Press enter after choosing selection

Eggs Vs. Meat

Eggs Vs. Meat image
Parent Issue
Day
5
Month
May
Year
1881
Copyright
Public Domain
OCR Text

■Would it not be wise to substituto more eggs for meat in our daily diet ? About one-third of the weight of an egg is solid nutriment. This is more than can be said of meat. There are no bones, no tough pieces that havo to be laid aside. A good egg is made up of ten parts shell, sixty parts white and thirty parts yolk. The white of an egg contains sixty-six per cent water, the yolk fifty-two per cent. Practically an egg is animal food, and yet there is none of the disagreeable work of the butcher necessary toobtain it. The vegetariana of England use eggs freely, and many of these men are eighty and ninety years old, and have been remarkably f ree f rom illness. Eggs are best when cooked f our minutes. This takes away the animal taste that is offensive to some, but does not harden the white or yolk so as to make them hard to digest. An egg if cooked very hard is difficult of digestión except by those of stout stomachs; such eggs should be eaten with bread and masticated very finely. An egg spread on toast is food fit for a king, if kings deserve any better food than anybody else, which is doubtful. Fried eggs are less wholesome than boiled ones. An egg dropped into hot water is not only clean and handsome, but a delicious morsel. Most people spoil the taste of their eggs by addiag pepper and salt. A little sweet butter is the best dressing. Eggs contain much phosphorus, which is supposed to be useful to those who usie their brains much. -

Article

Subjects
Old News
Ann Arbor Democrat