Edgefield advertiser. [volume] (Edgefield, S.C.) 1836-current, 1901-07-31
OFFICIAL VIEW OF EGGS.
tllElR VALUE AS FOOD DISCUSSED
IN A FARMERS BULLETIN.

Tests for Fresh Egss-The Color of the
Shell Imma, erial - Method OF Cooking
Eggs-seiling Eggs by Weight RECON-
hended When Cheaper Than Meat.
The United States department of ag-
riculture, believing that the people OF
these United States do not know how
god for them are eggs as food, has Is
sued Farmers Bulletin No. 12S, entitled
Eggs and Their Uses as Food" 1t
is by G. F. Langworthy, Phi. D.
Mr.. Langworthy in his Introduction
enumerates the sorts of eggs from
goose eggs to shad roe, states the New
York Sun. Attention is called to the
fact that there are two broad subdi-
visions into which eggs may be divid-
ed; those from which the infant bird
comes partly fedged and to degree
able to care for itself, as do chicks OF
the common hen, and those from
which the babies issue naked and
helpless against the assaults of hunger
and cold, except as they are protected
by their parents, as in the case Oh
sparrows and most of the smaller birds
of the air.
More nutritive material is needed
in the first sort of eggs than In the
second, of course, because agreatd deal
more of the younsters life is deVei-
oped inside the eggs.
According to the best information
of the author, there is very little differ
ence between the eggs of different
breeds of chickens. The color OF the
eggshell, Notwithstanding q decided
opinion to the contrary, has nothing
whatever to do with the contents. In
many experiment stations there have
been careful analyses to show that
white and brown shelled eggs have the
same nutritive qualities, if the hens
which laid them have been equally
well fed.
Eggs are classed as among the most
nutritious of food stuffs. They con-
tain more water than cheese, but are
more concentrated than milk or oys-
ters. 1t is true that the flavor OF eggs
is affected by the food Of the hens
in some such degree as the flavor OF
milk is affected by the pasturage. That
is the reason why eggs that are per-
fectly fresh may not seem fit to be
used for any other purpose than the
polishing of the soles of shoes in fac
tories.
Experiments in the digestibility OF
eggs show that hard boiled and fried
eggs require 1-2 hours for digestion
soft boiled eggs required 3 hours,
roasted eggs, 2 IA hours. raw
eggs, not whipped, 2 hours and raw
eggs, whipped, 1-2 hours. 1t has also
been established that from SO to 81
percent of an egg that is eaten is di-
gested. Hard boiled eggs will almost
always produce more disturbance of
the even tenor of the way Of the d.
gestive organs than soft boiled eggs.
Tea, coffee and cocoa retard the diges-
tion of eggs, but coffee retards the pro-
cess less than the others.
In the bulletin the following direc-
tions are given as to the preparation
c. eggs as food:
1.-The following methods Of prepar-
ing soft cooked and medium cooked
eggs have been found to give uniform
results in laboratory tests at the Uni
versity of Illinois: Using a granite
ware stewpan Of one quart capacity,
one pint of water was heated over
gas flame; when the water boiled the
gas was turned off and an egg which
had been kept in refrigerator was
dropped into the water. Without dis
turbing the vessel it was covered
closely and the egg allowed to remain
in the water six minutes. 1t was then
soft cooked. AS shown by tests when
the egg was dropped into the water,
the temperature fell almost at once to,
1856 degrees Fahrenheit, and then slow
" to 17O-171 degrees Fahrenheit II
the egg remained eight minutes it was
medium cooked. In this case the tenn
perature of the water at the end of the
cooking period had fallen to 162-164
degrees.
"Poached or dropped eggs are re-
moved from the shell and then cooked
In water. Thudichum recommends the
use of salted water to which very
little vinegar has been added. The
reason for this is perhaps that acetic
acid (vinegar) tends to precipitate al
bumen; that is, to prevent a loss due
to some of the egg being dissolved in
the water. Flavor may also be one of
the objects sought.
Fried eggs are generally cooked in
a fiat pan in little hot fat, oil or but
ter, and may be either soft or hard,
according to the length of time en-
ployed in the process. Eggs are also
occasionally baked in much the same
manner that they are fried.
"The omelet is generally regarded
as one of the most appetizing forms
in which eggs can be served. 1t coll
uists of the beaten egg with little
milk, water or cream or melted but
ter added, quickly cooked in a little
lat or butter in suitable pan and
put of the pan in half round form.
Some cooks insist that the best ONE
lets are made by using hot water in
stead of milk or cream. The hot wa
Aer is stirred into the egg yolk in the
proportion of one tablespoon to an
egg.
Scrambled eggs resemble an omelet
in method of preparation, but no effort
is made to preserve the characteristic
form and appearance of the omelet.
Generally speaking, lightness is de-
sired in the omelet and thorough mix
Ing in scrambled eggs. The former is
secured by beating, the latter by stir
ring. Omelets are also made by the
addition of various materials, such as
parsley, jams, etc.
"The uses of eggs for other pur-
poses than food are numerous. Large
u