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Show EGGS. Edited by Mrs. Rcna B. Maycock. Eggs arc called nearly pdrfccfc, food, because they contain all the elements necessary for the nourishment nourish-ment of the body. . High heat hardens the tissue building build-ing material' in thd egg, so it should be cooked at a temperature below the boiling point. Soft Cooked Eggs. 1. Put eggs into cold water and bring the water to a boiling point, serve immediately. 2. Pour boiling water over thj cggs, cover the vessel and let it stand for ten minutes in a warm place. 3. Put the eggs in the inner pare of a double boiler. Pour boiling water wa-ter over them and into the outer boiler. Keep covered in a warm place for eight minutes. Hard Cooked Eggs. Use method 3 for soft cooked oggs, keeping the vessel on the back of the stove for forty minutes. The egg will bo firm, but not tough as when an egg is boiled. |
