The Guthrie daily leader. [volume] (Guthrie, Okla.) 1893-1996, 1911-01-28
COULD YOU
BOIL AN EGG
PRlllpERI Rlllp "
APPARENTLY IL S SIMPLE
BUT REALLY IT'S A
FINE ART

Lawrence, Kan, Jan 27.-Cooking
an egg apparently is a simple matter
| In reality /. a fine art, one OF the
things which every housewife can do
and yet which few do properly The
last week Miss Edna Days class in
| home economic at the University of
Kansas has been putting in lorg labor
atOry hours to the end that the con-
sumcr may have no cause for com
plant and the peace and comfort OF
the coo6--ano, perhaps later, the
home may thereby enhanced.
Four Methods and Variations.
There are four general methods Of
cooking eggs in the shell" explained
Miss Day Each Of these may be
varied, however, so that there are
more than thirteen ways. One meth
cd is to cook the eggs in boiling wa
ter another is to put nem into cold
water aud leave them in the vessel
until the water comes to a boil. A
lhird means Of cooking them is to
place The eggs in water that is taken
from Z fire al a boiling temperature
while a fourth method is to put them
into water at Y degrees centgrade,
or 162 degrees Fahrenheit and keep
the water at this temperature for a
given number of minutes.
IN conducting our laboratory ex-
perimcnts eggs were prepared IN thIl-
teen ways. Under the first general
method the eggs wre left in constant
ly boiling water for three, eight and
thirty minutes, respectively When
we removed those left in the water
only three minutes it was found that
he youlk wasn't done while the white
was tough Even after eight minutes
the center Of the yolk was iquid, the
rest Of the yolk was waXy and the
white tough II this kind Of an egg IS
thorough chewed it is as digestible
as q softer cooke egg, But it is a
somewhat difficult process and few
persons take time for it. The yolk
of Che eggs which stood in the boil
ing water for one half hour were mea-
~ instead Of waXy Some doctors be-
hove eggs cooked by this method
picnic eggs are most easily digest
CT
Starting With Cold Water.
The general rule for the eggd'
which are put into the cold water is
i9 leave them in .he vessel until the
water reaches the boiling point; how
ever it makes all The difference in
the word the length of time it may
take for the water TO come TO a boil
10 Illustrate this point had one girl
try it bringing the water to boil
rapidly and another slowly I'm the
first case only the outside Of the
white was coaguatcd, the rest of the
white and yolk remaining raw, while
Oy the slow process the eggs become
hard throughout OF course, by vary
ing the rate any number Of gradua-
tiOns in between these two extremes
could be obtained. This gives five
ways.
THE next methods were modifica-
tions OF the general method OF pouring
boiling water on the eggs and letting
them stand In one, the time was
varied; in another, the quantity Of
water Differences in the size and
temperature of the egg and in the ma
terial and shape OF the vessel all were
found to affect the results, SO that
unless all these conditions, and more,
are controlled, one can not be sure OF
results
In The last two tests the eggs we're
put into the water at u degrees
contigrade l62 degrees Fahrenheit,
which is 30 degrees less than boiling
and the temperature held constant for
ten and fifteen minute periods In
the one case the yolk was soft, ia the
other solid, but in neither case was
the yolk or the white tough. OF
course, the size and original tempera-