The Eggs of different Birds vary much in size and colour. Those of the ostrich are the largest; one laid in the menagerie in Paris weighed 2 lbs. 14 ozs., held 1 pint, and was 6 inches deep; this is about the usual size of those brought from Africa. Travellers describe ostrich eggs as of an agreeable taste: they keep longer than hen's eggs. Drinking-cups are often made of the shell, which is very strong. The eggs of the turkey are almost as mild as those of the hen; the egg of the goose is large, but well flavoured. Ducks' eggs have a rich flavour; the albumen is slightly transparent, or bluish, when set or coagulated by boiling, and requires less time to cook than hens' eggs. Guinea fowls' eggs are smaller and more delicate than those of the hen. Eggs of wild fowl are generally coloured, often spotted; and the taste generally partakes somewhat of the flavour of the bird. Those of land birds that are eaten, as the plover, lapwing, ruff, etc., are in general much esteemed; but those of sea-fowl have, more or less, a strong fishy taste. The eggs of the turtle are very numerous; they consist of yolk only, without shell, and are delicious. The average weight of a hen's egg in the shell is 2 oz., the shell constituting about 10 per cent. of its total weight. Eggs keep best in a cold temperature of 36° Fahr.
Page:Mrs Beeton's Book of Household Management.djvu/1454
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