[Sca-cooks] Egg preserving

Stefan li Rous StefanliRous at austin.rr.com
Fri Apr 3 20:54:08 PDT 2009

I guess it is the season, but right after I read the digests today  
with all the questions and comments on egg preserving, I checked my  
email messages for today, and this message was in there. What a  
coincidence! It's also shows that your many comments in the  
Florilegium get read by, and presumably help, folks around the world  
and not just SCA folks.  This individual is in the United Kingdom and  
isn't in the SCA.


Subject: 	Egg preserving
Date: 	April 3, 2009 8:51:30 AM CDT
To: 	  stefan at florilegium.org

Yesterday I was talking to my mother in law over lunch. She made some  
comment about how many eggs she had left over. I said she should  
preserve them with Oteg. A long discussion followed where I was left  
in no doubt that my memory had failed! Upon searching for oateg &  
Oteg I came across your site and the name Oteg. Thank you for  
restoring my faith in my memory.

My parents used to keep hens during the 1950s and early 60s and I can  
clearly remember Mother preserving some of the egg crop by dipping in  
a jar of Oteg using a special set of wire tongs with the ends formed  
into circles to hold the egg and then setting them aside to dry. I  
believe the stuff was also known as waterglass.

THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas           
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****

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