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.
TO COOK EGGS IN THE SHELL WITHOUT BOILING THEM.
(An admirable receipt.)
This mode of dressing eggs is not new; it seems, indeed, to have been known in years long past, but not to have received the attention which its excellence deserved. We saw it mentioned with much commendation in a most useful little periodical, called the Cottage Gardener, and had it tested immediately with various modifications and with entire success. After many trials, we give the following as the best and most uniform in its results of our numerous experiments. First, put some boiling water into a large basin—a slop-basin for example—and let it remain for a few seconds, then turn it out, lay in the egg (or eggs), and roll it over, to take the chill off the shell, that it may not crack from the sudden application of heat; and pour in—and upon the egg—quite boiling water from a kettle, until it is completely immersed; put a plate over it instantly, and let it remain, upon the table, for twelve minutes, when it will be found perfectly and beautifully cooked, entirely free from all flavour and appearance of rawness, and yet so lightly and delicately dressed as to suit even persons who cannot take eggs at all when boiled in the usual way. It should be turned when something more than half done, but the plate should be replaced as quickly as possible. Two eggs will require scarcely more time than one; but some additional minutes must be allowed for any number beyond that. The process may always be quickened by changing the water when it has cooled a little, for more that is fast boiling: the eggs may, in fact, be rendered quite hard by the same means, but then no advantage is obtained over the old method of cooking them.
12 minutes.
Obs.—This is one of the receipts which we have re-produced here from our cookery for invalids, on account of its adaptation to the taste generally.