5. Cooking eggs:
A. If cooked below boiling temperature we get a softer and more
palatable product. (Show how this is done in the experiments
below.)
B. In an omelette a spongy texture is obtained by folding in the
Avell-beaten egg white. These should be cooked slowly and evenly
so as to set the air cells and retain the spongy texture. A 'slight
browning of the outside develops flavor.
C. In frying eggs flavor is developed at the expense of texture.
D. The ease of digestion of hard-cooked eggs is increased by
mincing.
6. Handling of eggs. — Eggs are fragile and deteriorate very rap-
idly so must be handled with care. It is estimated that 8 per cent,
representing a cost of $50,000,000, is lost annually in marketing.
A campaign was instituted last year to cut down this loss. In the
household eggs should be kept in a cool, dry place. Do not wash
until just before using, since they deteriorate more rapidly after
being washed.
7. Preservation of eggs and forms in which available. — Since the
supply of eggs is not constant the year around, there are wide fluctua-
tions in the price of fresh eggs according to the season. The develop-
ment of methods of storage and preservation have given us a means
of keeping eggs over from the time of plenty to that of scarcity and
have helped to make the price more constant throughout the year.
A. Fresh eggs always bring the highest price. They may be selected
by the appearance of the shell and by candling. When these are more
expensive they should not be used in places where other forms wdll
serve.
B. Cold-storage eggs are perfectly wholesome and are cheaper in
winter than fresh eggs.
C. Eggs may be preserved by the housewife in water glass. (See
Unit IX, Lesson 9.) These are always good for cooking.
D. Dried eggs are on the market and are extensively used by
bakers. lATiere their preparation is under Government control and .
they are placed on the market in suitable containers, they might well
be used more extensivelj^, especially in custards and in baking.
E. So-called egg poAvders are likely to be frauds. Many of them
are principally starch and coloring matter.
128209°— 19 5
66 USE AND PREPARATION OF FOOD.
METHOD OF DEVELOPING LABORATOEY WORK.
If this lesson is given in the spring, when eggs are plentiful, fresh
eggs should be used. If given in the winter, cold-storage eggs or those
preserved in water glass may be used. If desired, a demonstration
on preserving eggs in water glass may be given in connection with
the lesson. (See Unit IX, Lesson 9.)
Two ideas should be kept in mind for laboratory work: (1) The
proper method of cooking eggs in the simpler ways, and (2) unusual
and attractive egg dishes which may be served as the main dish of the
meal.
EGGS COOKED IN THE SHELL.
One pint of water to 1 egg and an extra cupful for each additional egg.
Have ready a saucepan containing boiling water. Put eggs in saucepan, re-
move to cooler part of stove and let stand from three to five minutes, if liked
soft cooked; 8 to 10 minutes for medium hard; 20 to 30 minutes for very hard
cooked. Temperature of water should not exceed 82° C. (180° F.).
BAKED EGGS. ✪ Baked Eggs
Page 39 · 1 recipe record on this page
Presented as published in 1919. 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
5. Cooking eggs:
A. If cooked below boiling temperature we get a softer and more palatable product. (Show how this is done in the experiments below.)
B. In an omelette a spongy texture is obtained by folding in the Avell-beaten egg white. These should be cooked slowly and evenly so as to set the air cells and retain the spongy texture. A 'slight browning of the outside develops flavor.
C. In frying eggs flavor is developed at the expense of texture.
D. The ease of digestion of hard-cooked eggs is increased by mincing.
6. Handling of eggs. — Eggs are fragile and deteriorate very rapidly so must be handled with care. It is estimated that 8 per cent, representing a cost of $50,000,000, is lost annually in marketing. A campaign was instituted last year to cut down this loss. In the household eggs should be kept in a cool, dry place. Do not wash until just before using, since they deteriorate more rapidly after being washed.
7. Preservation of eggs and forms in which available. — Since the supply of eggs is not constant the year around, there are wide fluctuations in the price of fresh eggs according to the season. The development of methods of storage and preservation have given us a means of keeping eggs over from the time of plenty to that of scarcity and have helped to make the price more constant throughout the year.
A. Fresh eggs always bring the highest price. They may be selected by the appearance of the shell and by candling. When these are more expensive they should not be used in places where other forms will serve.
B. Cold-storage eggs are perfectly wholesome and are cheaper in winter than fresh eggs.
C. Eggs may be preserved by the housewife in water glass. (See Unit IX, Lesson 9.) These are always good for cooking.
D. Dried eggs are on the market and are extensively used by bakers. lATiere their preparation is under Government control and . they are placed on the market in suitable containers, they might well be used more extensively, especially in custards and in baking.
E. So-called egg poAvders are likely to be frauds. Many of them are principally starch and coloring matter.
128209°— 19 5
If this lesson is given in the spring, when eggs are plentiful, fresh eggs should be used. If given in the winter, cold-storage eggs or those preserved in water glass may be used. If desired, a demonstration on preserving eggs in water glass may be given in connection with the lesson. (See Unit IX, Lesson 9.)
Two ideas should be kept in mind for laboratory work: (1) The proper method of cooking eggs in the simpler ways, and (2) unusual and attractive egg dishes which may be served as the main dish of the meal.
EGGS COOKED IN THE SHELL.
One pint of water to 1 egg and an extra cupful for each additional egg.
Have ready a saucepan containing boiling water. Put eggs in saucepan, remove to cooler part of stove and let stand from three to five minutes, if liked soft cooked; 8 to 10 minutes for medium hard; 20 to 30 minutes for very hard cooked. Temperature of water should not exceed 82° C. (180° F.).
BAKED EGGS.
Records on this page
Baked Eggs