28. In order that advantage may be taken of favorable climatic
conditions, eggs are commonly purchased for storage as early in the year
as they are abundant. They are selected with great care, only those
which are clean, sound, and fresh being used. These eggs are packed in
clean cases, and then placed in warehouses where they are kept at a
temperature just above freezing, or one that ranges from 32 to 40
degrees Fahrenheit. In such storage, precaution is usually taken to
prevent the eggs from freezing, for while freezing does not necessarily
injure them for immediate use it breaks the shell because of the
contraction that occurs. While the eggs are in storage, they are also
protected as far as possible from air circulation, as this increases
evaporation and causes the contents of eggs to shrink. To prevent the
yolks from settling to one side, and finally adhering to the shell, the
eggs are turned frequently. The usual limits of storage are from 6 to 9
months, but eggs are not generally allowed to remain in storage more
than 8 months. When taken out at the end of that time, it will be found
that they have deteriorated very little, and while they cannot compete
with the better grades of fresh eggs, they are as desirable as most of
the eggs that can be purchased in the early fall when eggs are not
plentiful.
29. Sometimes eggs are removed from the shells, stored for commercial
use in containers of about 50 pounds each, and kept at the freezing
point until they are to be used.
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