Show finds oil dipped eggs will hold fresh quality many poultry men beat the heat int summer by dipping e eggs s in a thin white mineral oil this seals the pores of the shells and helps the eggs retain their fresh quality recent tests by the united department of agriculture show that oiled b eggs g s also stay fresh much betteli I 1 la in cold storage than eggs in I 1 an eight month storage test the inal grade was retained by peri per cent of the eggs oiled at a temperature of 60 degrees fa F by 55 per cent oiled at 80 degrees batby but by only peri cent of those which were i eggs given the oil and vacuum car bon dioxide treatment retained 88 perl cent of their original grade at the end of the storage test this method developed by T L Swen swenson sont of thel the bureau of chemistry and soils was 35 per cent more efficient than plain in and per cent more effi efficient clent th than an storage with no do oil treatment in the vacuum process eggs are dipped in oil in an airtight air tight chamber 1 enough air is pumped out to create a partial vacuum some air also esi es i 1 capes from the eggs when carbon dioxide is turned into the chamber 1 j the eggs draw enough oll oil into pores of the shell to form a completed complete comple tel seal carbon dioxide has a stabilizing i effect on the eg egg white if air Is used eggs do not retain their freshness |