Composition of the Yolk

Ingredients

• half cupful
• three tablespoonfuls of milk
• one tablespoonful of finely grated bread crumbs
• three tablespoonfuls of sugar
• one quart of milk
• a pound of lime to a gallon of cold water
• a gallon of cold water
• a pint of stewed tomatoes
• a tablespoonful of lemon juice may be added
• a cup of milk
• 7 mineral matter i
• two membranous cords
• one from each end of the egg
• two ounces
• ten per cent consists of shell
• one half of the shell
• one half to the other till the white has fallen
• one pos- sesses a kerosene
• one side of the range where it will keep hot
• half dozen eggs
• half filled
• four eggs lightly
• three eggs to a cream
• one part over the other before dishing
• three eggs is sufficient
• three persons
• three eggs may be made
• one egg
• six eggs
• salt

Directions

1. Nitrogenous matter i.o

2. Fatty matter 30. 7

3. Mineral matter i . ^

4. Water ^2.0

5. The white of egg is composed mainly of albumen in a dis- solved state, inclosed in layers of thin membrane. When beat- en, the membranes are broken, and the liberated albumen, owing [3S0]

6. EGGS. 381

7. to its viscous or glutinous nature, entangles and retains a large amount of air, thus increasing to several tirnes its original bulk.

8. The yolk contains all the fatty matter, and this, with a modi- fied form of albumen called vitellin, forms a kind of yellow emulsion. It is inclosed in a thin membrane, which separates it from the surrounding white.

9. The yolk, being lighter than the white, floats to that por- tion of the egg which is uppermost, but is held in position by two membranous cords, one from each end of the egg. The average weight of an egg is about two ounces, of which ten per cent consists of shell, sixty of white, and thirty of yolk.

10. How to Choose Eggs. — The quality of eggs varies con- siderably, according to the food upon which the fowls are fed. Certain foods communicate distinct flavors, and it is quite probable that eggs may be rendered unwholesome through the use of filthy or improper food ; hence it is always best, when practicable, to ascertain respecting the diet and care of the fowls before purchasing eggs.

11. On no account select eggs about the freshness of which there is any reason to doubt. The use of stale eggs may result in serious disturbances of the digestive organs.

12. An English gentleman who has investigated the subject quite thoroughly, finds upon careful microscopical examina- tion that stale eggs often contain cells of a peculiar fungoid growth, which seems to have developed from that portion of the egg which would have furnished material for the flesh and bones of the chick had the process of development been con- tinued. Experiments with such eggs upon dogs produce poi- sonous effects.

13. There are several ways of determining with tolerable accu- racy respecting the freshness of an egg. A common test is to place it between the eye and a strong light. If fresh, the white will appear translucent, and the outline of the yolk can be distinctly traced. By keeping, eggs become cloudy, and when decidedly stale, a distinct, dark, cloud-like appearance may be discerned opposite some portion of the shell. Another test is to shake the egg gently at the ear ; if a gurgle or thud

14. 382 SCIENCE IN THE KITCHEN.

15. is heard, the egg is bad. Again, eggs may be tested by drop- ping into a vessel containing a solution of salt and water, in the proportion of a tablespoonful to a quart. Newly laid eggs will sink ; if more than six days old, they will float in the liquid ; if bad, they will be so light as to ride on the surface of the brine. The shell of a freshly laid egg is almost full ; but ow- ing to the porous character of the shell, with age and exposure to air a portion of the liquid substance of which the egg is composed evaporates, and air accumulates in its place at one of the extremities of the shell. Hence an egg loses in density from day to day, and the longer the egg has been kept, the lighter it becomes, and the higher it will rise in the liquid.

16. An egg that will float on the surface of the liquid is of too questionable a character to be used without breaking, and is apt to be unfit for use at all.

17. How to Keep Eggs. — To preserve the interior of an egg in its natural state, it is necessary to seal the pores of the shell air-tight, as the air which finds its way into the egg through the pores of the shell causes gradual decomposition. Various methods are devised to exclude the air and thus pre- serve the egg. A good way is to dip perfectly fresh eggs into a thick solution of gum-arabic, — equal parts of gum and water, — let the eggs dry and dip them again, taking care that the shells are entirely covered with the solution each time. When dry, wrap separately in paper and pack in a box of sawdust, bran, salt, or powdered charcoal, and cover tightly to keep out the air.

