Show Eggs Cooked Cooke Slowly Are Valuable for Children Eggs contain protein of ot a particularly lar y valuable kind for tor building theodies' theodies the bodies odies' of children as well as s chicks The chick gradually absorbs the al almost al- al most pure protein of the egg white as he develops within the shell Chil Children dren however make the best use of or egg protein when It is slightly cooked believes the United States Department Department Depart Depart- ment meat of ot Agriculture Protein Is very sensitive to heat If cooked rapidly I at high temperature It becomes tough and hard Even If It an egg Is Is soft boiled that is cooked in boiling wa water Wilter wm- wm ter for three minutes the white nearest nearest nearest near near- est th the shell becomes hard while the rest of bf it remains runny and the tho yolk Is Is practically raw The Tue coddled egg which Is dropped Into a ii vessel I of ot water just under the boiling point co covered re and removed from oai the heat and allowed to cook slowly for about eight minutes has a tender like Jelly white and a soft but sufficiently cooked yolk olk Scientists who have hav I studied this question however found that not only are eggs more appetizing ing lug when cooked slowly In this way but they are a actually more r readily and completely digested |