Discover tasty egg dishes...
A common test for freshness of egg is to place it between the eye and a strong light. If fresh, the white will appear translucent, and the outline of the yolk can be distinctly traced. Stale eggs become cloudy, and when decidedly stale, a distinct, dark, cloud like appearance may be discerned opposite some portion of the shell.
2 tablespoons melted butter, divided
4 large eggs
8 tablespoons cold milk
1/2 teaspoon cornstarch
2 tablespoons cold water
Salt and ground black pepper to taste
Preheat oven to 350º F (180º C).
Beat eggs well, add milk and beat again.
Add 1 tablespoon melted butter, seasonings, and cornstarch mixed with water.
Turn into a buttered fireproof dish and bake in moderate oven fifteen minutes.
Serve hot with your favorite salad.
Makes 3 to 4 servings.
Another test for freshness of egg is to shake the egg gently at the ear; if a gurgle or thud is heard, the egg is bad.
Eggs may be also tested by dropping into a vessel containing a solution of salt and water, in the proportion of a tablespoon to a quart. Newly laid eggs will sink; if more than six days old, they will float in the liquid; if bad, they will be so light as to ride on the surface of the brine.