roteids are dissolved in a pepsin solution. In
general, it was found that, when the albumin was coagulated at a
temperature of 180 deg., it was more rapidly and completely dissolved in
the pepsin than when coagulated at a temperature of 212 deg. When eggs
were cooked at a temperature of 212 deg., the hard-boiled eggs appeared to
be slightly more digestible than the soft-boiled eggs, but the digestion
was not as complete as when the cooking was done at a temperature of
180 deg.; then no difference in digestibility was found between eggs
cooked for a short or a long time. The egg is one of the most completely
digested of all foods, practically all the protein and fat being
absorbed and available to the body. Langworthy, in discussing
Jorissenne's investigations on the digestibility of eggs, states:[53]

"The yolk of raw, soft-boiled, and hard-boiled eggs is equally
digestible. The white of soft-boiled eggs, being semi-liquid,
offers little more resistance to the digestive juices than raw
white. The white of a hard-boiled egg is not generally very
thoroughly masticated. Unless finely divided, it offers more
resistance to the digestive juices than the fluid or semi-fluid
white, and undigested particles may remain in the digestive tract
many days and decompose. From this deduction it is obvious that
thorough mastication is a matter of importance. Provided
mastication is thorough, marked differences in the completeness of
digestion of the three sorts of eggs, in the opinion of the writer
cited, will not be found."

141. Use of Eggs in the Dietary.--When eggs are at the same price per
dozen as meat is per pound, they furnish a larger amount of nutrients.
In general, a dozen eggs have a little higher food value than a pound of
meat. Eggs are usually a cheaper source of food because a smaller amount
is served than of meat. When eggs are 25 cents per dozen, the cost of
ten eggs for a family of five is less than that of a pound or a pound
and a quarter of beef at 22 cents per pound. The meat, however, would
furnish the larger amount of nutrients. Eggs are valuable, too, in the
dietary because they are frequently combined with flour, cereal
products, and vegetables, which contain a large amount of starch, and
some of which contain small amounts of protein. This combination
furnishes a balanced ration, as well as secures palatability and good
mechanical combination of the