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To Test Eggs

Dissolve an ounce of salt in ten ounces of water; add the eggs. Good ones will sink, indifferent eggs will swim, and bad eggs will float, even in pure water.

Fresh eggs are more transparent in the centre.

Old eggs are transparent at the top.

Eggs may be kept a long time by covering them with beeswax dissolved in warm olive or cotton-seed oil. Use one third wax to two thirds oil.

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Source

Breakfast Dainties (1885).


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