Egg white

“ The white of the egg consists of two parts, each of which is enveloped in distinct membranes. The outer bag of albumen, next the shell, is quite a thin, watery body, while the next which invests the yolk, is heavy and thick. But few housekeepers who break eggs ever distinguish between the two whites, or know of their existence even.
Each has its appropriate office to fulfil during the process of incubation or hatching; and one acts in the mysterious process as important a part as the other. ”

“ It is possible, also, by much stirring and careless mixing, to lose some of the air inclosed in a beaten egg white. When the egg is to be separated, the method of cutting and folding, as used in Foamy Omelet, should be used for mixing the egg whites with the other ingredients of a quick bread. ”

“ The more recently laid are whiter than the staler, because by age, and especially by incubation, they become darker; the cavity in the blunt end of a stale egg is also larger than in a recent egg; eggs just laid are also somewhat rough to the feel from a quantity of white powder which covers the shell, but which is soon rubbed off, when the egg becomes smoother as well as darker. New-laid eggs, unbroken, if placed near a fire will sweat, and are much more palatable than those that have been kept for some time—they are, indeed, accounted a delicacy by some. ”

“ The variation in this bird's eggs is remarkable; out of more than one hundred eggs nearly one third have been pure white, and between the dead glossless purely white egg and a somewhat glossy, warm pinky grounded one, with numerous well-marked spots and specks of maroon colour, dull-red, and red-brown or even dusky, every possible gradation is found. Each set of eggs, however, seems to be invariably of the same type, and we have never yet found a quite white and a well coloured and marked egg in the same nest. ”

“ A gilt egg, with a white lily on it, or a silvered one with a daffodil, looks very pretty; violets and primroses, emblems of spring, are also appropriate, while eggs with butterflies or small birds bearing mottoes painted on them, are much appreciated by children. When painted in water colours, the eggs can easily be varnished. On Easter day I once saw the breakfast eggs which the cook had boiled, some with red and some with blue dye in the water, sent to table in a nest of green moss lined with a little white wool ”

“ The white of eggs, almost pure albumin, is nutritious, and, when cooked in water at 170 degrees Fahrenheit, requires less time for perfect digestion than a raw egg. The white of a hard-boiled egg is tough and quite insoluble. The yolk, however, if the boiling has been done carefully for twenty minutes, is mealy and easily digested. Fried eggs, no matter what fat is used, are hard, tough and insoluble. ”

“ POACHED EGGS.—The beauty of a poached egg is for the yolk to be seen blushing through the white, which should only be just sufficiently hardened to form a transparent veil for the egg. Have some boiling water in a teakettle; pass as much of it through a clean cloth as will half fill a stewpan; break the egg into a cup, and when the water boils, remove the stewpan from the stove, and gently slip the egg into it; it must stand till the white is set ”

“ In some eggs the ground appears to have no green tinge, but is simply a greyish white. In one egg the markings are all of one colour, a sort of chocolate-brown, a dense almost confluent mass of mottlings in a broad irregular zone round the large end and elsewhere pretty thickly set over the entire surface of the egg. They have always a certain amount of gloss, but are never very glossy. ”

“ The second day I broached one of the Æpyornis eggs, scraped the shell away at the end bit by bit, and tried it, and I was glad to find it was good enough to eat. A bit flavoury—not bad, I mean—but with something of the taste of a duck's egg. There was a kind of circular patch, about six inches across, on one side of the yolk, and with streaks of blood and a white mark like a ladder in it that I thought queer, but I did not understand what this meant at the time, and I wasn't inclined to be particular. The egg lasted me three days, with biscuits and a drink of water. ”

“ Take it up gently with a slice, cut away the ragged edges of the white, and serve either on toasted bread or on slices of ham or bacon, or on spinach, &c. A poached egg should not be overdone, as its appearance and taste will be quite spoiled if the yolk be allowed to harden. When the egg is slipped into the water, the white should be gathered together, to keep it a little in form, or the cup should be turned over it for 1 minute. To poach an egg to perfection is rather a difficult operation ”

