Iron County Record | 1955-01-20 | Page 3 | Iron County Home Demonstration Agent Tells Proven Methods of Making Eggs Taste Better

Iron County Home Demonstration Agent Tells Proven Methods of Making Eggs Taste Better Eggs are a real friend to Utah housewives, especially in January, Jan-uary, according to Emma Niel-son, Niel-son, county home demonstration agent. Besides being friendly to the homemaker's budget, they they are friendly to the family's good health. Eggs are high in nutrition they provide high quality protein and essential vitamins vi-tamins and minerals to the family fam-ily diet, the home agent asserts. These egg "friends" offer many favors. In building and repairing body tissues, eggs rank at the top In proteins, along with foods like meat and milk. To help protect health, eggs have two of the B vitamins thiamin and riboflavin, as well as vitamins vi-tamins A and D. For red blood cells, the egg yolk holds a rich store of Iron. It also contains i a source of phosphorus and other minerals needed by the body. "An egg a day" is a good rule to follow. This is espidally true this month when eggs are so plentiful and reasonably priced. pric-ed. Eggs may be served in many appetizing ways, cither "as eggs" or as an unidentified portion of bakery and other recipes. Regardless Re-gardless of the way they are used eggs are a real friend to budget bud-get and health-conscious cooks. Always cook eggs at a low heat, Miss Nleison says. High heat makes them tough and leathery, but low heat keeps eggs tender. This is true whether eggs are poached, fried, scrambled, cooked in the shell, or made into recipes with other foods. Low heat keeps sponge cakes ami angel an-gel food and meringue fender.. High heat mikes them tough-Cooking tough-Cooking in the Shell Anyone can boll an egg, but a good cook never does. She cooks it below the boiling point. Use enough water for cooking eggs in the shell to keep a more-uniform more-uniform temperature. Start witrt one quart of water for one or two eggs. Add an extra cup of water for each additional egg-Put egg-Put the eggs carefully Into boiling boil-ing water and remove the pan from the heat. The cold eggs bring the temperature qukidy down to 185". Cover the pan to hold in the steam. Cook from ' 5 to 8 minutes for a soft .cooked, or 30 to 40 minutes for a hard cooked egg. When hard cooked eggs arf not to be used immediately, put !hcm into cold water as soon as tJicy reach the hard cooked stage Hard cooked eggs peel easily. If you take them out of the water as soon as their cooking tfme Is up, crack the shell In se-vrral spots, and put the eggs bat Into the water about two mlnmvs.