Eggs require the addition of carbohydrates and some fruit or vegetables to form a well-planned meal.
Digestibility of Eggs.—Raw eggs are more easily digested when beaten. They are often prescribed when a nutritious, highly concentrated diet is desired, and in cases of tuberculosis, some forms of anemia, and various wasting diseases.
Effect of Heat.—Egg albumen begins to coagulate at 134° F. and becomes jelly-like at 160° F.
Preservation of Eggs.—1. Water-glass (Sodium Silicate).—Nine quarts of boiled water (cooled) to 1 quart of water-glass. Eggs will keep in this solution three and a half months.
Note.—A good grade of water-glass should be of the consistency of molasses. If heavier than this the water-glass should be diluted to the right consistency, as the eggs should sink.
Eggs may be added to the solution from day to day as gathered. Do not wash. If the nests are clean the eggs will not need washing. Keep in a stone jar in a cool place just above the freezing-point. Do not use the solution the second year. The water-glass may be obtained in the dry or liquid form, and dissolved in either hard or soft water.
2. Lime Solution.—Piece of lime size of lemon. Pour 1 gallon of boiling water over it. Let stand until cold. Add 1½ cups of salt.
3. Paper Wrapping.—Wrap perfectly fresh eggs in paper and keep in cool place. This is not as effective as Methods 1 and 2, but keeps eggs for a short time.