To the layman as well as to the layer, a fresh egg in its shell has an air of completion. To a large and growing section of the egg business it is merely raw material.
Of 30 billion eggs laid in the U. S. last year, no fewer than two billion were broken, canned and frozen. In this state they have been or will be purchased and thawed out for use by big manufacturers of mayonnaise, macaroni, pastry, candy and ice cream. Frozen eggs differ from cold-storage eggs in that they are packed in bulk,...
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