choosing fresh eggs..
Posted: Wed May 13, 2009 12:28 pm
anyone got experience choosing fresh eggs boh? i googled and found this:
but then abit confusing leh... i cant see any transparent shell...In putting the hand round the egg, and presenting to the light, the end which is not covered, it should be transparent. If you can detect some tiny spots, it is not newly laid, but may be very good for all ordinary purposes except boiling soft. If you see a large spot near the shell, it is bad, and should not be used on any account. The white of a newly-laid egg boiled soft is like milk; that of an egg a day old, is like rice boiled in milk; and that of an old egg, compact, tough, and difficult to digest. A cook ought not to give eggs two or three days old to people who really care for fresh eggs, under the delusion that they will not find any difference; for an amateur will find it out in a moment, not only by the appearance, but also by the taste.