1. Cut a small piece of uncooked egg white with a pair of scissors. Shake the egg white with some cold water. Filter. Has any of the egg white dissolved ? Find out by testing as follows : a. Boil some of the filtered water. What happens ? b. Add nitric acid to a second portion and boil. Cool, and add ammonia. Note color given. c. Try the effect of the acid and ammonia on some of the egg white itself. Egg white contains large amounts of protein, and protein gives the color with the acid and ammonia. 2. Repeat the experiment, but use water which is nearly boiling to shake with the egg. E. Class Experiment. THE CORRECT TEMPERATURE FOR POACHING EGGS. 1. Drop one teaspoon of egg white into a pan of water which is at about 150° F. EGGS 47 2. Repeat, but have the water boiling hard and let it continue boiling for a moment or two. 3. Repeat, but have the water just below boiling. Why does the egg white spread in one, and break up in another? In which is the temperature too high to give the cooked egg a good consistency? C. POACH AN EGG. From the results obtained in the previous experiment, account for the temperature of the water suggested in the following recipe. While it is desirable, the muffin ring is not essential. Serve on toast. What will happen if the water used is too cold? Too hot? DROPPED EGGS. (Poached) Have ready a shallow pan two-thirds full of boiling, salted water, allowing one-half tablespoon of salt to one quart of water. Put two or three buttered muffin rings in the water. Break each egg✪ Dropped Eggs (Poached) separately into a cup, and carefully slip into a muffin ring. The water should cover the eggs. When there is a film over the top, and the white is firm, carefully remove with a buttered skimmer to cir- cular pieces of buttered toast, and let each person season his own egg with butter, salt, and pepper. From the "Boston Cooking-School Cook Book." By FANNIE M. FARMER. EGGS The United States government bulletin on eggs tells us that "perhaps no article of diet of animal origin is more commonly eaten in all countries or served in a greater variety of ways." But eggs are even more interesting when it is remembered that, like milk, they are a complete food intended for the sole nourishment of the young 48 FOOD STUDY animal. They must, of course, contain everything that is needed for growth. Even after what has been said about the need for water, it may be a surprise to learn that the edible portion of eggs is about three-fourths water, averag- ing about seventy-four per cent. The amount of protein present is high, fourteen and a half per cent; and this, together with the large amount of fat, ten and a half per cent, makes eggs rank with milk and meat in the diet. Then the ideal form of the iron and phosphorus present in the mineral matter adds to the value of eggs from the dietetic standpoint, and they are probably even better building material than meat. This nutriment is not divided evenly between the white and yolk, for the white contains more water and less protein and mineral matter than the yolk ; and practically all the fat is found in the latter. This highly nutritious yolk is intended to be the first source of food for the embryo chick. This embryo can usually be seen as a tiny dark speck lying close to the yolk. The white is food used at a later stage.

AI-modernized reading of the original text

1. Cut a small piece of uncooked egg white with a pair of scissors. Shake the egg white with some cold water. Filter. Has any of the egg white dissolved ? Find out by testing as follows : a. Boil some of the filtered water. What happens ? b. Add nitric acid to a second portion and boil. Cool, and add ammonia. Note color given. c. Try the effect of the acid and ammonia on some of the egg white itself. Egg white contains large amounts of protein, and protein gives the color with the acid and ammonia. 2. Repeat the experiment, but use water which is nearly boiling to shake with the egg. E. Class Experiment. THE CORRECT TEMPERATURE FOR POACHING EGGS. 1. Drop one teaspoon of egg white into a pan of water which is at about 150° F. 2. Repeat, but have the water boiling hard and let it continue boiling for a moment or two. 3. Repeat, but have the water just below boiling. Why does the egg white spread in one, and break up in another? In which is the temperature too high to give the cooked egg a good consistency? C. POACH AN EGG. From the results obtained in the previous experiment, account for the temperature of the water suggested in the following recipe. While it is desirable, the muffin ring is not essential. Serve on toast. What will happen if the water used is too cold? Too hot? DROPPED EGGS. (Poached) Have ready a shallow pan two-thirds full of boiling, salted water, allowing one-half tablespoon of salt to one quart of water. Put two or three buttered muffin rings in the water. Break each egg separately into a cup, and carefully slip into a muffin ring. The water should cover the eggs. When there is a film over the top, and the white is firm, carefully remove with a buttered skimmer to circular pieces of buttered toast, and let each person season his own egg with butter, salt, and pepper. From the "Boston Cooking-School Cook Book." By The United States government bulletin on eggs tells us that "perhaps no article of diet of animal origin is more commonly eaten in all countries or served in a greater variety of ways." But eggs are even more interesting when it is remembered that, like milk, they are a complete food intended for the sole nourishment of the young animal. They must, of course, contain everything that is needed for growth. Even after what has been said about the need for water, it may be a surprise to learn that the edible portion of eggs is about three-fourths water, averaging about seventy-four per cent. The amount of protein present is high, fourteen and a half per cent; and this, together with the large amount of fat, ten and a half per cent, makes eggs rank with milk and meat in the diet. Then the ideal form of the iron and phosphorus present in the mineral matter adds to the value of eggs from the dietetic standpoint, and they are probably even better building material than meat. This nutriment is not divided evenly between the white and yolk, for the white contains more water and less protein and mineral matter than the yolk ; and practically all the fat is found in the latter. This highly nutritious yolk is intended to be the first source of food for the embryo chick. This embryo can usually be seen as a tiny dark speck lying close to the yolk. The white is food used at a later stage.

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Dropped Eggs (Poached)

Food study