To
assist in their preservation, eggs are sometimes immersed in boiling
water for 12 to 15 seconds. This process, which causes the white to
harden slightly just inside of the shell, keeps the eggs fairly well,
but it is rather difficult to accomplish, as the least overcooking
renders the egg unfit for use as a raw egg.
As a result of many trials, it has been found that putting eggs down in
the various solutions that are used for this purpose is the most
effective way of preserving them under home conditions, provided, of
course, the solutions in which the eggs are immersed do not flavor the
eggs. Therefore, to assist the housewife, detailed directions for using
lime water and water glass for this purpose are here given.
33. PRESERVATION WITH LIMEWATER.--To prepare limewater for the
preservation of eggs, dissolve 1 pound or 1 pint of salt and 1 quart of
finely slaked lime in 3 gallons of water, stir the solution at frequent
intervals for a day or two, and then allow the liquid to settle. Place
the eggs in tall stone crocks or kegs with their pointed ends turned
down, filling the receptacles to within a few inches of the top. Pour
the clear limewater over the eggs so arranged, allowing it to rise an
inch or two above the top layer. Then stand the vessel in a cool place
where the temperature will not exceed 50 degrees Fahrenheit. Eggs so
treated will keep for at least 6 or 8 months. The only objection to this
plan is that the eggs preserved by it sometimes acquire a slight
lime taste.
Pages:
101
102
103
104
105
106
107
108
109
110
111
112
113
114
115
116
117
118
119
120
121
122
123
124
125