8 corn tortillas½ C. oil1 (7½ to 8 oz.) can taco sauce1 ripe avocado, optional¼ C. butter, divided8 eggs½ C. shredded Cheddar cheese
8 corn tortillas
½ C. oil
1 (7½ to 8 oz.) can taco sauce
1 ripe avocado, optional
¼ C. butter, divided
8 eggs
½ C. shredded Cheddar cheese
In large fry pan cook tortillas, one at a time, in oil over medium heat until hot but still soft, 1 to 2 minutes. Drain on absorbent paper and place on aluminum foil. When all tortillas are cooked, seal foil and keep tortillas warm in preheated 300° F. oven.
In small saucepan over low heat bring taco sauce to serving temperature. Keep warm. Halve, pit and peel avocado. Cut into 16 slices.
Heat 2 tablespoons butter in 10-inch fry pan until hot enough to sizzle a drop of water. Break and slip four of the eggs, one at a time, into fry pan. Reduce heat immediately. Cook slowly to desired doneness, spooning butter over eggs to baste or turning eggs to cook both sides. Repeat with remaining butter and eggs. Season with salt and pepper.
On each tortilla, place 1 fried egg, 1 tablespoon taco sauce, 1 tablespoon cheese and 2 avocado slices, if desired. Serve hot.
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1 serving
Most Texans agree that any food rolled up in a tortilla is tasty, especially when it is garnished with a hot relish or picante sauce.
2 eggs1 T. butter¼ tsp. salt2 T. milk or water2 corn or flour tortillas2 T. sour cream1 tsp. picante sauce1 tsp. chopped onion or green pepper
2 eggs
1 T. butter
¼ tsp. salt
2 T. milk or water
2 corn or flour tortillas
2 T. sour cream
1 tsp. picante sauce
1 tsp. chopped onion or green pepper
Steam tortillas and lightly butter them. Beat eggs, salt and liquid uniformly. Scramble eggs and fill each tortilla. Garnish with sour cream, chopped onion, or pepper and picante sauce.
6 to 8 servings
This Mexican dessert has its own caramel sauce which sets with the custard. It is served sliced.
¾ C. sugar¾ C. water1 (14 oz.) can sweetened condensed milk1 C. warm milk5 egg yolks3 whole eggs1 tsp. vanillaCinnamon
¾ C. sugar
¾ C. water
1 (14 oz.) can sweetened condensed milk
1 C. warm milk
5 egg yolks
3 whole eggs
1 tsp. vanilla
Cinnamon
Combine sugar and water in top of 1½-quart double boiler. Boil over high direct heat stirring frequently until mixture is a rich caramel brown. Remove from heat and swirl pan until syrup covers bottom and sides of pan to within about 1 inch of top. Allow to cool slightly. Combine condensed milk and warm milk until well blended. Beat yolks and eggs together with vanilla. Add to milk. Place in caramel-lined pan. Cover tightly and cook over slow boiling water for 35 to 45 minutes or until knife inserted comes out clean. Take pan out of water and cool about 1 hour. Turn flan onto a serving platter. Refrigerate until ready to serve. Sprinkle with cinnamon. Place the unused egg whites in an ice tray. Freeze and place egg cubes in a plastic freezer container for use later.
8 servings
For a colorful salad, this guacamole is served in a tomato with sliced egg for garnish.
4 peeled, mashed ripe avocados2 finely chopped tomatoes (or the scooped-out portions of the tomatoes to be used as cups)2 mashed, hard-cooked eggsJuice 1 lemon⅛ tsp. garlicSalt and pepper to taste8 small tomatoes, or 4 large, halvedSliced hard-cooked eggs for garnishParsley
4 peeled, mashed ripe avocados
2 finely chopped tomatoes (or the scooped-out portions of the tomatoes to be used as cups)
2 mashed, hard-cooked eggs
Juice 1 lemon
⅛ tsp. garlic
Salt and pepper to taste
8 small tomatoes, or 4 large, halved
Sliced hard-cooked eggs for garnish
Parsley
Combine first seven ingredients and blend well. If using small tomatoes, cut off the top ⅓, and scoop out the inside core carefully. Cut large tomatoes in half and remove inner sections carefully. Fill tomato “cups” with guacamole and top with a slice of hard-cooked egg and a sprig of parsley.
