The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-02-26
Value of Eggs as a Food.

1t is hardly possible to overestimate
the value of eggs as an article of food.
They present food in a convenient form
for preservation or immediate use, and
being SO nearly akin to flesh and fish,
furnish the same character of nutri-
entS in a much more condensed and
economical form.
While there is no egg of bird
known which is not suitable for human
food, or which could not be eaten by a
hungry man, the choice may be said to
be limited to the egg of the domestic
hen. This is due to the flavor, I-hich is
more delicate, as there is a marked sim
ilarity in the chemical composition of
all eggs of fowl or birds. There is even
considerable difference in the flavor of
the common hens egg according to the
feeding of the fowl. The eggs of the
domestic bird which is raised in sea-
coast districts are often very disagree
ably favored with fish. This is notice
able in the flesh of the fowl as we'll.
Eggs of chickens fed on corn meal and
wheat screenings are the choicest.
COMPOSITION OF THE EGG.
The egg consists of three principal
parasitic shell, which is intended
chiefly as a protection to the contents
and composed chiefly of carbonate of
lime: the white and yolk. All these parts
can be utilized by the houSekeeper, SO
that there is no waste.
The albumen of the egg commonly
known as the white, is so called be-
cause, when heated, it coagulates into
solid white substance The white con-
sists almost entirely of albumen. nitro
genous and fiesh-forming substance. 1t
also contains a small proportion of fat,
about 1 per cent of phosphate of lime
and water.
The yolk consists of a variety of albu-
men. oil, sulphur and water. On the
whole the egg is richer in fat than fat
beef.
There is merely a trace of fat in the
albumen and the nature of albumen
makes it necessary, when it is eaten in
any considerable quantity, to eat very
liberal amount of fat with it, in order
to counteract the result sure to follow
indulgence in too large percentage
of albumen.
When eggs form the principal and not
the accessory in a dish, healthy persons
should eat both yolk and white. Eggs
and bacon" are a natural demand and
not simply matter of taste or habit.
Eggs being so rich in fiesh-forming ma
terial require additional fat of an cas-
lily digested starch like rice to make
them an entirely digestible food.
1t is usual in making buildings and
many compounds in which milk and
eggs are used, to separate the yolks and
whites and use only the former. This
is not only for reasons of economy but
because by adding the albumen of the
egg to that in the milk we produce
compound highly nutritious, but one
apt to hinder digestion. Remember this
when preparing food for the sick or per-
sons with weak digestions., Many sick
persons prefer to eat the yolk, on ac-
count OF us DdNOI, llG WIlIlc. Wn6n
cooked, being tasteless, and also be-
cause the yolk is more digestible.
BOILING EGGS.
Most persons fancy the egg soft
boiled and there is little doubt that 1
they are more readily digested when the
albuminous part is eaten before it is
allowed to become entirely opaque and
solid.
digest the yolk in the soft boiled egg
In this case. it must be cooked until it
can be mashed to fine powder like a
dry, mealy potato and the white, If
eaten at all, broken up by putting it
a fine sieve or vegetable press.
But there must be no intermediate
stage in the cooking that makes the
white of the egg like -ristle and the |
yolk as digestible as a rubber ball
A soft boiled egg should have the |
white haky or like soft jelly ana the
changed. This result is obtained in two
ways: first. the egg is placed in cold
water and the water brought quickly to |
boiling remove the egg at once This is
not so reliable a method as the second. |
Place the egg in a saucepan and cover
with boiling water; place where the tenn |
perature of the water will remain be-
low simmering point for five or eight |
minutes and the egg will be Just right"
In kitchens of clubs and restaurants |
they employ little automatic egg boilers, |
which can be regulated to boil the egg |
just the desired number of minutes and |
holding the egg comes to the surface |
Of the water.
COACHED EGGS.
One of the incest ways to cook eggs |
is to poach them, not according to the |
American method, however, |
but as they are -poached in Mexico. |
France or in the east generally; and in |
some instances by our own cooks. In |
stead of the iron skillet or frying pan |
partly filled with boiling water pot |
terry dish is used. These can be found |
in all well stocked china stores The |
bottom is very thick. The dish is first |