18. There is a difference of opinion as to which end should be placed down in packing ; most authorities recommend the smaller end. However, an experienced poultryman offers the following reasons for packing with the larger end down : " The air-chamber is in the larger end, and if that is placed down, the yolk will not break through and touch the shell and thereby spoil. Another thing : if the air-chamber is down, the egg is not so liable to shrink away."

19. It would be well for housekeepers to make the test by [tacking eggs from the same lot each way and noting the result.

20. EGGS. 383

21. Melted wax or suet may be used to coat the shells. Eggs are sometimes immersed and kept in a solution of lime water, a pound of lime to a gallon of cold water, or simply packed in bran or salt, without a previous coating of fat or gum. By any of these methods they will keep for several weeks. Eggs, however, readily absorb flavors from surrounding substances, and for that reason lime water or salt solution are somewhat objectionable. Nothing of a disagreeable odor should be placed near eggs.

22. Eggs for boiling may be preserved by placing in a deep pan, and pouring scalding water over them. Let them stand half a minute, drain off the water, and repeat the process two or three times. Wipe dry, and when cool, pack in bran.

23. Eggs should be kept in a cool, not cold, place and handled carefully, as rough treatment may cause the mingling of the yolk and white by rupturing the membrane which separates them ; then the egg will spoil quickly.

24. The time required for the digestion of a perfectly cooked egg varies from three to four hours.

25. It is generally conceded that eggs lightly cooked are most readily digested. What is generally termed a hard-boiled egg is not easily acted upon by the digestive juices, and any other manner of cooking by which the albumen becomes hardened and solid offers great resistance to digestion.

26. To Beat Eggs. — This may seem trivial, but no dish requir- ing eggs can be prepared in perfection, unless they are properly beaten, even if every other ingredient is the best. An egg- beater or an egg-whip is the most convenient utensil for the purpose; but if either of these is not to be had, a silver fork will do very well, and with this the beating should be done in sharp, quick strokes, dipping the fork in and out in rapid suc- cession, while the egg should grow firmer and stiffer with every stroke. When carelessly beaten, the result will be a coarse and frothy instead of a thick and cream-like mass. Use a bowl in beating eggs with an egg-beater, and a plate when a fork or egg-whip is employed.

27. If the white and yolk are used separately, break the shells gently about the middle, opening slowly so as to let the white

28. 384 SCIENCE IN THE KITCHEN.

29. fall into the dish, while retaining the yolk in one half of the shell. If part of the white remains, turn the yolk from the one half to the other till the white has fallen. Beat the yolks until they change from their natural orange color to a much lighter yellow. The whites should be beaten until firm and dry enough not to fall from the bowl if turned upside down. The yolk should always be beaten first, since, if the white is left to stand after being beaten, a portion of the air, which its vis- cous nature allows it to catch up, escapes and no amount of beating will render it so firm a second time. Eggs which need to be washed before breaking should always be wiped perfectly dry, that no water may become mingled with the egg, as the water may dilute the albumen sufficiently to prevent the white from becoming firm and stiff when beaten.

30. In cold weather, it is sometimes difficult to beat the whites as stiff as desirable. Albumen is quite susceptible to tempera- ture, and this difficulty may be overcome by setting the dish in which the eggs are beaten into warm water — not hot by any means — during the process of beating. In very hot weather it is often advantageous to leave the eggs in cold or ice water for a short time before beating. When a number of eggs are to be used, always break each by itself into a saucer, so that any chance stale egg may not spoil the whole. If the white or yolk of an egg is left over, it may be kept for a day or two if put in a cool place, the yolk thoroughly beaten, the white unbeaten.

