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To Preserve Eggs

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Review and Herald Publishing Association · Washington, D.C. · Feb 9, 1905

FromReview and Herald, Vol. 82, No. 6.

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To Preserve Eggs

A CORRESPONDENT of the Inter-Ocean (Chicago) says: “Have a kettle of boiling water on the stove, and into this drop your eggs (or better, place them in a wire basket prepared for boiling eggs); let them remain as long as it takes you to count ten, counting fast, then remove. This recipe has been in use in our family for forty or fifty years. The eggs can not be told from perfectly fresh ones, as the heat cooks the fine inner skin, and no evaporation can take place. There is no taste of lime about them put up this way.”