All About Eggs

( Originally Published 1904 )

IN speaking of eggs, reference is made, of course, to those of the hen; those of the turkey, goose, and duck are more rarely used.

The weight of an egg varies considerably according to the breed of the fowl, and often in the same breed. In general the shell represents about 12 percent of the total weight, the white, 58 percent, and the yolk, 30 percent.

When we consider that the chicken is hatched from the egg, and that it has blood, muscles, nervous system, bones, etc., all analogous to ours; and that all of these are formed from no extraneous source, we must be convinced of its great nutritive properties, and of its value as an article of food.

The white of an egg contains mostly water, and no fat; the yolk a very large percentage of fat. The white of egg is merely a solution of albumen in water. The yolk is the great nourishing part, and contains, besides, a number of salts, such as: phosphates, potash, lime, etc.

The yolk mixes readily with bouillon, milk, coffee, and imparts to all of these an agreeable flavor. A given weight of egg, say 10 ounces, contains as much nourishment as 35 ounces of milk; and is also equal to more than 5 ounces of moderately fat meat.

Eggs are less easily digested in the raw, than in the cooked state. They are more easily digested as omelets, or when scrambled. Eggs possess the quality of producing more quickly a sense of satiety than any other food. This property has never been satisfactorily explained.