Eggs, Omelets, etc.

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

In choosing eggs hold each one up to the light; if fresh, the white will be clear and the yolk distinct; if they are not good, they will have a clouded appearance.

Eggs for boiling must be as fresh as possible; they may be kept fresh for several weeks by packing them in bran. Lay the small end of the egg downward in the box. You may also keep them for months by greasing them with melted lard, or beef fat, or in a weak brine of lime water and salt; strong lime water will eat the shell, and if very strong will cook the eggs. Add to a common bucket of water a pint of salt and a pint of lime; stir it well, and it is ready to receive the eggs.