III.—Melt 4 ounces of clear beeswax in a porcelain dish over a gentle fire, and stir in 8 ounces of olive oil. Let the solution of wax in oil cool somewhat, then dip the fresh eggs one by one into it so as to coat every part of the shell. A momentary dip is sufficient, all excess of the mixture being wiped off with a cotton cloth. The oil is absorbed in the shell, the wax hermetically closing all the pores.
IV.—The Reinhard method is said to cause such chemical changes in the surface of the eggshell that it is closed up perfectly air-tight and an admittance of air is entirely excluded, even in case of long-continued storing. The eggs are for a short time exposed to the direct action of sulphuric acid, whereby the surface of the eggshell, which consists chiefly of lime carbonate, is transformed into lime sulphate. The dense texture of the surface thus produced forms a complete protection against the access of the outside air, which admits of storing the egg for a very long time, without the contents of the egg suffering any disadvantageous changes regarding taste and odor. The egg does not require any special treatment to prevent cracking on boiling, etc.
Some object to this on the ground that sulphuric acid is a dangerous poison, that might, on occasion, penetrate the shell.
V.—Take about half a dozen eggs and place them in a netting (not so many as would chill the water below the boiling point, even for an instant), into a boiling solution of boric acid, withdraw immediately, and pack. Or put up, in oil, carrying 2 per cent or 3 per cent of salicylic acid. Eggs treated in this way are said to taste, after six months, absolutely as fresh as they were when first put up. The eggs should be as fresh as possible, and should be thoroughly clean before dipping. The philosophy of the process is that the dipping in boiling boric acid solution not only kills all bacteria existing on, or in, the shell and membrane, but reinforces these latter by a very thin layer of coagulated albumen; while the packing in salicylated oil prevents the admission of fresh germs from the atmosphere. Salicylic acid is objected to on the same grounds as sulphuric acid.
VI.—Dissolve sodium silicate in boiling water, to about the consistency of a syrup (or about 1 part of the silicate to 3 parts water). The eggs should be as fresh as possible, and must be thoroughly clean. They should be immersed in the solution in such manner that every part of each egg is covered with the liquid, then removed and let dry. If the solution is kept at or near the boiling temperature, the preservative effect is said to be much more certain and to last longer.
EGG CHOCOLATE: See Beverages.
EGG DYES: See Dyes.
EGG LEMONADE: See Beverages, under Lemonade.
EGG PHOSPHATE: See Beverages.
EGG-STAIN REMOVER: See Cleaning Preparations and Methods.