111 Egg Recipes Resale Rights Ebook

Table of Contents

To Preserve Eggs
Egging and Crumbing
Shirred Eggs
Mexicana
On a Plate
de Lesseps
Meyerbeer
a la Reine
au Miroir
a la Paysanne
a la Trinidad
Rossini
Baked in Tomato Sauce
a la Martin
a la Valenciennes
Fillets
a la Suisse
with Nut-Brown Butter
Timbales
Coquelicot
Suzette
en Cocotte
Steamed in the Shell
Birds’ Nests
Eggs en Panade
Egg Pudding
a la Bonne Femme
To Poach Eggs
Eggs Mirabeau
Norwegian
Prescourt
Courtland
Louisiana
Richmond
Hungarian
Nova Scotia
Lakme
Malikoff
Virginia
Japanese
a la Windsor
Buckingham
Poached on Fried Tomatoes
a la Finnois
a la Gretna
a l’Imperatrice
with Chestnuts
a la Regence
a la Livingstone
Mornay
Zanzibar
Monte Bello
a la Bourbon
Bernaise, a la Rorer
Benedict
To Hard-boil
Creole
Curried
Beauregard
Lafayette
Jefferson
Washington
au Gratin
Deviled
a la Tripe
a l’Aurore
111 EGG Recipes
a la Dauphin
a la Bennett
Brouilli
Scalloped
Farci
Balls
Deviled Salad
Japanese Hard
en Marinade
a la Polonnaise
A la Hyde
a la Vinaigrette
a la Russe
Lyonnaise
Croquettes
Chops
Plain Scrambled
Scrambled with Chipped Beef
Scrambled with Lettuce
Scrambled with Shrimps
with Fresh Tomatoes
with Rice and Tomato
with Asparagus Tips
Egg Flip
Omelets
Omelet with Asparagus Tips
with Green Peas
Havana
with Tomato Sauce
with Oysters
with Sweetbreads
with Tomatoes
with Ham
With Cheese
with Fine Herbs
Spanish
Jardiniere
with Fresh Mushrooms
O’Brien
with Potatoes
Sweet Omelets
Omelet a la Washington
with Rum
Swiss Souffle
a la Duchesse
Souffle

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COOKING OF EGGS

Any single food containing all the elements necessary to supply the requirements of the body is called a complete or typical food. Milk and eggs are frequently so called, because they sustain the young animals of their kind during a period of rapid growth. Nevertheless, neither of these foods forms a perfect diet for the human adult. Both are highly nutritious, but incomplete.

Served with bread or rice, they form an admirable meal and one that is nutritious and easily digested. The white of eggs, almost pure albumin, is nutritious, and, when cooked in water at 170 degrees Fahrenheit, requires less time for perfect digestion than a raw egg. The white of a hard-boiled egg is tough and quite insoluble. The yolk, however, if the boiling has been done carefully for twenty minutes, is mealy and easily digested. Fried eggs, no matter what fat is used, are hard, tough and insoluble. The yolk of an egg cooks at a lower temperature than the white, and for this reason an egg should not be boiled unless the yolk alone is to be used.

Ten eggs are supposed to weigh a pound, and, unless they are unusually large or small, this is quite correct.

Eggs contain from 72 to 84 per cent. of water, about 12 to 14 per cent. of albuminoids. The yolk is quite rich in fat; the white deficient. They also contain mineral matter and extractives. To ascertain the freshness of an egg without breaking it, hold your hand around the egg toward a bright light or the sun and look through it. If the yolk appears quite round and the white clear, it is fresh. Or, if you put it in a bucket of water and it falls on its side, it is fresh. If it sort of topples in the water, standing on its end, it is fairly fresh, but, if it floats, beware of it.