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Eggs Preserved In Lard

Flavor.of.Europe's picture
Ingredients
  Lard 1⁄2 Cup (8 tbs)
  Powdered sugar 1⁄4 Cup (4 tbs)
Directions

Mix the lard and borax to a smooth paste. The lard preserves the eggs and the borax preserves the lard.
For this method the eggs must be at least twelve hours out of the nest otherwise they will take up the taste of the lard but not more than twenty four hours old.
Smear your hands with the mixture and completely grease the eggs.
Put in papier mache" egg containers (with the pointed end of the eggs down).
Stack the containers, one on top of another, and store in a cool, dry place.
The eggs need not all be done at once.
You need only preserve your surplus eggs from day to day.
There is sufficient in the lard and borax mixture given above to coat twenty five dozen eggs.
But it is important that the eggs are stacked with the narrow, pointed end down.
Eggs preserved in this way will keep perfectly for six months.
Sterile eggs are considered by some to be better for preserving than the eggs of hens that have been respectably married.
But I doubt if it makes any difference.
We always had great success with our preserved eggs, though we had the most magnificent cocks running around the farm.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Restriction: 
Lacto Ovo Vegetarian

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