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Page 60
* * * * *
EGGS, CHEESE, AND BREAKFAST DISHES.
BOILED EGGS.
Let the water be boiling fast when the eggs are put in, that it may not be
checked. They should have lain in warm water a few minutes before boiling,
to prevent the shells cracking. Allow three minutes for a soft-boiled egg;
four, to have the white firmly set; and ten, for a hard-boiled egg.
Another method is to pour boiling water on the eggs, and let them stand
for ten minutes where they will be nearly at boiling-point, though not
boiling. The white and yolk are then perfectly cooked, and of jelly-like
consistency.
POACHED EGGS.
Have a deep frying-pan full of boiling water,--simmering, not boiling
furiously. Put in two teaspoonfuls of vinegar and a teaspoonful of salt.
Break each egg into a cup or saucer, allowing one for each person; slide
gently into the water, and let them stand five minutes, but without
boiling. Have ready small slices of buttered toast which have been
previously dipped quickly into hot water. Take up the eggs on a skimmer;
trim the edges evenly, and slip off upon the toast, serving at once. For
fried eggs, see _Ham and Eggs_, p. 158.
SCRAMBLED EGGS.
Break half a dozen eggs into a bowl, and beat for a minute. Have the
frying-pan hot. Melt a tablespoonful of butter, with an even teaspoonful
of salt and a saltspoonful of pepper, and turn in the eggs. Stir them
constantly as they harden, until they are a firm yet delicate mixture of
white and yellow, and turn into a hot dish, serving at once. A cup of milk
may be added if liked. The whole operation should not exceed five minutes.
BAKED EGGS.
Break the eggs into a buttered pudding-dish. Salt and pepper them very
lightly, and bake in a quick oven till set. Or turn over them a cupful of
good gravy, that of veal or poultry being especially nice, and bake in
the same way. Serve in the dish they were baked in.
STUFFED EGGS.
Boil eggs for twenty minutes. Drop them in cold water, and when cold, take
off the shells, and cut the egg in two lengthwise. Take out the yolks
carefully; rub them fine on a plate, and add an equal amount of deviled
ham, or of cold tongue or chicken, minced very fine. If chicken is used,
add a saltspoonful of salt and a pinch of cayenne. Roll the mixture into
little balls the size of the yolk; fill each white with it; arrange on a
dish with sprigs of parsley, and use cold as a lunch dish. They can also
be served hot by laying them in a deep buttered pie-plate, covering with a
cream _roux_, dusting thickly with bread-crumbs, and browning in a quick
oven.
PLAIN OMELET.
The pan for frying an omelet should be clean and very smooth. Break the
eggs one by one into a cup, to avoid the risk of a spoiled one. Allow from
three to five, but never _over_ five, for a single omelet. Turn them into
a bowl, and give them twelve beats with whisk or fork. Put butter the size
of an egg into the frying-pan, and let it run over the entire surface. As
it begins to boil, turn in the eggs. Hold the handle of the pan in one
hand, and with the other draw the egg constantly up from the edges as it
sets, passing a knife underneath to let the butter run under. Shake the
pan now and then to keep the omelet from scorching. It should be firm at
the edges, and creamy in the middle. When done, either fold over one-half
on the other, and turn on to a hot platter to serve at once, or set in the
oven a minute to brown the top, turning it out in a round. A little
chopped ham or parsley may be added. The myriad forms of omelet to be
found in large cook-books are simply this plain one, with a spoonful or so
of chopped mushrooms or tomatoes or green pease laid in the middle of it
just before folding and serving. A variation is also made by beating
whites and yolks separately, then adding half a cup of cream or milk;
doubling the seasoning given above, and then following the directions for
frying. Quarter of an onion and a sprig or two of parsley minced fine are
a very nice addition. A cupful of finely minced fish, either fresh or
salt, makes a fish omlet. Chopped oysters may also be used; and many
persons like a large spoonful of grated cheese, though this is a French
rather than American taste.
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