Scrambled egg

“ During the period of incubation (hatching) the egg is kept at a heat of 103 degrees, the hen’s egg for three, that of the duck for four weeks; yet when the chick is hatched, the entire yolk is found perfectly sweet, and that part of the white which has not been expended in the nourishment of the young bird is also quite fresh. It is found that if the living principle be destroyed, as it may be instantaneously, by passing the electric fluid through the egg, it becomes putrid in the same time as other dead animal matter. ”

“ If the yolk be removed and dried, and the yellow oil separated, it will be found to form two-thirds of the substance. The whole weight in its natural state is about three hundred grains, of which three-fifths is water; of the white more than three quarters is water.
The yolk and albumen of a fecundated egg remains as sweet and free from corruption during the whole time of incubation as it is in new-laid eggs, and there is but little loss of water; whereas an unfecundated egg passes rapidly into putrefactive decay and perishes. ”

“ When no more eggs are to be found, the mashing process begins. The egg, it may be here mentioned, has a flexible or leathery shell; it is quite round, and somewhat larger than a hen's egg. The whole heap is thrown into an empty canoe and mashed with wooden prongs; but sometimes naked Indians and children jump into the mass and tread it down, besmearing themselves with yolk and making about as filthy a scene as can well be imagined. ”

“ The white of the egg consists of two parts, each of which is enveloped in distinct membranes. The outer bag of albumen, next the shell, is quite a thin, watery body, while the next which invests the yolk, is heavy and thick. But few housekeepers who break eggs ever distinguish between the two whites, or know of their existence even.
Each has its appropriate office to fulfil during the process of incubation or hatching; and one acts in the mysterious process as important a part as the other. ”

“ The more recently laid are whiter than the staler, because by age, and especially by incubation, they become darker; the cavity in the blunt end of a stale egg is also larger than in a recent egg; eggs just laid are also somewhat rough to the feel from a quantity of white powder which covers the shell, but which is soon rubbed off, when the egg becomes smoother as well as darker. New-laid eggs, unbroken, if placed near a fire will sweat, and are much more palatable than those that have been kept for some time—they are, indeed, accounted a delicacy by some. ”

“ I have even known the eggs carelessly dropped on the bare ground in a corner of a potato-field, and have found the female sitting on her eggs in all the bright glare of a noonday sun in June, and to all appearance undisturbed by its brilliance. A more common situation for the eggs is a slight hollow of a bare rock, the dark weather-beaten shades of which, with its brown and slate-colored mosses and lichens, resembling both the parent and the egg in their coloring, are well adapted to screen them from observation or detection. ”

“ One pint of coarse salt, and one pint of unslacked lime, to a pailful of water. If there be too much lime, it will eat the shells from the eggs; and if there be a single egg cracked, it will spoil the whole. They should be covered with lime-water, and kept in a cold place. The yolk becomes slightly red; but I have seen eggs, thus kept, perfectly sweet and fresh at the end of three years. The cheapest time to lay down eggs, is early in spring, and the middle and last of September. It is bad economy to buy eggs by the dozen, as you want them. ”

“ When they are ready to deposit, she is forced to place them whether she has mated or not. In case a mate has found her, a small pouch near the end of her abdomen is filled with a fluid that touches each egg in passing and renders it fertile. The eggs differ with species and are placed according to family characteristics. They may be pure white, pearl-coloured, grey, greenish, or yellow. There are round, flat, and oblong eggs. ”

“ In addition, the purposes for which eggs are used are somewhat affected by their storage. A stale egg, although it may not be actually spoiled to the extent that it cannot be used as food, will not produce such good results in a cooking process as a fresh egg, especially if it is used for leavening. In fact, it is impossible to produce the desired results with eggs that have undergone a certain amount of change, even though their odor and their flavor do not indicate that they are spoiled. ”

“ Gently drive the hen back to her nest as quickly as possible, to prevent any damage from the eggs becoming chilled. If a hen should break an egg with her feet or otherwise, it should be removed as soon as it is seen, or she may eat it, and, liking the taste, break and eat the others. Some hens have a bad habit of breaking and eating the eggs on which they are sitting, to cure which some recommend to boil an egg hard, bore a few holes in it, so that the inside can be seen, and give it while hot to the culprit, who will peck at the holes and burn herself ”

“ Large eggs should be filled half full of water and well shaken. Eggs treated in this manner are perfectly clean inside and offer no inducements to insects to harbor within, a thing that they will surely do in eggs prepared in a slovenly manner. Having blown all the water out of the egg, take a soft cloth and wipe it dry, removing any foreign matter that may be adhering to it, taking care, however, not to rub off the number you put on it when collected, and also notice that you do not rub off any of the markings on it. On some eggs the pigment is only loosely applied on the outside. ”

“ A week after this a friend found another Thrush's egg on the ground in a field, and I myself found a new-laid Sparrow's egg in the middle of a tennis-court. It seems to me that the most probable reason for eggs being laid on the ground is either that the bird has been disturbed while in the act of laying, and has been obliged to lay the egg before it was able to get back to the nest, or that the bird has deserted its nest when it has only laid, say, two eggs, and has been obliged to lay the remaining three (in the case of its laying five) somewhere outside the nest. ”

“ The egg is pure white when first deposited, but soon becomes soiled by the earth, as no nest is formed for its reception. It generally measures two and a half inches by one and three-fourths, but varies in size according to the age of the bird, as well as in shape, some being considerably more rounded at the smaller end than others. When boiled, the white is of a livid-blue colour. The captain and myself were the only persons of our party who tried to eat some. The eggs are certainly very bad, and are never collected by “The Eggers.” ”