8 servings
1 lb. ground beef1 carrot, finely chopped1 tomato, peeled and diced1 potato, peeled and finely diced8 seeded sweet green peppers1 onion, diced6 eggs, separated¾ C. flour½ C. oil
1 lb. ground beef
1 carrot, finely chopped
1 tomato, peeled and diced
1 potato, peeled and finely diced
8 seeded sweet green peppers
1 onion, diced
6 eggs, separated
¾ C. flour
½ C. oil
Brown beef in a large skillet without oil. Add carrot, tomato, potato and onion. Cook about 10 minutes over medium heat, stirring often. Cut tops off the peppers, remove seeds and blanch in hot water. Fill peppers with meat mixture.
Beat egg whites until stiff. Add a large pinch of flour and stir well. Beat in yolks. Roll filled peppers in egg mixture, covering thoroughly. Sprinkle with flour. Reserve leftover egg and flour mixture.
Heat oil in a large skillet. Add coated peppers and fry on all sides, basting with oil as they cook. Remove to large pot and pour sauce (below) over the peppers. Cook over medium heat until peppers are soft.
¾ C. chopped onion1 T. oil1½ C. chopped tomatoes2 C. water1 T. chili powder
¾ C. chopped onion
1 T. oil
1½ C. chopped tomatoes
2 C. water
1 T. chili powder
Saute onion in oil in a medium saucepan. Add tomatoes, water, and chili powder and simmer uncovered 15 to 20 minutes. Add any remaining egg and flour from the coating mixture. Cook, stirring constantly 3 to 5 minutes until thick.
20 to 30 puffs
These wonderful Mexican puffs have become very popular in Texas, and may be used as a bread or as a dessert served with honey.
4 C. flour1 tsp. baking powder½ tsp. salt2 eggs1 C. milk2 T. melted lard or shortening, cooled slightlyOil for deep frying
4 C. flour
1 tsp. baking powder
½ tsp. salt
2 eggs
1 C. milk
2 T. melted lard or shortening, cooled slightly
Oil for deep frying
Sift flour, baking powder and salt together. Beat eggs until light and add milk and lard. Combine the two mixtures, using only as much of the flour as the liquid will absorb. Roll the dough out as thin as possible. Cut into 3x4-inch rectangles. Deep fry in hot fat or oil until light brown.
SELECT TEXAS EGGS BY QUALITYTexas eggs which are sold in most retail outlets are either Grade AA or Grade A. Both are ideal for any use, but are especially desirable for poaching, frying, and cooking in the shell. A Grade AA egg covers a small area; the white is thick and stands high; the yolk is firm and high. A Grade A egg covers a moderate area; the white is reasonably thick and stands fairly high; the yolk is firm and high.The Texas Department of Agriculture maintains inspection services for the Texas egg industry to make certain that quality and size statements on the cartons are accurate. When you buy Texas eggs, you can depend on getting the most for your money.
Texas eggs which are sold in most retail outlets are either Grade AA or Grade A. Both are ideal for any use, but are especially desirable for poaching, frying, and cooking in the shell. A Grade AA egg covers a small area; the white is thick and stands high; the yolk is firm and high. A Grade A egg covers a moderate area; the white is reasonably thick and stands fairly high; the yolk is firm and high.
The Texas Department of Agriculture maintains inspection services for the Texas egg industry to make certain that quality and size statements on the cartons are accurate. When you buy Texas eggs, you can depend on getting the most for your money.
6 servings
While natives of Florence claim there is no basis for the practice, “Florentine” in a recipe title usually means that spinach is among the ingredients. In this dish, poached eggs are arranged on a bed of spinach and topped with an elegant Mornay Sauce.
