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From: The Every-Day Cook-Book and Encyclopedia of Practical Recipes,
For Family Use - Miss E. Neill - nd (circa 1890)
In putting the hand round the egg, and presenting to the light, the end
which is not covered, it should be transparent. If you can detect some
tiny spots, it is not newly laid, but may be very good for all ordinary
purposes except boiling soft. If you see a large spot near the shell, it
is bad, and should not be used on any account. The white of a newly-laid
egg boiled soft is like milk; that of an egg a day old, is like rice
boiled in milk; and that of an old egg, compact, tough, and difficult to
digest. A cook ought not to give eggs two or three days old to people who
really care for fresh eggs, under the delusion that they will not find any
difference; for an amateur will find it out in a moment, not only by the
appearance, but also by the taste. |
