solution from day to day as they are col¬
lected. Pack with the small end down and
the air space up. There should be at least
two inches of the solution above the eggs.
When a container is full, the top should be
sealed or at least very tightly covered to pre¬
vent evaporation and deterioration. Store
in a cool place.
Eggs preserved in water glass are entirely
wholesome but after several months some¬
times develop a strong flavor and are better
used in cookery than simply as eggs. Since
the silicate seals the pores of the shell, if eggs
thus preserved are to be cooked in the shell,
the large ends should be pricked with a needle
to prevent cracking.
PREPARATION AND COOKERY
Eggs are used extensively in food prepa¬
ration because of the character of the egg
proteins, both those in the white and those
in the yolk.
Principles of Cookery. Albumin in the
egg white is soluble in cold water, while the
egg-yolk proteins are not. The proteins of
both the white and the yolk coagulate on
heating. This characteristic causes eggs to be
useful as a thickening agent and for binding
food materials.
The viscosity of egg white is such that air
may be beaten into it and the incorporated
air used as leavening.
Egg yolk and whole egg also may be used
as emulsifying agents. (See page 102.)
Eggs for Thickening and Binding. The
coagulation of egg protein causes a thickening
when egg is combined with liquid, as in cus¬
tards; or a binding when egg is mixed with
pieces of food, as in croquettes, loaves, and
timbales.
The different egg proteins coagulate at
different temperatures. Several factors in¬
fluence the temperature at which this coagu¬
lation takes place. When undiluted egg
white is heated slowly over hot water it
begins to turn cloudy at about 130° to
135° F. It becomes jelly like and opaque at
about 145° F. If the heating is continued
until the water boils, the coagulum becomes
tough and leathery; and with further heat¬
ing it tends to contract and squeeze out
water.
Egg yolk requires a higher temperature
for coagulation than the white. It begins to
thicken slightly under 150° F. It will no
longer run at 158° F. On account of the
presence of a large amount of intimately
mixed fat, the yolk does not become tough,
but first waxy and then mealy.
Combined white and yolk begins to
thicken slightly below 150° F. and sets to
the consistency of a jelly by 158° to 165° F.
When the egg proteins are diluted with
liquid the coagulation point is raised and at
boiling the protein separates as flocculent
precipitate. Not only dilution but the addi¬
tion of other materials in solution influences
the coagulation temperature of egg proteins.
Salt and acid both lower the temperature at
which coagulation takes place.
Air in Egg as Leavening. When egg
white is beaten a foam is formed, due to the
incorporation in the viscous white of many
tiny air bubbles. The air thus incorporated
provides leavening for meringues, omelets,
souffles, sponge cakes, and other dishes.
Yolks when beaten do not increase in
volume as much as whites, and the foam is
much finer. When whole eggs are beaten
the foam is similar to that of the beaten
yolks. The p^sence of fat in the yolk de¬
creases the foaming power of the proteins of
the white.
Page 93
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
solution from day to day as they are col¬ lected. Pack with the small end down and the air space up. There should be at least two inches of the solution above the eggs. When a container is full, the top should be sealed or at least very tightly covered to pre¬ vent evaporation and deterioration. Store in a cool place.
Eggs preserved in water glass are entirely wholesome but after several months some¬ times develop a strong flavor and are better used in cookery than simply as eggs. Since the silicate seals the pores of the shell, if eggs thus preserved are to be cooked in the shell, the large ends should be pricked with a needle to prevent cracking.
Eggs are used extensively in food prepa¬ ration because of the character of the egg proteins, both those in the white and those in the yolk.
Principles of Cookery. Albumin in the egg white is soluble in cold water, while the egg-yolk proteins are not. The proteins of both the white and the yolk coagulate on heating. This characteristic causes eggs to be useful as a thickening agent and for binding food materials.
The viscosity of egg white is such that air may be beaten into it and the incorporated air used as leavening.
Egg yolk and whole egg also may be used as emulsifying agents. (See page 102.)
Eggs for Thickening and Binding. The coagulation of egg protein causes a thickening when egg is combined with liquid, as in cus¬ tards; or a binding when egg is mixed with pieces of food, as in croquettes, loaves, and timbales.
The different egg proteins coagulate at different temperatures. Several factors in¬ fluence the temperature at which this coagu¬ lation takes place. When undiluted egg
white is heated slowly over hot water it begins to turn cloudy at about 130° to 135° F. It becomes jelly like and opaque at about 145° F. If the heating is continued until the water boils, the coagulum becomes tough and leathery; and with further heat¬ ing it tends to contract and squeeze out water.
Egg yolk requires a higher temperature for coagulation than the white. It begins to thicken slightly under 150° F. It will no longer run at 158° F. On account of the presence of a large amount of intimately mixed fat, the yolk does not become tough, but first waxy and then mealy.
Combined white and yolk begins to thicken slightly below 150° F. and sets to the consistency of a jelly by 158° to 165° F.
When the egg proteins are diluted with liquid the coagulation point is raised and at boiling the protein separates as flocculent precipitate. Not only dilution but the addi¬ tion of other materials in solution influences the coagulation temperature of egg proteins. Salt and acid both lower the temperature at which coagulation takes place.
Air in Egg as Leavening. When egg white is beaten a foam is formed, due to the incorporation in the viscous white of many tiny air bubbles. The air thus incorporated provides leavening for meringues, omelets, souffles, sponge cakes, and other dishes.
Yolks when beaten do not increase in volume as much as whites, and the foam is much finer. When whole eggs are beaten the foam is similar to that of the beaten yolks. The presence of fat in the yolk de¬ creases the foaming power of the proteins of the white.