TO PRESERVE EGGS FRESH FOR MANY WEEKS.
As soon as possible after the eggs are taken from the nests, brush each one separately with a thin solution of gum Arabic, being careful to leave no portion of the shell uncovered by it. The half of each egg must first be done and left to become dry, before the remainder is touched, that the gum may not be rubbed off any part by its coming in contact, while wet, with the hand as it is held to be varnished, or with the table when it is laid down to harden.
Obs.—Eggs will remain fit for use a very long time if carefully kept; but attention should always be given to the cleanliness of the shells before they are stored, as when these are soiled, and then excluded from the air, they will sometimes become very offensive. Those which are collected immediately after the harvest are the best both for eating and for putting up in store: they should be collected in dry weather when they are required to be kept.[[153]]
[153]. For a sea-store, an old and experienced cook from on board a man-of-war, directs eggs to be rubbed with salt butter, and packed in layers with plenty of bran between them. He says that the salt penetrates the shell, and tends to preserve the eggs, which will require no additional salt when eaten. We give the information to the reader as we received.