STOLTZ. Some Dairy By-products : Fermented Milk, Pimento
Cheese. Ohio State University, Agricultural College, Farmers'
Reading Course (1913).
VAN SLYKE and PUBLOW. The Science and Practice of Cheese
Making.
WILEY. Foods and their Adulterations.
WING. Milk and its Products.
CHAPTER VIII
EGGS, SOUFFLES, AND CROQUETTES
EGGS have been used for food from the earliest times to the
present day. While those of other fowl are also eaten, hens'
eggs are so far the most common that they will be understood
when the term eggs is used - - though most of the statements
made would apply to the eggs of other fowl also.
The nutrients of eggs are interesting in their nature and will
be studied experimentally as described below. For statements
of the quantitative composition see Leach's Food Inspection
and Analysis, Chapter IX, and Sherman's Food Products,
Chapter V. From the place of eggs in nature and from the
results of nutrition experiments we know that the constituents
of eggs are adapted to serve as material for the construction of
muscle, bone, and blood.
The best egg is naturally one strictly fresh. Newly laid
eggs may be preserved by cold storage or water glass (sodium
or potassium silicate). Other methods practiced to some ex-
tent and more or less successfully are packing the eggs in saw-
dust, salt, or lime, or coating the shell with lard, paraffin, or wax.
Cold storage and the use of water glass are the best methods.
Other methods are less effective and are apt to impart a dis-
agreeable flavor.
EXPERIMENTS
114. — Determine: a. about how many unbroken eggs there are in
a pound.
b. how many eggs minus the shell there are in a pound,
107
108 LABORATORY MANUAL OF FOODS AND COOKERY
c. how many tablespoonfuls in i whole egg :
1. unbeaten.
2. beaten.
d. how many tablespoonfuls in the beaten yolk and white,
respectively.
115. - - Examine with a hand lens a portion of egg shell. Note
its porous condition. Examine an egg shell which has been im-
mersed in water glass. How does this differ from that first examined ?
Explain the difference. What is water glass? How does water
glass preserve eggs?
116. - - Various other preservatives are used to keep eggs. Ex-
plain the use of the following :
lime lard
paraffin sawdust
vaseline cold storage
Cooking of Eggs. Temperature and Time
117. - - For this experiment select saucepans of uniform size, shape,
and material, using i pint of water in each case.
a. boil egg rapidly for i minute \ have the water boiling
b. boil egg rapidly for 3 minutes/ when the egg is immersed.
c. put egg in water at 80° C., cover and let stand for
10 minutes.
d. put egg in cold water and bring to the boiling point.
e. boil an egg for 10 minutes.
/. boil an egg for 20 minutes.
g. put an egg in water at 80° C., cover and allow to stand
for 45 minutes.
h. put an egg in water at boiling point, cover and allow
to stand 45 minutes.
118. - - Arrange a repetition of the above experiment so that eggs
will be ready to remove from shell at the same time. Remove
egg from shell. Examine and compare yolks and whites as to tex-
ture, ease of removing from shell, firmness of white, toughness of
white.
EGGS, SOUFFLES, AND CROQUETTES 109
Page 48
Presented as published in 1916. 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
STOLTZ. Some Dairy By-products : Fermented Milk, Pimento Cheese. Ohio State University, Agricultural College, Farmers' Reading Course (1913).
VAN SLYKE and PUBLOW. The Science and Practice of Cheese Making.
WILEY. Foods and their Adulterations.
WING. Milk and its Products.
CHAPTER VIII
EGGS have been used for food from the earliest times to the present day. While those of other fowl are also eaten, hens' eggs are so far the most common that they will be understood when the term eggs is used - - though most of the statements made would apply to the eggs of other fowl also.
The nutrients of eggs are interesting in their nature and will be studied experimentally as described below. For statements of the quantitative composition see Leach's Food Inspection and Analysis, Chapter IX, and Sherman's Food Products, Chapter V. From the place of eggs in nature and from the results of nutrition experiments we know that the constituents of eggs are adapted to serve as material for the construction of muscle, bone, and blood.
The best egg is naturally one strictly fresh. Newly laid eggs may be preserved by cold storage or water glass (sodium or potassium silicate). Other methods practiced to some extent and more or less successfully are packing the eggs in sawdust, salt, or lime, or coating the shell with lard, paraffin, or wax. Cold storage and the use of water glass are the best methods. Other methods are less effective and are apt to impart a disagreeable flavor.
114. — Determine: a. about how many unbroken eggs there are in a pound.
b. how many eggs minus the shell there are in a pound,
c. how many tablespoonfuls in i whole egg :
1. unbeaten.
2. beaten.
d. how many tablespoonfuls in the beaten yolk and white, respectively.
115. - - Examine with a hand lens a portion of egg shell. Note its porous condition. Examine an egg shell which has been immersed in water glass. How does this differ from that first examined ? Explain the difference. What is water glass? How does water glass preserve eggs?
116. - - Various other preservatives are used to keep eggs. Explain the use of the following :
lime lard
paraffin sawdust
vaseline cold storage
Cooking of Eggs. Temperature and Time
117. - - For this experiment select saucepans of uniform size, shape, and material, using i pint of water in each case.
a. boil egg rapidly for i minute \ have the water boiling
b. boil egg rapidly for 3 minutes/ when the egg is immersed.
c. put egg in water at 80° C., cover and let stand for 10 minutes.
d. put egg in cold water and bring to the boiling point.
e. boil an egg for 10 minutes. /. boil an egg for 20 minutes.
g. put an egg in water at 80° C., cover and allow to stand for 45 minutes.
h. put an egg in water at boiling point, cover and allow to stand 45 minutes.
118. - - Arrange a repetition of the above experiment so that eggs will be ready to remove from shell at the same time. Remove egg from shell. Examine and compare yolks and whites as to texture, ease of removing from shell, firmness of white, toughness of white.