Cassell's dictionary of cookery

Eggs, Scotch. — Prepare a forcemeat of bread-crumbs, grated ham, an anchovy pounded, and mixed spices. Roll five hard-boiled eggs, freed from their shells, first into beaten egg, and then into the forcemeat. Put some good dripping or lard into a frying-pan, and brown the eggs slightly in it, turning them round that all sides may be done alike. Serve with good rich gravy in a tiireen. Time, ten minutes to boil the eggs. Probable cost, 8d. or lOd. Spun (Œufs en Filagrame). — This preparation is used principally as a garnish for other sweet dishes. Prepare a syrup of sugar, white wine, and water, and beat up eight eggs with a dessert-spoonful of arrowroot. Boil the sjTup in a large stewpan, and when it is quite hot, force the mixture of egg and arrowroot through a colander into the boiling syrup. It will harden immediately, and must be taken up, drained for a little time, and then piled on a dish. If eaten hot, serve at once. Probable cost. Is. 3d. Eggs, Steamed. — Break half a dozen eggs into separate cups, and have ready a weU-buttered dish, into which each egg should be placed carefully. Cover the dish to prevent the heat fi'om escaping, and Set it over a pan of boiling water, first putting small bits of butter lightly over the top of the eggs. When they are set sufficiently, sprinkle them with a little salt, and serve with fried ham or sausages. Time, about four minutes to set. Eggs, Swan's (en Salade). — Cut the eggs, when boiled hard {see'Eggs, Swan's, to Boil), in halves, pound the yolks with an ounce and a half of good fresh butter, and season with minced herbs or shallot, cayenne, and salt ; add two tea-spoonfuls of essence of anchovies, and the same of chili vinegar. Fill the white halves with this mixtiare, and set them in a* bowl of prepared salad, or ornament a lobster or German salad with them. Eggs, Swan's, To Boil.— Put the eggs into quite boiling water and let them stay without boiling for twenty minutes. See that the water quite covers them, then boil slowly for a quarter of an hour. Let them rest in the water five minutes before removing them, and cover them up while cooling. Swan's eggs retain their heat a long time. They should not be cut until quite cold, and should then be divided into halves lengthwise. Eggs, Turkey's, To Dress.— Choose those of the yoimg bird for cooking in the shell. They may be known by their pale, almost white colour. The larger ones are excellent for poaching, and to serve in the composition of any dishes where eggs are required. Time, six minutes to boU, four to poach. Eggs, "Whisked. — A common wire whisk, as represented in the engraving, is the best for this pirrpose. Break the eggs to be whisked separately (the yolks from the whites), and remove the speck from each one with a threepronged fork before commencing to whisk. Beat the yolks till they are light, and the whites till no liquid remains in the bowl : they should be a strong solid froth. Experience, however. ELD ( 203 ) ELE is the best guide for this culinary process. No time can be specified, as much depends on the steadiness of the person manipulating. EGG WHISKS.