The white of the egg which was cooked in hot, but not boiling water, will be found to be solid, but very tender and delicate. The yolk will not be solid, but it will show the efifect of the heat. This is the best way of cooking eggs because they are tender, delicate, and easily digested. If eggs are desired soft, they should be left in the water a shorter time; if hard, a longer time. But in cooking eggs this way one must be sure to have them covered with plenty of water, and not to expose the pan in which they are cooked to a current of cold air so that the contents become cooled too quickly. Cleaning up: Soak egg dishes in cold water. Hot water cooks the egg and causes it to adhere more closely to the sides of the dish, but cold water dissolves the egg so that it can be removed with ease from the sides of the dish. Wash and put away all utensils according to previous directions. What has been learned: 1. Eggs cooked in such a way that they are tough and hard are difficult to digest. 2. Eggs cooked below the boiling point are tender in texture, delicate in flavor, and easy to digest. 3. Egg dishes should always be soaked in cold water. Digitized by Google 94 Materials used: 1 egg 1 slice stale bread Utensils needed: Omelet pan DOMESTIC SCIENCE Lesson XXXm Poached Eggs 1 tb butter skimmer plate 2 drops vinegar salt and pepper✪ Poached Eggs case knife Fig. 44.— Fig. 45.— Trimming Bread Placing Egg on Toast ; Breaking Egg in Pan Work to be done: 1. Trim the crusts from the slice of bread, making it oblong in shape, but do not waste the bread; put the crumbs and crusts in a pan to be dried for bread crumbs. 2. Light the broiler in the large range. Place bread on the rack and toast it on both sides or put between the parts of a wire toaster and toast over the flame. 3. Butter toast and place on warm plate. 4. Place water in omelet pan, add two drops of vinegar and bring to a boil, then lower the flame so as not to allow it to continue to boil. 5. Break the egg with a knife and drop into the water. The water should not quite cover the egg. 6. Allow the egg to remain in the hot, but not boiling, water until the white is quite firm, or jelly-Uke, and the golden yolk shows through a veil of white. Digitized by Google EGGS 95 7. Remove with the skunmer and place on the toast without breaking. Principles: Slightly stale bread is better for toasting than fresh bread because it has lost some of its moisture and therefore browns more quickly and evenly. Very dry bread should never be used for toast unless milk or water toast is to be made, for it makes a hard, dry piece of toast. The best toast is made directly over a bed of coals. It should first be held at some distance to dry out the moisture, then nearer to give the golden brown color. It may be buttered as soon as toasted, but is more easily digested if buttered just before eating. The poached egg should never be cooked in boiling water, for boiling water will make the white tough and some of it may be broken off and wasted in the water. Eggs are a tissue-building food. This material in the white is called albumen. Albiunen is soluble in water, hence some of it may be lost when the egg is dropped into water. To prevent this, the vinegar is first put in. This coagulates (i.e., hardens) the white so it will not dissolve. Serving: Poached egg on toast is one of our best breakfast dishes. Stale bread being easy to digest, this is also a good dish for invalids. When served at a family breakfast, the eggs on slices of toast may be placed on a large platter and served from the table, or brought in on individual plates. They should be cut with the knife and eaten with the fork. Table manners: Rule : Do not hold the knife and fork upright on the table. Garnishing of food:

AI-modernized reading of the original text

The white of the egg which was cooked in hot, but not boiling water, will be found to be solid, but very tender and delicate. The yolk will not be solid, but it will show the efifect of the heat. This is the best way of cooking eggs because they are tender, delicate, and easily digested. If eggs are desired soft, they should be left in the water a shorter time; if hard, a longer time. But in cooking eggs this way one must be sure to have them covered with plenty of water, and not to expose the pan in which they are cooked to a current of cold air so that the contents become cooled too quickly. Cleaning up: Soak egg dishes in cold water. Hot water cooks the egg and causes it to adhere more closely to the sides of the dish, but cold water dissolves the egg so that it can be removed with ease from the sides of the dish. Wash and put away all utensils according to previous directions. What has been learned: 1. Eggs cooked in such a way that they are tough and hard are difficult to digest. 2. Eggs cooked below the boiling point are tender in texture, delicate in flavor, and easy to digest. 3. Egg dishes should always be soaked in cold water. Digitized by Google Materials used: 1 egg 1 slice stale bread Utensils needed: Omelet pan Lesson XXXm Poached Eggs 1 tb butter skimmer plate 2 drops vinegar salt and pepper case knife [illustration: Fig. 44.— Trimming Bread; Fig. 45.— Placing Egg on Toast; Breaking Egg in Pan] Trimming Bread Placing Egg on Toast ; Breaking Egg in Pan Work to be done: 1. Trim the crusts from the slice of bread, making it oblong in shape, but do not waste the bread; put the crumbs and crusts in a pan to be dried for bread crumbs. 2. Light the broiler in the large range. Place bread on the rack and toast it on both sides or put between the parts of a wire toaster and toast over the flame. 3. Butter toast and place on warm plate. 4. Place water in omelet pan, add two drops of vinegar and bring to a boil, then lower the flame so as not to allow it to continue to boil. 5. Break the egg with a knife and drop into the water. The water should not quite cover the egg. 6. Allow the egg to remain in the hot, but not boiling, water until the white is quite firm, or jelly-Uke, and the golden yolk shows through a veil of white. Digitized by Google 7. Remove with the skimmer and place on the toast without breaking. Principles: Slightly stale bread is better for toasting than fresh bread because it has lost some of its moisture and therefore browns more quickly and evenly. Very dry bread should never be used for toast unless milk or water toast is to be made, for it makes a hard, dry piece of toast. The best toast is made directly over a bed of coals. It should first be held at some distance to dry out the moisture, then nearer to give the golden brown color. It may be buttered as soon as toasted, but is more easily digested if buttered just before eating. The poached egg should never be cooked in boiling water, for boiling water will make the white tough and some of it may be broken off and wasted in the water. Eggs are a tissue-building food. This material in the white is called albumen. Albumen is soluble in water, hence some of it may be lost when the egg is dropped into water. To prevent this, the vinegar is first put in. This coagulates (i.e., hardens) the white so it will not dissolve. Serving: Poached egg on toast is one of our best breakfast dishes. Stale bread being easy to digest, this is also a good dish for invalids. When served at a family breakfast, the eggs on slices of toast may be placed on a large platter and served from the table, or brought in on individual plates. They should be cut with the knife and eaten with the fork. Table manners: Rule : Do not hold the knife and fork upright on the table. Garnishing of food:

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Poached Eggs

Domestic science (1914 text-book)