¼ C. butter3 T. all-purpose flour½ tsp. salt¼ tsp. pepper2 C. half and half or milk2 (10 oz.) pkg. frozen chopped spinach, cooked and well drained1 T. lemon juice12 eggs, poached½ C. grated Parmesan cheese
¼ C. butter
3 T. all-purpose flour
½ tsp. salt
¼ tsp. pepper
2 C. half and half or milk
2 (10 oz.) pkg. frozen chopped spinach, cooked and well drained
1 T. lemon juice
12 eggs, poached
½ C. grated Parmesan cheese
In medium saucepan over low heat melt butter. Blend in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly. Blend in milk. Cook, stirring constantly, until mixture boils and thickens. Boil, stirring constantly, 1 minute. Remove from heat.
Mix spinach with lemon juice and spread over bottom of 2-quart baking dish. Arrange poached eggs on spinach. Pour white sauce over eggs. Sprinkle with cheese.
Broil 6 inches from heat until lightly browned and bubbly, 3 to 5 minutes. Serve hot.
For individual servings: Line each of six 8 to 10-ounce baking dishes or ramekins with ⅓ cup spinach. Place 2 poached eggs on spinach. Pour ⅓ cup sauce over each serving and sprinkle with 1 rounded tablespoon cheese. Broil as above.
2 T. butter2 T. all-purpose flour1¼ C. milk½ C. shredded Swiss cheese1 to 2 T. sauterne, white wine or lemon juice, optional
2 T. butter
2 T. all-purpose flour
1¼ C. milk
½ C. shredded Swiss cheese
1 to 2 T. sauterne, white wine or lemon juice, optional
In medium saucepan melt butter. Blend in flour. Cook, stirring constantly, over medium-high heat until smooth and bubbly. Stir in liquid all at once. Cook and stir until mixture boils and thickens. Remove from heat. Stir in Swiss cheese until melted. Stir in sauterne, if desired.
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4 servings
This dish, with its golden center of sieved egg yolk and frame of chopped whites in creamy sauce, resembles the flower for which it is named. And it has nourishing goodness and flavor to live up to its attractive appearance.
¼ C. butter¼ C. all-purpose flour½ tsp. salt¼ tsp. pepper2 C. milk8 hard-cooked eggs4 slices bread, toasted and buttered
¼ C. butter
¼ C. all-purpose flour
½ tsp. salt
¼ tsp. pepper
2 C. milk
8 hard-cooked eggs
4 slices bread, toasted and buttered
In medium saucepan melt butter. Stir in flour, salt and pepper. Cook, stirring constantly, over medium-high heat until mixture is smooth and bubbly. Stir in milk. Cook, stirring constantly, until mixture boils and thickens. Remove from heat.
Separate yolks and whites. Chop whites and stir into white sauce. Heat to serving temperature. Press yolks through a sieve. Arrange toast slices on platter. Spoon ¾ cup sauce over each slice toast. Sprinkle each with ¼ cup sieved yolks. Serve immediately.
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1 serving
Hard as it is to believe, there was a time when the sandwich did not exist. It evolved one day when the poker-playing Earl of Sandwich had his valet bring his meat between bread, rather than break a winning streak to stop for lunch. Like its creator, this Fried Egg Sandwich is a winner too.
1 to 2 T. butter2 eggsSalt and pepper, to taste2 slices rye, whole wheat or white bread, toasted and butteredSelected filling
1 to 2 T. butter
2 eggs
Salt and pepper, to taste
2 slices rye, whole wheat or white bread, toasted and buttered
Selected filling
Heat butter in small fry pan over medium heat until just hot enough to sizzle a drop of water. Break and slip eggs into fry pan. Reduce heat immediately. Break yolks, if desired. Cook slowly to desired doneness, 5 to 7 minutes, spooning butter over eggs to baste or turning eggs to cook both sides. Season with salt and pepper.
Place 1 egg on bread slice and top with desired filling. Place remaining egg over filling. Close sandwich with remaining bread, buttered side down.
