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Show EGGS VS. MEAT. <br><br> Would it not be wise to substitute more eggs for meat in our daily diet? About one-third of the weight of an egg is solid nutriment. This is more than can be said of meat. There are not bones, no tough pieces that have to be laid aside. A good egg is made up of ten parts shell, sixty parts white and thirty parts yolk. The white of an egg contains sixty-six per cent water, the yolk fifty-two per cent. Practically an egg is animal food, and yet there is none of the disagreeable work of the butcher necessary to obtain it. The vegetarians of England use egg freely, and many of these men are eighty and ninety years old, and have been remarkably free from illness. Eggs are best when cooked four minutes. This takes away the animal taste that is offensive to some, but does not harden the white or yolk so as to make them hard to digest. An egg if cooked very hard is difficult of digestion except by those of stout stomachs; such eggs should be eaten with bread and masticated very finely. An egg spread on toast is food fit for a king, if kings deserve any better food than anybody else which is doubtful. Fried eggs are less wholesome than boiled ones. An egg dropped into hot water is not only clean and handsome, but a delicious morsel. Most people spoil the taste of their eggs by adding pepper and salt. A little sweet butter is the best dressing. Eggs contain much phosphorus, which is supposed to be useful to those who use their brains much.-Poultry Review. |