If the eggs so prepared are stored in a cool
place, they will keep as long as those preserved in limewater; besides,
there will be no danger of their acquiring any foreign flavor.
* * * * *
COOKING OF EGGS
PRELIMINARY PREPARATION
35. The successful preparation of eggs for their use as a food demands
that certain points must be observed by the housewife. For instance, she
must see that the eggs she uses are in the right condition; that the
shells are properly broken for the most convenient removal of the egg;
that the parts of the egg are separated in the right way in case the
whites and the yolks are to be used separately; and that the eggs
receive the right treatment for the purpose for which they are to be
used. Attention to all these points not only will insure the most
satisfactory results, but will enable the housewife to supply her family
with food that is extremely wholesome and nutritious.
[Illustration: FIG. 7]
36. Exterior Condition of Eggs.--As has been explained, clean eggs are
the most desirable, but it is not advisable to wash eggs that are to be
kept for even a short time, as washing them removes the natural coating
that helps to prevent the entrance of bacteria. However, as it is
necessary that the shells be perfectly clean before they are broken or
before the eggs are cooked, the eggs may be washed or wiped with a damp
cloth immediately before such processes.
37. BREAKING OF EGGS.--In cookery, it is usually desirable to break an
egg shell so that the yolk will not run into the white; that is, so
that these can be kept separate.
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