The Effect of Season, Age, and Storage Conditions on the Flavor of Eggs and Products Made Using Eggs

A Comparison of Different Methods of Preserving Shell Eggs

“…Few preservation studies, however, have included flavor as a method of evaluation. without treatment retained flavor up to 4 months (Harns, Sauter, McLaren and Stadelman, 1954). Sauter, Harns, Stadelman and McLaren (1954) found no significant differences in the flavor of fresh eggs produced in the different seasons.…”