“ The eggs vary endlessly in marking but do not show the differences in ground color that the Murres do. The color is white, grayish or buffy. But one egg is generally laid, although two are sometimes found. ”

“ In choosing eggs, hold them up against the light, and if you see that the yolk is round, and the white thin and clear, you may suppose them to be good. But if the yolk appears to be broken and mixed with the white, giving it a thick cloudy look, you may be sure that the egg is bad. Eggs may be preserved by keeping them in a keg of lime-water, or by greasing each egg all over with dripping, and putting them into a tight vessel filled with wood-ashes, placing them all with their small ends downwards. ”

“ Most persons are familiar with the appearance of eggs, but in order that satisfactory results may be obtained in their selection, care, and cooking, it will be necessary to look into the details of their composition. As is well known, an egg consists of a porous shell lined with a fine, but tough, membrane that encloses the white and the yolk and serves to protect them. The yolk is divided from the white by a delicate membrane, which permits it to be separated from the white when an egg is carefully broken. ”

“ Green arsenic smeared on an egg-white cloth,
Crushed strawberries! Come, let us feast our eyes. ”

“ The yolk should always be beaten first, since, if the white is left to stand after being beaten, a portion of the air, which its viscous nature allows it to catch up, escapes and no amount of beating will render it so firm a second time. Eggs which need to be washed before breaking should always be wiped perfectly dry, that no water may become mingled with the egg, as the water may dilute the albumen sufficiently to prevent the white from becoming firm and stiff when beaten. ”

“ Carefully break an egg, and separate the yolk from the white, pouring the latter into a beaker. Beat up the white with a bundle of quill pens, allow the froth to subside, and then filter it. Pour a little of the filtered albumen (the white of egg) into a test-tube, and add a little silver nitrate solution to it, and expose the precipitate which falls to light. It will be seen that it darkens rapidly, assuming a foxy red colour. ”

“ Many females, he thinks, deposit their eggs together; and he expresses the opinion that the number of eggs which each individual lays is two, although he was not able absolutely to assure himself of this. He describes them as nearly round, and of a light greenish-white. An egg of this species from Louisiana is of a rounded oval shape, equally obtuse at either end, and of a uniform dull-white color. ”

“ In some the markings are distributed in fine and frequent granulations, diffused over the entire surface of the egg, producing the effect of a color of uniform umber brown, through which the ground of yellowish-white can only be traced by a magnifying-glass. Four eggs in my cabinet average 2.22 inches in length by 1.72 in breadth. The largest egg measures 2.55 by 1.90 inches; the smallest, 2.10 by 1.70. The capacity of the largest to the smallest is nearly as five to four. ”

“ When they are ready to deposit, she is forced to place them whether she has mated or not. In case a mate has found her, a small pouch near the end of her abdomen is filled with a fluid that touches each egg in passing and renders it fertile. The eggs differ with species and are placed according to family characteristics. They may be pure white, pearl-coloured, grey, greenish, or yellow. There are round, flat, and oblong eggs. ”

“ The chick in the egg is first nourished by the white, and when that is consumed, by the yolk.—A short time before the exclusion of the animal, the whole of the yolk is taken into its abdomen, and the shell, at the obtuse end, frequently appears cracked, winch is occasioned by the instinctive operation of the beak.
Eggs vary much in their colour, size, and form, according to the birds that deposit them, and the different modes of dressing them. Those chiefly used for culinary purposes are the new laid eggs of hens, being without exception the most wholesome. ”

“ The whites will whip up better and give more body than fresh eggs, and therefore more lightness to the cakes, for the white being more solid and stronger in every way retains the air better after it is beaten in. But when eggs are used for these purposes, it is important that each egg is broken into a cup, and carefully tested by its smell, to guard against any egg that may be bad, and especially a musty one, which, were it added to the cake, would spoil the whole of the work and render it uneatable. ”

