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111 EGG Recipes
COOKING OF EGGS
Any single food containing all the elements necessary to supply the
requirements of the body is called a complete or typical food. Milk
and eggs are frequently so called, because they sustain the young
animals of their kind during a period of rapid growth. Nevertheless,
neither of these foods forms a perfect diet for the human adult. Both
are highly nutritious, but incomplete.
Served with bread or rice, they form an admirable meal and one that is
nutritious and easily digested. The white of eggs, almost pure
albumin, is nutritious, and, when cooked in water at 170 degrees
Fahrenheit, requires less time for perfect digestion than a raw egg.
The white of a hard-boiled egg is tough and quite insoluble. The yolk,
however, if the boiling has been done carefully for twenty minutes, is
mealy and easily digested. Fried eggs, no matter what fat is used, are
hard, tough and insoluble. The yolk of an egg cooks at a lower
temperature than the white, and for this reason an egg should not be
boiled unless the yolk alone is to be used.
Ten eggs are supposed to weigh a pound, and, unless they are unusually
large or small, this is quite correct.
Eggs contain from 72 to 84 per cent. of water, about 12 to 14 per
cent. of albuminoids. The yolk is quite rich in fat; the white
deficient. They also contain mineral matter and extractives.
To ascertain the freshness of an egg without breaking it, hold your
hand around the egg toward a bright light or the sun and look through
it. If the yolk appears quite round and the white clear, it is fresh.
Or, if you put it in a bucket of water and it falls on its side, it is
fresh. If it sort of topples in the water, standing on its end, it is
fairly fresh, but, if it floats, beware of it. The shell of a fresh egg looks dull and porous. As it begins to age, the shell takes on a
shiny appearance. If an egg is kept any length of time, a portion of
its water evaporates, which leaves a space in the shell, and the egg
will "rattle." An egg that rattles may be perfectly good, and still
not absolutely fresh.
TO PRESERVE EGGS
To preserve eggs it is only necessary to close the pores of the
shells. This may be done by dipping them in melted paraffine, or
packing them in salt, small ends down; or pack them in a keg and cover
them with brine; or pack them in a keg, small ends down and cover them
with lime water; this not only protects them from the air, but acts as
a germicide.
Eggs should not be packed for winter use later than the middle of May
or earlier than the first of April. Where large quantities of the
yolks are used, the whites may be evaporated and kept in glass bottles
or jars. Spread them out on a stoneware or granite plate and allow
them to evaporate at the mouth of a cool oven. When the mixture is
perfectly dry, put it away. This powder is capable of taking up the
same amount of water that has been evaporated from it, and may then be
used the same as fresh whites.
EGGS AND CRUMBING
To do this successfully one must prepare a mixture, and not use the
egg alone. If an egg mixture or a croquette is dipped in beaten egg
and rolled in cracker crumbs and dropped into fat, it always has a
greasy covering. This is the wrong way. To do it successfully and have
the articles handsome, beat the egg until well mixed, add a
teaspoonful of olive oil, a tablespoonful of water and a dash of
pepper. Dip the articles into this mixture, and then drop them on
quite a thick bed of either sifted dry bread crumbs or soft white
bread crumbs.
I prefer sifted dry bread crumbs for croquettes, and soft white crumbs
for lobster cutlets and deviled crabs.
SHIRRED EGGS
Cover the bottoms of individual dishes with a little butter and a few
fresh bread crumbs; drop into each dish two fresh eggs; stand this
dish in a pan of hot water and cook in the oven until the whites are
"set." Put a tiny bit of butter in the middle of each, and a dusting
of salt and pepper.
EGGS MEXICANA
Put two tablespoonfuls of butter in a saucepan. Add four
tablespoonfuls of finely chopped onion and shake until the onion is
soft, but not brown. Then add four Spanish peppers cut in strips, a
dash of red pepper and a half pint of tomatoes; the tomatoes should be
in rather solid pieces. Add a seasoning of pepper and salt. Let this
cook slowly while you shir the desired quantity of eggs. When the eggs
are ready to serve, put two tablespoonfuls of this sauce at each side
of the dish, and send at once to the table.
EGGS ON A PLATE
Rub the bottom of a baking dish with butter. Dust it lightly with salt
and pepper. Break in as many fresh eggs as required. Stand the dish in
a basin of water and cook in the oven five minutes, or until the
whites are "set." While these are cooking, put two tablespoonfuls of
butter in a pan and shake over the fire until it browns. When the eggs
are done, baste them with the browned butter, and send to the table.
