Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1926-04-17
OUR FRIEND, THE EGG

u Is most appropriate Just at this
inns that the American housewife
ana the entire public should become
thoroughly acquainted with the new
~ discovered and distinctive prem.
food.
May first, 1925, has been pro-
claimed by the National Poultry
Council as NATIONAL EGG DAY"
May day has been set aside as a
time to pay homage to the AMERI-
CAN HEN and the wonderful food
product which she produces. In
order to fully appreciate the signifi-
canoe OF eggs as food and their
place in our daily diet, let use see
just what their merits are.
Eggs are of great importance as
an article of food, because they are
universally available, conveniently
stored and prepared, easily digested,
and because they combine well with
other food materials in cookery.
ihelr extensive use in the daily diet
IS universally recommended by nu-
triton experts the country over.
Inc shell comprises about IL per
cent OF the weight of the egg, the
yolk ~ per cent and the white the
remaining 81 per cent. The white is
80 per cent water, about II per cent
protein, and - per cent mineral
matter. The yolk is about half
water. and contains considerable fat.
1t has about Is per cent protein. In
composition, eggs are like animal
foods, such as meat, cheese and
milk. They contain practically no
starch. Hence, it is desirable to
combine them with cereals or vege-
tables in the diet.
Contrary to popular belief there is
no difference in the composition of
eggs with white and dark shells.
Egg yolk is rich in mineral mat
ter and is an important source of
iron in the diet, The fat in egg
yolk contains substances which slim
ulate growth Therefore, egg yolk
is especially valuable in the diet of
children. Egg white is rich in sui
phur, which is shown by the readi-
ness with which silver is darkened
in its presence.
Fresh eggs contain more water
than stale eggs. For this reason
fresh eggs sink in water when i'm
mersed, while stale eggs float.
The flavor of eggs deteriorates
with age, even if no spelling can be
detected. Eggs readily absorb odors.
Hence, they should be produced in
a clean place as well as kept in an
odorless storage place.
The white Of egg is coagulated at
about 100 degrees Fahrenheit. If
this temperature is increased. the
white becomes hard and leathery.
The yolk of egg is coagulated to
tender. jelly-like consistency at
about the same temperature.
Eggs cooked below the boiling
point of water are more easily and
quickly digested than are boiled
eggs. Compared with other foods,
eggs are easily and quickly digested.
Eggs are a tissue building food.
being rich in protein and mineral
matter. They. therefore, serve as a
meat substitute and require the ad-
dition of carbohydrate material to
form a balanced diet. A dozen eggs
are worth as much as two pounds
of meat. so far as food value is con-
cerned. They are among the first
foods to be fed to little children, be-
cause they are so rich in iron, and
because the proteins, fats and min
eral substances are especially well
suited to building body tissues. Eggs
come more nearly supplying the
place of milk in a child's diet than
any other food. However, they
should not take the place of milk
in the child's diet to any extent. but
should supplement it.
Eggs are also especially valuable
In the diet of adults who are suffer-
ing from tuberculosis, or other vast
ing disease, or who are convaleScing
from an Infectious disease
Eggs are a protective food, rich in
the necessary vitamines.
Eggs are a balanced diet, rich in
protein, fats and minerals.
Eggs are easily digested; hence, a
most wholesome human food.
Eggs are an economical food and
should be more widely used in the
daily diet.