In an egg that is a little
older, candling will reveal a slightly darker yolk, a cloudy white, and
a larger air space, as in (_b_). In a watery egg, or one that is
beginning to spoil, various dark spots and blotches usually develop, as
view (_c_) indicates. When an egg is rotten, the contents of the shell
will look dark in candling and the yolk will appear to be mixed with the
white, as in (_d_). 23. If the housewife does not wish to resort to
candling, she may determine the condition of an egg by breaking it into
a saucer and examining it carefully. If the egg is newly laid, no odor
will be detected and the white will be clear, elastic, and rather thick;
also, where it joins the yolk it will be almost solid. The yolk of such
an egg will have an even yellow color, without lighter or darker spots
and, as shown in Fig. 6 (_a_), will stand up well from the surface of
the white. Sometimes a small spot of blood may be detected on the yolk
of a perfectly fresh egg, but, while this is not pleasant to look at, it
does not affect the quality of the egg. When an egg that is not real
fresh is broken into a saucer, the yolk will lie flat, as in (_b_). In
an egg that is quite stale, the membrane surrounding the yolk is easily
destroyed, so that even when such an egg is broken carefully the yolk
and the white are likely to run together.
* * * * *
PRESERVATION OF EGGS
CAUSES AND PREVENTION OF DETERIORATION
24. As has been implied in the discussion given thus far, eggs will
deteriorate or spoil in a comparatively short time unless something is
done to preserve them.
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