111 EGG Recipes
COOKING OF EGGS
by S.T. Rorer
COOKING OF EGGS
Any single food containing all the elements necessary to supply the
requirements of the body is called a complete or typical food.
Milk and eggs are frequently so called, because they sustain the
young animals of their kind during a period of rapid growth.
Nevertheless, neither of these foods forms a perfect diet for the
human adult. Both are highly nutritious, but incomplete. Served with
bread or rice, they form an admirable meal and one that is nutritious
and easily digested.
The white of eggs, almost pure albumin, is nutritious, and, when
cooked in water at 170 degrees Fahrenheit, requires less time for
perfect digestion than a raw egg.
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