Is it possible to cook eggs hard in water that is below the boiling point?
Explain your answer.
Why should eggs be called hard- or soft-cooked rather than hard- or soft-boiled?
LESSON XLIII
EGGS: DIGESTION OF PROTEIN
THE DIGESTION OF PROTEIN.—It was mentioned previously that proteins are made up of many different substances. The materials composing proteins are called amino acids. There are 18 common amino acids. All proteins are not made up of the same amino acids. Amino acids in the various proteins differ not only in kind, but in quantity.
When proteins are digested, they undergo certain changes and are finally separated into their amino acids. As amino acids proteins are finally absorbed and carried to all parts of the body.
The digestion of protein begins in the stomach and continues in the intestines. The digestive juices [Footnote 47: The pepsin and hydrochloric acid of the stomach, the trypsin of the pancreatic juice, and the erepsin of the intestinal juice digest proteins.] of these organs change protein into soluble forms.
POACHED EGG
Fill a shallow pan about two thirds full of boiling water. Add 1/2 teaspoonful of salt to each pint of water; place buttered muffin rings in the pan. Break separately each egg into a saucer and carefully slip it into a buttered muffin ring. Cover the pan and place it where the water will keep hot but not boil. Pour a spoonful of the hot water on each yolk occasionally.
Let stand (about 5 minutes) until the white is coagulated and a film covers the yolk. Take up with a skimmer, drain, place on slices of toast, and serve at once.