Put the required number of eggs✪ Hard-Boiled Eggs (CEufs Durs) into a sauce-
pan of boiling water, lowering them in carefully
with a spoon to avoid breaking the shells. Allow
the water to come to the boil again, and then boil
the eggs exactly ten minutes. Then lift them out
and plunge them at once into plenty of cold water,
so that they may shell more easily. To shell them,
tap the egg all round with the back of a knife,
and the shell can easily be removed without
damaging the white.
Notes. — Eggs for hard boiling should not be put
on in cold water, because the yolk would be inclined
to fall to one side, which would spoil the appear-
ance of the egg for many purposes. Do not roll
the egg on the table to break the shell, as this is
apt to loosen the yolk from the white, and do not
overcook the eggs or the yolk will have a circle
of green round it, which will give it the appearance
of being old. Eor different ways of serving hard-
boiled eggs, see p. 320.
1321. Poached Eggs (CEufs Poehes)
Half fill a shallow saucepan with water and put
it on the fire to boil. Add vinegar or lemon juice
in the proportion of one tea-spoonful to one pint of
water, and a good pinch of salt. When the water
is gently simmering, break one egg✪ Poached Eggs (CEufs Poeches) into a cup, and
from this slip it gently into the pan. Gather the
white lightly together with a spoon, and pour
some of the acidulated water over it. Repeat this
with each egg, and let them cook for three minutes,
or until the white is nicely set, without being hard.
Lift each one out separately with a small fish slice
or perforated spoon, and trim off any ragged edges
of white, letting the egg drain over the pan. Place
them on rounds of hot buttered toast, and arrange
them symmetrically on a dish garnished with
parsley, or serve them in any other way desired.
315
316
COOKERY FOR EVERY HOUSEHOLD
Notes. — An egg poacher or small muffin rings
placed in the pan will help to keep the eggs a
Egg Poacher
better shape. The acid added to the water helps
to harden the white of egg and to keep it a good
colour. For variations of the poached egg, see
p. 321.
Note. — If the eggs are required for a garnish,
keep back some of the white, in order to have
them smaller in size.
1324. Fried Eggs, 2 (CEufs Frits)
Each egg must be cooked separately. Take a
small, deep frying pan and put into it a good
table-spoonful of butter, lard, or salad oi✪ Fried Eggs, 2 (CEufs Frits)l. When
quite hot, break an egg into a tea-cup and slip it
into the hot fat. Tilt the pan slightly so that
the fat surrounds the egg, and with a spoon fold
the white over the yolk. About two minutes will
be sufficient to cook it. When ready, lift out
carefully with a small fish slice, allowing the fat
to drain from it, and place it on a hot dish. Pro-
ceed with more eggs in the same way until a
sufficient number is cooked, adding more fat to the
pan as required. These eggs are flatter in form
than No. 1.
Note. — For different ways of serving fried eggs
see p. 324.
1322. Eggs sur le Plat (CEufs sur le Plat)
3 eggs. I oz. butter. Salt and pepper.
Lightly butter a flat fireproof dish, and break
the eggs into it without breaking the yolks. Season
with pepper and salt, and put the rest of the butter
in small pieces on the top. Set the dish in a good
oven, and let it remain until the whites become
set, but by no means hard. They will require
Eggs sur le Plat
✪ Eggs sur le Plat (CEufs sur le Plat)
Page 506 · 5 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Put the required number of eggs into a saucepan of boiling water, lowering them in carefully with a spoon to avoid breaking the shells. Allow the water to come to the boil again, and then boil the eggs exactly ten minutes. Then lift them out and plunge them at once into plenty of cold water, so that they may shell more easily. To shell them, tap the egg all round with the back of a knife, and the shell can easily be removed without damaging the white.
Notes. — Eggs for hard boiling should not be put on in cold water, because the yolk would be inclined to fall to one side, which would spoil the appearance of the egg for many purposes. Do not roll the egg on the table to break the shell, as this is apt to loosen the yolk from the white, and do not overcook the eggs or the yolk will have a circle of green round it, which will give it the appearance of being old. For different ways of serving hardboiled eggs, see p. 320.
1321. Poached Eggs (CEufs Poehes)
Half fill a shallow saucepan with water and put it on the fire to boil. Add vinegar or lemon juice in the proportion of one tea-spoonful to one pint of water, and a good pinch of salt. When the water is gently simmering, break one egg into a cup, and from this slip it gently into the pan. Gather the white lightly together with a spoon, and pour some of the acidulated water over it. Repeat this with each egg, and let them cook for three minutes, or until the white is nicely set, without being hard. Lift each one out separately with a small fish slice or perforated spoon, and trim off any ragged edges of white, letting the egg drain over the pan. Place them on rounds of hot buttered toast, and arrange them symmetrically on a dish garnished with parsley, or serve them in any other way desired.
Notes. — An egg poacher or small muffin rings placed in the pan will help to keep the eggs a
Egg Poacher
better shape. The acid added to the water helps to harden the white of egg and to keep it a good colour. For variations of the poached egg, see p. 321.
Note. — If the eggs are required for a garnish, keep back some of the white, in order to have them smaller in size.
1324. Fried Eggs, 2 (CEufs Frits)
Each egg must be cooked separately. Take a small, deep frying pan and put into it a good table-spoonful of butter, lard, or salad oil. When quite hot, break an egg into a tea-cup and slip it into the hot fat. Tilt the pan slightly so that the fat surrounds the egg, and with a spoon fold the white over the yolk. About two minutes will be sufficient to cook it. When ready, lift out carefully with a small fish slice, allowing the fat to drain from it, and place it on a hot dish. Proceed with more eggs in the same way until a sufficient number is cooked, adding more fat to the pan as required. These eggs are flatter in form than No. 1.
Note. — For different ways of serving fried eggs see p. 324.
1322. Eggs sur le Plat (CEufs sur le Plat)
3 eggs. I oz. butter. Salt and pepper.
Lightly butter a flat fireproof dish, and break the eggs into it without breaking the yolks. Season with pepper and salt, and put the rest of the butter in small pieces on the top. Set the dish in a good oven, and let it remain until the whites become set, but by no means hard. They will require
Eggs sur le Plat
Records on this page
Boiled Eggs (CEufs a la Coque)Hard-Boiled Eggs (CEufs Durs)Poached Eggs (CEufs Poeches)Fried Eggs, 2 (CEufs Frits)Eggs sur le Plat (CEufs sur le Plat)