THE MANUFACTURE OF EGGS.

Patea Mail, Volume IX, Issue 1125, 14 December 1883, Page 2

THE MANUFACTURE OF EGGS.

It appears that the manufacture of eggs is being carried on in the United States on a large scale, one establishment turning out.upwards of a thousand an hour. The yolks are formed of a paste composed of cornflour, starch, and other materials. The whites are formed of albumen, and are chemically identical with the whites of eggs. Tlie inner skin is a film of gelatine, the shell is plaster of Paris, and is rather thicker than the real article. The yolk is first rolled into a ball and is frozen hard. It is then enclosed in the albumen, which is also frozen, after being submitted to a rapid rotatory motion, which elongates the sphere to the ovoid form. It is then dipped into the gelatine and then into the plaster, which dries very rapidly, and retains the form after the contents have melted. It is said that, in point of taste, the eggs are undistinguishable from the real article, while they have the advantage of keeping perfectly good for years, and can be more easily transported than ordinary eggs, from the greater strength and thickness of the shells. They can be flavoured so as to resemble ducks’ eggs, if preferred. The most assidious hen has so far failed in producing chicks from these eggs ; but, except for hatching, they are in all respects equal to the originals. There are, therefore, good grounds for hope that England .may-,some day bo independent of France and Belgium for her egg supply.