered
lime and stir mixture with a stick. Then add another five quarts
of boiling water and two cups of salt, mixing again until solution
has the consistency of thin cream. Allow to cool. You can then
either add the eggs to the liquid or the reverse, any way you think
there would be less chance of breakage. We prefer putting the eggs
into the containers first, delicately lowering them one by one.
In this way, should one crack, we can remove it more easily; it
also makes it easier to judge how much liquid to pour into each
jar. If you have more than one container, mix the solution well
before pouring it, so that the proportions will not be altered.
The eggs must be totally submerged in the liquid at all times; if
when you remove some the rest of the eggs begin to show through
the surface, add a little water. The containers should be covered
and labeled, especially if you plan to store more than one batch
of eggs at different times.

Sometimes the white of the eggs stored in lime might become more
liquid than that of fresh eggs. You may not be able to make dishes
that call for fluffy egg whites, but the quality of the eggs remains
good nevertheless. Eggs in lime can be preserved as long as two
years.

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