Democratic Sentinel, Volume 15, Number 35, Rensselaer, Jasper County, 18 September 1891 — Philosophy of Bolling an Egg. [ARTICLE]

Philosophy of Bolling an Egg.

The white of an egg is albumen, and the yelk also, but containing a peculiar oil, says. Dr. A. 8. Heath, in the American Agriculturist. It is the albumen that, heated at 160 deg. F. t coagulates and renders the egg delicious, tender and digestible. But if the temperature is raised beyond the perfectly coagulating point, the albumen will dry, shrink and become leathery and indigestible. Large eggs placed in boiling water will not properly “jellify,” or coagulate the albumen of either the white or of the yelk in three and a half minutes. Then, to secure the desirable degree of cooking or coagulating of the albumen of the egg or of a steak, the temperature should be just sufficient when longer continued to .perfectly cook, and not sear and hornify the nutritive element of food, until cooking impairs digestibility rather than, as it should, promote it. A meal presupposes preparation, calculation and forethought. Then why not as ’well apply these to uniform, certain and perfect cooking of eggs. Ten minutes before the meal hour put the eggs into a vessel into which boiling water has previously been jpoured, cover and set aside, and when the meal is ready to be served the eggs will be perfectly cooked. If some of the family desire their eggs harder, two or three minutes longer will be perfectly digestible. Too much fuel is wasted in spoiling food that should be made delicious and digestible, but which too often is innutritions, indigestible and tasteless. Whim a girl breaks pff a match somebody is sure to be “fired."