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Cooking Quality and Flavor of Eggs, as Related to Candled Quality, Storage Conditions, and other Factors

Author

Listed:
  • Dawson, Elsie H.
  • Miller, Cora
  • Redstrom, Ruth A.

Abstract

Excerpt from the report Purpose of the Research: Eggs graded by candling have been on the market for over 30 years, but little has been known about the relationship between functional characteristics in cooking of eggs and candled grade. A coordinated research project was therefore designed for the purpose of providing new information regarding the following: (1) The reliability of the candled quality of eggs as a guide to their performance in food preparation and palatability when served alone or in combination with other ingredients; (2) The suitability of shell eggs of different candled qualities (resulting from storage conditions) for different purposes in the home preparation of foods; (3) The retention of cooking quality and palatability of eggs during storage for varying periods of time and under storage conditions commonly used ; and (4) The relation of climate or season of production to the quality of eggs.

Suggested Citation

  • Dawson, Elsie H. & Miller, Cora & Redstrom, Ruth A., 1956. "Cooking Quality and Flavor of Eggs, as Related to Candled Quality, Storage Conditions, and other Factors," Agricultural Information Bulletins 308788, United States Department of Agriculture, Economic Research Service.
    • Handle: RePEc:ags:uersab:308788
    DOI: 10.22004/ag.econ.308788
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