EGGS

Although hens’ eggs are more commonly in use, the eggs of ducks, geese, guinea fowl and turkeys are all used as food.

USES

The various uses of eggs in cooking may be listed as follows:

1 As a substitute for meat
2 To clear soup and coffee
3 To thicken sauces, etc.
4 To make certain foods light, omelet, soufflés
5 As a garnish
6 To improve flavor
7 To color certain foods
8 To glaze breads, rolls, etc.
9 As a leavening agent in baking

PRINCIPLES OF COOKERY

In cooking eggs, heat produces a change in both color and in firmness, the firmness, or hardness, depending on the temperature and length of time cooked. The change which takes place in the egg albumen is called coagulation. A high temperature for any continued length of time will produce a leathery consistency, which necessitates a longer time for digestion.

Soft-cooked eggs digest more quickly and more satisfactorily than do eggs prepared any other way.

The margin is slight, however, and the stomach takes care of all kinds of cooked eggs.