The fresher they are the better and more wholesome, though
new-laid eggs require to be cooked longer than others. Eggs over.
a week old will do to fry, but not to boil. In. boiling, they are less ;
likely to crack if dropped in water not quite to the boiling point.
Eggs will cook soft in three minutes, hard in five, very hard (to
serve with salads, or to slice thin—seasoned well with pepper and
-salt—and put Hereeen thin slices of bread and butter) in ten to
fifteen minutes. There is an objection to the ordinary way of bok
ing eggs not generally understood. The white, under three min-
utes rapid cooking, is toughened and becomes indigestible, and yet
the yolk is left uncooked. To be wholesome, eggs should be cooked _
evenly to the center, and this result is best reached by putting the
eggs into a dish having a tight cover (a tin pail will do), and
pouring boiling water over them in the proportion of two quarts to _
a dozen eggs; cover, and set away from the stove; after cooking
- about seven minutes remove cover, turn the eggs, replace cover,
and in six or seven minutes they will be done if only two or three
egos; if more, in about ten minutes. The heat of the water cooks
_ the eggs slowly to a jelly-like consistency, and leaves the yolk harder — ce :
than the white. The egg thus cooked is very nice and rich. To.
_ fry eggs, after frying ham, drop one by one in the hot iat and dip |
it over them, until the white is set; dust with pepper and salt, and _
serve hot; cook from three to five minutes, according to taste. — :
| | Put eees in water in a vessel with a smooth level bottom, to tell —
vad ; wa those, which lie on the side are good, but ae
iy ih eT e Was LOM IT th gy Cae Pee
age ot Kaas,
those which stand on end as bad; or, look dongh meat egg sepa-
rately toward the sun, or toward a lamp in a darkened room; if the
white looks clear, and the yolk can be easily distinguished, the egg
is good; if a dark spot appears in either white or yolk, it is stale;
if they appear heavy and dark, or if they gurgle when shaken
gently, they are ‘ totally depraved.” The best and safest plan is
to break each egg in a saucer before using. For preserving eggs.
for winter use, always secure fresh ones; after packing, cover closely.
and keep in a cool place.
TO MAKE OMELETS.
To make an omelet, beat the yolks lightly (twelve beats is said
to be the magic number), as too much beating makes them thin
and destroys the appearance of the omelet, then add the milk, the
salt, pepper, and flour if any is used, and lastly the whites beaten
to a stiff froth. Have the skillet as hot as it can be without
scorching he butter; put in a table-spoon of butter and pour in
the omelet, which should at once begin to bubble and rise in flakes.
Slip under it a thin, broad-bladed knife, and every now and then
raise it up to prevent burning. As soon as the under side is hard
enough to hold together, and the eggs begin to ‘“set,” fold over,
shake the skillet so as to entirely free the omelet, carefully slide it
on a hot platter, and serve at once. . It should be cooked in from
three to five minutes. To bake an omelet, place in the frying-pan
on top of stove until it begins to ‘‘set” in the middle, then place in
a rather hot oven; when slightly browned, fold if you like, or turn
a hot dish on top of the pan, upset the latter with a quick motion,
and so dish the omelet with the under side uppermost. It should
be baked in from five to ten minutes. Where a large quantity of
eggs are used, instead of making into one large omelet, divide and
make several, sending each to the table as soon as done. Three
- eggs make a good-sized omelet. Ham, chicken, and all kinds of
meat omelets, are made by chopping the meat fine and placing
between the folds before dishing.✪ Baked Eggs
Buckeye cookery
1892Page 80 · 2 recipe records on this page
Presented as published in 1892. 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
The fresher they are the better and more wholesome, though new-laid eggs require to be cooked longer than others. Eggs over. a week old will do to fry, but not to boil. In. boiling, they are less ; likely to crack if dropped in water not quite to the boiling point. Eggs will cook soft in three minutes, hard in five, very hard (to serve with salads, or to slice thin—seasoned well with pepper and
-salt—and put between thin slices of bread and butter) in ten to fifteen minutes. There is an objection to the ordinary way of bok ing eggs not generally understood. The white, under three minutes rapid cooking, is toughened and becomes indigestible, and yet
the yolk is left uncooked. To be wholesome, eggs should be cooked _ evenly to the center, and this result is best reached by putting the eggs into a dish having a tight cover (a tin pail will do), and pouring boiling water over them in the proportion of two quarts to _
a dozen eggs; cover, and set away from the stove; after cooking - about seven minutes remove cover, turn the eggs, replace cover,
and in six or seven minutes they will be done if only two or three egos; if more, in about ten minutes. The heat of the water cooks
_ the eggs slowly to a jelly-like consistency, and leaves the yolk harder — ce :
than the white. The egg thus cooked is very nice and rich. To. _ fry eggs, after frying ham, drop one by one in the hot iat and dip | it over them, until the white is set; dust with pepper and salt, and _ serve hot; cook from three to five minutes, according to taste. — : | | Put eggs in water in a vessel with a smooth level bottom, to tell which eggs are good; those which lie on the side are good, but those which stand on end are bad.
those which stand on end as bad; or, look dongh meat egg separately toward the sun, or toward a lamp in a darkened room; if the white looks clear, and the yolk can be easily distinguished, the egg
is good; if a dark spot appears in either white or yolk, it is stale; if they appear heavy and dark, or if they gurgle when shaken gently, they are ‘ totally depraved.” The best and safest plan is to break each egg in a saucer before using. For preserving eggs. for winter use, always secure fresh ones; after packing, cover closely. and keep in a cool place.
TO MAKE OMELETS.
To make an omelet, beat the yolks lightly (twelve beats is said to be the magic number), as too much beating makes them thin and destroys the appearance of the omelet, then add the milk, the salt, pepper, and flour if any is used, and lastly the whites beaten to a stiff froth. Have the skillet as hot as it can be without scorching he butter; put in a table-spoon of butter and pour in the omelet, which should at once begin to bubble and rise in flakes. Slip under it a thin, broad-bladed knife, and every now and then raise it up to prevent burning. As soon as the under side is hard enough to hold together, and the eggs begin to ‘“set,” fold over, shake the skillet so as to entirely free the omelet, carefully slide it on a hot platter, and serve at once. . It should be cooked in from three to five minutes. To bake an omelet, place in the frying-pan on top of stove until it begins to ‘‘set” in the middle, then place in a rather hot oven; when slightly browned, fold if you like, or turn a hot dish on top of the pan, upset the latter with a quick motion, and so dish the omelet with the under side uppermost. It should be baked in from five to ten minutes. Where a large quantity of eggs are used, instead of making into one large omelet, divide and make several, sending each to the table as soon as done. Three - eggs make a good-sized omelet. Ham, chicken, and all kinds of meat omelets, are made by chopping the meat fine and placing between the folds before dishing.
Records on this page
Baked EggsOmelet