2 to 3 servings
Alexander Dumas immortalized the Count of Monte Cristo. But the name took on new personality when this combination found its way onto modern restaurant menus.
6 slices bread2 slices (1 oz. each) cooked ham2 slices (1 oz. each) cooked chicken or turkey2 slices (1 oz. each) Swiss or brick cheese2 eggs⅓ C. milk⅛ tsp. saltOil for deep frying[4]Confectioners’ sugar, optionalStrawberry jam, currant jelly or sour cream, optional
6 slices bread
2 slices (1 oz. each) cooked ham
2 slices (1 oz. each) cooked chicken or turkey
2 slices (1 oz. each) Swiss or brick cheese
2 eggs
⅓ C. milk
⅛ tsp. salt
Oil for deep frying[4]
Confectioners’ sugar, optional
Strawberry jam, currant jelly or sour cream, optional
On each of two slices bread, place 1 slice each ham and chicken. Top each with second slice bread, 1 slice cheese and remaining bread. Secure each sandwich with 4 wooden picks, trim crusts and cut into halves or quarters.
Beat eggs, milk and salt with fork until blended. Dip sandwiches in egg-milk mixture, turning to coat evenly. Fry in preheated 375° F. deep fat, turning as necessary, until golden brown on all sides, 1 to 2 minutes. Remove with slotted spoon or tongs. Drain on absorbent paper. Remove picks.
Sprinkle with confectioners’ sugar, if desired. Serve with strawberry jam, currant jelly or sour cream, if desired.
STORING TEXAS EGGSThe quality of Texas eggs will remain high for several weeks if they are kept in a 45 to 55 degrees F. environment. Even under refrigeration, they are slowly losing carbon dioxide and water, causing the yolks to flatten and the whites to spread. Eggs kept outside the refrigerator at 72-80 degrees F. will lose more quality in one day than they will lose in one week under refrigeration.
The quality of Texas eggs will remain high for several weeks if they are kept in a 45 to 55 degrees F. environment. Even under refrigeration, they are slowly losing carbon dioxide and water, causing the yolks to flatten and the whites to spread. Eggs kept outside the refrigerator at 72-80 degrees F. will lose more quality in one day than they will lose in one week under refrigeration.
6 servings
4 eggs, separated¾ C. milk2 C. (8 oz.) shredded Cheddar cheese3 C. white bread cubes (3 slices)½ tsp. salt½ tsp. dry mustard⅛ tsp. pepper¼ tsp. cream of tartar
4 eggs, separated
¾ C. milk
2 C. (8 oz.) shredded Cheddar cheese
3 C. white bread cubes (3 slices)
½ tsp. salt
½ tsp. dry mustard
⅛ tsp. pepper
¼ tsp. cream of tartar
In small mixing bowl beat egg yolks at high speed until thick and lemon-colored, about 5 minutes. Set aside.
In large saucepan over low heat, heat milk and cheese just until cheese melts. Remove from heat and stir in bread cubes, salt, mustard and pepper. Blend in egg yolks.
In large mixing bowl beat egg whites and cream of tartar at high speed until stiff but not dry, just until whites no longer slip when bowl is tilted. Fold bread mixture into whites. Pour into greased 1½-quart baking dish. Set dish in 13x9x2-inch baking pan on oven rack. Fill pan with hot water to depth of 1 inch.
Bake in preheated 325° F. oven until knife inserted near center comes out clean, 55 to 60 minutes. Serve immediately.
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4 servings
1 C. chopped cooked vegetables, meat or fish[5]½ C. shredded Cheddar or Swiss cheese4 eggs1 T. instant minced onion1 tsp. salt½ tsp. paprika1 C. milk, hot1 T. grated Parmesan cheese, optionalCheese Sauce, optional
1 C. chopped cooked vegetables, meat or fish[5]
½ C. shredded Cheddar or Swiss cheese
4 eggs
1 T. instant minced onion
1 tsp. salt
½ tsp. paprika
1 C. milk, hot
1 T. grated Parmesan cheese, optional
Cheese Sauce, optional
Sprinkle ¼ cup chopped vegetables, meat or fish and 2 tablespoons cheese in each of four 6 to 9-ounce custard cups or one 3½ to 4-cup ring mold.
