{"product_id":"2940014086837","title":"111 Egg Recipes","description":"A Great eBook featuring 111 Egg Recipes and a host of Recommended Recipe Links - some of the recipes include Omelet a la Washington, Eggs Mirabeau, a la Duchesse, Jardiniere, O\\'Brien, Lafayette, au Gratin, a l\\'Aurore and many more!\u003cbr\u003e\u003cbr\u003eAny single food containing all the elements necessary to supply the requirements of the body is called a complete or typical food - eggs are frequently so called. Eggs contain from 72 to 84 per cent. of water, about 12 to 14 per cent. of albuminoids. The yolk is quite rich in fat; the white deficient. They also contain mineral matter and extractives. Lets learn the 111 delightful egg recipes!\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eAny 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.\u003cbr\u003eTen eggs are supposed to weigh a pound, and, unless they are unusually\u003cbr\u003elarge or small, this is quite correct.\u003cbr\u003eEggs contain from 72 to 84 per cent. of water, about 12 to 14 per\u003cbr\u003ecent. of albuminoids. The yolk is quite rich in fat; the white\u003cbr\u003edeficient. They also contain mineral matter and extractives.\u003cbr\u003eTo ascertain the freshness of an egg without breaking it, hold your\u003cbr\u003ehand around the egg toward a bright light or the sun and look through\u003cbr\u003eit. If the yolk appears quite round and the white clear, it is fresh.\u003cbr\u003eOr, if you put it in a bucket of water and it falls on its side, it is\u003cbr\u003efresh. If it sort of topples in the water, standing on its end, it is\u003cbr\u003efairly fresh, but, if it floats, beware of it. The shell of a fresh\u003cbr\u003e-\u003cbr\u003e111 EGG Recipes\u003cbr\u003eegg looks dull and porous. As it begins to age, the shell takes on a\u003cbr\u003eshiny appearance. If an egg is kept any length of time, a portion of\u003cbr\u003eits water evaporates, which leaves a space in the shell, and the egg\u003cbr\u003ewill \"rattle.\" An egg that rattles may be perfectly good, and still\u003cbr\u003enot absolutely fresh...","brand":"99 \u0026cent; eStore, save a lot more","offers":[{"title":"Default Title","offer_id":47079828029680,"sku":"2940014086837","price":0.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/2940014086837_p0.jpg?v=1763600409","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/2940014086837","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}