A fresh egg sits on your counter. Within two weeks, bacteria have pushed through the shell's 7,000 tiny pores. The white turns watery. The yolk flattens. It stinks, and you throw it away.
Now rewind 600 years. A medieval farmwife in Yorkshire collects eggs every morning from March through June, when her hens lay more than the family can eat. She has no refrigerator. No plastic cartons. No cold chain. But come January, when the hens have stopped laying, and snow buries the village, she walks to her cellar and pulls out an egg that's been sitting there for nine months.
Discover historic techniques for keeping eggs fresh for months without refrigeration using common pantry items. Learn the science behind these methods that were utilised long before modern appliances.
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