Eggs also are rich in phosphorus, but are
not good sources of calcium.
Vitamins. Eggs are an important source
of several of the vitamins essential to good
nutrition. The yolk contains vitamin A,
thiamine (Bi), riboflavin (B2), niacin, and
others of the B-complex group. In the white,
riboflavin is the only one of the known vita¬
mins found in appreciable amounts.
The diet of the hen is an extremely im¬
portant factor in determining the amount of
these different vitamins present in the egg.
Though many food products having a yellow
or orange color are rich in vitamin A, the in¬
tensity of the color of egg yolk is not a reli¬
able indication of its vitamin-A value. Eggs
from hens having a diet abundant in green
leafy feed will have deep-yellow yolks, pro¬
viding a high concentration of pro-vitamin
A, which can be converted into A itself in the
body. Yellow corn in the diet of the hen
increases the depth of color of the yolk, yet
provides less pro-vitamin A than green leafy
feed. On the other hand, eggs from hens on a
diet low in pigments, but containing con¬
siderable fish-liver oil, will have light-colored
yolks rich in vitamin A.
With suitable feeding practices, eggs of
high vitamin-D content are produced. This
vitamin, if present, is in the yolk. The
standard ration used today by poultrymen is
planned to provide eggs of high quality, rich
in vitamins.
Digestibility. In general, eggs are easily
and completely digested. Slight cooking in¬
creases the digestibility of eggs, especially
when the cooking is done at a temperature
below the boiling point.
Use in Diet. Eggs have an important
place in the diet; they supply high-quality
protein, vitamin A, thiamine, riboflavin, iron,
and phosphorus. In addition to their nutri¬
tive value — important as that is — eggs play
an important role in cookery, increasing the
attractiveness of many foods in a variety of
dishes. Eggs are useful in emergencies be¬
cause they can be cooked quickly in many
ways.
SELECTION AND BUYING
Eggs, like meat and milk, require care in
both production and handling to insure a
quality product. Standards for quality have
A Standard Egg Carton • The label that seals
the carton shows the grade and size of the eggs
and the date on which graded
been established by the United States De¬
partment of Agriculture and are being used
in many places. The purpose of grading
eggs is to classify or sort them according to
(1) size, (2) shell condition, and (3) interior
quality. Grading may provide the basis on
which payment is made to producers and an
incentive to give the best possible care to his
eggs. The practice of buying on grade from
producers is increasing fairly rapidly in some
sections of the country.
Grade labels on the package furnish the
consumer with a guide to selection, giving
her an opportunity to choose with discrimi¬
nation, and to spend her money wisely, as¬
suring her that she is getting the size and
quality of eggs best adapted to her use and
pocketbook.
[97]
U.S.D.A.
Candling Eggs • Interior of egg-candling room
showing how eggs are held before candling light
Page 89
Presented as published in 1935. 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
Eggs also are rich in phosphorus, but are not good sources of calcium.
Vitamins. Eggs are an important source of several of the vitamins essential to good nutrition. The yolk contains vitamin A, thiamine (Bi), riboflavin (B2), niacin, and others of the B-complex group. In the white, riboflavin is the only one of the known vitamins found in appreciable amounts.
The diet of the hen is an extremely important factor in determining the amount of these different vitamins present in the egg. Though many food products having a yellow or orange color are rich in vitamin A, the in¬ tensity of the color of egg yolk is not a reli¬ able indication of its vitamin-A value. Eggs from hens having a diet abundant in green leafy feed will have deep-yellow yolks, pro¬ viding a high concentration of pro-vitamin A, which can be converted into A itself in the body. Yellow corn in the diet of the hen increases the depth of color of the yolk, yet provides less pro-vitamin A than green leafy feed. On the other hand, eggs from hens on a diet low in pigments, but containing con¬ siderable fish-liver oil, will have light-colored yolks rich in vitamin A.
With suitable feeding practices, eggs of high vitamin-D content are produced. This vitamin, if present, is in the yolk. The standard ration used today by poultrymen is planned to provide eggs of high quality, rich in vitamins.
Digestibility. In general, eggs are easily and completely digested. Slight cooking in¬
creases the digestibility of eggs, especially when the cooking is done at a temperature below the boiling point.
Use in Diet. Eggs have an important place in the diet; they supply high-quality protein, vitamin A, thiamine, riboflavin, iron, and phosphorus. In addition to their nutritive value — important as that is — eggs play an important role in cookery, increasing the attractiveness of many foods in a variety of dishes. Eggs are useful in emergencies be¬ cause they can be cooked quickly in many ways.
Eggs, like meat and milk, require care in both production and handling to insure a quality product. Standards for quality have
A Standard Egg Carton • The label that seals the carton shows the grade and size of the eggs and the date on which graded
been established by the United States De¬ partment of Agriculture and are being used in many places. The purpose of grading eggs is to classify or sort them according to (1) size, (2) shell condition, and (3) interior quality. Grading may provide the basis on which payment is made to producers and an incentive to give the best possible care to his eggs. The practice of buying on grade from producers is increasing fairly rapidly in some sections of the country.
Grade labels on the package furnish the consumer with a guide to selection, giving her an opportunity to choose with discrimi¬ nation, and to spend her money wisely, as¬ suring her that she is getting the size and quality of eggs best adapted to her use and pocketbook.
[97]
Candling Eggs • Interior of egg-candling room showing how eggs are held before candling light