EGGS AND THEIR VALUE AS FOOD. 23 



entirely satisfactory for table purposes, while others do not object 

 to them. Naturally they are used most acceptably in an omelet 

 seasoned with onion, tomato, or chopped green pepper, or in some 

 other form in which seasoning can be used to cover the taste of the 



egg- 

 Though many housekeepers can depend upon fresh eggs and eggs 

 stored at home, a larger number must depend upon those which they 

 purchase, and this almost invariably means a dependence for some 

 part of the time upon eggs commercially stored. 



Commercial preservation of eggs, which is largely preserving by 

 cold storage, is an industry which" has developed very greatly in 

 recent years. The success of cold storage depends upon the fact that 

 low temperature is unfavorable to spoiling; that is, to putrefactive 

 changes, growth of molds, etc., brought about by microorganisms. 

 The development of methods of artificial refrigeration have made 

 possible the use of low temperature for this purpose. 



In order that advantage may be taken of favorable climatic con- 

 ditions, eggs are commonly purchased for storage as early in the 

 year as they are abundant, rather than in the hot months. Since the 

 infertile eggs keep better than fertile ones, they are given the prefer- 

 ence for cold storage. It is obvious that the better the egg when it 

 goes into storage the better its quality when used. Within the usual 

 limits of storage, perhaps from six to nine months, eggs do not de- 

 teriorate much, and it is not the case, as many teachers of home 

 economics and housekeepers believe, that the shorter the time of stor- 

 age the better the quality. First-quality storage eggs, on the whole, 

 compare favorably with any except the better grades of fresh eggs, 

 and are certainly more desirable than late summer or early autumn 

 eggs held over by the producer in the hope of securing better prices. 

 As regards their use in the home, cold-storage eggs of good quality 

 are very satisfactory for cookery, and, indeed, many persons find 

 them satisfactory for table use, though those who are very particular 

 about such matters will no doubt always prefer a new-laid egg. 



In considering the whole question the housekeeper and the student 

 of home problems should realize that the fact that storage tends to 

 equalize the market and that in many cases one would have difficulty 

 in procuring eggs at all if one could not depend upon those which 

 have been stored. 



These matters have been considered here from the standpoint of 

 the home supply and the use of eggs in the home. Those who wish 

 information regarding the production, marketing, or storage of eggs 

 should consult the publications of the Animal Husbandry Division, 

 Bureau of Animal Industry, and of the Bureau of Chemistry. 



Whatever her supply, whether fresh eggs, eggs preserved at home, 

 or cold-storage eggs, the housekeeper who wishes to economize should 



