Preserving Eggs.

Te Aroha News, Volume XXVII, Issue 4385, 13 March 1909, Page 2

Preserving Eggs.

A firm of importers in Hull, England, have adopted what is said to be a most successful method of preserving eggs. The shells are first disinfected, and then immersed in a vessel of hot paraffin in a vacuum. The air in the shell is extracted by the vacuum, and the atmosphere pressure is then allowed to enter the vessel; when the hot oil is forced into the “ pores ” of the shell, which thus hermetically seals it. Evaporation of the contents of the eggs, which has a harmful effect is thereby prevented, and the egg. is practically sterile. Some * l new laid ” eggs treated in this manner six months before (the date being guaranteed by the head of the firm) have been submitted to chemical and microscopic examination by the “ London Daily Mail, ” and found them equal to new-laid eggs in every respect. The yolk of pickled eggs and others artificially preserved will sometimes break on being poached, but the eggs examined behaved when poached exactly as new laid ones, The inside of the shell showed under careful examination that the wax penetrates through “ pores ” the contents being thus quite immune from external influences.