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Chapter VII − EGGS
COMPOSITION
Proteid, 14.9%
Mineral matter, 1%
Fat, 10.6%
Water, 73.5%
EGGS, like milk, form a typical food, inasmuch as they contain all the elements, in the right
proportion, necessary for the support of the body. Their highly concentrated, nutritive value
renders it necessary to use them in combination with other foods rich in starch (bread,
potatoes,
etc.). In order that the stomach may have enough to act upon, a certain amount of bulk must
furnished.
be
1
A pound of eggs (nine) is equivalent in nutritive value to a pound of beef. From this it may
be
seen that eggs, at even twenty−five cents per dozen, should not be freely used by the strict
economist. Eggs being rich in proteid serve as a valuable substitute for meat. In most families,
their use in the making of cake, custard, puddings, etc., renders them almost indispensable. It
is
surprising how many intelligent women, who look well to the affairs of the kitchen, are
satisfied
to use what are termed “cooking eggs”; this shows poor judgment from an economical
standpoint. Strictly fresh eggs should always be used if obtainable. An egg after the first
twenty
four hours steadily deteriorates. If exposed to air, owing to the porous structure of the shell,
there is an evaporation of water, air rushes in, and decomposition takes place.
2
White of egg contains albumen in its purest form. Albumen coagulates at a temperature of
from
1
34° to 160° F. Herein lies the importance of cooking eggs at a low temperature, thus
rendering
them easy of digestion. Eggs cooked in boiling water are tough and horny, difficult of
digestion,
and should never be served.
3
4
When eggs come from the market, they should be washed, and put away in a cold place.
Ways of Determining Freshness of Eggs. I. Hold in front of candle flame in dark room,
and the centre should look clear.
5
II. Place in basin of cold water, and they should sink.
Chapter VII − EGGS
113
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