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Classic
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page 125
SCRAMBLED EGGS.
Beat eight eggs very light, prepare skillet with one table-spoon butter, and
when hot, pour in the eggs, season with salt and pepper, stir constantly until
done and serve hot.
TO KEEP EGGS.
Put a two-inch layer of salt in bottom of stone jar, then a layer of fresh eggs,
small end down; then salt, then eggs, and so on till jar is full, with a layer
of salt at top; cover and put in a cool place, but not where they will freeze.
Or, dip the eggs in melted wax, or a weak solution of gum, or in flax-seed oil,
each of which renders the shell impervious to air. For one's own use the latter
is a good method, keeping the eggs perfectly, but it discolors the shells, and
renders them unfit for market.
To prepare eggs for winter use, take a small basket, and place in it about one
dozen perfectly fresh eggs; have a large pot of boiling water on the stove.
Holding the basket by the handle, let it down very slowly into the water until
the eggs are entirely covered by the water: let it remain in the boiling water
an instant (while counting ten), then withdraw slowly. If the eggs strike the
water too suddenly they crack. Having thus prepared all, pack them in salt, the
small end down.--Mrs. H. S. Huntington, Galesburg, Ill.
Another method is as follows: Be very sure they are perfectly fresh. Slake a
pound of stone lime in two gallons of pure water. When cold add a pint of salt,
and stir the whole together thoroughly. If too strong of lime it will destroy
the egg-shell and ruin the whole. When the mixture is settled quite clear take a
large stone pot, keg or half-barrel, according to the quantity to be put down.
Put the eggs into the vessel, small end down; pack carefully close together,
taking care not to crack the shell. One broken or cracked egg will ruin the
whole. This done, pour over them the clear lime-water without disturbing the
sediment. Pour in carefully so as not to wash the eggs out of place. Be sure
that they are more than covered, and lest, by air getting in while the liquid is
poured on, they may not be thoroughly submerged, it is well to wait a few
minutes till no bubbles rise to the surface, and then pour on more lime-water if
necessary. Then close the jar closely, and do not disturb them till
needed.--Mrs. Henry Ward Beecher.
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