EGG COOKERY. Eggs are valuable food, containing pro teids, fat, salts (notably iron), water and small quantities of carbohydrates. They also contain "a" and "b" vitamins. The white is almost pure albumin dissolved in water and thus blends, when raw, with cold water. The yolk has a high content of fat in the form of oil and also lecithin, an important substance useful for nourishing nerves and for aiding growth. The shell consists chiefly of calcium carbonate and is more or less porous, therefore eggs will not keep unless the shell is hermetically sealed. Raw eggs are easier to digest than cooked ones, and lightly cooked eggs are digested better than those which are subjected to long cooking or great heat, which renders them tough, as albumin coagulates slightly at 134° F and is wholly coagulated at 160° F.
Various kinds of eggs are used in cookery. Hens' eggs are those most commonly eaten but ducks' eggs contain more fat. Plovers' eggs are usually regarded as a delicacy, while those of other birds, turtle and terrapin eggs are eaten in different parts of the world. Eggs have many uses in cookery. The whites are employed as clarifying agents for soups, jellies and sugar, etc., and for making meringues ; and the whole egg is used as a gum-like agent in coating foods with crumbs, etc., for frying and baking; it is also a binding medium or leavening agent in such foods as mushes, rissoles, cakes, etc. Again in invalid cookery (q.v.) eggs form a very large part of the ingredients ; raw eggs and crackers for instance, make a complete meal, while egg drinks furnish a nutritive liquid food. In addition, egg blends with almost all kinds of foods and adds to the richness of dishes. Hard-cooked eggs are also used as garnishes for salads and vegetable dishes. Egg dishes should be very carefully prepared. Over-heating and the addition of foods containing acids, if insufficiently blended with the eggs, will cause curdling. Where starch is an ingredient greater heat can be applied than if plain eggs are used. When it is desired to achieve a "spongy" effect in cakes or souffles, etc., add the whites and yolks separately, folding the whites in last of all, immediately before cooking, so that they have not time to fall. If acids are mixed with eggs, a thorough beating should be given in order to froth the mixture, in this way effecting com plete blending of egg and acid.
In cooking eggs whole, the simplest method is coddling; much depends on the freshness of the egg. A newly-laid egg should be placed in boiling water and allowed to remain at simmering point for 3 to 4 minutes. If a hard-cooked egg is required, allow 20 to 3o min. in order to produce a floury texture. To poach an egg, have ready a shallow oiled pan with salted water and a few drops of vinegar or lemon juice to keep the white from spreading. Spoon the white over the top of the egg so that the yolk is entirely covered. A muffin ring or egg poacher is a great help in keeping the shape of a poached egg. Fried eggs are cooked in hot bacon or other fat until set. Baked or steamed eggs are cooked in small buttered receptacles with or without other foods. Lightly or well-beaten eggs are used in a large number of dishes ; e.g., scrambled eggs (beaten and stirred with butter and occasionally milk), omelettes with other foods, in batter for frying, in preparing souffles, etc.
Dried or desiccated eggs are occasionally used in place of fresh eggs, but must be mixed with water and allowed to soak before cooking (see PRESERVING AND BOTTLING). (J. A. SI.) EGGENBERG, HANS ULRICH VON, PRINCE (1568 1634), Austrian statesman, was a son of Siegfried von Eggenberg (d. , and began life as a soldier in the Spanish service, be coming about 1S96 a trusted servant of the archduke of Styria, afterwards the emperor Ferdinand II. He was soon the chancellor and chief adviser of Ferdinand, whose election as emperor he helped to secure in 1619. He directed the imperial policy during the earlier part of the Thirty Years' War, and was in general a friend and supporter of Wallenstein, and an opponent of Max imilian I., duke of Bavaria, and of Spain. He died at Laibach on Oct. 18, 1634. Eggenberg's influence with Ferdinand was so marked that it was commonly said that Austria rested upon three hills (Berge) : Eggenberg, Questenberg and Werdenberg. He was made a prince of the Empire in 1623 and duke of Krumau in 1625.
See H. von Zwiedineck-Siidenhorst, Hans Ulrich, Furst von Eggen berg (Vienna, 188o) ; and F. Mares, Beitrage zur Geschichte der Beziehungen des Fiirsten J. U. von Eggenberg zu Kaiser Ferdinand 1I. and zu Waldstein (Prague,