(_b_) Explain the preservation of eggs with water glass.
(11) When may the shells of eggs be washed?
(12) (_a_) What is the preferable method of breaking an egg? (_b_)
Explain how the yolk and the white of an egg may be separated.
(13) (_a_) For what purposes are eggs beaten? (_b_) With what kind of
egg beater should egg yolks or whole eggs be beaten?
(14) (_a_) With what kind of utensil should egg whites be beaten? (_b_)
Why should egg whites not be allowed to stand after beating?
(15) (_a_) What is the effect of heat upon an egg? (_b_) Why are eggs
cooked in the shell better if they are cooked at a temperature lower
than boiling point? (_c_) Cook an egg by boiling it rapidly for 20
minutes. Cook another egg according to the directions given in Art. 52.
Remove the shells while the eggs are warm, compare the texture, and
report the differences.
(16) (_a_) When eggs are used in a mixture that is to be cooked for a
long time, when should they be added? (_b_) What can be substituted for
some of the eggs in a mixture that requires eggs for thickening?
(17) (_a_) What point should never be overlooked in the serving of eggs
that are intended to be served hot? (_b_) Why should spongy egg dishes
be served immediately after cooking?
(18) (_a_) How should dishes that have contained eggs be washed? (_b_)
Why is such care necessary?
(19) (_a_) What precautions should be taken in the making of a puff
omelet? (_b_) Mention some of the things that may be used to give
variety to omelets.
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