“ We supped on the ends of bread and cheese from our saddle-bags, and raw eggs,—the cooked ones, like the spaghetti, tasted of rancid oil. One of the first things to learn, if you mean to travel in the byways of the world, is how to take raw eggs. If you are sure of your glass, break your egg into it, put a pinch of salt on the tongue, and swallow white and yolk whole. If the glass is doubtful, you must go back to first principles, and suck your eggs as the rats do; if they are fresh, like the Scanno eggs, there is no better way of taking them. ”

“ When they are set fairly firm take them out with an egg-slice, using the left hand as before, and trim them with the right. It is not necessary, in poached eggs, to have a clear yolk surrounded with a white uniform ring. Poached eggs often look best when the yolk reposes in a sort of pillow-case of white. ”

“ The egg is then boiled in water containing any colored dye or solution, and the color will not attach itself to the shell in any part which has been covered with grease, and consequently all ornaments will appear white. An egg with a text of Scripture on one side, and the flower that is sacred to Easter-Monday—that is, the star-of-Bethlehem, or marsh-marigold—drawn on the other with tallow, and then dyed purple with logwood, would make a very pretty gift for your Sunday-school teacher. ”

“ There are various kitchen gadgets on the market which will separate eggs, but the most common method is to crack the egg in the center and shift the yolk from one half of the egg shell to the other, allowing the white to slip into a bowl and being careful not to break the yolk. Eggs are easiest to separate when cold, but whites reach their fullest volume if allowed to stand at room temperature for about 30 minutes before beating. ”

“ The external covering of the egg, called by Pliny the cortex and putamen, by Quintus Serenus the testa ovi, is a hard but thin, friable and porous covering, of different colours in different cases—white, light green, speckled, &c. All eggs are not furnished with a shell on their extrusion: the eggs of serpents have none; and some fowls occasionally, though rarely, lay eggs that are without shells. ”

“ Great care should be employed in putting them into the water, to prevent cracking the shell, which inevitably causes a portion of the white to exude, and lets water into the egg. Eggs are often beaten up raw in nutritive beverages. ”

“ A good-sized egg will weigh 1,000 grains, of which about 107 are shell, 604 are white, and 289 are yolk. Of the shell, 97 per cent. is carbonate of lime, 1 per cent. phosphate of lime and magnesia, and 2 per cent. albumen. The white consists of 12 per cent. of albumen, 2.7 of mucus, 0.3 of salts, and 85 of water. The yolk has about 17.4 per cent. of albumen, 28.6 of yellow oil, 54 of water, with a trace of sulphur and phosphorus.
The foregoing are the constituents of eggs, which have been formed when the bird has free access to the various articles which constitute her natural food. ”

“ Asiatic breeds of fowl lay eggs from deep chocolate through every shade of coffee color, while the Spanish, Hamburg, and Italian breeds are known for the pure white of the eggshell. A cross, however remote, with Asiatics, will cause even the last-named breeds to lay an egg slightly tinted. ”

“ If the yolk be removed and dried, and the yellow oil separated, it will be found to form two-thirds of the substance. The whole weight in its natural state is about three hundred grains, of which three-fifths is water; of the white more than three quarters is water.
The yolk and albumen of a fecundated egg remains as sweet and free from corruption during the whole time of incubation as it is in new-laid eggs, and there is but little loss of water; whereas an unfecundated egg passes rapidly into putrefactive decay and perishes. ”

“ The old ones are all over white, excepting the pinion or hard feathers of their wings, which are black. The upper part of the head and neck, in those that are old, is of a yellowish dun colour. They lay but one egg a-piece, [Pg 141] which is white, and not very large. They are very bold, and sit in great multitudes till one comes close up to them, because they are not wont to be scared or disturbed. ”