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Preserving Whole Eggs (In The Shell)
Found this in a book called
Home Preserving
Made Easy by Vera Cewanter & Dorothy Parker...thought I'd pass the
info on...
"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."
Sincerely,
Visti
(I'm using hubbies computer)
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