Method. — Butter a ramekin or muffin tin. Line with
fine cracker crumbs. Break egg into a cup✪ Baked Eggs and slip into
ramekin; season, and cover with buttered crumbs. Bake
in a moderate oven until crumbs are brown.
6. Baked Egg in Potato
Method. — Remove inside of each baked potato, mash
and season. Refill shell, leaving room for an egg✪ Baked Egg in Potato. Break
the egg into the potato, bake until firm.
Eggs may also be baked in small tomatoes. Cut a
slice from stem end of tomato. Scoop out pulp and
slip in an egg. Season, cover with buttered crumbs, and
bake.
7. Stuffed Eggs
1 tsp. vinegar 1 tbsp. melted butter
3^ tsp. mustard Salt and pepper
Hard-boiled eggs✪ Stuffed Eggs
Method. — Put eggs into cold water, bring slowly to boil-
ing point, and boil 3 to 5 minutes. Drop into cold water.
Remove shell, cut egg in half lengthwise, take out the yolk,
mash, mix with mixture, and refill whites.
LESSON 10
PROTEIN— EGGS (Continued)
Beating Eggs. — Eggs are beaten in order to introduce
air into a mixture. The elasticity of the albumen of the
egg makes it possible to enfold air into the egg. Is it pos-
sible to introduce air into materials like sirup, flour, paste,
etc.? Why not?
Ways of Beating. — 1. Beat yolks in a bowl with a
Dover beater.
2. Beat whites on a platter or in a large bowl with a
wire whisk or a fork.
Consistency when Beaten. — Yolks when well beaten
are thick and lighter colored than before beating.
Whites are beaten stiff when the whisk comes out clean.
Whites are beaten dry when the gloss is gone and the
beaten mixture comes off the beater easily.
Methods of Combining Mixtures. — (1) Stirring, (2)
beating, (3) folding, and (4) cutting.
Stirring is used in combining when air is not neces-
sary to the ingredients. Use circular motion, round and
round until all is mixed.
Beating is used to introduce air into a mixture, and
is done by lifting the mixture up and over on a spoon with
a rapid movement. Continue until the mixture is full of
bubbles.
Folding is used (a) to add a beaten mixture to another;
as, in adding beaten whites to a batter; or (b) to add ingre-
dients, as baking powder, for example, to a batter having
beaten eggs in it, without breaking the air bubbles already
contained in the mixture.
—6 (81)
82 DOMESTIC SCIENCE
Folding is done by carefully turning the mixture over
and over and drawing it constantly from the bottom of
the bowl to the surface.
Cutting is mixing by means of knives, .as is done with
shortening.
APPLICATION
1. Puffy Omelet
3 eggs }4 tsp. salt
3 tbsp. water White pepper
1 tbsp. butter✪ Puffy Omelet
Method. — Separate yolks from whites of eggs. Beat
yolks until thick; add water and salt. Fold in beaten
whites of egg. Melt butter in an omelet-pan , turn in egg
mixture, spread evenly, cook slowly, occasionally turning
the pan so that the omelet may brown evenly. Then
when it is well puffed up and delicately browned underneath
place pan in not oven to finish cooking the top. The
omelet is cooked if it is firm to the touch when pressed with
the finger. Fold, and turn on a hot platter. Serve at once.
{Basis for 2 girls, 1 egg.)
Page 40 · 4 recipe records on this page
Presented as published in 1914. 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
Method. — Butter a ramekin or muffin tin. Line with fine cracker crumbs. Break egg into a cup and slip into ramekin; season, and cover with buttered crumbs. Bake in a moderate oven until crumbs are brown.
6. Baked Egg in Potato
Method. — Remove inside of each baked potato, mash and season. Refill shell, leaving room for an egg. Break the egg into the potato, bake until firm.
Eggs may also be baked in small tomatoes. Cut a
slice from stem end of tomato. Scoop out pulp and
slip in an egg. Season, cover with buttered crumbs, and
bake.
7. Stuffed Eggs
1 tsp. vinegar 1 tbsp. melted butter
3^ tsp. mustard Salt and pepper
Hard-boiled eggs
Method. — Put eggs into cold water, bring slowly to boiling point, and boil 3 to 5 minutes. Drop into cold water. Remove shell, cut egg in half lengthwise, take out the yolk, mash, mix with mixture, and refill whites.
PROTEIN— EGGS (Continued)
Beating Eggs. — Eggs are beaten in order to introduce air into a mixture. The elasticity of the albumen of the egg makes it possible to enfold air into the egg. Is it possible to introduce air into materials like sirup, flour, paste, etc.? Why not?
Ways of Beating. — 1. Beat yolks in a bowl with a Dover beater.
2. Beat whites on a platter or in a large bowl with a wire whisk or a fork.
Consistency when Beaten. — Yolks when well beaten are thick and lighter colored than before beating.
Whites are beaten stiff when the whisk comes out clean.
Whites are beaten dry when the gloss is gone and the beaten mixture comes off the beater easily.
Methods of Combining Mixtures. — (1) Stirring, (2) beating, (3) folding, and (4) cutting.
Stirring is used in combining when air is not necessary to the ingredients. Use circular motion, round and round until all is mixed.
Beating is used to introduce air into a mixture, and is done by lifting the mixture up and over on a spoon with a rapid movement. Continue until the mixture is full of bubbles.
Folding is used (a) to add a beaten mixture to another; as, in adding beaten whites to a batter; or (b) to add ingredients, as baking powder, for example, to a batter having beaten eggs in it, without breaking the air bubbles already contained in the mixture.
—6 (81)
Folding is done by carefully turning the mixture over and over and drawing it constantly from the bottom of the bowl to the surface.
Cutting is mixing by means of knives, .as is done with
shortening.
1. Puffy Omelet 3 eggs }4 tsp. salt
3 tbsp. water White pepper
1 tbsp. butter
Method. — Separate yolks from whites of eggs. Beat yolks until thick; add water and salt. Fold in beaten whites of egg. Melt butter in an omelet-pan , turn in egg mixture, spread evenly, cook slowly, occasionally turning the pan so that the omelet may brown evenly. Then when it is well puffed up and delicately browned underneath place pan in not oven to finish cooking the top. The omelet is cooked if it is firm to the touch when pressed with
the finger. Fold, and turn on a hot platter. Serve at once.
{Basis for 2 girls, 1 egg.)
Records on this page
Baked EggsBaked Egg in PotatoStuffed EggsPuffy Omelet