Root: Historic Food for The Modern World

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March 3, 2025

A guide to preserving eggs

And thoughts on the perception of preciousness

Jewel-toned pickled eggs from the photo shoot for my next book, The Essential Preserving Handbook

For years, I kept chickens and quail (longtime subscribers will be familiar with my travails after a predatory developer sued me for the land my chickens were on, hence why I no longer keep birds).

Keeping birds is a lived lesson in the fluctuating value of eggs: In summer, a glut means that more eggs than you probably know what to do with. And that you end up finding ways to preserve them out of necessity. Whereas in winter a fresh egg is a precious thing: Few, if any, make an appearance, particularly with a small flock like mine was, and so you supplement with eggs you either preserved earlier or buy in from elsewhere.

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