Abstract The preservation of food products from the harvest or season of plenty, for consumption when the fresh articles are not available, has been an outstanding economic problem for hundreds of years. Eggs, like most food products, are most plentiful in the Spring and scarce in the Fall. The practice of preserving eggs is undoubtedly very old. From the work of Brown (1915) it is apparent that the first patent taken out for the preservation of eggs was about 1812; the Jayne method of lime-water, which is still quite generally used. Numerous other patents have been issued since the above date, but none of the methods covered by these patents have become very popular. This is probably due to the fact that eggs so preserved are suitable primarily for home use; and too, the cost of the preservative and container amounts to 3c to 5c per dozen with most methods, which . . .