THE CHEMISTRY OF THE EGG. 81 
Experiments with white of egg have shown 
that it begins to cook at one hundred and 
thirty-four degrees Fahrenheit, while at one hun- 
dred and sixty degrees it becomes a solid mass ; 
at two hundred and-twelve degrees it shrinks 
and begins to grow horny. A greater degree 
of heat will render albumen too hard to be 
easily digested. Hence eggs will cook after 
they are taken from the fire until cooled to one 
hundred and thirty or one hundred and forty 
degrees Fahrenheit. 
THE FOLLOWING POINTS ARE TO BE REMEM- 
BERED IN ALL COOKING OF EGGS. 
The fresher the eges the more time required 
for cooking, since they then contain a greater 
proportion of water, and since albumen requires 
higher temperature in proportion as it is diluted 
with water. 
Albumen, the main substance of the egg, re- 
quires less cooking and a lower degree of heat 
than starch, therefore they should not usually 