EGGS DE LESSEPS
Shir the eggs as directed. Have ready, carefully boiled, two sets of
calves' brains; cut them into slices; put two or three slices between
the eggs, and then pour over browned butter sauce.
EGGS MEYERBEER
To each half dozen eggs allow three lambs' kidneys. Broil the kidneys.
Shir the eggs as directed in the first recipe. When done, put half a
kidney on each side of the plate and pour over sauce Perigueux.
EGGS A LA REINE
6 eggs
1/2 pint of chopped cold cooked chicken
1/2 can of mushrooms
2 tablespoonfuls of butter
2 tablespoonfuls of flour
1/2 pint of milk
1/2 teaspoonful of salt
1 saltspoonful of pepper
Use ordinary shirring dishes for the eggs; butter them, break into
each one egg, stand these in a pan of boiling water and in the oven
until they are "set." Rub the butter and flour together, add the milk,
stir until boiling, add the salt, pepper, chopped chicken and
mushrooms, and put one tablespoonful of this on top of each egg and
send at once to the table. This is also nice if you put a
tablespoonful of the mixture in the bottom of the dish, break the egg
into it, and then at serving time put another tablespoonful over the
top.
EGGS AU MIROIR
Cover the bottom of a graniteware or silver platter with fresh bread
crumbs, break in as many eggs as are needed for the number of persons
to be served. Put bits of butter here and there, stand the platter
over a baking pan of hot water in the oven until the eggs are "set,"
dust them with salt and pepper and send them to the table.
EGGS A LA PAYSANNE
6 eggs
1/2 cupful of cream
2 tablespoonfuls of grated onion
1 clove of garlic
1/2 teaspoonful of salt
1 saltspoonful of pepper
Add the onion and the garlic, mashed, to the cream; pour it in the bottom of a baking dish, break on top the eggs, dust with salt and
pepper, stand the baking dish in a pan of water and cook in the oven
until the eggs are "set." Serve in the dish in which they are cooked.
111 EGG Recipes
COOKING OF EGGS
Any single food containing all the elements necessary to supply the
requirements of the body is called a complete or typical food. Milk
and eggs are frequently so called, because they sustain the young
animals of their kind during a period of rapid growth. Nevertheless,
neither of these foods forms a perfect diet for the human adult. Both
are highly nutritious, but incomplete.
Served with bread or rice, they form an admirable meal and one that is
nutritious and easily digested. The white of eggs, almost pure
albumin, is nutritious, and, when cooked in water at 170 degrees
Fahrenheit, requires less time for perfect digestion than a raw egg.
The white of a hard-boiled egg is tough and quite insoluble. The yolk,
however, if the boiling has been done carefully for twenty minutes, is
mealy and easily digested. Fried eggs, no matter what fat is used, are
hard, tough and insoluble. The yolk of an egg cooks at a lower
temperature than the white, and for this reason an egg should not be
boiled unless the yolk alone is to be used.
Ten eggs are supposed to weigh a pound, and, unless they are unusually
large or small, this is quite correct.
Eggs contain from 72 to 84 per cent. of water, about 12 to 14 per
cent. of albuminoids. The yolk is quite rich in fat; the white
deficient. They also contain mineral matter and extractives.
To ascertain the freshness of an egg without breaking it, hold your
hand around the egg toward a bright light or the sun and look through
it. If the yolk appears quite round and the white clear, it is fresh.
Or, if you put it in a bucket of water and it falls on its side, it is
fresh. If it sort of topples in the water, standing on its end, it is
fairly fresh, but, if it floats, beware of it. The shell of a fresh egg looks dull and porous. As it begins to age, the shell takes on a
shiny appearance. If an egg is kept any length of time, a portion of
its water evaporates, which leaves a space in the shell, and the egg
will "rattle." An egg that rattles may be perfectly good, and still
not absolutely fresh.
TO PRESERVE EGGS
To preserve eggs it is only necessary to close the pores of the
shells. This may be done by dipping them in melted paraffine, or
packing them in salt, small ends down; or pack them in a keg and cover
them with brine; or pack them in a keg, small ends down and cover them
with lime water; this not only protects them from the air, but acts as
a germicide.
