THE QUALITY OF EGGS. To toll the quality of eggs break two or three into a flat plate and notice whether the white is thick enough to stay near the yolk and stand up around •vt in a clear, firm, jelly. If tho white runs over the plate and appears very watery tho egg is poor in quality and somewhat stale.
It takes an egg with a firm white to poach well, and high quality eggs make lighter sponge cakes and omelottos.
In making custards and .for scrambled eggs those with slightly watery whites will do very well; in fact, a "pickled" egg answers the purpose quite satisfactorily. The colour of the yolk, whether deep or palo yellow, depends on the feed of the liens, and is not often an index of quality.
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Bibliographic details
Manawatu Times, Volume LVI, Issue 7104, 13 March 1933, Page 2
Word Count
133Page 2 Advertisements Column 2 Manawatu Times, Volume LVI, Issue 7104, 13 March 1933, Page 2
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