This coating prevents the entrance of microorganisms. Hence eggs should not be washed until they are to be used.] The shells may be used for clearing coffee.
(b) Keep eggs in a cool place.
(c) The unbroken yolk of an egg may be kept from hardening by covering with cold water.
(d) All protein-rich foods contain substances which spoil or decompose readily. The egg loses water by evaporation through the pores in the shell; air enters to take the place of this and since the air contains microorganisms, the egg spoils. Eggs may be kept fresh by keeping air out of them. They may be preserved by packing them, small end down, in bran, sawdust, or sand; by immersing them in water-glass.
(e) When using several eggs, if not sure of their freshness, break each separately into a saucer and examine before adding to the rest.
(f) When using a number of eggs, it is well to scrape out the bit of white clinging to the inside of the shell.
TESTS FOR FRESHNESS.--(a) A fresh egg has a rough shell. (b) Drop an egg into cold water. If it sinks, it is fresh; if it floats, it is stale.
SOFT-COOKED EGGS
Place eggs in enough boiling water to cover. Remove from the fire, cover, and allow to stand from 5 to 8 minutes.
The time of soft-cooking an egg varies with the different conditions. The time depends upon:
(a) Temperature of the eggs.
(b) Number of eggs cooked.
(c) Quantity of water used.
(d) Place on the stove.
One must determine by experience the length of time of cooking to produce the desired results.
By following the method above, eggs may be cooked at the dining table.
HARD-COOKED EGGS. [Footnote 46: NOTE TO THE TEACHER.--The Hard-cooked Eggs prepared in this lesson may be used in the preparation of Goldenrod Eggs of the following lesson.]--Place eggs in cold water and heat the water gradually until it reaches the boiling point. Remove from the fire at once; cover and place on the back of range, or in a warm place, for 20 minutes. Plunge into cold water, so that the shells may be removed easily.
Eggs may be hard-cooked by using the same method as for soft-cooked, allowing the eggs to remain in the hot water for 40 minutes or longer.
Eggs may also be hard-cooked in the double boiler. Put boiling water in the top and bottom of the double boiler. Place the eggs in the top part and cook 40 minutes.
If hard-cooked eggs are not well masticated, they are apt to cause distress during digestion. To insure thorough mastication, it is well to chop them fine and mix them with some other food (see Goldenrod Eggs). Hard-cooked eggs used in this way cause no digestive disturbances to the normal person.
QUESTIONS
Is it possible to cook eggs hard in water that is below the boiling point? Explain your answer.
Why should eggs be called hard- or soft-cooked rather than hard- or soft-boiled?
LESSON XLIII
EGGS: DIGESTION OF PROTEIN
THE DIGESTION OF PROTEIN.--It was mentioned previously that proteins are made up of many different substances. The materials composing proteins are called amino acids. There are 18 common amino acids. All proteins are not made up of the same amino acids. Amino acids in the various proteins differ not only in kind, but in quantity.
When proteins are digested, they undergo certain changes and are finally separated into their amino acids. As amino acids proteins are finally absorbed and carried to all parts of the body.
The digestion of protein begins in the stomach and continues in the intestines. The digestive juices [Footnote 47: The pepsin and hydrochloric acid of the stomach, the trypsin of the pancreatic juice, and the erepsin of the intestinal juice digest proteins.] of these organs change protein into soluble forms.
POACHED EGG
Fill a shallow pan about two thirds full of boiling water. Add 1/2 teaspoonful of salt to each pint of water; place buttered muffin rings in the pan. Break separately each egg into a saucer and carefully slip it into a buttered muffin ring. Cover the pan and place it where the water will keep hot but not boil.