Basic recipes for preparing eggs:
- Place the eggs in boiling water with a spoon and boil 2-1/2 to 3 minutes for soft and 4 minutes for medium. Serve at once.
- Hard-boiled eggs should remain in the water for 20 minutes.
- Bring water to a boil in a saucepan with a pinch of salt for flavor.
- Lower the heat to slightly simmering and break eggs, one at a time, gently placing them into the saucepan.
- When the egg white is set, lift out on a perforated spoon and place on toast, or on a warm dish, and serve.
- Break 2 eggs into a bowl.
- Add 1 tablespoon milk and beat only slightly.
- Heat an oiled frying pan and add the eggs and a sprinkle of salt.
- Scrape the bottom of the pan continuously with a spoon until the mixture is soft and jellied.
- Remove the eggs from the heat when they are a bit softer than desired. They will continue to cook and harden after being removed from the heat.
Scrambled Eggs with New Tomato
- Scald and peel 2 medium sized ripe tomatoes. Cut into quarters and place in a small covered saucepan.
- Add a pinch of salt and bring to a boil.
- Pour the tomatoes into a colander and drain off the juice.
- Add 1 teaspoon vegetable butter and reheat.
- Heat a greased skiller and break in 2 eggs.
- Stir quickly so they cook evenly.
- When they are soft cooked, add the tomatoes.
- Mix lightly, and serve on toast.
- In a hot, greased skillet, break in 3 eggs and sprinkle 3 tablespoons of water over them.
- Sprinkle lightly with salt and cover.
- Cook over a medium heat until white on top and soft.
- Remove and serve immediately.
Jellied or Coddled Egg
- Bring 1 pint of water to a boil in a small saucepan.
- Drop 1 egg into the water with a spoon and remove from heat. Let sit for 7 minutes.
- Remove the egg from the water and serve.
- If more eggs are added, the water must be increased in proportion. Likewise, if the saucepan is wide-mouthed or broad, there must be more than enough boiling water to cover the eggs. The rule is a pint to an egg in a deep utensil.
- Beat 2 eggs slightly and add 1 tablespoon milk and a sprinkle of salt.
- Heat 2 teaspoons of vegetable butter in a frying pan.
- Add the eggs and keep them continuously in motion by shaking the pan or stirring as for scrambled egg.
- When the mass is soft cooked, let rest on the heat as you pick up one side with a spoon or a fork, fold over to the other side, and place on a hot platter.
- Serve immediately.
- Beat 1 egg york until thick.
- Beat together 1 tablespoon milk and egg yolk.
- Add a few grains of salt to the white and beat until stiff.
- Fold the yolk mixture into the white and palce in a hot, greased frying pan.
- Place in the oven and bake until barely set.
- Then, while it is still in the pan, slip a knife under one side and turn it over the other section.
- Invert on a hot platter and serve at once.
- Make the same as omelet puff but add 1/4 cup fresh bread crumbs, moistened with enough cold milk to soften.
- Add the softened crumbs to the beaten yolk and fold into the beaten white.
- Bake the same as omelet puff.