Elements of the theory and practice of cookery

Prepare squares or circles (cut with a muffin ring) of water toast ; arrange on a platter. On each break carefully a soft-cooked egg^ keeping the yolk whole and in the centre of the slice of toast ; sprinkle a little salt, and if you like, a tiny bit of white pepper, on each yolk, and serve. 164. How to break eggs. — To break an egg, hold it in the left hand and crack the shell by striking it sharply with a knife ; then put your thumbs together at the crack, and gently break the shell apart. (Plate VI.) To separate the yolk from the white, hold the egg up- right while breaking the shell apart, so that the yolk will remain in one half of the shell : slip the yolk from one piece of shell to the other several times, letting the white run over the edge into a bowl or plate. Caution. — When using several eggs, if you are not sure of their freshness, break each singly into a cup, and examine it before adding it to the rest. 165. Beating eggs ; distinction between beating, stirring and folding. — Beat yolks in a bowl with a fork or a Dover beater ; beat whites in a bowl with a Dover beater, or on a deep plate or platter with a fork or wire whisk. Whites are beaten stiff when a knife-cut made in the mass does not close ; dri/, when the gloss is gone from them, and flaky bits fly off as you beat. Yolks well beaten are thick and much lighter colored than before beating. 90 THEORY AND PRACTICE OF COOKERY Eggs are beaten slightly (i.e. until the white and yolk are mingled) to make them smooth and creamy, for French omelet, custards, and some sauces. They are beaten till light to entangle air in fine bubbles in the albumin. Can you beat in more air by beating the whole Qgg or by beating the white separately from the yolk ? To heat with a spoon or fork, carry it swiftly through the material, tilting the dish so that the mate- rial will be " flopped " over at each stroke. To stir^ move the spoon steadily in a widening circle. To fold one ingredient into another, put the spoon in edgewise, lift the ingredients, and turn them over ; repeat until thoroughly mixed. Avoid stirring after heating or fold- ing. Why ? Recipes Eggs in a Nest (Plate VII) Separate the white of an Qgg from the yolk. Beat the white stiff and dry ; put it in a cup or small bowl, making in the top of it a hollow the size of the yolk ; into this hollow slip the yolk. Cook in a covered saucepan containing boiling water until the top of the white is firm (about two minutes). Serve in the cup. French Omelet Eggs, 4. Salt, }4 ^o H teaspoonful. Water, 4 tablespoonfuls. Pepper, a few grains. Butter, 1 tablespoonful. Beat the eggs lightly (about twelve strokes with a fork), add water, salt, and pepper. Melt the butter in a hot omelet-pan without letting it brown. Turn in TISSUE-BUILDING FOODS: EGGS AND MILK 91 the eggs, shake pan gently, and as the eggs thicken lift it lightly with a fork or knife, letting the uncooked part run underneath. The omelet should slip on the pan without sticking anywhere. When creamy all through, roll it up, rolling toward the left side of the pan. Hold a hot platter over the edge of the pan, and turn pan and platter over, so that the omelet will fall in the cen- tre of the platter ; or lift it out on two broad knives. Garnish with parsle}^, and serve at once ; if it stands, it will fall.