Kitchencraft

Southland Times, Issue 23336, 21 October 1937, Page 15

Kitchencraft

PRESERVING EGGS (By SARAH) Preserving eggs in one way or another seems to be an almost universal habit, and has been practised for a very long time. Presumably, like many other everyday customs, it owes its origin to the observation and experience of generations. The crux of the matter lies in the fact that eggs are scarce in the winter months, and consequently expensive, while in spring they are plentiful and cheap. The careful housewife with an eye to expense preserves her eggs in the season-of plenty, thus saving considerably in the winter months. The object in preserving eggs is to keep them as near as possible as they were when they were laid, to prevent any ripening process, as well as putrefactive changes; and to prevent any bacterial or other changes which would lessen the original quality. SUCCESSFUL METHODS In general, household methods of preserving eggs depend upon the fact that when the pores of the egg are sealed, the entrance of moulds and bacteria is prevented, and the growth of any that may have entered is hindered. Among methods often used with more or less success are: (1) Use of water glass, which is a solution of potassium and sodium silicate; (2) rubbing eggs with a mineral oil, such as vaseline etc.; (3) covering eggs with varnish or shellac; (4) dipping eggs into melted paraffin; (5) burying eggs in oats or sawdust, or even salt. As a result of many trials in farmhouses, homes, and experimental stations, it has been universally agreed that putting eggs down in a solution of water glass gives the most satisfactory

results for home conditions. Water glass is a popular name for potassium and sodium silicate. The commercial article, often a solution of the two, is cheaper and better than the chemically pure water glass for egg preservation. A solution of the desired strength may be made by dissolving one part of the syrup in 16 parts by measure of pure water (preferably water that has been boiled to make sure that it is free from bacteria). A gallon of the water glass will make enough solution to cover 50 dozen eggs. A glass of water glass is sufficient for 13 dozen eggs, or a kerosene tin full. EGGS MUST BE FRESH It is obvious that the better the condition of the egg when it goes into preservation, the bettei - will be its condition when used. Non-fertile eggs keep better than fertile ones, and the careful housewife always makes sure that she purchases her eggs for preservation from a reliable source. Eggs should be collected as soon as possible after they are laid and kept in cold storage. It this is not feasible, they should be kept as cold as possible, away from all odours and excessive moisture. Place in water glass as soon as they are delivered. Those fortunate people who keep their own hens are able to preserve the eggs immediately, and are therefore sure of success. For those who are not so fortunate, I cannot stress too much the importance of buying eggs that are really fresh, and that have been kept in cold storage. Before placing the eggs in the tins prepared, each egg should be wiped with a damp cloth and tapped to see if the shell is cracked or thin. A dull noise

indicates a faulty shell, and that egg must be laid aside for immediate use. Eggs can be packed in a crock, barrel, or tin, but whatever the container, first scald it thoroughly. Pack eggs by placing them side by side, broad end up. Cover with water glass, and place on lid securely. RULES TO FOLLOW Most people do not realize how important it is to have an air-tight container. True eggs do keep when the containers are left open, but their quality is inferior to those kept under air-tight conditions. What is more the latter will keep longer. If the containers are not air-tight, or if they are stored in a warm room, the water glass will deposit patches on the eggs with the result that the egg-whites are inclined to be watery. Such eggs are not satisfactory for all types of cooking. If you want to be really successful follow the rules: (1) Buy the best grade eggs from a reliable source; (2) wipe eggs and tap; (3) discard any eggs with faulty or doubtful shells; (4) scald containers; (5) pack eggs broad end up; (6) cover with water glass; (7) seal; (8) store in cold, dry room; (9) exercise great care during the whole process of preservation: one bad egg will cause a whole tin to deteriorate.