Aunt Sarah's Method Of Preserving Eggs With Liquid Water Glass Recipe

Aunt Sarah's Method Of Preserving Eggs With Liquid Water Glass

History and Fun Facts:
For many years, Aunt Sarah has been using a traditional method to preserve eggs using liquid water glass, also known as sodium silicate. This thick liquid, with a consistency similar to molasses, is easily found at any drug store and is not expensive. Aunt Sarah used a ratio of 10 quarts of water to one pint of water glass, which is equivalent to 1.5 pounds. It is important to boil the water and let it cool before mixing it with the water glass.

Aunt Sarah insisted on using perfectly clean and fresh eggs for this preservation method. She used an earthenware crock, which she made sure to thoroughly scald and cool, placing the eggs with the narrow end down inside it. Once the water glass was mixed thoroughly with the water, she poured the mixture over the eggs in the crock.

Although it is possible to use a stronger solution to preserve the eggs, Aunt Sarah found that using the ratio of 10 quarts of water to one pint of water glass worked perfectly fine. She even mentioned that eggs preserved in this ratio were still good for baking cakes after a year.

Fresh eggs can be added daily until the crock is filled, making sure the mixture is at least one inch above the last layer of eggs. It is best not to wash the eggs before packing, as this removes the natural mucilaginous coating on the outside of the shell. Carefully place the clean, fresh eggs into the crock with the water glass solution, using a long-handled spoon to avoid cracking the shell. The crock should be kept in a cool place and covered with a cloth tied over the top, avoiding frequent changes in temperature.

The water glass solution may become cloudy over time, resembling a soft-soap mixture. However, this is a natural condition and does not affect the quality of the preserved eggs. April is considered the best month for packing eggs, and infertile eggs are preferred for this preservation method.

When you want to use the preserved eggs, carefully remove them from the water glass mixture with a long-handled spoon, as the shells may not be as hard as when they were initially packed. These eggs can be used for cooking, baking, or any purpose except soft-boiled. If you wish to boil them, make a tiny puncture in the shell before boiling.

The ratio of ten quarts of water to one pint of water glass will be sufficient to cover about 12 to 13 dozen eggs.

Similar Recipes:
There are several other methods of preserving eggs that have been used throughout history. One popular method is pickling eggs. This involves submerging the eggs in a brine solution made with vinegar, salt, and various spices for flavor. Pickled eggs have a tangy and savory taste and can be enjoyed as a snack or added to salads and sandwiches.

Another common way of preserving eggs is by coating them in wax. This method, known as "water glass," involves dipping the eggs in melted wax to create a protective seal around the shell. The wax prevents air and bacteria from entering, keeping the eggs fresh for a longer period.

Salt curing or burying eggs in a mixture of salt and ash has also been used as a preservation method. The salt draws out moisture, creating an inhospitable environment for bacteria, while the ash helps to keep the eggs firm.

Overall, preserving eggs has been a long-standing practice to ensure a continuous supply of eggs throughout the year, especially during periods when fresh eggs may be scarce. Each method has its unique characteristics and flavors, allowing for a variety of preserved egg dishes to be enjoyed.