In deciding on
the grade to which eggs belong, a certain number of points are given for
color, size, freshness, and appearance, and the sum total of these
points determines the grade, a special name being given for each grade.
For instance, eggs that can be graded 90 are called _extra fancy_; those
which receive a grade of 80, _fancy_; those which are graded 70,
_strictly fresh_; and those which can be graded only 60, _cooking eggs_.
When eggs are put on the market under such names, it can be expected
that the quality will correspond to the grade and the price will vary
with the grade. Therefore, the trade name and the price are two of the
principal ways in which the quality of eggs in the market may be judged.
18. Another way of judging the quality of eggs consists in observing the
condition of the surface of the shell. When eggs are freshly laid, the
shell is covered with a substance, called _bloom_, that gives it a
feeling much like that of a thin lime coating deposited in a pan after
water boils. This coating disappears gradually as the egg is exposed to
the air, but as long as it remains, the egg may be considered as fresh
and germ-proof. While this way of determining freshness is probably the
quickest, it is possible that the quality of some eggs from which the
bloom has recently disappeared has not been injured.
19. When eggs are selected in the market, certain points in their
appearance should also be noted. If eggs of the best quality are
desired, medium-sized ones that are uniform in size and color should be
selected.
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