An ovoscope is a special device that is used in cooking to determine the quality of food. Today it is not very common, but it can be very useful for the hostess in the kitchen.
An ovoscope is an apparatus that allows you to check the quality of an egg.
The principle of operation of this apparatus is quite simple: it is based on translucent eggs with an ordinary lamp. In order to carry out this transillumination, the eggs are placed in special recesses on the body of the device, inside which the lamp is located.
Ovoscopes usually work from a network with a standard voltage of 220 volts and are designed to simultaneously scan several eggs. At the same time, however, small home ovoscopes can only assess the quality of one egg at a time. Depending on the number of eggs that can be simultaneously placed in the ovoscope, its other characteristics will also differ, for example, the size and weight of the device.
It should be borne in mind that different types of lamps can be used to operate the ovoscope. So, in some modern devices, LED light sources are used, which eliminates the heating of the egg during transmission, which can lead to a change in its properties. However, there are also devices that use other types of lamps, such as halogen lamps. In this case, the device should be used with caution: its continuous operation time should be no more than 5 minutes, since after this time the device usually has time to heat up. In this case, turn it off and wait for it to cool.
A bright light source, which is equipped with any ovoscope, allows you to notice even small defects in the tested egg. At the same time, the principle of its operation ensures the visibility of both external and internal defects. However, it should be borne in mind that the test egg must be reasonably clean, as heavy contamination of the surface makes it difficult to identify defects.
The air chamber present in almost any egg is visible to the observer as a dark round-shaped spot, while it must have a fixed position and not move when the egg turns. The white of an egg in a normal state should look almost transparent, and the yolk in a good egg should not touch the walls, but can move slowly when it is turned.
But defects, such as cracks and other damage on the egg shell, when viewed on an ovoscope, will look like dark stripes or spots. Scanning an egg on an ovoscope will reveal other possible defects, for example, a rupture of the yolk membrane, as a result of which the white and yolk in the egg may mix, the presence of blood in the protein or yolk, or other foreign inclusions in the egg cavity.