In the fascinating world of food preservation, we discover ingenious methods that have stood the test of time, and among them, the art of preserving eggs in jars is presented as a culinary gem.

This age-old method not only extends the shelf life of eggs, but also adds a touch of nostalgia to the kitchen. By following this process, we immerse ourselves in a practice that has been passed down from generation to generation.

Join us as we explore this method of preserving eggs, a journey that takes us beyond just storing food, but also immerses us in a culinary experience that connects us to the roots of home cooking.

Get ready to discover the art of preserving eggs in jars and enjoy their freshness for a long time!

Method for preserving eggs in jars and for a long time

First Recipe: Fresh Eggs Preserved in a Glass Jar:

1. We need unwashed eggs. If the egg is dirty, clean it with a brush. A little dirt is not a problem.
2. I carefully put the eggs in the jar. Be careful not to break them.
3. Next step, you can use slaked lime powder. With only 2 tablespoons of slaked lime in 700 ml of water, mix it with a spoon and we have it ready.
4. Slaked lime kills bacteria and fungi, so pour the mixture into the jar with the eggs and close well. The slaked lime will form a protective film around the eggshell. This way, the egg will be protected from decay.
5. Once the bottle is sealed, it is stored in a dark and cool place until use. Over time the limescale will harden, but it will protect the eggs.

Eggs prepared this way can last up to 2 years!

Let’s look at another method:

Second Recipe: Boiled Eggs in Jars:

1. In this recipe, 20 eggs will be cooked with a teaspoon of salt and enough water to cover them.
2. When the water boils, it will be for approximately 12 minutes.
3. While the eggs are cooking, grate 2 carrots and 1 beetroot, and chop 5 cloves of garlic.
4. Sterilize the jars in the oven at 100 °C, for 30 minutes.
5. When the eggs are finished cooking, they must be peeled and placed in the jars. Also, add peppercorns and garlic to the bottom of the jars.
6. Then, 1 teaspoon of salt and 2 tablespoons of vinegar are added.
7. We continue filling one jar with carrots and another with beetroot. The bottles have a volume of 750 ml.
8. Fill them with hot water and clean the top of the jar so that the lid fits well.
9. Prepare the jars for pasteurization.
10. When the water boils, cook for 15 more minutes.

This method for preserving eggs for a long time is now complete!