Soft-Cooked Egg

Ingredients:

1 egg 1 c. boiling water

Method :

Place boiling water in a saucepan. Put unbroken egg carefully in saucepan, cover pan and let stand 5 minutes.

Hard-cooked Egg Prepare as soft-cooked, but allow egg to remain in water 45 minutes.

Coddled Egg

Butter a ramekin. Break an egg carefully into a saucer and slip into the ramekin. Place in a pan of boiling water and cook until the white is firm.

Shirred Or Baked Egg

Prepare as coddled egg. Cook in a pan of water in the oven. Ramekins may be lined with seasoned buttered crumbs and egg covered with the crumbs.

Poached Egg

Rub the bottom of an omelet pan lightly with butter. Fill pan three fourths full of boiling water. Break an egg into a saucer and slip into the boiling water. Lower flame so the water will not boil, and allow egg to remain in the water 3-10 minutes. If the water does not cover the yolk, dip water over it carefully with a spoon until a film forms over yolk. Remove with a skimmer to a slice of buttered toast and garnish with parsley.

Scrambled Eggs

Ingredients:

5 eggs 1/8 tsp. pepper

1/2 c. milk 1/2 tsp. salt

2 tbsp. butter Method :

Beat eggs slightly, add seasonings and milk. Heat omelet pan, put in butter, and when melted pour in the mixture. Cook until creamy, stirring and scraping from the bottom of the pan.

Omelets

For omelets select large eggs. Use 1 tbsp. of liquid and 1/8 tsp. of salt for each egg. Never try to make an omelet using more than 4 eggs, as mixture will brown before being cooked through. Keep an omelet pan especially for omelets and see that it is kept clean and smooth.

Foamy Omelet

Ingredients:

2 eggs 1/4 tsp. salt

2 tbsp. milk or water cayenne or white pepper

1 tsp. butter

Method:

Beat yolks of eggs until light and creamy; add seasonings and milk. Beat the whites until stiff, but not dry; cut into yolks. Heat an omelet pan, rub it with butter, pour in the mixture and spread it evenly on the pan. Cook over low flame. When set, put in hot oven for a few minutes to dry on top. Fold and serve at once.

French Omelet

4 eggs 1/8 tsp. pepper

4 tbsp. milk 1/2 tsp. salt

2 tsp. butter

Method:

Beat eggs slightly, enough to blend yolks and whites. Add milk and seasonings. Put butter in hot omelet pan; when melted, pour in mixture and place over a low flame. As it cooks draw the edges toward the center with a knife until the whole is of a creamy consistency. Place on hotter part of range that it may brown quickly. Fold and turn on hot platter.

Additions:

Grated cheese, jelly, jam, chopped meats, peas, or parsley placed in omelet before folding, or a highly seasoned tomato sauce may be served around it.

Egg-In-Nest

Arrange stiffly beaten white of an egg on a slice of buttered toast. Make a depression in the center and drop in the unbeaten yolk. Sprinkle with salt. Brown in a moderate oven.