31. Eg'g's in Shell. — The usual method of preparing eggs for serving in this way is to put them into boiling water, and boil or simmer until they are considered sufficiently cooked. Albumen, of which the white of the egg is composed, is easiest digested when simply coagulated. The yolk, if cooked at all, is easiest digested when dry and mealy. Albumen coagu- lates at 160°, and when the boiling point is reached, it becomes hard- ened, tough, and leathery, and very difificult of digestion. If the egg were all albumen, it might be easily and properly cooked by dropping into boil- ing water, allowing it to remam for a few seconds, and removing it, since the shell of the egg would prevent its becoming sufficiently heated

32. EGGS. 385

33. in so short a time as to become hardened ; but the time necessary to cook properly the white of the egg would be insufficient for the heat to penetrate to and cook the yolk ; and if it is desirable to cook the yolk hard, the cooking process should be carried on at a temperature below the boil- ing point, subjecting the egg to a less degree of heat, but for a longer time. The most accurate method is to put the eggs into water of a temperature of 160°, allowing them to remain for twenty minutes and not permitting the temperature of the water to go above 170°, Cooked in this way, the white will be of a soft, jelly-like consistency throughout, while the yolks will be hard. If it is desired to have the yolks dry and mealy, the tem- perature of the water must be less, and the time of cooking lengthened. We have secured the most perfect results with water at a temperature of 150", and seven hours' cooking. The temperature of the v/ater can be easily tested by keeping in it an ordinary thermometer, and if one pos- sesses a kerosene or gas stove, the heat can be easily regulated to maintain the required temperature.

34. Another method, although less sure, is to pour boiling water into a saucepan, draw it to one side of the range where it will keep hot, but not boil, put in the eggs, cover, and let stand for twenty minutes. If by either method it is desired to have the yolk soft-cooked, lessen the time to ten minutes or so, according to the hardness desired. Eggs are best served as soon as done, as the white becomes more solid by being kept in a hot shell.

35. It should be remarked that the time necessary to cook eggs in the shell will vary somewhat with the firmness of the shell, the size of the eggs, and the number cooked together.

36. Eg"g"S in Simshiiie. — Take an earthenware dish which will stand heat and also do to use in serving the eggs. Oil it and break therein as many eggs as desired ; sprinkle lightly with salt, and put into the oven for two or more minutes till the eggs are set. Have ready some hot tomato sauce prepared as for Tomato Toast ; pour the sauce over them, and serve.

37. Eg'g'S Poached in Tomatoes. — Take a pint of stewed tomatoes, cooked until they are homogeneous or which have been rubbed through a colander ; season with salt if desired, and heat. When just beginning to boil, slip in gently a half dozen eggs, the shells of which have been so carefully broken that the yolks are intact. Keep the tomato just below the boiling point until the eggs are cooked. Lift the whites carefully with a fork as they cook, until they are firm, then prick them and let the yellow mix with the tomato and the whites. The whole should be quite soft when done, but showing the red of the tomatoes and the white and yellow of the eggs quite distinctly. Serve on toast. If the flavor is agreeable, a little onion minced very finely may be cooked with the tomatoes.

38. 386 SCIENCE IN THE KITCHEN.

39. 'Eggs in Cream. — Put a half cupful or more of cream into a shallow earthen dish, and place the dish in a kettle or pan of boiling water. When the cream is hot, break in as many eggs as the bottom of the dish will hold, and cook until well set, basting them occasionally over the top with the hot cream. Or, put a spoonful or two of cream into individual egg or vegetable dishes, break a fresh egg in each, and cook in the oven or in a steamer over a kettle of boiling water until the white of the egg is well set.

40. Poached or Dropped Eggs. — Break each egg into a saucer by itself. Have a shallow pan half filled with scalding, not boiling, water on the stove. If desired, a little salt and a tablespoonful of lemon juice may be added. Slip the eggs gently from the saucer upon the top of the water, holding the edge of the saucer under water to prevent the eggs from scattering ; dip the water over them with a spoon and let them stand five minutes, or until the yolk is covered with a film, and the white is firm but not hardened ; keep the water just below the boiling point. Take out the eggs one by one on a skimmer, and serve in egg-saucers, or on slices of nicely browned toast moistened with a little sweet cream, as preferred. If one is especially particular to keep the shape of the eggs, an egg poacher should be used, or a set of muffin-rings may be laid in the bottom of the pan, and the eggs turned into the rings.

41. Poached Eggs with Cream Sauce. — Poach eggs as in the foregoing, and pour over them a sauce made according to directions on page 351.

