STORAGE OF EGGS

Te Ao Hou, March 1959, Page 62

STORAGE OF EGGS Eggs stored for a short time should be kept in a cool dry place, and as they rapidly absorb odours, away from strong smelling foods. Broken eggs should be kept in a tightly covered container as should egg whites, eggs rapidly “dry up” if left uncovered. Egg yolks, provided that they are unbroken, are best covered with cold water. In all cases a cool place is essential for storage, a refrigerator is excellent, but shell eggs must be placed so that air can circulate around them freely. Eggs should be removed from a refrigerator some time before cooking and allowed to come to room temperature. Eggs remain fresh for long periods providing the shell is made air tight. There are several ways of achieving this seal; the simplest are with a solution of waterglass (Sodium silicate) which deposits a film of lime on the outside of the egg shell, or by using a grease which is rubbed over the shell. Ordinary lard or vaseline can be used for this, but the special greases sold for this purpose are less likely to impart a taint to the eggs. Eggs greased should be stored in a perforated box without packing, and in both methods eggs should be placed for storage with the pointed end downwards. In this position the air space is in the correct place and the yolk is floating and will not stick to the side of the shell. Whatever method of preserving is used the eggs should be fresh, preferably not more than twenty-four hours old, infertile and unwashed. The food value of eggs is not diminished by preserving, and preserved eggs can be used for egg dishes as well as baking.