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.