THE EGG AND US An egg is such a useful article it deserves respectful handling, but of all foods it is the one that suffers the most by cookery. A fresh egg is heavy in proportion to its size and becomes lighter as it ages. A fresh egg sinks in cold water whilst a stale egg floats. This is partially due to evaporation of the water content of the egg through the porous shell, the air space becoming relatively larger, and also because in the staler egg, gases are formed within the shell due to decomposition of the contents. Eggs are often graded for freshness by a process known as candling. This consists of looking through the egg against a bright light when the size of the air space is clearly visible. When freshly laid there is a protective film over the egg which prevents this evaporation, so it is preferable that eggs should not be washed nor wiped.
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Te Ao Hou, March 1959, Page 62
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159THE EGG AND US Te Ao Hou, March 1959, Page 62
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WELLINGTON
Phone: (04) 922 6000
Email: MB-RPO-MPF@tpk.govt.nz
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