(b) Keep eggs in a cool place.
(c) The unbroken yolk of an egg may be kept from hardening by covering with cold water.
(d) All protein-rich foods contain substances which spoil or decompose readily. The egg loses water by evaporation through the pores in the shell; air enters to take the place of this and since the air contains microorganisms, the egg spoils. Eggs may be kept fresh by keeping air out of them. They may be preserved by packing them, small end down, in bran, sawdust, or sand; by immersing them in water-glass.
(e) When using several eggs, if not sure of their freshness, break each separately into a saucer and examine before adding to the rest.
(f) When using a number of eggs, it is well to scrape out the bit of white clinging to the inside of the shell.
TESTS FOR FRESHNESS.—(a) A fresh egg has a rough shell. (b) Drop an egg into cold water. If it sinks, it is fresh; if it floats, it is stale.
SOFT-COOKED EGGS
Place eggs in enough boiling water to cover. Remove from the fire, cover, and allow to stand from 5 to 8 minutes.
The time of soft-cooking an egg varies with the different conditions. The time depends upon:
(a) Temperature of the eggs.