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Vinegar and salt for preserving eggs
- pickled eggs

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The following method of how to preserve eggs comes from someone who actual saw it done on a regular basis during the rationing and shortages of the Second World War. During this time, it was common to keep chickens, as it had been for generations in rural areas, so there was frequently a surplus of eggs which had to be preserved.

My mother's method for preserving eggs in vinegar and salt

Jar of pickled eggs

Jar of pickled eggs

My mother would preserve our eggs by boiling them for about ten minutes in water to which a little salt and vinegar had been added.

When the eggs were hard-boiled, they were held under the cold tap, which stopped a black ring around the yolk from forming. The shells were quickly removed and into preserving jars they went.

Once in the preserving jars they were covered with either white or brown vinegar. The method was known as pickling and result was known as pickled eggs.

I can't remember ever using isinglass or waterglass.

These jars of eggs were in great demand in pubs and fish and chip shops. Even to this day they are to be found in many fish and chip shops.

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The forerunner of scotch eggs

Some of these pickled eggs were covered in meat paste and breadcrumbs - hence the "scotch egg".

Writing this I can still smell that eggy-vinegar smell even now.

Peter Johnson