Experimental cookery

of Varying Quality. Poultry Sci. 10: 71 (1931) St. John, J. L., and Green, E. L. The Colloidal Structure of Egg White as Indicated by Plasticity Measurements. J. Rheology 1: 484 (1930). Swenson, T. L., and James, L. H. A Comparison Between Eggs Frozen at Zero Fahrenheit and Eggs Frozen at —109° Fahrenheit. U. S. Egg and Poultry Mag. 41: 17, March (1935). Swenson, T. L., Slocum, R. R., and James, L. H. The Use of Cold Oil at Ordinary Temperature. U. S. Egg and Poultry Mag. 42: 297 (1936). Thompson, R. B. Egg Quality Studies at the Oklahoma Experiment Station. The U. S. Egg and Poultry Mag. 36: 48, Apr. (1930). Tinkler, C. K., and Soar, M. C. The Formation of Ferrous Sulphide in Eggs During Cooking. Biochem. J. 14: 114 (1920). Train, S. The Future of Dried Eggs in this Country. U. S. Egg and Poultry Mag. 39: 38, March (1933). Wilcke, H. L. An External Measure of Egg Viscosity. Research Bull. 194. Agri. Expt. Sta., Iowa State College, Ames, la. (1936). Williams, A. W. The Use of the Thermometer in Cooking Soft Custards. J. Home Econ. 8: 178 (1916). Woodruff, S., and Meyer, B. H. Personal Communication. (See Meyer, B. H.) (1937.) EGGS Cooking Eggs in Water Experiment 63. I. In the shell. A. To determine the effect of coagulation at different temperatures on the texture of the white and yolk. 1. Cook an egg in water. Do not let the temperature of the water go above 72°C. It is easier to control the temperature, if a large quantity of water is used and the heat is turned low after the desired temperature is reached. Cook from 1 to 1^ hours. 2. Cook an egg in water the temperature of which does not go above 85°C. Cook 30 to 35 minutes. 3. Cook two eggs in boiling water. Cook 12 to 15 minutes. a. Cool one egg slowly, leaving it in the water in which it was cooked. b. Cool the other egg rapidly, letting cold water from faucet run over it until cold. Compare with the eggs from 1 and 2 in texture and firmness of the white and yolk. Which gives a tender and desirable product for eating? For slicing? Do any have a green layer at the junction of the white and yolk? Texture Tenderness White Yolk White Yolk Comments Results and conclusions. COOKING EGGS IN WATER 377 B. To determine the effect of cooking for varying lengths of time at a high temperature upon the texture and consistency of egg white and yolk. Cook in boiling water. 1. Cook 2 minutes. 2. Cook 3 minutes. 3. Cook 5 minutes. 4. Cook 7 minutes. 5. Cook 10 minutes. Compare the consistency of the white and yolk cooked for varying lengths of time. Compare with results obtained in A. II. Out of the shell. A. To determine the method of obtaining a desirable poached egg.