General Remarks-how to Ascertain if Eggs are Fresh-preservation of Eggs

1. Hens' eggs are mostly used for eating, but those of geese, turkeys, ducks, guinea-fowl, and plovers are largely consumed also. Plovers' eggs are considered a great delicacy, and, owing to their demand, short season, and the difficulties encountered in obtaining them, are very costly. Guinea-fowls' eggs are also highly esteemed. The eggs of geese, turkeys, and ducks, though excellent for cooking purposes owing to their size and richness, are too strong in flavour for most people when served boiled or poached.

2. Eggs, owing to their digestibility, concentrated nourishment, high nutrient value, plentiful supply, and consequently reasonable price, are a most valuable article of diet.

3. Their use in cookery is to (a) give richness in colour and flavour, and increase nourishment; (b) to render mixtures light; (c) to bind mixtures, and give greater tenacity to dough, etc.

4. Eggs are most easily digested when eaten raw or lightly cooked. The white, which consists of albumen in its purest form, should be soft and jelly-like. Rapid or long cooking hardens the albumen, causing it to become tough and of a horny-like consistency, when it is extremely difficult to digest.

5. How to Find out if Eggs are Fresh, (a) Hold them in front of a strong light, when, if fresh, they should have a semi-transparent look, without any sign of patches or spots; (b) place them in a basin of strong salt-and-water. Good eggs will sink, but stale ones will float because moisture from inside the egg has evaporated through the porous shell, and air has passed through to fill the vacuum thus formed. Eggs with very shiny shells almost polished looking - are always stale. New-laid eggs have a roughish, dull appearance.

6. To Preserve Eggs, (a) Select sound, new-laid eggs, place them in layers in a box or earthenware pan with dry, coarse salt finely powdered, put plenty of salt between each egg, and place them with the pointed end downwards; (b) place them in a solution of water-glass (silicate of soda) in a large crock. Usually eight gallons of boiled water is used to half a gallon of glass. The solution is used cold.

These two methods are considered superior to using lime, lime-water, or melted fat.