Buttered eggs
Buttered eggs ( German buttered eggs ) are a dish in Irish cuisine . Freshly laid eggs are rubbed with butter in the palms of the hands . The butter is quickly absorbed into the still warm, porous egg shell . After cooling, the hardened, buttered-in shell acts as a barrier against the ingress of air and makes the egg keep for up to six months. Thus preserved eggs have a shiny appearance and a buttery taste.
The preservation method was developed to ensure the supply of eggs even in winter , when the hen lays the fewest eggs. The religious custom of not eating eggs during Lent and keeping them for a feast on Easter Sunday also promoted this method.
During the First and Second World Wars , the demand for buttered eggs was particularly high as fresh eggs were rationed and only buttered eggs were available in sufficient numbers.
Individual evidence
- ^ A b c Alan Eaton Davidson : The Oxford Companion to Food . Ed .: Tom Jaine. 3. Edition. Oxford University Press , New York 2014, ISBN 978-0-19-104072-6 , keyword “buttered eggs” .