What is a good way to preserve eggs for home use?
In a cool cellar, eggs will keep very well in a mixture of common salt
and bran. Use equal parts, mix well, and as you gather the eggs from day
to day pack with big end down in the mixture and see that the eggs are
covered. Waterglass eggs are good enough for cooking purposes, but when
boiled anyone that knows the taste of a strictly fresh egg can tell the
difference in an instant; when fried the taste is not so pronounced, but
it is there just the same; besides, when broken, they are a little
watery. This watery condition passes off if left to stand for a few
minutes. The best way is to use the waterglass method, is one quart of
waterglass to ten quarts of water. Boil the water and put away to cool,
when cold add the waterglass, mixing well, and store in 3 or 5-gallon
crocks in a cool place. They will keep six months if good when put in.
In all cases the eggs must be gathered very fresh, for one stale egg
will spoil the whole lot, so great care is needed.
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