[Sca-cooks] Raw Eggs and Bagpipes

[AEllin Olafs dotter]

They used to use grease, too - lard was common.

I have a cookbook from Ireland, in which the author reminisces about her 
mother sealing eggs with butter, which she said imparted a very faint 
flavor. She said her mother took them warm from the hen... not practical 
for most of us *G* though I still want to try this for a camping event.

I know that I've read that waterglass eventually affects the texture - a 
vague idea that waterglass eggs wouldn't whip, or got runny, or 
something like that. I think that's one of my Random Pieces of 
Knowledge, though - from a memoir or something, rather than a cookbook, 
so I don't honestly know if that was the waterglass or the age.

AEllin

Stefan li Rous wrote:
>
> 
> Even for eating, eggs will keep a lot longer than many folks think. For 
> this use, I suspect they'll keep even longer so long as they don't 
> explode. :-)
> Eggs can be kept for camping events by sealing the eggs. The egg comes 
> out already sealed but that layer is usually cleaned off during 
> processing which opens the pores in the eggshell to the air. Waxing the 
> egg or keeping it in waterglass have been historic methods of preserving 
> eggs. For more info on this, see this Florilegium file:
> egg-storage-msg   (16K)  2/ 7/02    Period and modern raw egg storage.
> http://www.florilegium.org/files/FOOD/egg-storage-msg.html
> 
> Stefan
> --------
>