{"product_id":"2940012033352","title":"111 EGG Recipes","description":"Any single food containing all the elements necessary to supply the\u003cbr\u003erequirements of the body is called a complete or typical food. Milk\u003cbr\u003eand eggs are frequently so called, because they sustain the young\u003cbr\u003eanimals of their kind during a period of rapid growth. Nevertheless,\u003cbr\u003eneither of these foods forms a perfect diet for the human adult. Both\u003cbr\u003eare highly nutritious, but incomplete.\u003cbr\u003eServed with bread or rice, they form an admirable meal and one that is\u003cbr\u003enutritious and easily digested. The white of eggs, almost pure\u003cbr\u003ealbumin, is nutritious, and, when cooked in water at 170 degrees\u003cbr\u003eFahrenheit, requires less time for perfect digestion than a raw egg.\u003cbr\u003eThe white of a hard-boiled egg is tough and quite insoluble. The yolk,\u003cbr\u003ehowever, if the boiling has been done carefully for twenty minutes, is\u003cbr\u003emealy and easily digested. Fried eggs, no matter what fat is used, are\u003cbr\u003ehard, tough and insoluble. The yolk of an egg cooks at a lower\u003cbr\u003etemperature than the white, and for this reason an egg should not be\u003cbr\u003eboiled unless the yolk alone is to be used.","brand":"New Century Books","offers":[{"title":"Default Title","offer_id":47152297509104,"sku":"2940012033352","price":0.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/2940012033352_p0.jpg?v=1763551796","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/2940012033352","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}