Beat together eggs, onion, salt and paprika. Gradually blend in milk. Pour into prepared cups or mold. Sprinkle with Parmesan cheese, if desired. Set cups or mold in large baking pan on oven rack. Pour hot water into pan to within ½ inch of top of custard mixture.
Bake in preheated 350° F. oven until knife inserted near center comes out clean, 25 to 30 minutes for custard cups or 30 to 35 minutes for mold. Remove from hot water immediately and gently loosen edges with spatula. Invert onto serving plates. Serve with Cheese Sauce, if desired.
2 T. butter2 T. all-purpose flour¼ tsp. salt1 C. liquid (vegetable liquid or meat broth plus milk)½ C. shredded Cheddar or Swiss cheese
2 T. butter
2 T. all-purpose flour
¼ tsp. salt
1 C. liquid (vegetable liquid or meat broth plus milk)
½ C. shredded Cheddar or Swiss cheese
In medium saucepan over low heat, melt butter. Blend in flour and salt. Cook, stirring constantly, until smooth and bubbly. Blend in milk. Cook, stirring constantly, until mixture boils. Boil, stirring constantly, 1 minute. Remove from heat. Add cheese, stirring until melted.
About 6 servings
3½ C. mashed potatoes (about 6 medium)⅓ C. butter, softened, divided1 tsp. salt¼ tsp. pepper2 eggs
3½ C. mashed potatoes (about 6 medium)
⅓ C. butter, softened, divided
1 tsp. salt
¼ tsp. pepper
2 eggs
In large mixing bowl beat potatoes, ¼ cup butter, salt and pepper at low speed until fluffy. Add eggs, one at a time, beating at medium speed until well blended. Melt remaining butter.
Place potato mixture in large pastry bag with ½-inch star nozzle. Pipe about ¼ cup potatoes onto the edges of casserole or main dish, or spoon potatoes onto greased cookie sheet in neat pyramid shapes. Brush with melted butter.
Bake in preheated 450° F. oven until golden brown, 12 to 15 minutes or broil 6 inches from heat 5 to 7 minutes. Carefully remove potato mounds from cookie sheet.
Variations: To make patties, use about ¼ cup potato mixture for each and fry in lightly greased large fry pan over medium-high heat until browned on both sides, about 2 to 3 minutes.
To make one large ring, shape potato mixture into ring on ovenproof platter. Bake as directed for potato mounds. Spoon creamed mixture into center.
3 servings
Long before the days of the supermarket, the meat for the day depended upon the hunter’s luck. If fortune ran out, he substituted a non-meat main dish. One such stand-in is this combination of poached eggs on toasted muffins with cheese sauce topping, called Golden Buck in honor of the one that got away.
2 eggs2 C. (8 oz.) shredded Cheddar cheese½ C. milk or beer1 T. butter1 T. all-purpose flour2 tsp. prepared mustard¼ tsp. salt¼ tsp. Worcestershire sauce⅛ tsp. pepper3 English muffins, split, toasted and buttered6 poached eggsParsley sprigs, optional
2 eggs
2 C. (8 oz.) shredded Cheddar cheese
½ C. milk or beer
1 T. butter
1 T. all-purpose flour
2 tsp. prepared mustard
¼ tsp. salt
¼ tsp. Worcestershire sauce
⅛ tsp. pepper
3 English muffins, split, toasted and buttered
6 poached eggs
Parsley sprigs, optional
In medium saucepan beat 2 eggs. Stir in cheese, milk, butter, flour and seasonings. Cook, stirring constantly, over low heat until cheese melts and mixture is smooth.
