IN THE KITCHEN
From page 40
in lard,
[6] a group that was merely
coated with lard,
[7] a batch that were coated
with Vaseline,
[8] 36 eggs that were packed
in dry sand, [9] 36 that were
packed in wet sand, and,
[10] 36 eggs that were packed
in dry sawdust.
Except for the refrigerated
batch, all the groups of eggs
were stored at a room
temperature which varied
o
from 18 to 21 C.
Eggs preserved in waterglass
It very quickly became
apparent, however, that some they were trying were worse
of the "preservation" methods than no attempts at preservation at all. The eggs (both
fertile and unfertile) buried in
both the wet sand and
sawdust looked bad, smelled
bad, had lost their taste, and
had runny textures just one
month after being "preserved".
Even the control groups ~
eggs which were kept at room
temperature with nothing
done to them ~ were better
than that.
Conclusion after only four
weeks: trying to store eggs in
either wet sand or dry
sawdust is counterproductive.
Surprisingly enough, the
control eggs ~ although
slightly mushy and musty ~
were still edible a full eight
weeks after their tests began.
Except for one bad water
glassed egg (which must have
had an unnoticed crack in its
shell at the beginning of the
42
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experiment), the other seven
batches still in the running
were all much better.
Which meant that the
"preservation" methods they
represented really were
preserving the eggs to one
extent or another.
Believe it or not, their
controls (both fertile and
unfertile) were hanging in
there after yet another full
four weeks had passed.
Under survival conditions, the
researchers say they could
have lived on the completely
unprotected 90-day-old eggs
if they'd had to.
Some of the other groups, on
the other hand, were
becoming a little disappointing. Most of them (even the
refrigerated ones) had more
or less runny whites, one of
the refrigerated bought eggs
smelled bad, all the Vaselinecoated eggs were marginal,
one of the fertilised eggs
packed in dry sand had a bad
sulphur taste, and a storeContinued on page 43