On Food and Cooking

Chapter 2

Eggs

The Chicken and the Egg
The Evolution of the Egg
The Chicken, from Jungle to Barnyard
The Industrial Egg
Egg Biology and Chemistry
How the Hen Makes an Egg
The Yolk
The White
The Nutritional Value of Eggs
Egg Quality, Handling, and Safety
Egg Grades
Deterioration in Egg Quality
Handling and Storing Eggs
Egg Safety: The Salmonella Problem
The Chemistry of Egg Cooking: How Eggs
Get Hard and Custards Thicken
Protein Coagulation