At one time, there was a special technique in Irish villages called butter-wrapped eggs. In this way, they preserved eggs during the winter, when the number of chickens laying eggs decreased. Today, many people may have forgotten this, but there are several excellent scientific reasons behind it.
Structure and problems of eggs
Although the egg shell looks strong, it is actually filled with thousands of small pores. These pores allow air and moisture to enter, and germs also have a chance to enter the egg. As a result, the risk of eggs spoiling is high. And in those days, there was no refrigerator, so keeping eggs well for a long time was a big challenge.
Natural protection - Cuticle
When eggs are laid, a thin natural coating is formed on them, called the cuticle. This coating protects the egg from external germs. That is why Irish women never washed eggs, because washing would destroy this coating.
Special functions of butter
Melted butter closes the small pores in the egg shell. As a result, air or germs cannot enter. This keeps the eggs fresh for a long time. Not only that, but the fat from the butter slowly blends into the eggs, making them softer and richer in flavor.
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