How to Choose Eggs. — The quality of eggs
varies considerably, according to the food upon which
the fowls are fed. Certain foods communicate distinct
flavors, and it is quite probable that eggs may be ren-
dered unwholesome through the use of filthy or im-
proper food ; hence it is always best, when practicable,
to ascertain respecting the diet and care of the fowls
before purchasing eggs.
On no account select eggs about the freshness of
which there is any reason for doubt. The use of stale
eggs may result in serious disturbance of the digestive
organs.
There are several ways of determining with tolerable
accuracy respecting the freshness of an egg. A com-
mon test is to place it between the eye and a strong
light. If fresh, the white will appear translucent, and
the outline of the yolk can be distinctly traced. By
keeping, eggs become cloudy, and when decidedly
stale, a distinct, dark, cloud-like appearance may be
discerned opposite some portion of the shell. Another
test is to shake the egg gently at the ear ; if a gurgle
or thud is heard, the egg is bad. Again, eggs may be
tested by dropping into a vessel containing a solution of
salt and water, in the proportion of a tablespoonful to
a quart. Newly laid eggs will sink ; if more than six
days old, they will float in the liquid ; if bad, they will
[1081
EGGS. 109
be so light as to ride on the surface of the brine. The
shell of a freshly laid egg is almost full ; but owing to
the porous character of the shell, with age and exposure
to au' a portion of the liquid substance of which the egg
is composed evaporates, and air accumulates in its
place at one of the extremities of the shell. Hence an
egg loses in density from day to day, and the longer
it has been kept, the lighter it becomes, and the higher
it will rise in the liquid.
An egg that will float on the surface of the liquid is
of too questionable a character to be used without
breaking, and is apt to be unfit for use at all.
Eggs should be kept in a cool, not cold, place and
handled carefully, as rough treatment may cause the
mingling of the yolk and white by rupturing the mem-
brane which separates them ; then the egg will spoil
quickly.
The time required for the digestion of a perfectly
cooked egg varies from three to four hours.
It is generally conceded that eggs lightly cooked are
most readily digested. What is generally termed a
hard-boiled egg is not easily acted upon by the digest-
ive juices, and any other manner of cooking by which
the albumen becomes hardened and solid, offers great
resistance to digestion.
To Beat Eggs, — If the white and yolk are used
separately, break the shells gently about the middle,
opening slowly, so as to let the white fall into the dish,
while retaining the yolk in one half of the shell. If
part of the white remains, turn the yolk from the one
half to the other till the white has fallen. Beat the
yolks until they change from their natural orange color
110 EVEKY-DAY DISHES.
Page 67
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
How to Choose Eggs. — The quality of eggs varies considerably, according to the food upon which the fowls are fed. Certain foods communicate distinct flavors, and it is quite probable that eggs may be rendered unwholesome through the use of filthy or improper food ; hence it is always best, when practicable, to ascertain respecting the diet and care of the fowls before purchasing eggs.
On no account select eggs about the freshness of which there is any reason for doubt. The use of stale eggs may result in serious disturbance of the digestive organs.
There are several ways of determining with tolerable accuracy respecting the freshness of an egg. A common test is to place it between the eye and a strong light. If fresh, the white will appear translucent, and the outline of the yolk can be distinctly traced. By keeping, eggs become cloudy, and when decidedly stale, a distinct, dark, cloud-like appearance may be discerned opposite some portion of the shell. Another test is to shake the egg gently at the ear ; if a gurgle or thud is heard, the egg is bad. Again, eggs may be tested by dropping into a vessel containing a solution of salt and water, in the proportion of a tablespoonful to a quart. Newly laid eggs will sink ; if more than six days old, they will float in the liquid ; if bad, they
EGGS. 109
be so light as to ride on the surface of the brine. The shell of a freshly laid egg is almost full ; but owing to the porous character of the shell, with age and exposure to air a portion of the liquid substance of which the egg is composed evaporates, and air accumulates in its place at one of the extremities of the shell. Hence an egg loses in density from day to day, and the longer it has been kept, the lighter it becomes, and the higher it will rise in the liquid.
An egg that will float on the surface of the liquid is of too questionable a character to be used without breaking, and is apt to be unfit for use at all.
Eggs should be kept in a cool, not cold, place and handled carefully, as rough treatment may cause the mingling of the yolk and white by rupturing the membrane which separates them ; then the egg will spoil quickly.
The time required for the digestion of a perfectly cooked egg varies from three to four hours.
It is generally conceded that eggs lightly cooked are most readily digested. What is generally termed a hard-boiled egg is not easily acted upon by the digestive juices, and any other manner of cooking by which the albumen becomes hardened and solid, offers great resistance to digestion.
To Beat Eggs, — If the white and yolk are used separately, break the shells gently about the middle, opening slowly, so as to let the white fall into the dish, while retaining the yolk in one half of the shell. If part of the white remains, turn the yolk from the one half to the other till the white has fallen. Beat the yolks until they change from their natural orange color