EGGS. Extensively employed in cake baking and general cooking. Where used by themselves they form a very nutritious article of food. Eggs should not be allowed to lie too long on one side, as the yolk gradually sinks down through the white of the egg, and when it touches the shell, the egg quickly spoils. For this reason, in packing eggs they should be placed with the small end down. Packed in this manner, in sawdust or salt, they may be kept for some time without spoiling. Bad eggs float in water, thus affording an easy means of detecting them.
The average weight of twenty eggs laid by fowls of different breeds is two and one-eighth pounds. The breeds that lay the largest eggs, averaging seven to a pound, are Black Spanish, Houdans, La Fleches, and Creve Cceurs. Eggs of medium size and weight, averaging eight or nine to the pound, are laid by Leghorns, Cochins, Brahmins, Polands, Dorkings, Games, Sul tans. Hamburgs lay about ten eggs to the pound. Thus there is a difference of three eggs in one pound weight. Hence it is claimed that in justice to the consumer eggs should be sold by weight.
How to Pack Eggs. Receivers have a good deal of trouble with eggs that come in loose packages, have not been properly packed, and arrive with more or less broken. When cases are not used, the barrel is the next best package. In packing, oats should not be used, because they are heavy and increase the cost of ship ment, and the eggs are apt to work through, and coming in con tact with one another, there is sure to be some breakage if great care is not taken. By using cut straw the eggs can be got through in good shape and are all in suitable conlititm for re shipping, provided the proper rules have been followed. In using straw, see that it is clean and dry so that there will be no musty smell. The eggs should be laid with the ends toward the outside of the barrel. Between each layer of eggs there should be a thick
layer of straw. See also that plenty of straw is placed between the eggs and sides of the barrel. A barrel, if properly packed, should not have more than about sixty or sixty-five dozen. When the package is filled, place considerable straw over the top, put the head of the barrel in securely, and then mark the package plainly.: Eggs, so many dozen; and all is complete, and a good condition is certain.
Preserving Eggs. According to a German paper, linseed oil is the very best substance with which to coat eggs to render the shells impervious to air. The experiment was as follows : Ten eggs were coated with linseed oil, ten with poppy-seed oil, and ten others were lift uncovered, the weights all being ascertained. The thirty eggs were laid on sand, taking the precaution that no eggs touched one another. After from three to six months they were re-weighed and opened, with the following results: The un protected eggs had, after three months, lost eleven per cent. in weight, and after six months, eighteen per cent. On opening them they were found only half full and quite spoiled. Those covered with poppy-seed oil had lost in three months three per cent., and in six months four and one half per cent.; on opening them they were found full and without bad smell. Those covered with linseed oil had lost, after three months, two per cent.; after six months, three per cent.; on being opened they were found full and smelling perfectly fresh and sweet.
Dessicated Eggs are prepared by extracting all the moist ure from the egg, leaving a dry, mealy substance. This prepar ation answers all the purposes of fresh eggs in cooking and is not liable to spoil.