Beaten Eggs. Beat the yolk and white separately. Add to the yolk a teaspoonful of sugar, a shake of salt, some flavoring, and 3/4 of a cup of milk. Beat the white gently into this mixture and serve in a glass. The flavoring may be a quarter of a teaspoonful of vanilla, or a tablespoonful of orange juice. This is sometimes served to an invalid who can take milk, and is an agreeable luncheon for any one. If milk does not agree with one, a larger amount of fruit juice may be used with the addition of some water, possibly carbonated. The white alone is given in cases of severe illness, mixed with a small amount of water, and fruit juice if the physician permits the latter. This is sometimes the only food that can be retained by an invalid.

Principles Of Egg Cookery

Protein in the form of an egg-albumin is the foodstuff to consider in the cooking of eggs. Heat produces in the egg a change in color and in texture or firmness, the firmness or hardness depending upon the degree of heat and the length of time given to the cooking. Coagulation is the term used for this change in the egg-albumin.

1. The white of egg begins to coagulate and to show an opaque white at about 180° F.

2. A temperature somewhat below the boiling point of water for about ten minutes will give the white a jellylike, tender consistency, and slightly cook the yolk. Continued for an hour, the white becomes solid and adheres to the shell.

3. The boiling point of water gives a firmer consistency than a temperature below this point. The white is free from the shell.

4. A high temperature, that of a hot pan, will produce a leathery consistency if long continued.