Eggs should be kept in a cool dry place; they should always
be waslied just before being used; left-over egg-whites shouldl
l)e kept in a cool place in a coverc*<l dish; left-over egg-yolks
may be beaten anct kept in a covered dish; left-over eg;g-yolks
may he dropped whole into hot water, cooketl until they are^
solid, and set aside to serve in soup; cooked egg-yolk may befl
rubbed through a sieve as a garnish for a salad, or for the t43p '^
of a dish of vvvtun toast or of meat warmed in a sauce; the
clean sliells from uncooked eggs may be used to settle coffee,
or to aid in clarifying fat or soups.
All egg dishes should be rinsed with cold water before they
are washed. Hot water hardens albumen.
tldl
ksl
TESTS FOR FRESH EGGS
The following tests may be used to determine whether
are fresh: (1) The shell of a fresh egg is roughs not smooth I
and shiny; (2) a I'Ciisonably fresh egg will sink in salt water
made by dissolving ^'^ cup of salt in 1 quart of water while a'
stale egg will float; (3) when an egg is candled, that is, held
against an opening in a shield around a bright light, a fresh ,
egg will appear clear inside and the air cell will not be larger]
534
mem
EGOS
635
than a nickel; (4) a fresh egg makes no sound when it is
shaken,
EGG CCM5KERY
Be(ding eggs.
To beat well, egp^s shonlcl be cold and fresh. A few grains
of salt added to the whites may hjisten the process. In pre-
paring egg-white for beating, one should be careful to have it
free from every partide of yolk- If a close texture is desired,
the Dover egg-beater should be usetl; it shoukl re.st lightly on
the bottom of the bowl and the beating should be slow at
first. If a loose texture is desired, a confectioner's whisk
should be used; or, for a still looser texture, a flat egg-beater.
Egg-whites are beaten stiff when the impression made by the
beater is retained; they are beaten dr>^ when the gloss has dis-
appeared and flaky l>its fiy off as the egg is beaten.
For ihickef}ing,^\Vhen eggs are added to thicken a mixture,
they should be beaten only until the whites and the yolk.s are
well mixed, or until a spoonful of the mixture can be taken up
and held in the spoon.
For leuvenimj. — When eggs are adtled to insure lightness,
the yolks and whites should bo beaten separately; the yolks
tmtit thick and lemon colored, and the whites until stiff, that is,
until the dish containing the l>eaten egg can be tipped upside
down without losing the egg white.
Eggn cooked in the shdl.
(1) Covrr the o^Ks with IwHlinjc water, and cover the kettle; (2) remove
the kettle from clireet heiit; (li) for a soft-cooked egg, allow the egg to
stand in the hot wnivt for 4 to 7 minutes; for a medium-cooked egg, 7 to
10 minutes; for a hnrd-cooked egg, from 45 to 50 minutes.
Poached eggn.
Methml I: (1) Place in a shallow pun as many muffin rings as there are
eitgs to poaeh; (2) turn in enough boiling water to cover the riiign; (3) when
the wnter hoiis hreitk an egg into each ring; (4) remove the pan from direct
heat, and let the eggs remain in the water until the whites are jetly-like and
tmnslurent (from 10 to 15 minutes); (5) remove the eggs in the rings to a
serving dish^ with a nkinitner or pancake turner; (6) remove the muffin
rinijs; (7) seosron the eggs with salt and pepper; (8) garnish them with
parsley, if desired*
636
Page 304
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Eggs should be kept in a cool dry place; they should always
be waslied just before being used; left-over egg-whites shouldl
l)e kept in a cool place in a coverc*<l dish; left-over egg-yolks
may be beaten anct kept in a covered dish; left-over eg;g-yolks
may he dropped whole into hot water, cooketl until they are^
solid, and set aside to serve in soup; cooked egg-yolk may befl
rubbed through a sieve as a garnish for a salad, or for the t43p '^
of a dish of vvvtun toast or of meat warmed in a sauce; the
clean sliells from uncooked eggs may be used to settle coffee,
or to aid in clarifying fat or soups.
All egg dishes should be rinsed with cold water before they
are washed. Hot water hardens albumen.
tldl
ksl
TESTS FOR FRESH EGGS
The following tests may be used to determine whether
are fresh: (1) The shell of a fresh egg is roughs not smooth I
and shiny; (2) a I'Ciisonably fresh egg will sink in salt water
made by dissolving ^'^ cup of salt in 1 quart of water while a'
stale egg will float; (3) when an egg is candled, that is, held
against an opening in a shield around a bright light, a fresh ,
egg will appear clear inside and the air cell will not be larger]
534
mem
EGOS
635
than a nickel; (4) a fresh egg makes no sound when it is
shaken,
EGG CCM5KERY
Be(ding eggs.
To beat well, egp^s shonlcl be cold and fresh. A few grains
of salt added to the whites may hjisten the process. In pre-
paring egg-white for beating, one should be careful to have it
free from every partide of yolk- If a close texture is desired,
the Dover egg-beater should be usetl; it shoukl re.st lightly on
the bottom of the bowl and the beating should be slow at
first. If a loose texture is desired, a confectioner's whisk
should be used; or, for a still looser texture, a flat egg-beater.
Egg-whites are beaten stiff when the impression made by the
beater is retained; they are beaten dr>^ when the gloss has dis-
appeared and flaky l>its fiy off as the egg is beaten.
For ihickef}ing,^\Vhen eggs are added to thicken a mixture,
they should be beaten only until the whites and the yolk.s are
well mixed, or until a spoonful of the mixture can be taken up
and held in the spoon.
For leuvenimj. — When eggs are adtled to insure lightness,
the yolks and whites should bo beaten separately; the yolks
tmtit thick and lemon colored, and the whites until stiff, that is,
until the dish containing the l>eaten egg can be tipped upside
down without losing the egg white.
Eggn cooked in the shdl.
(1) Covrr the o^Ks with IwHlinjc water, and cover the kettle; (2) remove
the kettle from clireet heiit; (li) for a soft-cooked egg, allow the egg to
stand in the hot wnivt for 4 to 7 minutes; for a medium-cooked egg, 7 to
10 minutes; for a hnrd-cooked egg, from 45 to 50 minutes.
Poached eggn.
Methml I: (1) Place in a shallow pun as many muffin rings as there are
eitgs to poaeh; (2) turn in enough boiling water to cover the riiign; (3) when
the wnter hoiis hreitk an egg into each ring; (4) remove the pan from direct
heat, and let the eggs remain in the water until the whites are jetly-like and
tmnslurent (from 10 to 15 minutes); (5) remove the eggs in the rings to a
serving dish^ with a nkinitner or pancake turner; (6) remove the muffin
rinijs; (7) seosron the eggs with salt and pepper; (8) garnish them with
parsley, if desired*
636