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111 Egg Recipes - PDF Ebook With Master Resell Rights
 

111 Egg Recipes - PDF Ebook With Master Resell Rights

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111 Egg Recipes - PDF Ebook With Master Resell Rights(45 Pages)

ALL PDF EBOOKS ARE SHIPPED FREE OF CHARGE TO ANYWHERE IN THE WORLD. THEY ARE SENT DIGITALLY TO YOUR STRIPE OR PAYPAL EMAIL ACCOUNT.

Any single food containing all the elements necessary to supply the
requirements of the body is called a complete or typical food. Milk
and eggs are frequently so called, because they sustain the young
animals of their kind during a period of rapid growth. Nevertheless, neither of these foods forms a perfect diet for the human adult. Both
are highly nutritious, but incomplete. Served with bread or rice, they form an admirable meal and one that is nutritious and easily digested. The white of eggs, almost pure albumin, is nutritious, and, when cooked in water at 170 degrees Fahrenheit, requires less time for perfect digestion than a raw egg. The white of a hard-boiled egg is tough and quite insoluble.

The yolk however, if the boiling has been done carefully for twenty minutes, is mealy and easily digested. Fried eggs, no matter what fat is used, are hard, tough and insoluble. The yolk of an egg cooks at a lower temperature than the white, and for this reason an egg should not be boiled unless the yolk alone is to be used.

Ten eggs are supposed to weigh a pound, and, unless they are unusually large or small, this is quite correct. Eggs contain from 72 to 84 percent water, about 12 to 14 percent albuminoids. The yolk is quite rich in fat; the white deficient. They also contain mineral matter and extractives.

To ascertain the freshness of an egg without breaking it, hold your hand around the egg toward a bright light or the sun and look through it. If the yolk appears quite round and the white clear, it is fresh. Or, if you put it in a bucket of water and it falls on its side, it is fresh. If it sort of topples in the water, standing on its end, it is fairly fresh, but, if it floats, beware of it. The shell of a freshegg looks dull and porous. As it begins to age, the shell takes on ashiny appearance. If an egg is kept any length of time, a portion of its water evaporates, which leaves a space in the shell, and the egg will "rattle." An egg that rattles may be perfectly good, and still not absolutely fresh.
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Please inspect the photos and read the descriptions carefully BEFORE purchasing this item. This is an ebook NOT a physical book. If you have any questions regarding this item or any other items that I have listed feel free to contact me, I will answer all questions within 24 hours or less.If you do not recieve this ebook within 24 hours of purchasing contact me immediately. The link to this ebook is sent to your Paypal or Stripe email address, please ensure that your Paypal or Stripe email address is current and up to date before purchasing.If you have an issue with this product after receiving it, Please contact me directly by email and give me an opportunity to resolve the issue to the satisfaction of both parties before leaving feedback. I take great pride in providing excellent customer service and insuring 100% satisfaction.Buy with confidence.
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These ebooks do not violate any eCRATER rules. It is a legal copy and I am within my rights to sell these ebooks. This information is in the public domain and was researched legally. No Trademark or copyright laws have been violated. This ebook package was created under eCRATER's "Compilation & Informational Media Guidelines". I am an Authorized Reseller of this product and also have resale rights to these eBooks. Full Resell Rights are granted by the copyright owners to sell these E-books with Resell Rights. This ad is in compliance with all eCRATER rules and regulations.THIS ITEM IS A PDF Form, NOT A PHYSICAL BOOK. Will be sent digitally
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