A NEW METHOD OF PRESERVING EGGS.

King Country Chronicle, Volume VII, Issue 570, 24 May 1913, Page 2

A NEW METHOD OF PRESERVING EGGS.

Although there are many ways of preserving eggs, it is a difficult matter in many districts to secure the kind of fresh egg that is really satia factory. A new method which may be somewhat mora effective for the purpose is described by Mr Santoloyne, a writer in Cosmos, a Parisian journal. He tells us that the process now most used in France employs lime water, but the cold storage still remains the best way of preserving eggs properly. The new gas process is used in conjunction with cold storage, and enables the eggs to be kept for some time after removal from the refrigerating chambers without impairment of quality. Says Mr Santolonye: "The method consists of keeping the egg in an inert atmosphere of carbonic acid ana nitrogen. The eggs are placed in tin cases holding 500 each. These cases are then surrounded with two wooden frames an outer one to enable the cases to be set in cold storage chambers, and an inner one to facilitate the circulation of the gaseous atmosphere around the eggs. A little anhydrous chlorate of lime is placed within to absorb che moisture, and then the cover is soldered on, leaving a small hole about one quarter inch in diameter. The cases are then introduced into a horizontal receptacle in which a vacuum is produced, thus removing the air surrounding the eggs and the gases dissolved in their albumen. Then there is introduced a carbonic gas, previously heated. This is all done slowly, to enable the gas to penetrate into the egg, untii the pressure gauge remains stationary. Excessive pressure is avoided, as it might be injurious to the eggs. With a vacuum pump a certain quantity of the carbonic gas is removed and replaced with compressed nitrogen. Then the cases are removed from the receptacle, a drop of solder is placed on the hole in the cover, and they are placed in cold storage at 35 degrees. It is unnecessary now to take care of the ventilation of the cold chamber or of the moisture of its air." The advantages of this system, the author says, are as follows: There is no evaporation at the surface of the eggs, no phenomena of oxidation, and no stale taste; they may ba eaten from the she!! even after ten months, and the albumen preserves the fine whitish tint that it has in fresh laid eggs. The eggs may be kept some little time after being taken from cold storage before beins; delivered to the consumer. Baccilli, bacteria, and moulds are killed by the cold and the gases, so that there are no mouldy or decayed eggs and no losb.