124 



PRACTICAL POULTRY PRODUCTION 



DISPOSITION 



Using preserved eggs. Fresh clean eggs properly pre- 

 served by either of these methods can be used satisfactorily 

 for all purposes in cooking and for the table. Eggs pre- 

 served in the summer should be used first, as their keeping 

 qualities are not so good as those preserved in the spring. 



Before boiling 

 preserved eggs, a 

 small hole should 

 be made in the 

 large end of the 

 egg with a pin, to 

 allow the air in 

 the egg to escape, 

 when heated, so 

 as to prevent 

 cracking the shell. 

 (See Figure 120.) 

 In preserved eggs 

 the yolk or white 

 does not possess 

 the firmness that 

 characterizes the 

 fresh eggs. This 

 condition is 

 brought about by 

 the fact that the tissues of the egg are weakened by age. 

 This condition, however, does not detract in any way from 

 the food value of the egg. At times difficulty is experienced 

 in attempting to poach preserved eggs, especially those which 

 have been preserved for over six months, because the yolk 

 has a tendency to mix with the white. This tendencj^ is not 

 found to such a great extent when perfectlj' fresh clean 

 eggs are properly preserved. 



Figure 119. — The glass jar shown in this cut illustrates 

 more clearly the eggs in solution. 