To serve, spoon 2 tablespoons cheese sauce over each muffin half. Top each with one poached egg. Spoon 2 tablespoons cheese sauce over each egg. Garnish with parsley, if desired.
8 servings
½ lb. hard sausage links2 T. vegetable oil2 T. butter1 coarsely chopped onion1 thinly sliced garlic clove2 red or green bell peppers, seeded and cut into strips2 boiled peeled and diced medium potatoes2 peeled and diced medium tomatoes1½ tsp. basil1½ tsp. oregano2 T. minced parsleySalt and pepper8 eggs3 T. waterButter½ C. grated Parmesan cheese
½ lb. hard sausage links
2 T. vegetable oil
2 T. butter
1 coarsely chopped onion
1 thinly sliced garlic clove
2 red or green bell peppers, seeded and cut into strips
2 boiled peeled and diced medium potatoes
2 peeled and diced medium tomatoes
1½ tsp. basil
1½ tsp. oregano
2 T. minced parsley
Salt and pepper
8 eggs
3 T. water
Butter
½ C. grated Parmesan cheese
Place sausage links in pan with ½ inch water. Bring to boil and cook until water has nearly evaporated and sausages are browned. Turn frequently. Drain sausages and slice ½ inch thick. Heat oil and butter in ovenproof frying pan over medium heat. Saute onion, garlic, and peppers until soft. Add sausage, potatoes, tomatoes, herbs, salt and pepper. Saute for 2 minutes.
Beat eggs lightly with water. Pour into buttered frying pan with other ingredients and cook over medium heat until bottom of omelet is set and browned.
Sprinkle with cheese. Place pan under preheated boiler until top is puffed and browned. Cut into wedges and serve.
GARNISHING WITH EGGS1. Sliced hard-cooked eggs provide color and nutrition to a sandwich plate, salads, and green vegetables. A dash of paprika makes them even more colorful.2. Sieved eggs can be applied in ribbons with a cake decorator to molded salads.3. Chopped eggs yolks can be sprinkled on cream sauce coverings for added flavor and color.
1. Sliced hard-cooked eggs provide color and nutrition to a sandwich plate, salads, and green vegetables. A dash of paprika makes them even more colorful.
2. Sieved eggs can be applied in ribbons with a cake decorator to molded salads.
3. Chopped eggs yolks can be sprinkled on cream sauce coverings for added flavor and color.
6 servings
A coating of sausage and bread crumbs makes a hearty snack of hard-cooked eggs. After cooking to a golden turn, they can be eaten hot or cold. Scotch eggs are a traditional companion to a mug of ale or beer.
¾ lb. bulk pork sausage12 hard-cooked eggs1 egg, beaten⅓ C. fine dry bread crumbsFat for deep frying
¾ lb. bulk pork sausage
12 hard-cooked eggs
1 egg, beaten
⅓ C. fine dry bread crumbs
Fat for deep frying
Divide sausage into 12 equal portions (l oz. each). Shape each portion into patty and wrap completely around 1 hard-cooked egg, pressing edges together to seal. Dip sausage-wrapped eggs in beaten egg, then roll in bread crumbs until completely coated.
Cook eggs in preheated 375° F. deep fat until golden brown and heated through, 7 to 9 minutes. Drain on absorbent paper. Serve hot or cold.
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1 serving
In the morning, this quick concoction provides needed nourishment to see you through until lunch. It’s also great for a nightcap, or whenever an energy lift is needed.
1 egg1 C. orange juice1 T. honey, optional
1 egg
1 C. orange juice
1 T. honey, optional
Measure all ingredients into blender or shaker container. Cover. Blend or shake until well blended. Pour into tall glass. Serve immediately.
Variation: Just before serving add 1 scoop orange or lemon sherbet.
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{Basic food groups}
2 servings per day
Meats, variety meat (heart, liver, kidney), poultry, eggs, fish, dry beans and peas, peanut butter.
A serving is: 2-3 oz. lean cooked meat; 2 eggs; 1 cup cooked dry beans or peas; 4 tablespoons peanut butter.
