No. 1 : Place the eggs in warm water, to heat the shells, so
they will not crack when put into boiling water. Let the water
in the saucepan boil violently ; put the eggs in carefully, and
when the water again bubbles, remove it from the fire; cover,
and let the eggs remain in for five minutes.
No. 2 : Put the eggs into boiling water, and cook for three
minutes, the water boiling all the time.
No. 3 : Place the eggs in cold water on the fire, and remove
as soon as. the water boils.
In these receipts have plenty of water — about a pint for two
eggs.
POACHED EGGS, NO. I.
The white of a poached egg should be a white, translucent,
jelly-like mass. To obtain this result, which makes it an easily
digested food, it must cook very slowly, the water never reach-
ing the boiling point. Place in a shallow pan as many muffin-
rings as you have eggs to poach. Turn in enough boiling
water to just cover the rings; add a little salt. When the
water boils, draw the pan to the side of the range, and break
an egg into each ring. It should take ten to fifteen minutes
to cook the eggs to the translucent state desired. Have ready
EGGS.
115
even pieces of toast a trifle larger than the muffin-rings.
Moisten them with hot water, and spread with a little butter.
Remove the eggs carefully with a pancake turner, and place
one on each piece of toast ; then lift off the rings, and place a
spot of pepper in the center of each yolk.
Mary Ronald in “Century Cook Book.”
BEATEN OMELET.
Beat very light the whites of four eggs ; beat until light col-
ored the yolks of the four eggs; add three tablespoonfuls of
milk, a speck of pepper, a sprinkle of salt. Pour this mix-
ture into the beaten whites, and fold — not stir — slightly to-
gether. Put into an omelet-pan a tablespoonful of butter;
when melted and hot, pour in the eggs. As soon as set, shake
slightly all the time, until firm ; with a buttered knife keep
the edge of the omelet from sticking to the pan. When firm
and brown upon the bottom, place in a hot oven for about
three minutes to thoroughly cook the top. When finished,
turn once, put on a hot platter, and serve immediately.
For a sweet omelet, add a tablespoonful of sugar, and omit
pepper. Variations are made by spreading an omelet, just
before turning, with chopped meat of any kind, with tomato,
or with jelly.
ANCHOVY EGGS.
Boil eggs, halve and take out yolks. Mix with a little an-
chovy-paste. Put mixture back into the white parts of the
eggs, and skewer together with toothpicks to keep firm. Dip
in beaten eggs and bread crumbs twice. Drop into boiling
lard, brown and serve at once.
Kate S. Vosburg.
ANCHOVY WITH POACHED EGGS.
Cut slices of bread round with a biscuit cutter ; toast a light
brown ; spread with anchovy paste. Poach eggs to cover the
spread toasts. Serve very hot.
Mrs. a. Haas.
BAKED EGGS.
Ingredients : Six eggs, one teacupful of rich gravy, one
teaspoon ful of chopped parsley and mushrooms mixed, bread
crumbs✪ Baked Eggs.
LANDMARKS CLUB COOK BOOK.
Mix the parsley and mushrooms with part of the gravy, sea-
son with pepper and salt. Pour into a pie dish and place in
the oven till it begins to bubble. Break the eggs carefully in,
strew bread crumbs over, and return the dish to the oven for
three minutes. W arm and pour in the rest of the gravy.
Strew over a few more bread crumbs, and bake until the eggs
are set.
Mrs. H. W. O’Melveny.
Page 71 · 1 recipe record on this page
Presented as published in 1903. 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
No. 1 : Place the eggs in warm water, to heat the shells, so they will not crack when put into boiling water. Let the water in the saucepan boil violently ; put the eggs in carefully, and when the water again bubbles, remove it from the fire; cover, and let the eggs remain in for five minutes.
No. 2 : Put the eggs into boiling water, and cook for three minutes, the water boiling all the time.
No. 3 : Place the eggs in cold water on the fire, and remove as soon as the water boils.
In these receipts have plenty of water — about a pint for two eggs.
POACHED EGGS, NO. I.
The white of a poached egg should be a white, translucent, jelly-like mass. To obtain this result, which makes it an easily digested food, it must cook very slowly, the water never reaching the boiling point. Place in a shallow pan as many muffinrings as you have eggs to poach. Turn in enough boiling water to just cover the rings; add a little salt. When the water boils, draw the pan to the side of the range, and break an egg into each ring. It should take ten to fifteen minutes to cook the eggs to the translucent state desired. Have ready
even pieces of toast a trifle larger than the muffin-rings. Moisten them with hot water, and spread with a little butter. Remove the eggs carefully with a pancake turner, and place one on each piece of toast ; then lift off the rings, and place a spot of pepper in the center of each yolk.
Mary Ronald in “Century Cook Book.” BEATEN OMELET.
Beat very light the whites of four eggs ; beat until light colored the yolks of the four eggs; add three tablespoonfuls of milk, a speck of pepper, a sprinkle of salt. Pour this mixture into the beaten whites, and fold — not stir — slightly together. Put into an omelet-pan a tablespoonful of butter; when melted and hot, pour in the eggs. As soon as set, shake slightly all the time, until firm ; with a buttered knife keep the edge of the omelet from sticking to the pan. When firm and brown upon the bottom, place in a hot oven for about three minutes to thoroughly cook the top. When finished, turn once, put on a hot platter, and serve immediately.
For a sweet omelet, add a tablespoonful of sugar, and omit pepper. Variations are made by spreading an omelet, just before turning, with chopped meat of any kind, with tomato, or with jelly.
ANCHOVY EGGS.
Boil eggs, halve and take out yolks. Mix with a little anchovy-paste. Put mixture back into the white parts of the eggs, and skewer together with toothpicks to keep firm. Dip in beaten eggs and bread crumbs twice. Drop into boiling lard, brown and serve at once.
Kate S. Vosburg.
ANCHOVY WITH POACHED EGGS.
Cut slices of bread round with a biscuit cutter ; toast a light brown ; spread with anchovy paste. Poach eggs to cover the spread toasts. Serve very hot.
Mrs. a. Haas.
BAKED EGGS.
Ingredients : Six eggs, one teacupful of rich gravy, one
teaspoon ful of chopped parsley and mushrooms mixed, bread crumbs.
Mix the parsley and mushrooms with part of the gravy, season with pepper and salt. Pour into a pie dish and place in the oven till it begins to bubble. Break the eggs carefully in, strew bread crumbs over, and return the dish to the oven for three minutes. W arm and pour in the rest of the gravy. Strew over a few more bread crumbs, and bake until the eggs are set.
Mrs. H. W. O’Melveny.
Records on this page
Baked Eggs