and press it between the fingers. Compare it with the egg cooked below the boiling point of water. Which is more tender ? Which breaks more easily ? Which do yon consider most palatable ? What conclusion can you draw concerning the temperature at which eggs should be cooked to make them most tender and palatable ? Digestibility and Palatability of Eggs. — Since the more tender egg would dissolve more readily, it would seem that it would digest much more quickly. It is true that eggs cooked below the boiling temperature will digest in a little less time than those cooked in boiling water. However, since the tougher egg is as completely digested as the more tender, the difference in the time of digestion is a matter of little importance. But even though the difference in diges- tion is not considered, the difference in palatability is worth some attention. If soft-cooked and soft-boiled eggs are compared, the soft-cooked will be found to be much more uniformly cooked. The white of a soft-boiled egg may be firm, while its yolk is very soft. Structure of Eggs. — A hen's egg consists of shell, mem- brane, white, yolk, and the little mass in the yolk called the embryo, from which the young chicken grows. The yolk is kept in place by two twisted cords of white membrane. This membrane is the first part to disappear when the egg begins to spoil. Care and Use of Eggs. — (a) Wash eggs before using. The shells may be used for clearing coffee. (b) Keep eggs in a cool place. (c) The unbroken yolk of an egg may be kept from hard- ening by covering with cold water. (d) All protein foods contain substances which spoil or decompose readily. The egg loses water by evaporation through the pores in the shell ; air enters to take the place of this, and the egg spoils. Eggs may be kept fresh by keeping air out of them. They may be preserved by pack- J EGGS • 89 ing them, small end down, in bran, sawdust, or sand ; by immersing them in water-glass. In cooking with other materials, preserved eggs may be used ; but only fresh eggs should be served plain, or in omelets or other egg dishes. (e) When using several eggs, if not sure of their fresh- ness, break each separately into a saucer and examine before adding to the rest. (/) When using a number of eggs, it is well to scrape out the bit of white clinging to the inside of the shell. Tests for Freshness. — (a) A fresh egg has a rough shell. (b) Drop an egg into cold water. If it sinks, it is fresh ; if it floats, it is stale. SOFT-COOKED EGGS Place eggs in enough boiling water to cover. Remove from the fire, cover, and allow to stand from 5 to 8 minutes. The time of soft-cooking an egg varies with the different conditions. The time depends upon : (a) Temperature of the eggs. (b) Number of eggs cooked. (c) Quantity of water used. (d) Place on the stove. One must determine by experience the length of time of cooking to produce the desired results. By following the above method, eggs may be cooked at the dining table. Hard-cooked Eggs. 1 — Place eggs in cold water✪ Hard-Cooked Eggs and heat the water gradually until it reaches the boiling point. Remove from the fire at once ; cover and place on the back of range, or in a warm place, for 20 minutes. Plunge into cold water, so that the shells may be removed easily. 1 Note to the Teacher. — The Hard-cooked Eggs prepared in this lesson may he used in the preparation of Goldenrod Eggs of the following lesson. 90 THE COOKING OF FOODS Eggs may be hard-cooked by using the same method as for soft-cooked, allowing the eggs to remain in the hot water for 40 minutes or longer. Eggs may also be hard-cooked in the double boiler. Put boiling water in the top and bottom of the double boiler. Place the eggs in the top part and cook 40 minutes. ✪ Goldenrod Eggs

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and press it between the fingers. Compare it with the egg cooked below the boiling point of water. Which is more tender ? Which breaks more easily ? Which do you consider most palatable ? What conclusion can you draw concerning the temperature at which eggs should be cooked to make them most tender and palatable ? Digestibility and Palatability of Eggs. — Since the more tender egg would dissolve more readily, it would seem that it would digest much more quickly. It is true that eggs cooked below the boiling temperature will digest in a little less time than those cooked in boiling water. However, since the tougher egg is as completely digested as the more tender, the difference in the time of digestion is a matter of little importance. But even though the difference in digestion is not considered, the difference in palatability is worth some attention. If soft-cooked and soft-boiled eggs are compared, the soft-cooked will be found to be much more uniformly cooked. The white of a soft-boiled egg may be firm, while its yolk is very soft. Structure of Eggs. — A hen's egg consists of shell, membrane, white, yolk, and the little mass in the yolk called the embryo, from which the young chicken grows. The yolk is kept in place by two twisted cords of white membrane. This membrane is the first part to disappear when the egg begins to spoil. Care and Use of Eggs. — (a) Wash eggs before using. The shells may be used for clearing coffee. (b) Keep eggs in a cool place. (c) The unbroken yolk of an egg may be kept from hardening by covering with cold water. (d) All protein foods contain substances which spoil or decompose readily. The egg loses water by evaporation through the pores in the shell ; air enters to take the place of this, and the egg spoils. Eggs may be kept fresh by keeping air out of them. They may be preserved by pack- J EGGS • 89 ing them, small end down, in bran, sawdust, or sand ; by immersing them in water-glass. In cooking with other materials, preserved eggs may be used ; but only fresh eggs should be served plain, or in omelets or other egg dishes. (e) When using several eggs, if not sure of their freshness, break each separately into a saucer and examine before adding to the rest. (/) When using a number of eggs, it is well to scrape out the bit of white clinging to the inside of the shell. Tests for Freshness. — (a) A fresh egg has a rough shell. (b) Drop an egg into cold water. If it sinks, it is fresh ; if it floats, it is stale. SOFT-COOKED EGGS Place eggs in enough boiling water to cover. Remove from the fire, cover, and allow to stand from 5 to 8 minutes. The time of soft-cooking an egg varies with the different conditions. The time depends upon : (a) Temperature of the eggs. (b) Number of eggs cooked. (c) Quantity of water used. (d) Place on the stove. One must determine by experience the length of time of cooking to produce the desired results. By following the above method, eggs may be cooked at the dining table. Hard-cooked Eggs.¹ — Place eggs in cold water and heat the water gradually until it reaches the boiling point. Remove from the fire at once ; cover and place on the back of range, or in a warm place, for 20 minutes. Plunge into cold water, so that the shells may be removed easily. ¹ Note to the Teacher. — The Hard-cooked Eggs prepared in this lesson may be used in the preparation of Goldenrod Eggs of the following lesson. Eggs may be hard-cooked by using the same method as for soft-cooked, allowing the eggs to remain in the hot water for 40 minutes or longer. Eggs may also be hard-cooked in the double boiler. Put boiling water in the top and bottom of the double boiler. Place the eggs in the top part and cook 40 minutes.

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