Egg Palatability

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History People Science

Egg Palatability

After World War II, Dr. Hugh Cott of Cambridge University conducted a series of egg-tasting experiments to determine the palatability of eggs from various species of birds. He assembled a panel of three egg tasters, who were served the eggs scrambled and then rated them on a 10-point scale. Over a six-year period (1946-1951) they […]

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