WAYS OF COOKING AND TIME REQUIRED TO DIGEST
| Hours to Digest | |||
| 1 Boiled— | Soft | 3 | |
| Hard | 3½ | ||
| 2 Poached | 2½ | ||
| 3 Scrambled | 3½ | ||
| 4 Fried | 3½ | ||
| 5 Baked or Shirred | 2¼ | ||
| 6 Raw | 1¼ | ||
HOW TO PRESERVE
As there is a harvest time for eggs, it is necessary to insure eggs for year around use by preserving a supply for winter release.
Preserve only fresh clean eggs in the spring and early summer when they are cheap and plentiful. They may be preserved in any of the following ways:
1 Commercial cold storage is the most satisfactory method of preserving eggs.
2 Pack in sawdust, salt, bran or sand, with small end down.
3 Cover with salt brine, limewater or water glass.
4 Coat with lard, oil or paraffin.