3. Allowing the egg to stand in the hot water coagulates the white to a jelly-like consistency without toughening it; it also cooks the yolk.
Lessons III, IV, etc.
USES OF EGGS
To give practice in preparing eggs and to show their special uses the following dishes would be suitable:
1. White:
For food—poached eggs on toast, simmered eggs
For cohesive (sticky) property—potato balls, fish balls
For clearing liquids—coffee
For holding air—foamy omelet
For decoration—hard-boiled eggs cut in fancy shapes for garnishing, meringue on lemon pudding, etc.