The Republican. [volume] (Oakland, Md.) 1877-current, 1940-03-28
Paragraph Opinions -.
Homemakers' Column
Edited by Miss Mildred Barton, Home
Demonstration Agent, Oakland.
EGGS

the outside. But it is true that eggs
are usually better when the shells look
dull, because that means that the nat
ural "bloom" is still on the egg. When
this covering is rubbed off, air goes
through the shell more readily and
{ may cause the egg to lose moisture
more quickly.
@. Does the size make any differ
ence in the quality of eggs?
A. No, good eggs may be either
large or small. But the size does make
a difference in the weight of a dozen
eggs. When measured by weight, you
get more egg in a dozen large size
eggs than in dozen small eggs. But
if the small eggs are a great deal
lower in price, they may be the better
bargain.
Q. Is there any other guide that the
buyer can use in selecting eggs?
A. The United States Government,
as we'll as many of the individual
states have set up system for grad
ing eggs. In grading, test known as
Gambling" makes it possible to judge
the inside quality of the egg. It's a
good idea to learn the grades used in
your locality, and to buy accordingly.
For eggs served as eggs, you'll want
the best grades; but for some cook
ing purposes, the less expensive grades
are juest as good.
@. How can the buyer tell whether
the eggs have been graded?
A. Often the package Of eggs will
have a seal telling the grade and the
date of grading. The grading system
varies in different states, but most of
them are patterned after that of the
Federal Government, which uses four
grades.
@. What are the grades that are
used?
A. The top grades is U. S. Special,
which is very fancy egg. Next in line
is the U. S. Extra, which is not quite
so fancy but is the top grade in most
stores. The next grade is U. S. STAN
dard, which is a good disable grade for
most purposes. Eggs graded U. S.
Trade are suitable for cooking where
delicacy of flavor is not so important.
Eggs in all four of these grades are
oil o,,1 cA,,,,I oYd hn1 P,1f
those in the lower grades have a deep
err air cell, more mobile yolk, thin
ner white and the germ cell may show
some development.
@. What is fresh egg?
A. We usually think of newly
laid egg as fresh egg. But if the egg
is not cooled quickly and handled care
fully, it may become stale in a day
or two. However, if an egg is given
the right kind of care and stored
properly, it may keep it's "fresh"
qualities after several months of stor-
age.
@. What is the best way to care for
eggs in the home?
A. Put them in the refrigerator as
quickly as possible. If shells are dirty
wipe them off with dry cloth. But
don't wash the eggs, as that will take
off the natural "bloom," which pro.
tects the egg from the air. But be sure
to take the eggs out of the refrigerator
and let them warm to room tempera-
ture before you try to beat them for
cake or souffle. Egg whites beat up
best when they are just about room
temperature.
Food Value.
@. What are the food values in an
egg?
A. Either the brown-shelled or
white-shelled egg is a store-house of
protein, minerals, and vitamins. The
protein in both the yolk and white is
the efficient kind that is necessary for
the growth and the repair of body
tissues. The minerals found in the
yolk include lots of iron Tin which
ordinary diets are likely to be low
and good supplies of calcium and
phosphorus. Egg yolks are also a
good source of vitamin A, and they
contain vitamins B, G, and D; the
whites also contain vitamin G. How
ever, the vitamin content Of the hens
ration influences the vitamin value Of
the egg.
Cooking Eggs
@. What is the best way to cook
eggs?
A. Slow cooking at an even, moder-
ate temperature is the guiding rule
in egg cooking. Eggs cooked in the
shell will be more tender and more
evenly done, if you start them in cold
water and bring it to a temperature
just below the boiling point. 1t takes
about 30 minutes to hard-cook eggs
this way. Poached eggs are dropped
into sailed, boiling water-but the
water goes down to the simmering