Many of us test the condition of egg by facing the egg in the light and looking through it. It is known as Cadling. We examine weather the yolk in the central position. If it is in the centre then the egg is in good condition otherwise it is bad. Because egg will remain good condition if the yolk remains in good condition and yolk remain good if the surroundings (albumin) of yolk remain in good condition. If the yolk is surrounded by albumin properly then yolk never turns in bad condition easily.
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