“ The porous nature of an egg shell is required to give air to the developing chick, but it is this characteristic that permits eggs to spoil as they grow old and are exposed to air, for through these minute pores, or openings, the water in the egg evaporates and air and bacteria enter. Of course, as the water evaporates and is replaced by air, the egg becomes lighter. Because of this fact, the freshness of eggs can be determined by placing them in water. When they are fresh, they will sink in cold water, but as they decompose they become lighter and will float. ”

“ The instinct is keen for these apparently innutritious and refractory substances, and they are devoured with as eager a relish as the cereal grains or insects. If hens are confined to barns or outbuildings, it is obvious that the egg-producing machinery cannot be kept long in action, unless the materials for the shell are produced in ample abundance.
Within the shell the animal portion of the egg is found; which consists of a viscous, colorless liquid called albumen, or the white, and a yellow globular mass called the vitellus, or yolk. ”

“ The fertile eggs should be opaque or clouded, and must be carefully replaced under the hen without shaking. If during incubation an egg should be broken, it must be removed, and the remainder taken out and cleansed in tepid water, otherwise the contents of the broken egg will cause the others to cling to the hen's fathers, and they too may become fractured. ”

“ Almost every hen-wife has her own special way of preserving her surplus eggs. For my own part I have tried several, but always found that the most simple was the best. Here are one or two sent me from an egg and poultry district:—Make a pickle of 1 bushel of stone lime, 4 lbs. of coarse salt, and about 60 gals, of water. Slake the lime first with a little of the water, and when all is mixed leave it till the lime has settled and the solution is clear. Draw off the water very carefully into a cask, or whatever you mean to put the eggs in. ”

“ Should the yolk of the egg be dried up, a small portion of carbonate of soda may be introduced (but with great care that it does not touch the outer surface of the shell, in which case the color is likely to be affected) and then the egg filled with water from the syringe, and left to stand a few hours with the hole uppermost, after which the contents are found to be soluble and are easily removed by the blowpipe, assisted by one of the hooks. ”

“ That which gives life to the egg under the heat of the brooding hen brings destruction just as quickly when the warmth is wanting. If, then, it is proposed to preserve in a state of freshness as long as possible eggs destined for food, it is necessary to prevent the access of air into their interior, which is done by closing the openings in the shell. Several means may be employed. Sometimes eggs are plunged for a moment into melted grease, from which they are drawn out covered with a coating that obstructs all the orifices ”

“ If a male Lithobius sees the egg he makes a rush at the female, seizes the egg, and at once devours it. All the subsequent proceedings of the female seem to be directed to the frustration of this act of cannibalism. As soon as the egg is firmly clasped in the little hooks she rushes off to a convenient place away from the male, and uses her hooks to roll the egg round and round until it is completely covered by earth, which sticks to it owing to the viscous material with which it is coated; she also employs her hind legs, which have glands on the thighs, to effect her purpose. ”

“ A full set of eggs is always desirable, if they can be obtained, but, as the old saying is, "A half-loaf is better than no bread." The contents may be removed by making a hole in the side of the egg with an egg drill, and sucking out the white and yolk with a glass blow-pipe, or by means of a little syringe with a bit of rubber tubing attached to the nozzle. ”

“ By placing the small end to the eye, looking toward the sun, and moving the head up and down, you will see a dark spot floating on the top of every fertile egg. Any egg that remains perfectly clear after being in the incubator until the fourth day may as well be taken out for use or for market, since it will never hatch. Some persons recommend the use of a cheap egg-tester, which can be got by writing to the Secretary of the National American Poultry Association, New Concord, Ohio, but others think this is not needed. The eggs must be kept at a regular heat of between 102 and 105 degs. ”

“ The markings are a yellowish olive-brown; they consist of spots, specks, small streaky blotches and frecklings; they are always pretty densely set over the whole surface of the egg, but they are always most dense in a zone or sometimes a cap at the large end, where they are often, to a great extent, confluent. In some eggs small dingy brownish-purple spots and little blotches are intermingled in the zone. ”

“ In choosing eggs, hold them up against the light, and if you see that the yolk is round, and the white thin and clear, you may suppose them to be good. But if the yolk appears to be broken and mixed with the white, giving it a thick cloudy look, you may be sure that the egg is bad. Eggs may be preserved by keeping them in a keg of lime-water, or by greasing each egg all over with dripping, and putting them into a tight vessel filled with wood-ashes, placing them all with their small ends downwards. ”

“ On warm days, the female may be seen depositing eggs on the body of the animal, especially in the region of the heels. This seems to greatly annoy the animal, and it is not uncommon for cattle to become stampeded. The egg reaches the mouth through the animal licking the part. The saliva dissolves the shell of the egg and the larva is freed. It then migrates from the gullet, wanders about in the tissue until finally it may reach a point beneath the skin of the back. Here the larva matures and forms the well-known swelling or warble. In the spring of the year it works out through the skin. ”

“ Another way to tell good eggs is to put them in a pail of water, and if they are good they will lie on their sides, always; if bad, they will stand on their small ends, the large ends always uppermost, unless they have been shaken considerably, when they will stand either end up. Therefore, a bad egg can be told by the way it rests in water—always end up, never on its side. Any egg that lies flat is good to eat, and can be depended upon.
An ordinary mode is to take them into a room moderately dark and hold them between the eye and a candle or lamp. ”

“ When the contents have been emptied wash the egg out with clean water, introduced through the blow-pipe, being careful not to wet the outside more than necessary, or rub it too - 20 - much, as the beautiful colouring of many eggs is easily displaced. When the egg has been blown, and properly dried inside and out, an operation needing some care, the hole should be covered over with a neat piece of gummed paper, on which the name of the specimen may be written, this being found especially useful when eggs of different kinds get mixed. ”