Eggs should not be packed for winter use later than the middle of May
or earlier than the first of April. Where large quantities of the
yolks are used, the whites may be evaporated and kept in glass bottles
or jars. Spread them out on a stoneware or granite plate and allow
them to evaporate at the mouth of a cool oven. When the mixture is
perfectly dry, put it away. This powder is capable of taking up the
same amount of water that has been evaporated from it, and may then be
used the same as fresh whites.
EGGS AND CRUMBING
To do this successfully one must prepare a mixture, and not use the
egg alone. If an egg mixture or a croquette is dipped in beaten egg
and rolled in cracker crumbs and dropped into fat, it always has a
greasy covering. This is the wrong way. To do it successfully and have
the articles handsome, beat the egg until well mixed, add a
teaspoonful of olive oil, a tablespoonful of water and a dash of
pepper. Dip the articles into this mixture, and then drop them on
quite a thick bed of either sifted dry bread crumbs or soft white
bread crumbs.
I prefer sifted dry bread crumbs for croquettes, and soft white crumbs
for lobster cutlets and deviled crabs.
SHIRRED EGGS
Cover the bottoms of individual dishes with a little butter and a few
fresh bread crumbs; drop into each dish two fresh eggs; stand this
dish in a pan of hot water and cook in the oven until the whites are
"set." Put a tiny bit of butter in the middle of each, and a dusting
of salt and pepper.
EGGS MEXICANA
Put two tablespoonfuls of butter in a saucepan. Add four
tablespoonfuls of finely chopped onion and shake until the onion is
soft, but not brown. Then add four Spanish peppers cut in strips, a
dash of red pepper and a half pint of tomatoes; the tomatoes should be
in rather solid pieces. Add a seasoning of pepper and salt. Let this
cook slowly while you shir the desired quantity of eggs. When the eggs
are ready to serve, put two tablespoonfuls of this sauce at each side
of the dish, and send at once to the table.
EGGS ON A PLATE
Rub the bottom of a baking dish with butter. Dust it lightly with salt
and pepper. Break in as many fresh eggs as required. Stand the dish in
a basin of water and cook in the oven five minutes, or until the
whites are "set." While these are cooking, put two tablespoonfuls of
butter in a pan and shake over the fire until it browns. When the eggs
are done, baste them with the browned butter, and send to the table.
EGGS DE LESSEPS
Shir the eggs as directed. Have ready, carefully boiled, two sets of
calves' brains; cut them into slices; put two or three slices between
the eggs, and then pour over browned butter sauce.
EGGS MEYERBEER
To each half dozen eggs allow three lambs' kidneys. Broil the kidneys.
Shir the eggs as directed in the first recipe. When done, put half a
kidney on each side of the plate and pour over sauce Perigueux.
EGGS A LA REINE
6 eggs
1/2 pint of chopped cold cooked chicken
1/2 can of mushrooms
2 tablespoonfuls of butter
2 tablespoonfuls of flour
1/2 pint of milk
1/2 teaspoonful of salt
1 saltspoonful of pepper
Use ordinary shirring dishes for the eggs; butter them, break into
each one egg, stand these in a pan of boiling water and in the oven
until they are "set." Rub the butter and flour together, add the milk,
stir until boiling, add the salt, pepper, chopped chicken and
mushrooms, and put one tablespoonful of this on top of each egg and
send at once to the table. This is also nice if you put a
tablespoonful of the mixture in the bottom of the dish, break the egg
into it, and then at serving time put another tablespoonful over the
top.
EGGS AU MIROIR
Cover the bottom of a graniteware or silver platter with fresh bread
crumbs, break in as many eggs as are needed for the number of persons
to be served. Put bits of butter here and there, stand the platter
over a baking pan of hot water in the oven until the eggs are "set,"
dust them with salt and pepper and send them to the table.
EGGS A LA PAYSANNE
6 eggs
1/2 cupful of cream
2 tablespoonfuls of grated onion
1 clove of garlic
1/2 teaspoonful of salt
1 saltspoonful of pepper
Add the onion and the garlic, mashed, to the cream; pour it in the bottom of a baking dish, break on top the eggs, dust with salt and
pepper, stand the baking dish in a pan of water and cook in the oven
until the eggs are "set." Serve in the dish in which they are cooked.
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