THE PRESERVATION OF EGGS

New Zealand Mail, Issue 1665, 27 January 1904, Page 68 (Supplement)

THE PRESERVATION OF EGGS

(By Mrs Edward Haul.)

To preserve eggs when they are plentiful, as they are at a certain time of the year—to, in fact, pickle them—so that they shall lose none of their delicate flavour or nourishing elements, and absorb nothing in odour or taste foreign to themselves, has taxed the brains of thousands of. thrifty housewives, and bden “the oonsumation devoutly to be wished” by scientists. And still we are waiting for this idea?., medium to bring the past into the present; and majce the new-laid egg of months ago aia though it were but of today. Though the longed-for goal is not actually in sight, still, many methods now in use' go far to meet this desirable end. If proparly treated, eggs can now be kept for months in excellent condition —so excellent, indeed, that it is difficult to find fau'lt with them. It would be invidious to choose one . method before all others, as each has its votaries, so that those desirous of experimenting can only be recommended to try each and judge for themselves. In spring time —October for choice —it is highly desirable to “put down” in pickle all the eggs' left over for autumn and winter consumption, when eggs may be selling at 2d and 3d apiece. One great fact isthoufd always' be borne in mind, and that is that the eggs should not be ,fertile, and that they should be preserved the day they are laid. If these points are not. observed', and they are taken from the pens where a male bird is running with the hens, their preservation will not be so successful. The eggs that j are fertilised carry the germ, which will I die and 'decay within them. Many people j do not realise this fact, and great disappointment awaits them on opening the tubs or jars of carefully preserved eggs, the flavour of many of them being very strong or musty, and others actually rotten. VARIOUS METHODS OF PRESERVING. These are very numerous, tho most'approved being Lime Water, Water Glass, } and Salt. j Water glass is now much in vogue. Mr ; K. B. Baghot de la Bere*—'its discoverer— ! claims for it that last year 50,000 people used this method for preserving eight millions of eggs with perfect success. The only drawback to the method is that in the cooking, or rather boiling, of the j preserved eggs they are liable to crack. However, if two.or three small pin-holes are made in the shdll previous to their immersion in the water, this danger is obviated. Water glass may easily bo obtained from nearly all chemists, Who now supply ’ it readily, since it has been satisfactorily demonstrated that it is perhaps superior to all other preparations for egg preset - - I yatdon. j j Water glass is a solution of silicates * of potassium and sodium. It should be I perfectly odourless, and stored in jars or tubs that are absolutely free from any contaminating flavour or smell. The effect of this solution is to altogether i ®®‘U® the air, and thus preserve them l j and not to preserve the eggs by any chemi- j . cait action that it exercises on the con- i tents, as is the case with salt in butter, or boracoo acid in milk. j ~;It essentially niecesisairy in this case ! to perfectly immerse the eggs in the so- j iutron, and to keep the jars covered with a i L i- 1S coverings—such as skin stretch- ; et * r^m l try attd covered) with paraffin wax. j VV aiter glass is sold in various degrees ot strength, ready for use>. Thu best for this purpose is a liquid neither too thick niooy too thin, but weighing about 141bs. to the gallon. This solution may be diluted with water to ten or twelve times : its bulk. Some people use it very thick, and just i vaa-nash the eggs over with it, and pack A therm away m bran or some other medium of packing, but this way cannot compare in efficacy with the first m©n- \ m ‘ ef tk | od, as it is not so safe. The egg shehs being porous admit the air,, and some escape the varnishing process, an d the eggs become rotten, which would not be- the case were they totally sub- i merged. ' j