burningmanonacid

burningmanonacid t1_iu0cnat wrote

Am glad to see this this far up. More than air can pass through the shell too. In Ireland, they used to use butter all over eggs to close the pores and keep them longer according to a book I read before. They could be kept for much longer than normal like that and also come out tasting kinda buttery without needing to add it.

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