CHAPTER IX 



OTHER ANIMAL FOODS 



EGGS are another very valuable food friend. Who 

 has not heard the saying : " As full of meat as an egg" ? 

 Are we to judge from this fact that all the contents 

 within the shell are valuable body-building material ? 

 Strange to say, about seven-tenths of the inside of an 

 egg is water. The other components are about one- 

 eighth proteid ; a little less than one-eighth fat ; and the 

 remainder mineral substances, among which are both 

 phosphorus and sulphur. It is the sulphur of an egg 

 that tarnishes silver. The white of egg is almost pure 

 proteid, called albumen. Nearly all the fat of an egg is 

 in the yolk, which also contains considerable proteid. 



Like milk, eggs are an especially valuable food, be- 

 cause the building and fuel materials they contain 

 are in such form as to be easily made use of by the 

 body. As heat hardens albumen and makes it less 

 easy to dissolve, hard-cooked eggs are more difficult 

 to digest than those that are soft-cooked. Frying 

 eggs increases their difficulty of digestion. 



Eggs spoil very easily if proper care is not taken. 

 On this account, like milk and butter, they should be 

 kept in the coolest place in the house. In cities there 



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