The Egg

Schematic of a chicken egg:
1. Eggshell
2. Outer membrane
3. Inner membrane
4. Chalaza
5. Exterior albumen
6. Middle albumen
7. Vitelline membrane
8. Nucleus of pander
9. Germinal disk
10. Yellow yolk
11. White yolk
12. Internal albumen
13. Chalaza
14. Air cell
15. Cuticula

Checking Eggs for Freshness To check an egg for freshness, place it in a glass of water. A fresh egg will sink to the bottom, a slightly older egg will stand upright, and an old egg will float.

Perfectly Beaten Egg Whites When beating egg whites,
be sure they are room temperature. The bowl in which
you beat them should be perfectly dry and free from
grease or any traces of yolk. Either over- or
underbeating will cause loss of volume.

Pickled egg

Place peeled eggs in a large jar.
Combine vinegar, beet liquid, sugar, salt, onion and whole cloves.
Pour over eggs. Cover and refrigerate at least 2 days.
Slice eggs and serve.

Century Egg

Pidan (Chinese) or alkalized egg is a traditional Chinese delicacy made from either duck or chicken eggs. These are often called thousand-year or century-old eggs, even though the preserving process lasts only about 30 days. Eggs are soaked in a saline solution (for 15 days in summer or 20 days in winter).

Salted duck egg

Clean a large glass container thoroughly. Container should be sufficient in size to accommodate eggs. Dissolve salt in boiling water. Allow to cool. Put eggs in glass container and pour in salt solution to cover eggs. Weights can be used to keep eggs completely immersed for 30 days.

zzzyy-not easy to do this n3 taken me about 3 hrs.