A bad egg

How can you tell a bad egg from a good egg?

That question has never crossed my mind.  Until now.  Last week I finished reading Breakfast Dainties, 1885, by Thomas J. Murrey.

With measurements like a “dessert-spoonful of sugar”, a “gill of liquid yeast”, or a “salt-tablespoon of lard”  it is hard not to chuckle.  Do you know how much that’s supposed to be? I had to look it up.  I am sure I will need to look them up again.  It is amusing to me to get a look at not only how some people talked in the late 1800s but also how we ate.

To test your eggs first, you would dissolve an ounce of salt into ten ounces of water.  Add your eggs.  The good  eggs should sink and  indifferent eggs would go for a little swim.  Those pesky bad eggs will float.

More egg notes from the book:

  • Fresh eggs are more transparent in the center.
  • If your egg is transparent on top, it’s old.
  • You can keep eggs a long time by covering them with a mixture of one-thirds wax to two-thirds oil.

Wow! Who knew?

I’ll have to try for myself.

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2 thoughts on “A bad egg

  1. Wow. My daughter and son-in-law just started raising chickens. I’ll certainly pass this thread along to them. Enjoying reading your blog!

    • I haven’t gotten my chickens yet myself, I will soon though. I figured that if I found that to be an interesting piece of knowledge, someone else would. I hope they find it useful. Thanks for stopping by.

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