Eggs
Food should be prepared with simplicity, yet with a nicety which will invite the appetite.There should not be many kinds at any one meal, but all meals should not be composed of the same kinds of food without variation.The mother should study to set a simple yet nutritious diet before her family.—Mrs. E. G. White.
Food should be prepared with simplicity, yet with a nicety which will invite the appetite.
There should not be many kinds at any one meal, but all meals should not be composed of the same kinds of food without variation.
The mother should study to set a simple yet nutritious diet before her family.—Mrs. E. G. White.
Leaf separator
BOILED EGGSIf desired to have the white set, but the yolk a liquid, boil eggs three minutes; then remove from the fire and leave them in the hot water a moment or two to set the whites. The water should be boiling when the eggs are dropped in.If desired to have the yolks dry and mealy, and at the same time the whites not hard, tough, and leathery, place the eggs in boiling water, then let simmer in water a little below the boiling-point, or at a temperature not above 165° Fahrenheit, for about twenty minutes. Eggs are best cooked thus.For garnishing salads, etc., boil about twenty minutes, then immediately place a moment in cold water to prevent the whites becoming discolored, and to make the shells remove easily.POACHED EGGSPut into a shallow pan as much hot water as will cover the eggs well. A tablespoonful of lemon-juice may be added to the water to make the eggs white. Break the eggs one at a time into a cup and slip gently into the water, which should not boil, but only simmer. Let stand for about five minutes, or until the white is firm, but not hard, and the yolk enveloped in a film of white. Remove each egg with a skimmer, or large spoon, drain, trim the edges, and serve in egg saucers, or on toast. Make a thin cream sauce and pour around them if desired.SCRAMBLED EGGSFor each egg allow two tablespoonfuls of boiling water or milk. Break the eggs into a dish, beat lightly with a spoon, add a little salt, drop into the boiling water or milk, and stir briskly until set, but soft. They are nice thus served on toast.STEAMED EGGSBreak the eggs into egg dishes or oiled patty-pans, sprinkle with salt, and steam over boiling water until the whites are set and a film covers the yolk. Serve with or without toast.SCALLOPED EGGSBoil five or six eggs for twenty minutes; remove the shells, and cut the eggs into thin slices; put a layer of grated or fine bread crumbs into a buttered pudding dish, then a layer of the sliced eggs; sprinkle with salt, then add another layer of bread crumbs, then another of egg, and so on till the dish is filled, having a layer of crumbs for the top. Heat a cup of milk to boiling, and pour over the scallop; sprinkle over a few more crumbs, and bake until slightly browned.BAKED EGGSBreak the required number of eggs into a shallow baking pan, or small patty-pans, previously buttered, to prevent sticking. Season with salt, and bake until set. Remove to a warm platter, and serve at once.EGG SANDWICHESMash the yolks of two hard-boiled eggs, a sprinkle of salt, and a little chopped cress, smooth and fine; spread this on thin slices of bread slightly buttered, and press together.EGGS AND TOMATO SAUCEMelt a spoonful of butter in a deep dish, break in carefully the number of eggs desired, and place on the stove until they begin to set; then pour over them a hot tomato sauce, made after directions onpage 77.EGGS ON TOASTBoil three eggs for twenty minutes. Put one tablespoonful of butter into a frying-pan. When hot, stir in one tablespoonful of flour, one-fourth teaspoonful of salt, and gradually, to avoid lumps forming, one cupful of milk. Add the whites of the three eggs, chopped fine. When hot, pour over three or four slices of moistened toast. Put the yolks through a sieve or vegetable press over the toast, garnish with bits of parsley, and serve hot.
If desired to have the white set, but the yolk a liquid, boil eggs three minutes; then remove from the fire and leave them in the hot water a moment or two to set the whites. The water should be boiling when the eggs are dropped in.
If desired to have the yolks dry and mealy, and at the same time the whites not hard, tough, and leathery, place the eggs in boiling water, then let simmer in water a little below the boiling-point, or at a temperature not above 165° Fahrenheit, for about twenty minutes. Eggs are best cooked thus.
For garnishing salads, etc., boil about twenty minutes, then immediately place a moment in cold water to prevent the whites becoming discolored, and to make the shells remove easily.
Put into a shallow pan as much hot water as will cover the eggs well. A tablespoonful of lemon-juice may be added to the water to make the eggs white. Break the eggs one at a time into a cup and slip gently into the water, which should not boil, but only simmer. Let stand for about five minutes, or until the white is firm, but not hard, and the yolk enveloped in a film of white. Remove each egg with a skimmer, or large spoon, drain, trim the edges, and serve in egg saucers, or on toast. Make a thin cream sauce and pour around them if desired.
For each egg allow two tablespoonfuls of boiling water or milk. Break the eggs into a dish, beat lightly with a spoon, add a little salt, drop into the boiling water or milk, and stir briskly until set, but soft. They are nice thus served on toast.
Break the eggs into egg dishes or oiled patty-pans, sprinkle with salt, and steam over boiling water until the whites are set and a film covers the yolk. Serve with or without toast.
Boil five or six eggs for twenty minutes; remove the shells, and cut the eggs into thin slices; put a layer of grated or fine bread crumbs into a buttered pudding dish, then a layer of the sliced eggs; sprinkle with salt, then add another layer of bread crumbs, then another of egg, and so on till the dish is filled, having a layer of crumbs for the top. Heat a cup of milk to boiling, and pour over the scallop; sprinkle over a few more crumbs, and bake until slightly browned.
Break the required number of eggs into a shallow baking pan, or small patty-pans, previously buttered, to prevent sticking. Season with salt, and bake until set. Remove to a warm platter, and serve at once.
Mash the yolks of two hard-boiled eggs, a sprinkle of salt, and a little chopped cress, smooth and fine; spread this on thin slices of bread slightly buttered, and press together.
Melt a spoonful of butter in a deep dish, break in carefully the number of eggs desired, and place on the stove until they begin to set; then pour over them a hot tomato sauce, made after directions onpage 77.
Boil three eggs for twenty minutes. Put one tablespoonful of butter into a frying-pan. When hot, stir in one tablespoonful of flour, one-fourth teaspoonful of salt, and gradually, to avoid lumps forming, one cupful of milk. Add the whites of the three eggs, chopped fine. When hot, pour over three or four slices of moistened toast. Put the yolks through a sieve or vegetable press over the toast, garnish with bits of parsley, and serve hot.