This protein-rich group, good for growth and repair of body tissues; healthy muscles, skin, organs, blood and hair; also gives us iron, niacin, riboflavin, and thiamine.
4 servings per day
Whole grain, enriched, and restored breads (check labels); also cereals, flour, macaroni, rice, wheat, rolled oats, and baked goods.
A serving is: 1 slice bread, ½ cup cooked cereal, grits, macaroni, or rice, 1 oz. enriched ready-to-eat cereal.
These supply food energy, protein, iron, and B vitamins.
Some for everyone
Cheese can be used as part of the milk to provide calcium for strong bones and teeth; riboflavin, and vitamin D when milk is fortified.
4 servings per day
Citrus fruits, tomatoes, strawberries, cabbage, cantaloupe, for vitamin C.
Vegetables—yellow or dark green—carrots, sweet potatoes, broccoli, spinach, etc. for vitamin A.
This group builds healthy gums, body tissues, and skin; better vision, and good growth.
1. Don’t try to cook an egg in the shell in the microwave. It could explode.
2. Eggs continue to cook after they are removed from the microwave. Take them out just before they are done.
1. Use a browning skillet.
2. Pierce the yolk in the shape of a cross to break the surface. This step will eliminate the possibility of the yolk exploding.
3. Always place a glass of water in the microwave alongside the skillet. The water will absorb some of the microwave, allowing the white and yolk to cook at the same rate of speed.
4. Bacon cooked along with the egg helps retard overcooking of the yolk.
1. For a fluffier texture when scrambling eggs, remember to stir the egg mixture frequently.
2. Don’t overcook.
1. The eggs must be covered with water to assure even cooking.
2. Piercing the yolk in the shape of a cross to break the surface membrane will eliminate the possibility of an explosion.
The exact time of cooking eggs in a microwave oven will vary according to the number of eggs to be prepared at one time and the size and temperature of the eggs.
The exact time of cooking eggs in a microwave oven will vary according to the number of eggs to be prepared at one time and the size and temperature of the eggs.
EGGS ARE ECONOMICALTexas eggs are an economical means of adding a lot of nutritive value to the menu. The price per two-egg servings of large eggs ranges from 11 to 16 cents; for medium eggs, from 9½ to 14 cents.
Texas eggs are an economical means of adding a lot of nutritive value to the menu. The price per two-egg servings of large eggs ranges from 11 to 16 cents; for medium eggs, from 9½ to 14 cents.
Decorative border
[1]It is better to remove scrambled eggs from pan when they are slightly underdone. Heat retained in eggs completes the cooking.[2]Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.[3]To make handle ovenproof, cover completely with aluminum foil.[4]Sandwiches also may be sauteed in 2 tablespoons butter in large fry pan over medium heat, turning as necessary until golden brown on all sides.[5]Cooked, well-drained chopped broccoli, cauliflower, spinach or asparagus; sauteed well-drained chopped mushrooms; chopped cooked chicken, turkey, ham, chicken livers or well-drained shrimp; well-drained flaked crabmeat, salmon or tuna.
[1]It is better to remove scrambled eggs from pan when they are slightly underdone. Heat retained in eggs completes the cooking.
[2]Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.
[3]To make handle ovenproof, cover completely with aluminum foil.
[4]Sandwiches also may be sauteed in 2 tablespoons butter in large fry pan over medium heat, turning as necessary until golden brown on all sides.
[5]Cooked, well-drained chopped broccoli, cauliflower, spinach or asparagus; sauteed well-drained chopped mushrooms; chopped cooked chicken, turkey, ham, chicken livers or well-drained shrimp; well-drained flaked crabmeat, salmon or tuna.
FOR FREE RECIPES AND INFORMATIONABOUT TEXAS FOOD AND FIBER PRODUCTS WRITE:REAGAN V. BROWN, COMMISSIONERTEXAS DEPARTMENT OF AGRICULTUREP. O. BOX 12847, CAPITOL STATIONAUSTIN, TEXAS 78711