17 minutes ago, Thanks for the Crepes said:I may never make these eggs, because the ingredients for the cure are not accessible to me either for the olden or modern version.
I don't know anyone here who makes them either. We buy them from the local market/supermarket.
17 minutes ago, Thanks for the Crepes said:One further question from pesky me: Is the quicklime in your recipe for the traditional eggs the same stuff one would use on a lawn or in the stables? The cure depends on a base? Are the eggs cured in the shell from a raw state? Okay, three questions, sorry.
How long will these eggs remain good to eat after the preservation treatment? FOUR
Q1 Quicklime. I don't know. I suppose so. Are there different kinds of quicklime?
Q2 Depends on a base. Don't know what you mean.
Q3 Yes
Q4 I've never tested but at least months.
