Buttered Eggs

Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

buttered eggs a method of preserving freshly laid eggs by rolling them in fresh butter in the palms of the hands. The process is associated especially with the Cork region in S. Ireland. The butter is absorbed quickly into the hot porous egg shell. When the egg cools, the hardened, buttered shell acts as a barrier against the absorption of air into the egg cavity. The sealed shell will keep the egg fresh for up to six months. Eggs preserved in this way have a shiny and polished appearance, whilst the cooked egg has a buttery flavour.