To guess (I do not say determine) whether an egg is good, shut one eye;
frame the egg in the hollow of the hand, telescope-wise, and look at
the sun through it with the open eye. If you can distinctly trace the
outline of the yolk and the white looks clear around it, the chances
are in favor of the egg and the buyer. Or, shake it gently at your ear.
If addled, it will gurgle like water; if there is a chicken inside, you
may distinguish a slight “thud” against the sides of the egg. Or, still
again, you may try eggs from your own poultry-yard by putting them into
a pan of cold water. The freshest sink first. Those that float are
questionable—generally worse.
The best plan is to break them. In making cake, or anything that
requires more than one, break each over a saucer, that it may be alone
in its condemnation, if bad. Reject doubtful ones without hesitation.
Yield implicit trust, or none at all.
Keep eggs in a cool, not cold place. Pack in bran or salt, with the
small end downward, if you wish to use within two or three weeks; and
furthermore, take the precaution to grease them well with linseed oil,
or wash them over with a weak solution of gum tragacanth or varnish.
This excludes the air. Another way is to make some pretty strong
lime-water, allowing a pound of lime to a gallon of boiling water. When
perfectly cold, fill a large jar with it in which you have packed the
eggs, small end downward; lay a light saucer upon the top to keep them
under water, and keep in a cool place. Renew the lime-water every three
weeks. You may add an ounce of saltpetre to it.
Eggs for boiling may be “canned” as follows: So soon as they are
brought in from the nests, put two or three dozen at a time in a deep
pan; pour scalding water over them; let it stand thirty seconds, and
turn it all off. Cover immediately with more scalding water, and repeat
the process yet the third time. Wipe dry, and pack in bran or salt when
they cool. This hardens the albumen into an air-tight case for the
yolk. Of course, you cannot use these eggs for cake or syllabubs, or
anything that is prepared with whipped eggs. Pack with the small end
down.