UNITED STATES DEPARTMENT OF AGRICULTURE 



BULLETIN No. 471 



fit Wi 



jg?* Contribution from the States Relations Service <! ^3A 



A, C. TRUE, Director ^F&'lSsu 



Washington, D. C. 



PROFESSIONAL PAPER 



January 31, 1917 



EGGS AND THEIR VALUE AS FOOD. 



By C. F. Langworthy, Chief, Office of Home Economics. 



CONTENTS. 



Introduction 1 



Description and composition of eggs 3 



Cooking and serving eggs 12 



Digestibility of eggs 15 



Wholesomeness of eggs 16 



The supply of eggs from the housekeeper's 



standpoint 17 



Preserving eggs and its effect on the house- 

 hold supply 21 



Frozen eggs, desiccated eggs, and egg substi- 

 tutes 24 



Importance of eggs as food and their place in 

 the diet 25 



INTRODUCTION. 



Perhaps no article of diet of animal origin is more commonly eaten 

 in all countries or served in a greater variety of ways than eggs. 

 Hens' eggs are most common, although the eggs of domestic poultry 

 other than hens are sometimes used. Guinea eggs are eaten where 

 they are readily obtained and are much prized for their delicate 

 flavor. Turkey eggs are mild in flavor and are eaten to some extent, 

 though they are usually too valuable for hatching to be much used as 

 food. Ducks' eggs are stronger or more pronounced in flavor than 

 hens' eggs, the feed apparently exercising considerable influence on 

 the flavor, but they are much liked by many and are now used more 

 than formerly. Goose eggs are still stronger in flavor. Nevertheless, 

 they have some use for table purposes, especially in regions where 

 goose raising is common. In South Africa, where ostrich raising is 

 an important industry, the eggs are used as food to some extent and 

 are regarded as of excellent quality for cookery. Their food value 

 is also recognized in those regions of the United States where os- 

 triches are raised. 



Note. — This bulletin is of special Interest to housekeepers and to home-eeonomics 

 extension workers, teachers, and students. It summarizes data regarding the nature 

 and uses of eggs and the effects of methods of handling, storing, and marketing upon the 

 value of eggs in the household. 



61389"— Bull. 471—17 1 



