A Study of Whipping and Coagulation of Eggs of Varying Quality

These studies on the whipping and coagulation of egg white were undertaken because of the reported difficulty and the opinion that eggs with watery whites are not as satisfactory as those with firm whites. The objections of the consumer and the wholesale distributer are not based on any difference in nutritive value, but the opinion is held that a watery white indicates a storage egg and that eggs with watery whites do not whip, poach, boil, or fry as nicely as eggs with firm whites. As far as the wholesale trade is concerned watery whites seem to be identified almost entirely through candling. Two groups of experiments on the whipping of egg white are reported: first, studies on the component parts of egg white, the thick and thin portions, to determine if they differ; and second, studies on the unseparated egg white. After breaking, the eggs were graded into five . . .