100 HATCHING AND REARING 



protein is found almost entirely in the albumen or white 

 portion, and the fat almost wholly in the yellow portion 

 or yolk. 



The Cooking of Eggs. — Eggs are cooked in various ways, 

 the most common being to boil them for a certain length of 

 time. To make them easily digestible, the best way is to 

 put them in water which has been brought to the boiling 

 point. Then set them on the back of the stove, and let them 

 remain in the hot water for from seven to ten minutes, 

 according to the degree of hardness desired. Eggs fried in 

 hot bacon or ham fat are very palatable, but hard to digest. 

 Sometimes the entire egg is stirred up and quickly cooked 

 or scrambled on a hot frying pan. Eggs are usually found 

 in the picnic basket, boiled very hard, and, after the removal 

 of the shell, are eaten with pepper and salt. They are exten- 

 sively used for the making of cakes, puddings, and other 

 dainties. If properly prepared, they are easily digested, 

 and form the most palatable and most highly relished article 

 of food. They are used primarily as a breakfast dish and in 

 cakes. Their use has materially increased during the past 

 few years, due to the increase in the cost of beef and other 

 forms of meat. 



LABORATORY EXERCISES 



Exercise No. 15. — Have each pupil bring to school a 

 medium-sized white saucer and some wood tooth-picks. This 

 material is to be used in the study of eggs and embryos. 

 Each pupil should provide himself with a new laid egg of 

 normal size and shape. In order to best study the structure 

 of the egg proceed as follows: Slightly crack the shell at 

 the very center of the large end. Carefully pick away the 

 cracked part of the shell and examine the air cell and the 

 shell membranes. Carefully enlarge the opening and pour 

 the contents of the egg into the saucer. Pour it out carefully 

 so as not to rupture the yolk. Study the internal structure 



