Egg Recipes

Recettes d'oeufs

Any single food containing all the elements necessary to supply the

requirements of the body is called a complete or typical food. Milk

and eggs are frequently so-called because they sustain the young

animals of their kind during a period of rapid growth. Nevertheless,

neither of these foods forms a perfect diet for a human adult. Both

are highly nutritious, but incomplete.

Served with bread or rice, they form an admirable meal and one that is

nutritious and easily digested. The white of eggs, almost pure

albumin, is nutritious, and, when cooked in water at 170 degrees

Fahrenheit requires less time for perfect digestion than a raw egg.

The white of a hard-boiled egg is tough and quite insoluble. The yolk,

however, if the boiling has been done carefully for twenty minutes, is

mealy and easily digested. Fried eggs, no matter what fat is used, are

hard, tough and insoluble. The yolk of an egg cooks at a lower

temperature than the white, and for this reason, an egg should not be

boiled unless the yolk alone is to be used