Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-02-19
FOOD VALUE IN EGGS.
The Hows and Why's Of Prepara-
ton

The principal food substance in eggs is
the proteid albumin, which is a sticky sub.
stance found in both the white and yolk
The white is almost pure albumin and
water; the yolk contains much fat, in the
TO l of OIL Eggs also contain small
quantity of valuable mineral salts. Albumin
is digested mostly in the stomach, which &C.
cretes fluid called the gastric juice, COM
posed of pepsin and hydrochloric acid
These ferments change tissue-building food.
stuffs into more soluble substances. Heat
affects to great extent the digestibility oil
albumin, and care must therefore be taken
in applying it. Albumin is most readily d.
gested in its raw state. Heating i. to any
temperature up to 100 degrees Fahrenheit
does not affect its digestibility. but If al
lowed to reach the boiling point of water,
gest. Albumin heated to 800 degrees is d.
gested with difficulty. food substance
prepared in such a way as to render 1t hard
to digest does not yield to the body the
cooking eggs, therefore, we must give most
attention to the temperature at which they
are cooked
Eggs spoil because som, of the water
evaporates through the pores of the shell,
air enters to take it's place, and the germs
in the air attack the substances in the egg.
In selecting eggs the following points will
help to distinguish fresh ones: Observe the
shell, fresh egg has a thick, rough shell.
Second, hold the egg between your eye anG
the light. If clear and translucent it is
fresh If cloudy 1t is STALE By dealers this
test is made with a candle in a dark room.
Third, drop the egg into cold water. If it
sinks it is fresh, if 1t floats it is stale, some
of the water having evaporated. Fourth,
shake the egg near your ear. If the con-
tents move 1t is somewhat stale, If they rat
tie it is spoiled. Wash eggs with a damp
cloth when they come into the house. The
shells may be used to clear coffee. Keep eggs
in a cool, dry place. In spring or early
summer when eggs are plentiful and cheap
they may be preserved by packing them,
small end down, in bran, sawdust, lime or
sand, by immersing them in limewater or
by coating them with varnish or fat. Deal
ers sometimes keep eggs In cold storage for
several months. Preserved eggs may be
combined with other materials in cooking
but only fresh ones are fit to serve plain, or
in omelets or other egg dishes.
The practical work of the first lesson on
eggs consists in preparing soft cooked eggs,
poached eggs and scrambled eggs. Recipes
for these follow:
Soft Cooked Eggs.-For two eggs allow
one pint of water; for each additional egg
put in three-fourths of a cupful of water
Place the water in saucepan, let it come
to the boiling point, lower the eggs into II
with spoon remove at once from the fire
and let stand covered about six or seven
minutes. The fewer the number OF eggs to
be cooked the smaller should be the sauce
L
water may cover them.
Poached Eggs.-Have freshly boiled water
in deep frying pan; remove the pan from
the fire and slip the eggs from a saucer on
which you have carefully broken them, one
by one into the water; let the pan stand
where the water will keep hot, but not
boil, until the white has set; five or six
minutes is time enough; then remove care
fully with skinner and serve on buttered
toast.
Scrambled Eggs-These are most often
prepared in an omelet pan. Put a table
spoonful of butter into the pan and when
this has melted turn in the eggs, which
have been beaten until the yolks and whites
mix. Stir continuously until they are set
then serve Immediately.
Scrambled eggs are better prepared in
the top of double boiler because the eggs
do not reach the high temperature that
they do in the omelet pan.
Poached eggs are always served on toast
and soft cooked eggs can be dropped on
toast also
To Toast Bread.-Cut stale bread Cat least
two days ODD into slices one-third of an
inch thick. Trim off the crusts leaving
the slices rectangular. Lay the bread in a
toaSter and hold over bright coal fire
turning frequently in order that both sides
may brown alike. Hold the bread well
above the fire at first to dry it, then nearer
until both sides are an even golden brown.
1t may be buttered at once, but is more
wholesome if buttered it is eaten. Serve
uncovered on a dolly put on a hot plate.