EFFECT OF HEAT ON ALBUMEN
Experiments. — 1. Put some egg white into a tumbler
of cold water and shake or beat well. Notice any results.
78 DOMESTIC SCIENCE
2. Put some egg white in boiling water. What hap-
pens?
3. Put an egg into boiUng water, remove from the fire
and let stand ten minutes. Notice the consistency of the
white.
4. Put an egg into boihng water and boil ten minutes;
remove from the fire and compare with the result of Experi-
ment 3.
5. Put an egg into cold water and bring to the boiling
point. Remove from the fire and compare with Experi-
ments3 and 4.
From the experiments what do you find is the correct
temperature for cooking albumen? Why? Compare with
the temperature for cooking starch.
Cooking of Eggs. — Eggs and egg mixtures must be cooked
at a moderate temperature, of from 160° to 185° Fahrenheit.
How to Break an Egg. — 1 . Hold the egg in the left hand
and strike it with a knife blade. Press the thumbs into
the crack and pull the shell apart.
2. Or strike the egg against the side of a mixing bowl
and then open with the thumbs.
To Separate White from Yolk. — Crack egg, hold yolk
in one half of the shell and let the white run on a plate.
Then slip the yolk to the other half of the shell, holding the
edges of the shell together, and drain off all the white. Put
yolk into a bowl.
Note. — ^Always break eggs separately into a dish to
make sure they are fresh before adding to other eggs or to
a mixture.
APPLICATION
1. Soft-Cooked Eggs
Method. — (a) Allow about one pint of water, or enough to
cover two eggs✪ Soft-Cooked Eggs. Place eggs in cold water in a saucepan.
PROTEIN— EGG8 79
Bring water to boiling point slowly. Remove eggs and
serve in hot cups.
(b) Place eggs in a saucepan containing enough boiling
water to cover. Let stand on back of the stove from 8 to
10 minutes.
2. Hard-Cooked Eggs
Method. — Place eggs in a saucepan containing enough
boiling water to cover. Let stand where water will keep
hot, but not boil, for 40 or 45 minutes; or boil slowly for 8
minutes.
3. Poached Eggs
Method. — Prepare a slice of buttered toast for each egg.
Cut with a round cutter or muffin ring. Keep warm.
Have ready a shallow pan containing enough salted water
to cover the eggs✪ Poached Eggs (let the water boil and then remove pan
to back of stove). Break each egg separately into a saucer
and slip it gently into the water, being careful that water
does not reach the boiling point. Cook until the white is
firm and a film forms over the top of the yolk. Remove the
egg from the water with a skimmer or a griddle-cake turner.
Drain, and place the eggs on toast. Garnish with parsley,
if you like. An egg poacher may be used.
{Basis for 2 girls, 1 egg.)
4. Eggs a la Suisse
4 eggs Salt
}/2 c. cream White pepper
1 tbsp. butter Cayenne
2 tbsp. grated cheese✪ Eggs a la Suisse
Method. — Melt butter in a small omelet pan; add cream.
Break eggs separately into a saucer and slip gently into the
pan, one at a time; sprinkle with salt, pepper, and a few
grains of cayenne. When whites are nearly firm, sprinkle
with cheese. Finish cooking, and serve on buttered toast.
Strain cream over the toast.
80 DOMESTIC SCIENCE
5. Baked Eggs ✪ Baked Eggs
Page 39 · 5 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
EFFECT OF HEAT ON ALBUMEN
Experiments. — 1. Put some egg white into a tumbler of cold water and shake or beat well. Notice any results.
2. Put some egg white in boiling water. What happens?
3. Put an egg into boiling water, remove from the fire and let stand ten minutes. Notice the consistency of the white.
4. Put an egg into boiling water and boil ten minutes; remove from the fire and compare with the result of Experiment 3.
5. Put an egg into cold water and bring to the boiling point. Remove from the fire and compare with Experiments3 and 4.
From the experiments what do you find is the correct temperature for cooking albumen? Why? Compare with the temperature for cooking starch.
Cooking of Eggs. — Eggs and egg mixtures must be cooked at a moderate temperature, of from 160° to 185° Fahrenheit.
How to Break an Egg. — 1 . Hold the egg in the left hand and strike it with a knife blade. Press the thumbs into the crack and pull the shell apart.
2. Or strike the egg against the side of a mixing bowl and then open with the thumbs.
To Separate White from Yolk. — Crack egg, hold yolk in one half of the shell and let the white run on a plate. Then slip the yolk to the other half of the shell, holding the edges of the shell together, and drain off all the white. Put yolk into a bowl.
Note. — ^Always break eggs separately into a dish to make sure they are fresh before adding to other eggs or to a mixture.
1. Soft-Cooked Eggs
Method. — (a) Allow about one pint of water, or enough to cover two eggs. Place eggs in cold water in a saucepan.
Bring water to boiling point slowly. Remove eggs and
serve in hot cups.
(b) Place eggs in a saucepan containing enough boiling
water to cover. Let stand on back of the stove from 8 to
10 minutes.
2. Hard-Cooked Eggs
Method. — Place eggs in a saucepan containing enough
boiling water to cover. Let stand where water will keep
hot, but not boil, for 40 or 45 minutes; or boil slowly for 8
minutes.
3. Poached Eggs
Method. — Prepare a slice of buttered toast for each egg. Cut with a round cutter or muffin ring. Keep warm. Have ready a shallow pan containing enough salted water to cover the eggs (let the water boil and then remove pan to back of stove). Break each egg separately into a saucer and slip it gently into the water, being careful that water does not reach the boiling point. Cook until the white is firm and a film forms over the top of the yolk. Remove the egg from the water with a skimmer or a griddle-cake turner. Drain, and place the eggs on toast. Garnish with parsley, if you like. An egg poacher may be used. {Basis for 2 girls, 1 egg.)
4. Eggs a la Suisse 4 eggs Salt
}/2 c. cream White pepper
1 tbsp. butter Cayenne
2 tbsp. grated cheese
Method. — Melt butter in a small omelet pan; add cream. Break eggs separately into a saucer and slip gently into the pan, one at a time; sprinkle with salt, pepper, and a few grains of cayenne. When whites are nearly firm, sprinkle with cheese. Finish cooking, and serve on buttered toast. Strain cream over the toast.
5. Baked Eggs
Records on this page
Soft-Cooked EggsHard-Cooked EggsPoached EggsEggs a la SuisseBaked Eggs