As many as twenty household methods have been tried out for the
preserving of eggs, but each one is based on the theory that decay is
hindered when the shell is covered with some substance that renders it
air-tight and prevents evaporation or the entrance of bacteria and mold.
Among the methods that have met with the most success are burying eggs
in oats, bran, or salt; rubbing them with fat; dipping them in melted
paraffin; covering them with varnish or shellac; and putting them down
in lime water or in a solution of water glass.
No matter which of these methods is adopted, however, it will be well to
note that only eggs laid in April, May, or June should be used for
storage purposes, as these are the best ones laid during the year; also,
that the eggs should always be packed with the small end down, because
the yolk will not settle toward the small end so readily as toward the
large end or the side.
32. Of these various ways of preserving eggs in the home, probably the
oldest method is that of packing the eggs in oats, bran, or salt. This
method is fairly effective, but the eggs preserved by it do not keep so
long as eggs preserved by other methods, nor is their quality so good.
Preserving eggs by completely covering the shells with fat, vaseline,
paraffin, varnish, or other substance that will exclude the air but not
impart flavor to the eggs, proves a more satisfactory method so far as
the eggs are concerned, but it requires more time and handling.
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