The Camden chronicle. (Camden, Tenn.) 1890-current, 1901-08-16
VIEW OF EGGS.
HEIR VALUE As FOOD DISCUSSED
m A FARMERS BULLETIN

The United States department OF ag-
culture, believing that the people Of
iese United States do not know how
pod for them are eggs as food, has is
ied Farmers Bulletin No. 1913. entitled
Eggs and Their Uses as Food" It
by e. +. Langworthy. Phi. d.
Mr.. Langworthy in his introduction
numerates the sorts Of eggs from
pose eggs to shad roe states the New
ork Sun Attention Is called to the
ct that there are two broad subii-
sions into which eggs may be divid-
; those from which the infant bird
mes partly flodged and to a degree
10 to care for itself, as do chicks Of
Q common hen, and those from
hich the babies issue naked and
ipless against the assaults OF hunger
d cold, except as they are protected
their parents, as in the case Of
arrows and most OF the smaller birds
the air.
More nutritiye material Is needed
the first sort of eggs than In tie
cOnd, OF course, because agreat deal
pre- OF the younster's life Is devel-
ed inside the eggs.
According to the best information
the author. there is very little differ
&c between the eggs of different
eeds Of chickens. The color of the
gshell, Notwithstanding a decided
inion to the contrary, has nothing
latever to do with the contents. In
ny experiment stations there have
en- careful analyses to show that
lite and brown shelled eggs have the
me nutritive qualities, if the hens
lch laid them have been equally
Il fed.
eggs are classod as among the most
tritious of food stuffs. They con-
n more water than cheese, but are
re concentrated than milk or oys-
8. 1t is true that the flavor of eggs
affected by the food of the hens
some such degree as the flavor Of
k is affected by the pasturage. That
the reason why eggs that are per-
tly fresh may not seem fit to be
d for any other purpose than the
lshing of the soles of shoes in fac
les.
Experiments in the digestibility OF
8 show that hard boiled and fried
IS require 1-2 hours for digestion
boiled eggs required hours,
sted eggs, 2 IA hours, raw
s, not whipped, hours and raw
S, whipped, / IL hours. 1t has also
n established that from SO to 81
cent Of an egg that is eaten is di-
ted Hard boiled eggs will almost
avs produce more disturbance of
even tenor of the way of the di-
i've organs than soft boiled eggs
coffee and cocoa retard the diges-
Of eggs, but coffee retards the pro-
less than the others.
the bulletin the following direc-
IS are given as to the preparation
gigs as food:
The following methods of prepar-
soft cooked and medium cooked
have been found to give uniform
hits in laboratory tests at the Uni
ity of Illinois: Using a granite
e stewpan of one quart capacity,
pint of water was heated over n
flame; when the water boiled the
was turned off and an egg which
been kept in refrigerator was
bped into the water. Without dis
ing the vessel it was covered
ely and the egg allowed to remain
be water six minutes. 1t was then
cooked. AS shown by tests when
egg was dropped into the water,
Temperature fell almost at once to
degrees Fahrenheit, and then slow
170-171 degrees Fahrenheit. II
egg remained eight minutes it was
um cooked. In this case the TEN
ture of the water at the end of the
ing period had fallen to 1926
ees.
OdSu6u VI vi OppOA C65o a. y u
ed from the shell and then cooked
alter. Thudichum recommends the
of sailed water to which a very
vinegar has been added. The
IN for this is perhaps that acetiC
(vinegar) tends to precipitate al
en-; that is, to prevent loss due
PINE Of the egg being dissolved in
water. Flavor may also be one Of
objects sought
ried eggs are generally cooked i
pan in a little hot fat oil or but
and may be either soft or hard
-ding to the length of time EN-
ID in the process. Eggs are alsC
,ionally baked in much the same
1er that they are fried.
he omelet is generally regarded