Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 10 · column 6 of 6 · from the scan, no model involved
cooking eggs, heat coagulates and i- sets the protein and the egg becomes o firm. A properly cooked egg has a d tender white and a smooth yolk. If the cooking temperature is too high, a or the egg is cooked too long, the a protein shrinks, and makes the a white tough and the yolk mealy. Eggs can be cooked successfully ; in a microwave oven, but the technique is somewhat different. Microwave egg cookery has two main 3 problems. Because the yolk of an r egg contains fat and the white doesn’t, the yolk cooks faster. Also, an egg may explode as it cooks because internal pressure builds up very quickly during the rapid heating. Using half or one-third power t usually solves both these problems. ! Covering the egg with a cover, lid or plastic wrap or waxed paper as it cooks also encourages more even cooking.
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