82 THE CHEMISTRY OF THE EGG. 
be combined unless the latter has been pre- 
viously cooked. 
Eggs cook at such a low temperature that 
they are used to protect other articles. 
A coating of beaten egg quickly becomes 
hard and helps the food thus covered to keep 
its shape and retain its juices. 
To clarity liquids like syrups, jellies, soups 
and coffee, egg albumen has no equal. 
Mix with the cold liquid the white and shells 
of eggs, one or two to each quart, and stir the 
mixture until it is ready to boil. After five min- 
utes uninterrupted boiling cool and strain. 
The adhesive nature of the albumen causes it 
to stick to all tiny particles which float, making 
the liquid turbid ; heat then coagulates it, mak- 
ing it settle to the bottom, carrying the particles 
with it and leaving the liquid clear. Some light 
substances will rise on top in the form of scum. 
For coffee, mix egg-shells, ground coffee and 
a little cold water before adding boiling water. 