42. Quickly Prepared Eggs. — A good way to cook quickly a large number of eggs, is to use a large-bottomed earthen dish, which will stand the heat and in which the eggs may be served. Oil it well ; break the requisite number of eggs separately, and turn each carefully into the dish ; sprinkle lightly with salt ; set the dish in the oven or in a steamer over a kettle of boiling water for a few minutes until the eggs are set, then serve.

43. Scrambled Eggs, — Beat four eggs lightly, add a little salt if desired, and half a cup of milk or cream. Have ready a hot, oiled saucepan ; turn the eggs in and cook quickly, stirring constantly until firm, but soft.

44. Steamed Eggs. — Break eggs into egg or vegetable dishes or patty- pans, salt very lightly, and set in a steamer over a kettle of boiling water until the whites are set and a film has formed over the yolk. Serve the same as poached eggs, with or without toast.

45. Wliirled Eggs. — Have a small kettle of water heated almost to boil- ing, and with a wooden spoon, stir it rapidly round and round in the same direction until a miniature whirlpool is produced. Have ready some eggs broken in separate cups, and drop them carefully one at a time into the whirling water, the stirring of which must be kept up until the egg is a soft round ball. Remove with a skimmer, and serve on cream toast.

46. EGGS. 387

47. REC/PES. ^

48. Plain Omelet. — Beat the yolks of three eggs to a cream, and beat the whites to a stiff froth. Add to the yolks three tablespoonfuls of milk or cream, one tablespoonful of finely grated bread crumbs, and season lightly with salt ; lastly, fold, not stir, the whites lightly in. An omelet pan is the best utensil for cooking, but if that is not to be had, an earthen-ware pudding dish which will stand the heat is good ; an iron spider will do, but a larger omelet would need to be prepared. A tin saucepan is apt to cook the omelet so rapidly as to burn it in spots. Whatever the utensil used, it should be hot, the fire clear and steady, and all in readiness by the time the eggs are beaten.

49. Oil the dish well and gently pour in the omelet mixture ; cover, and place the pan on the range where the heat will be continuous. Do not stir, but carefully, as the egg sets, lift the omelet occasionally by slipping a broad-bladed knife under it, or with a fork by dipping in here and there. It should cook quickly, but not so quickly as to burn. From three to five minutes will generally be ample time. When the middle of the omelet is set, it may be put into a hot oven to dry the top. As soon as the center is dry, it should be removed immediately, as it will be hard and indigestible if overdone. To dish, loosen from the pan by running a knife under it, lay a hot platter, bottom upward, over the pan, and invert the latter so as to shake out the omelet gently, browned side uppermost ; or if preferred, double one part over the other before dishing. Serve at once, or it will fall.

50. An omelet of three eggs is sufficient for two or three persons ; if more is desired, a second omelet of three eggs may be made. Larger ones are not so light nor so easily prepared. The dish used should be reserved for that purpose alone, and should be kept as smooth and dry as possible. It is better to keep it clean by wiping with a coarse towel than by washing, if the omelet comes from the pan perfectly whole and leaving no frag- ments behind.

51. Foam Omelet. — Prepare as above, leaving out the white of one egg, which must be beaten to a stiff froth and spread over the top of the omelet after it is well set. Let this white just heat through by the time the ome- let is done. Fold the omelet together, and dish. The whites will burst out around the edges like a border of foam.

52. Fancy Omelets. — Various fancy omelets may be made by adding other ingredients and preparing the same as for plain omelets. Two or three

53. 388 SCIENCE IN THE KITCHEN.

54. tablespoonfuls of orange juice instead of milk, with a little grated rind for flavor and three tablespoonfuls of sugar, may be combined with the eggs and called an orange omelet.

55. A little cold cauliflower or cooked asparagus chopped very fine and mixed in when the omelet is ready for the pan, may be denominated a vegetable omelet.

56. Soft Omelet. — Beat together thoroughly one quart of milk and six eggs. Season with salt. Pour into a shallow earthen pudding dish, and bake in the oven until well set.

Nutrition, whole recipe (rough)

Counts 9 of 10 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Egg	1 large egg (50g)	78
Cream	1 tbsp (15ml) heavy	51
Sugar	1 tbsp (12.5g) granulated	49
Tomato	1 medium (123g)	22
Lemon	juice of 1 lemon (48ml)	12
Lime	juice of 1 lime (44ml)	11
Salt	1 tsp (6g)	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.