Boiled Eggs
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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
1111
- Directions
Fried Eggs
1111
- Directions
Poached Eggs
1111
- Directions
Scrambled Eggs
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- Ingredients
- 3 eggs
- ½ teaspoon salt
- Pepper
- ¼ cup milk
- 1 tablespoon butter
- Utensils
- Bowl
- Dover beater
- Tablespoon
- Frying-pan
- Directions
- 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
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- 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
- 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.
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- Frontmatter
- Preface
- Introduction
- Equipment and Supplies
- General Kitchen Necessities
- Preparing and Mixing Utensils
- Cooking Utensils
- Staple Supplies
- Handling the Recipe
- Directions for Measuring
- Regulating the Heat
- A Few Definitions
- Some Useful Suggestions
- Recipes
- Soups
- Fish
- Meats
- Poultry
- Vegetables
- Salads and Salad Dressings
- Pastry
- Puddings
- Cakes, Cookies, Etc.
- Ice Cream and Ices
- Hot Beverages
- Cereals
- Eggs
- Hot Breads and Griddle-Cakes
- Fruits
- White Sauces
- Index
- About This Digital Edition