Do not cut up eggs for garnishing purposes until about the time
they are needed, or the yolk will dry up and get discolored.
Breakfast Eggs. — A nice breakfast dish is made by taking eggs
from the shell and boiling them 2 minutes in a cup of sweet cream;
then season with salt and pepper.
CREAMED EGGS.— Remove the shells from 6 hard-boiled eggs,
cut them in halves, and cut a slice off the round end, enough to make
them stand. Put one tablespoon of butter in a sauce=^pan to melt;
add 1 tablespoon flour, mix till smooth, add 1 teacup milk or cream,
and stir until it boils; season with salt and pepper. Stand the
eggs on a heated dish, pour the sauce over, and serve.
CURRIED EGGS— Cut some hard boil.^d eggs in halves; cut off
the white end sufficiently to make thoiii stand upright; then pour
some curry sauce around them, and serve.
EGGS 187
DEVILED EGGS. — Boil 1 doz. eggs hard; cut in two, length.-
wisGj take out the yolks, and mash them. Prepare 2 teapoons of
mustard by pouring a very little boiling water on, and mix smooth;
add a small teaspoon of butter, 1 of sugar, a little salt, and a few
drops of vinegar. Mix some of the prepared mustard with the yolks,
and refill the white part of eggs with the dressing. They make a
nice garnish for lettuce, and also a nice dish for picnics. Other stuff-
ings can be devised and filled into the whites in the same way. Cut
them in two crosswise instead of lengthwise, if preferred.
DROPPED EGGS ON TOAST.— Have ready a dish of boiling
water, well salted, break the eggs into a saucer, and slide into the
water, one at a time. Let the water keep at boiling point, but not
bubble, anddijp'the water with a spoon over the top of the eggs.
Have ready some nice buttered toast, take the eggs up with a skim-
mer, lay on the toast, dust a little salt and pepper over them, and
serve.
ESCALLOPED EGGS.— Boil 1 doz. eggs for 25 minutes; put in
cold water and take off the shells. Slice the eggs, and put them in
a pudding^dish in alternate layers with bread crumbs, having a layer
of the finest crumbs on the top of the dish. Season each layer of
eggs with pepper, salt, and a little chopped parsley, if liked, and be-
fore .putting on the top layer of crumbs, pour over it a pint of sweet
cream. Bake until browned on the top. Serve hot. A good coun-
try dish for luncheon, tea or breakfast.
FRIED EGGS — Take a hot frying=pan, put in a lump of butter,
let it melt, and then drop in the eggs; let them fry 3 minutes; add
salt and pepper to season; lift out with a skimmer. The nicest way,
however, is to use the egg molds now made for the purpose in
various sizes. In each mold put a piece of butter, and when melted,
drop in the eggs; to prevent the under side from being over=done,
loosen the edges every few seconds; season with salt and pepper, and
take out with a spoon when done. Sorrel, spinach and green salads
are nice with them. If a few eggs are fried in a large mold, put hot
water in the unused forms.
Cold Fried Eggs can be used for salad, or revamped by dipping
them in fritter batter, and frying. A fine sauce for fried eggs is
made of stewed tomatoes, grated cheese, and a couple of chopped up
boiled sausages.
EGG GEMS. — Mix together chopped cold meat and bread
crumbs, in equal quantities. If liked, a tiny bit of onion, chopped
188 EGGS ✪ Egg Nests
Page 142 · 8 recipe records on this page
Presented as published in 1902. 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
Do not cut up eggs for garnishing purposes until about the time they are needed, or the yolk will dry up and get discolored.
Breakfast Eggs. — A nice breakfast dish is made by taking eggs from the shell and boiling them 2 minutes in a cup of sweet cream; then season with salt and pepper.
CREAMED EGGS.— Remove the shells from 6 hard-boiled eggs, cut them in halves, and cut a slice off the round end, enough to make them stand. Put one tablespoon of butter in a saucepan to melt; add 1 tablespoon flour, mix till smooth, add 1 teacup milk or cream, and stir until it boils; season with salt and pepper. Stand the eggs on a heated dish, pour the sauce over, and serve.
CURRIED EGGS— Cut some hard boiled eggs in halves; cut off the white end sufficiently to make thoiii stand upright; then pour some curry sauce around them, and serve.
DEVILED EGGS. — Boil 1 doz. eggs hard; cut in two, lengthwise, take out the yolks, and mash them. Prepare 2 teapoons of mustard by pouring a very little boiling water on, and mix smooth; add a small teaspoon of butter, 1 of sugar, a little salt, and a few drops of vinegar. Mix some of the prepared mustard with the yolks, and refill the white part of eggs with the dressing. They make a nice garnish for lettuce, and also a nice dish for picnics. Other stuffings can be devised and filled into the whites in the same way. Cut them in two crosswise instead of lengthwise, if preferred.
DROPPED EGGS ON TOAST.— Have ready a dish of boiling water, well salted, break the eggs into a saucer, and slide into the water, one at a time. Let the water keep at boiling point, but not bubble, and dip the water with a spoon over the top of the eggs. Have ready some nice buttered toast, take the eggs up with a skimmer, lay on the toast, dust a little salt and pepper over them, and serve.
ESCALLOPED EGGS.— Boil 1 doz. eggs for 25 minutes; put in cold water and take off the shells. Slice the eggs, and put them in a pudding dish in alternate layers with bread crumbs, having a layer of the finest crumbs on the top of the dish. Season each layer of eggs with pepper, salt, and a little chopped parsley, if liked, and before .putting on the top layer of crumbs, pour over it a pint of sweet cream. Bake until browned on the top. Serve hot. A good country dish for luncheon, tea or breakfast.
FRIED EGGS — Take a hot frying pan, put in a lump of butter, let it melt, and then drop in the eggs; let them fry 3 minutes; add salt and pepper to season; lift out with a skimmer. The nicest way, however, is to use the egg molds now made for the purpose in various sizes. In each mold put a piece of butter, and when melted, drop in the eggs; to prevent the under side from being overdone, loosen the edges every few seconds; season with salt and pepper, and take out with a spoon when done. Sorrel, spinach and green salads are nice with them. If a few eggs are fried in a large mold, put hot water in the unused forms.
Cold Fried Eggs can be used for salad, or revamped by dipping them in fritter batter, and frying. A fine sauce for fried eggs is made of stewed tomatoes, grated cheese, and a couple of chopped up boiled sausages.
EGG GEMS. — Mix together chopped cold meat and bread crumbs, in equal quantities. If liked, a tiny bit of onion, chopped
Records on this page
Egg NestsCreamed EggsCurried EggsDeviled EggsDropped Eggs on ToastEscalloped EggsFried EggsEgg Gems