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CHAPTER 14.
EGGS.
The preparation of eggs. Eggs are a valuable food and indispensable in the kitchen. Some dishes cannot be prepared without eggs.
Eggs can be tested as to their freshness in a basin with ½ pt. of water mixed with a tablespoonful of salt. Fresh eggs sink to the bottom, others float on top.
To preserve eggs for the winter, put them into salt, so that they do not touch and are covered well. Use a stone jar for this purpose and cover it.
No. 1—SOFT BOILED EGGS.
Quantity for 6 Persons.
- 12 eggs
- 3 qts. of water
Preparation: The eggs are washed well, then carefully put into boiling water with a spoon and cooked 3 minutes. Take from the stove and let stand 1 more minute.
No. 2—HARD BOILED EGGS.
Quantity for 6 Persons.
- 12 eggs
- 3 qts. of water
Preparation: The eggs are washed well and carefully put into boiling water to boil 20 minutes. These hard boiled eggs are easily digested.
No. 3—HARD BOILED EGGS FOR GARNISHING.
Quantity for 6 Persons.
- 4–5 eggs
- 2 qts. of water
Preparation: The eggs are boiled 20 minutes in 2 qts. of boiling water, then shelled and either sliced or quartered and used for garnishing spinage and ragout.
No. 4—FRIED EGGS.
Quantity for 6 Persons.
- 12 eggs
- Salt and pepper
- 1 tbsp. of butter
Preparation: The butter is heated in a clean spider and each egg carefully put in and fried until the white around the yolk has become opaque or firm. Sprinkle with salt and pepper and take out with a cake turner, place on platter and garnish with parsley.
