Eggs

Boiled Eggs

The time required for boiling eggs, if the water is at the boiling-point when the eggs are put into it, is approximately as follows: Soft Boiled, from two to two and a half minutes; Medium Boiled, from three to three and a half minutes; Hard Boiled, from four to five minutes. Hard-boiled eggs to be used cold in salads, etc., should be put into water at the boiling-point and the heat then reduced so that the eggs will cook very slowly for twenty minutes.

Baked Eggs

Directions

Break the eggs into a well-buttered baking-dish, and sprinkle with salt and pepper. A little cream may be poured onto each egg to advantage, or the tops covered with grated cheese.
Set the baking-dish in a moderate oven, and bake for ten minutes.

Fried Eggs

Directions

Put 3 or 4 tablespoons of bacon grease or similar fat into a frying-pan, set the pan over the fire, and heat until the grease begins to smoke.
While the fat is heating, break as many eggs as will be needed into a bowl.
Pour the eggs carefully into the hot fat, and with a spoon dip up the fat and pour it over the eggs, while allowing them to cook slowly from three to five minutes. Separate the eggs with a knife if they run together while cooking. If desired, the eggs may be turned with a pancake-turner and browned on the under side.

Poached Eggs

Directions

Fill a frying-pan half full of hot water, and set it over the fire.
Add 1 tablespoon of vinegar to the water, and let it barely simmer.
Break the eggs, one at a time, into a saucer, and slip each egg into the water in the frying-pan.
With a spoon dip up the water and pour it over the eggs while they are cooking.
Cook from three to five minutes, and serve on slices of hot buttered toast, which should be made before poaching the eggs.

Scrambled Eggs

Ingredients

3 eggs
½ teaspoon salt
Pepper
¼ cup milk
1 tablespoon butter

Utensils

Bowl
Dover beater
Tablespoon
Frying-pan

Directions

Break the eggs into a bowl, beat with a dover beater, add the salt, pepper, and milk, and stir well together.
Set the frying-pan over a slow fire, and put the butter in it to melt and heat.
Pour the mixture from the bowl into the frying-pan, and with a spoon begin at once to scrape from the sides of the pan toward the centre, keeping the mixture from sticking to the pan and allowing it to cook evenly.
When the mixture has become of a jelly-like consistency, take the frying-pan from the fire, turn the contents out on a hot platter, and serve at once.

Remarks

Garnish with bits of buttered toast and a few sprigs of parsley. Any of the following materials may, if desired, be added to the eggs just before cooking:

¼ cup tomato pulp
1 tablespoon chopped parsley
1 tablespoon chopped green pepper
1 tablespoon chopped pimento
¼ cup grated cheese
¼ cup boiled ham—chopped
3 or 4 slices cooked bacon cut in small pieces.

Omelet

Ingredients

2 eggs
½ teaspoon salt
Pepper
2 tablespoons milk or water
1 tablespoon butter

Utensils

2 bowls
Dover beater
Tablespoon
Omelet-pan
Palette-knife

Directions

Break the eggs, putting the yolks in one bowl and the whites in another.
Beat the yolks until they are thick and creamy.
Add the milk or water, with the salt and pepper, to the beaten yolks, and beat again.
Beat the egg-whites until they are stiff and dry, and then "fold" them into the mixture in the other bowl.
Melt the butter in an omelet-pan, and pour the mixture into this.
With the fire turned very low, cook the omelet until it is a light brown on the under side, using a palette-knife to lift the edges from the pan.
Put the omelet-pan in the lower oven of the stove, and allow the omelet to cook slowly on top.
Take from the oven, fold one half of the omelet over the other half, slip it from the pan to a hot platter, and serve at once.

Remarks

Any of the optional ingredients mentioned at the end of the recipe for Scrambled Eggs may also be added to an omelet, if desired.

Cereals

The Plain Sailing Cook Book

Hot Breads and Griddle-Cakes

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BY

Book Cover The Plain Sailing Cook Book Beige Minimalistic Cookbook Digital Notebook Cover (3D) 2.png

Susanna Shanklin Browne

SOURCE

Public Domain