Allow the eggs to remain in the hot
water for 45 minutes; then remove them, and if they are desired hot,
serve them at once. If they are not to be served hot, pour cold water
over them and allow them to cool before removing the shells in order to
prevent the yolks from discoloring.
When prepared in this way, eggs will be found to be tender and at the
same time well cooked; whereas, if they are cooked at the boiling point,
they are certain to be tough and leathery and consequently less
digestible.
53. FRIED EGGS.--Fried eggs are likely to be more or less indigestible,
because the hot fat coagulates the protein and makes it very hard. The
addition of fat, however, increases the food value of the eggs to a
certain extent. To fry eggs, melt enough butter or other fat in a frying
pan to cover its surface well. Break the eggs one at a time into a
saucer and slip them into the hot fat. Season with salt and pepper. Fry
until the white has become well solidified on the bottom, and then
either turn them over or put a few drops of water in the pan and cover
it tight with a cover, so that the steam will cook the top of the egg.
Fry until the desired degree of hardness has been obtained, and
then serve.
54. SCRAMBLED EGGS.--A pleasing variety from the usual methods of
preparation is offered by means of scrambled eggs, which are not
difficult to make. Too long cooking, however, should be guarded against,
for it will cause the protein in the eggs to become too hard and to
separate from the liquid and will produce watery scrambled eggs.
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