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Simple Eggs Cooking Recipe

Below is the quick and easy cooking recipe for Eggs.

In new-laid eggs there is a small division of the skin at the end of the shell, which is filled with11 air, and is perceptible to the eye. On looking through them against the sun or a candle, they will be tolerably clear. But if they shake in the shell, they are not fresh. Another way to distinguish fresh eggs, is to put the large end to the tongue; if it feels warm, it is new and good. Eggs may be bought cheapest in the spring, when the hens first begin to lay, before they set: in Lent and at Easter they become dear. They may be preserve the Eggsd fresh for some time by dipping them in boiling water, and instantly taking them out, or by oiling the shell, either of which will prevent the air from passing through. They may also be kept on shelves with small holes to receive one in each, and be turned every other day; or close packed in a keg, and covered with strong lime water. A still better way of preserving eggs in a fresh state is to dip them in a solution of gum-arabic in water, and then imbed them in powdered charcoal. The gum-arabic answers the purpose of a varnish for the eggs, much better than any resinous gum, as it can easily be removed by washing them in water, and is a much cheaper preparation than any other. If eggs are greased the oily matter becomes rancid, and infallibly hastens the putrefaction of the eggs. But being varnished with gum water, and imbedded in charcoal, they will keep for many years, and may be removed from one climate to another.

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