Many persons
have an idea that the color of the shell of an egg bears some relation
to its nutritive value and flavor. However, authorities on foods agree
that, other things being alike, the edible portion of white-shelled eggs
has essentially the same composition and nutritive value as that of
dark-shelled eggs.
15. QUALITY OF EGGS.--The natural quality of eggs depends largely on the
food of the hens and their conditions of living. Because of this fact,
the selection, breeding, and care of fowls have developed into a
science, particularly since the production of eggs has grown into an
industry. When the quality itself is to be determined, all the
characteristics of eggs must be taken into consideration; still there is
one particular point on which the quality of eggs depends, and that is
their freshness. Various agencies, however, are constantly at work to
render this quality inferior. Chief among these are the molds and
bacteria that pass through the porous shells of eggs that have been
improperly cared for or have become contaminated by being allowed to
remain in unclean surroundings. Such bacteria are responsible for the
unpleasant flavors that are found in bad eggs. Because of their harmful
effect, every effort should be made to prevent the entrance of the germs
that cause decay, and, as has been stated, the best way in which to
accomplish this is to protect the shell. If it is found that bacteria
have entered, the eggs will become unfit for use quickly unless their
growth is prevented.
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