EGGS have at least one virtue that should recommend them in these days of campaigns for clean food-they are one of the few foodstuffs that cannot be adulterated. A new-laid egg compares favourably in food values with such more expensive foods as milk and meat. These are some of the many reasons for listening to the talk on eggs that Mr. Gatecliffe will broadcast this afternoon, in which ho will refer especially to the thorny question of their ago.