This may be done by storing the eggs at a
temperature that will keep the bacteria dormant, or inert.
16. If the eggs are kept under the proper conditions, they will not
actually spoil for a long time; but it is seldom that they are not more
or less affected by storage of any kind that covers a period of several
months. One change that can always be looked for in such eggs is in the
air space at the broad end. When an egg is first laid, this air space is
small, but since the water contained in the egg slowly evaporates
through the porous shell it increases in size as the egg grows staler.
For this reason, the freshness of an egg can often be determined by the
size of this air space.
In addition, the purposes for which eggs are used are somewhat affected
by their storage. A stale egg, although it may not be actually spoiled
to the extent that it cannot be used as food, will not produce such good
results in a cooking process as a fresh egg, especially if it is used
for leavening. In fact, it is impossible to produce the desired results
with eggs that have undergone a certain amount of change, even though
their odor and their flavor do not indicate that they are spoiled.
17. JUDGING THE QUALITY OF EGGS IN THE MARKET.--While, as has been
mentioned, the housewife must depend considerably on the dealer's word
as to the freshness of the eggs she purchases, it will be well for her
to be familiar with the trade names of eggs and their meaning. The names
used differ, of course, in various localities, but all large
distributors grade and name eggs in much the same way.
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