[at-l] ovum

[Jim Bullard]

The low down on eggs can be found here <
http://whatscookingamerica.net/Eggs/FAQ.htm>. Essentially, as Count Basie
observed (paraphrased) "if it looks good, it is good".

On 7/2/07, Kent Gardam <kent_gardam at yahoo.com> wrote:
>
> Well, according to the Georgia Egg Commission, Felix, if you have any
> ancient Chinese blood in you, and are in the habit of storing your eggs
> immersed in salt and wood ash mixed with a tea infusion, you should be good
> to go for a number of years:
>
>   PRESERVATION Refrigeration, drying or freezing are the best ways to
> preseve egg quality. Fresh eggs are so readily available that long storage
> periods are rarely necessary. However, centuries before modern methods of
> production, transportation and refrigeration became known, man did his
> ingenious best to preserve the egg intact.
>   The ancient Chinese stored eggs up to several years by immersion in a
> variety of such imaginative mixtures as salt and wet clay; cooked rice, salt
> and lime; or salt and wood ashes mixed with a tea infusion. Although the
> Chinese ate them with no ill effects of which we are aware, the eggs thus
> treated bore little similarity to fresh eggs, some exhibiting greenish-gray
> yolks and albumen resembling brown jelly.
>   Immersion in different liquids too numerous to mention was explored,
> lime water being a favorite in the 18th century. During the early 20th
> century, water glass was used with considerable success. Water glass, a
> bacteria-resistant solution of sodium silicate, discouraged the entrance of
> spoilage organisms and evaporation of water from eggs. It did not penetrate
> the egg shell, imparted no odor or taste to the eggs and was considered to
> have somewhat antiseptic properties. However, it did a rather poor job at
> relatively high storage temperatures. Eggs preserved in a water glass
> solution and stored in it cool place keep 8 to 9 months.
>   Dry packing in various substances ranging from bran to wood ashes was
> used occasionally, but costs of transporting the excess weight of the
> packing material far exceeded the dubious advantages.
>   In an attempt to seal the shell pores to prevent loss of moisture and
> carbon dioxide, a great variety of materials including cactus juice, soap
> and shellac were investigated with varying degrees of success. The only
> coating considered fairly efficient was oil which is still used today.
>   Thermostabilization, immersion of the egg for a short time in boiling
> water to coagulate a thin film of albumen immediately beneath the shell
> membrane, was rather extensively practiced by housewives of the late 19th
> century. Mild heating destroyed spoilage organisms but did not cook the
> eggs. If kept in a cool place, thermostabilized eggs coated with oil keep
> several months although some mold growth may take place.
>   During the first half of the 20th century, storing eggs in refrigerated
> warehouses was a common practice. Preservation was later improved with the
> introduction of carbon dioxide into the cold storage atmosphere. Today, very
> few, if any, cold storage eggs find their way to the retail market.
>
>
>
>
> Felix J <athiker at smithville.net> wrote:
>   So...if you have a carton of eggs...and, on the end of the carton there
> is an ink stamp that says "sell by 6/10"...when should the eggs be
> eaten/used by?
>
> --
> Felix J. McGillicuddy
> ME-->GA '98
> "Your Move"
> ALT '03 KT '03
> http://Felixhikes.tripod.com/
>
>
>
>
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-- 
Jim Bullard
http://jims-ramblings.blogspot.com/