Preserving Meats: Storing Eggs by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Preserving Meats >> Storing Eggs


	Storing Eggs

		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.