runninghorses
Active member
Here are some great preserving tips, hints and stories.
http://www.abc.net.au/perth/stories/s1695463.htm
And also
TO KEEP EGGS FRESH FOR SEVERAL WEEKS.
1655. Have ready a large saucepan, capable of holding 3 or 4 quarts, full of boiling water. Put the eggs into a cabbage-net, say 20 at a time, and hold them in the water (which must be kept boiling) for 20 seconds. Proceed in this manner till you have done as many eggs as you wish to preserve; then pack them away in sawdust.
We have tried this method of preserving eggs, and can vouch for its excellence: they will be found, at the end of 2 or 3 months, quite good enough for culinary purposes; and although the white may be a little tougher than that of a new-laid egg, the yolk will be nearly the same. Many persons keep eggs for a long time by smearing the shells with butter or sweet oil: they should then be packed in plenty of bran or sawdust, and the eggs not allowed to touch each other.
Eggs for storing should be collected in fine weather, and should not be more than 24 hours old when they are packed away, or their flavour, when used, cannot be relied on. Another simple way of preserving eggs is to immerse them in lime-water soon after they have been laid, and then to put the vessel containing the lime-water in a cellar or cool outhouse.
Seasonable.?The best time for preserving eggs is from July to September. [Read: Jan-Mar in Northern Hemisphere]
EGGS.?The quality of eggs is said to be very much affected by the food of the fowls who lay them. Herbs and grain together make a better food than grain only. When the hens eat too many insects, the eggs have a disagreeable flavour.
http://etext.library.adelaide.edu.au/b/beeton/isabella/household/chapter33.html
http://www.abc.net.au/perth/stories/s1695463.htm
And also
TO KEEP EGGS FRESH FOR SEVERAL WEEKS.
1655. Have ready a large saucepan, capable of holding 3 or 4 quarts, full of boiling water. Put the eggs into a cabbage-net, say 20 at a time, and hold them in the water (which must be kept boiling) for 20 seconds. Proceed in this manner till you have done as many eggs as you wish to preserve; then pack them away in sawdust.
We have tried this method of preserving eggs, and can vouch for its excellence: they will be found, at the end of 2 or 3 months, quite good enough for culinary purposes; and although the white may be a little tougher than that of a new-laid egg, the yolk will be nearly the same. Many persons keep eggs for a long time by smearing the shells with butter or sweet oil: they should then be packed in plenty of bran or sawdust, and the eggs not allowed to touch each other.
Eggs for storing should be collected in fine weather, and should not be more than 24 hours old when they are packed away, or their flavour, when used, cannot be relied on. Another simple way of preserving eggs is to immerse them in lime-water soon after they have been laid, and then to put the vessel containing the lime-water in a cellar or cool outhouse.
Seasonable.?The best time for preserving eggs is from July to September. [Read: Jan-Mar in Northern Hemisphere]
EGGS.?The quality of eggs is said to be very much affected by the food of the fowls who lay them. Herbs and grain together make a better food than grain only. When the hens eat too many insects, the eggs have a disagreeable flavour.
http://etext.library.adelaide.edu.au/b/beeton/isabella/household/chapter33.html
Last edited: