Many Ways To Cook Eggs Recipe

Instructions

Basic recipes for preparing eggs:

Boiled Eggs

1. Place the eggs in boiling water with a spoon and boil 2-1/2 to 3 minutes for soft and 4 minutes for medium. Serve at once.
2. Hard-boiled eggs should remain in the water for 20 minutes.

Poached Eggs

1. Bring water to a boil in a saucepan with a pinch of salt for flavor.
2. Lower the heat to slightly simmering and break eggs, one at a time, gently placing them into the saucepan.
3. When the egg white is set, lift out on a perforated spoon and place on toast, or on a warm dish, and serve.

Scrambled Eggs

1. Break 2 eggs into a bowl.
2. Add 1 tablespoon milk and beat only slightly.
3. Heat an oiled frying pan and add the eggs and a sprinkle of salt.
4. Scrape the bottom of the pan continuously with a spoon until the mixture is soft and jellied.
5. Remove the eggs from the heat when they are a bit softer than desired. They will continue to cook and harden after being removed from the heat.

Scrambled Eggs with New Tomato

1. Scald and peel 2 medium sized ripe tomatoes. Cut into quarters and place in a small covered saucepan.
2. Add a pinch of salt and bring to a boil.
3. Pour the tomatoes into a colander and drain off the juice.
4. Add 1 teaspoon vegetable butter and reheat.
5. Heat a greased skiller and break in 2 eggs.
6. Stir quickly so they cook evenly.
7. When they are soft cooked, add the tomatoes.
8. Mix lightly, and serve on toast.

Steamed Eggs

1. In a hot, greased skillet, break in 3 eggs and sprinkle 3 tablespoons of water over them.
2. Sprinkle lightly with salt and cover.
3. Cook over a medium heat until white on top and soft.
4. Remove and serve immediately.

Jellied or Coddled Egg

1. Bring 1 pint of water to a boil in a small saucepan.
2. Drop 1 egg into the water with a spoon and remove from heat. Let sit for 7 minutes.
3. Remove the egg from the water and serve.
4. If more eggs are added, the water must be increased in proportion. Likewise, if the saucepan is wide-mouthed or broad, there must be more than enough boiling water to cover the eggs. The rule is a pint to an egg in a deep utensil.

Plain Omelet

1. Beat 2 eggs slightly and add 1 tablespoon milk and a sprinkle of salt.
2. Heat 2 teaspoons of vegetable butter in a frying pan.
3. Add the eggs and keep them continuously in motion by shaking the pan or stirring as for scrambled egg.
4. When the mass is soft cooked, let rest on the heat as you pick up one side with a spoon or a fork, fold over to the other side, and place on a hot platter.
5. Serve immediately.

Omelet Puff

1. Beat 1 egg york until thick.
2. Beat together 1 tablespoon milk and egg yolk.
3. Add a few grains of salt to the white and beat until stiff.
4. Fold the yolk mixture into the white and palce in a hot, greased frying pan.
5. Place in the oven and bake until barely set.
6. Then, while it is still in the pan, slip a knife under one side and turn it over the other section.
7. Invert on a hot platter and serve at once.

Bread Omelet

1. Make the same as omelet puff but add 1/4 cup fresh bread crumbs, moistened with enough cold milk to soften.
2. Add the softened crumbs to the beaten yolk and fold into the beaten white.
3. Bake the same as omelet puff.