The problem in buying eggs is to obtain them fresh, and the term fresh is by no means the same as new-laid. The new-laid egg is, of course, the most desirable grade, but often can be had only at an exorbitant price quite beyond the pocketbook of the average person. Eggs, like other foods, are affected by bacteria. The shells are a partial protection, but since they are porous, bacteria can enter and soon begin the process of decay. The earliest change is mainly in flavor. Later, the membrane which surrounds the yolk is partially absorbed and it be- comes difficult to separate the yolk from the white. The white can never be beaten stiff and dry if part of the yolk is mixed with it. An egg kept too long in cold storage often will have a white which will not beat properly. As eggs do not keep long under usual conditions and as EGGS 49 hens do not lay uniformly throughout the year, many methods of preserving eggs have been tried. The most successful method for home use is a water-glass solution. This substance, which is a silicate of potassium or sodium, or a mixture of the two, can be bought as a syrupy liquid at a few cents a pound and diluted with ten times its volume of water. The water used should be pure and is better boiled and cooled before mixing. The diluted water-glass is poured over the eggs so as to cover them completely, and then they must be put into a cool place. This method is not only the easiest to use, but also the one that keeps the eggs best and with least disagreeable flavor. Eggs laid in April, May, and June are the best to use for this pur- pose, as they seem to keep most satisfactorily. The best method of all for keeping eggs is cold storage, and such eggs in certain seasons are about all that are on the market. Eggs which have been kept in this way will rattle some- what when shaken, because of the evaporation which may have gone on, and yet be fresh enough for use. Eggs should be washed before use. As the mucilagi- nous substance on the outside of the shell helps to render it less porous, it is better not to wash the shell until the egg is to be used. Eggs are becoming costly, and it is necessary to consider this in their use. Many recipes which call for eggs for thickening can be modified so that flour or starch may be substituted for all or at least some of the eggs, and baking powder may take the place of the egg used for leavening. For most people eggs are an easily and completely digested food. Sometimes an uncooked egg swallowed whole causes disturbance, because it has not sufficient flavor to start the flow of the digestive juices, and since the egg is not broken up, what ferment is present cannot well get at it. A raw egg beaten up with a little milk is 50 FOOD STUDY much less apt to cause trouble. Eggs cooked in any way are very completely digested, and the ordinary person does not have to consider the small differences in digestibility which result from different methods of cooking. Even hard-boiled eggs, if they are not swallowed in lumps instead of being properly masticated, can be included in this statement. A soft-cooked egg is, however, more acceptable to most people than one that is hard-boiled. REFEKENCES U. S. Dept. of Agriculture. Farmers' Bulletin No. 87. "Food Value of Eggs." Farmers' Bulletin No. 103. "Preserving Eggs."

AI-modernized reading of the original text

The problem in buying eggs is to obtain them fresh, and the term fresh is by no means the same as new-laid. The new-laid egg is, of course, the most desirable grade, but often can be had only at an exorbitant price quite beyond the pocketbook of the average person. Eggs, like other foods, are affected by bacteria. The shells are a partial protection, but since they are porous, bacteria can enter and soon begin the process of decay. The earliest change is mainly in flavor. Later, the membrane which surrounds the yolk is partially absorbed and it becomes difficult to separate the yolk from the white. The white can never be beaten stiff and dry if part of the yolk is mixed with it. An egg kept too long in cold storage often will have a white which will not beat properly. As eggs do not keep long under usual conditions and as hens do not lay uniformly throughout the year, many methods of preserving eggs have been tried. The most successful method for home use is a water-glass solution. This substance, which is a silicate of potassium or sodium, or a mixture of the two, can be bought as a syrupy liquid at a few cents a pound and diluted with ten times its volume of water. The water used should be pure and is better boiled and cooled before mixing. The diluted water-glass is poured over the eggs so as to cover them completely, and then they must be put into a cool place. This method is not only the easiest to use, but also the one that keeps the eggs best and with least disagreeable flavor. Eggs laid in April, May, and June are the best to use for this purpose, as they seem to keep most satisfactorily. The best method of all for keeping eggs is cold storage, and such eggs in certain seasons are about all that are on the market. Eggs which have been kept in this way will rattle somewhat when shaken, because of the evaporation which may have gone on, and yet be fresh enough for use. Eggs should be washed before use. As the mucilaginous substance on the outside of the shell helps to render it less porous, it is better not to wash the shell until the egg is to be used. Eggs are becoming costly, and it is necessary to consider this in their use. Many recipes which call for eggs for thickening can be modified so that flour or starch may be substituted for all or at least some of the eggs, and baking powder may take the place of the egg used for leavening. For most people eggs are an easily and completely digested food. Sometimes an uncooked egg swallowed whole causes disturbance, because it has not sufficient flavor to start the flow of the digestive juices, and since the egg is not broken up, what ferment is present cannot well get at it. A raw egg beaten up with a little milk is much less apt to cause trouble. Eggs cooked in any way are very completely digested, and the ordinary person does not have to consider the small differences in digestibility which result from different methods of cooking. Even hard-boiled eggs, if they are not swallowed in lumps instead of being properly masticated, can be included in this statement. A soft-cooked egg is, however, more acceptable to most people than one that is hard-boiled. U. S. Dept. of Agriculture. Farmers' Bulletin No. 87. "Food Value of Eggs." Farmers' Bulletin No. 103. "Preserving Eggs."

Food study