So far as
the rapidity of digestion is concerned, there is very little difference
between raw eggs and slightly cooked eggs; but hard-cooked eggs,
although they may be digested as completely as soft-cooked ones, require
longer time for the accomplishment of the process. This is due to the
fact that the whites of hard-cooked eggs are so firm in texture that,
unless they are finely chopped or thoroughly masticated, the digestive
juices are not able to act on them quickly. As a result, portions of
them may escape digestion or remain in the digestive tract for some time
and decompose. For this reason, hard-cooked eggs are usually excluded
from the diet of children and invalids, and even healthy adults should
be careful to masticate them thoroughly.
SELECTION OF EGGS
12. On first thought it would seem as if there is very little to guide
the housewife in the selection of eggs, it being extremely difficult to
tell from their external appearance whether or not they are fresh or
stale. As a rule, she must trust largely to the honesty of the person
from whom she buys eggs. Still she need not depend entirely on the
dealer's word, for, at least to a certain extent, there are ways in
which she may judge the quality of eggs. Because of the great value of
eggs as a food and for cooking purposes, it is important that the
housewife make use of all available information on this matter and, in
addition, become familiar with the trade practices in the egg industry.
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