Eggs in Sunshine. — Take an earthenware dish which will
stand heat and also do to use in serving the eggs. Oil it and
break therein as many eggs as desired ; sprinkle lightly with
salt, and put into the oven for two or more minutes till the eggs
are set. Have ready some hot tomato sauce prepared as for
tomato toast✪ Eggs in Sunshine ; pour the sauce over them, and serve.
Eggs Poached in Tomatoes. — Take a pint of stewed tomatoes
cooked until they are homogeneous or which have been rubbed
through a colander ; season with salt if desired, and heat. When
just beginning to boil, slip in gently half a dozen eggs, the shells
of which have been so carefull}' broken that the yolks are intact.
Keep the tomato just below the boiling point until the eggs are
cooked. Lift the whites carefully with a fork as they cook, until
they are firm, then prick the yolks and let the yellow mix with
the tomato and the whites. The whole should be quite soft
when done, but showing the red of the tomatoes and the white
and yellow of the eggs quite distinctly. Serve on toast. If the
flavor is agreeable, a little onion minced very fine✪ Eggs Poached in Tomatoes may be cooked
with the tomatoes.
Eggs in Cream. — Put a half cupful or more of cream into a
shallow earthen dish, and place the dish in a kettle or pan of
boiling water. When the cream is hot, break in as many eggs
as the bottom of the dish will hold✪ Eggs in Cream, and cook until well set, bast-
ing them occasionally over the top with the hot cream. Or, put
a spoonful or two of cream into individual egg or vegetable
dishes, break a fresh egg into each, and cook in the oven or in a
112 EVERY-DAY DISHES.
Steamer over a kettle of boiling water until the white of the egg
is well set.
Poached or Dropped Eg'gs. — Break each egg into a saucer by
itself. Have a shallow pan half filled with scalding, not boiling,
water on the stove. If desired, a little salt and a tablespoonful
of lemon juice✪ Poached or Dropped Eggs may be added. Slip the eggs gently from the
saucer upon the top of the water, holding the edge of the saucer
under water to prevent the eggs from scattering ; dip the water
over them with a spoon and let them stand five minutes, or until
the yolk is covered with a film, and the white is firm but not
hardened ; keep the water just below the boiling point. Take
out the eggs one by one on a skimmer, and serve in egg saucers
or on slices of nicely browned toast moistened with a little sweet
cream, or on granose biscuit (see page 143) which have been
rendered crisp by five minutes' heating in the oven, as preferred.
Poached eggs are excellent served with tomato sauce prepared
as directed on page 33. If one is especially particular to keep
the shape of the eggs, an egg-poacher should be used, or a set of
muffin-rings may be laid in the bottom of the pan, and the eggs
turned into the rings.
Poached Egg's with Cream Sauce, — Poach eggs as in the
foregoing recipe, and pour over them a sauce made according to
directions on page 122.
Page 69 · 4 recipe records on this page
Presented as published in 1897. 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
Eggs in Sunshine. — Take an earthenware dish which will stand heat and also do to use in serving the eggs. Oil it and break therein as many eggs as desired ; sprinkle lightly with salt, and put into the oven for two or more minutes till the eggs are set. Have ready some hot tomato sauce prepared as for tomato toast ; pour the sauce over them, and serve.
Eggs Poached in Tomatoes. — Take a pint of stewed tomatoes cooked until they are homogeneous or which have been rubbed through a colander ; season with salt if desired, and heat. When just beginning to boil, slip in gently half a dozen eggs, the shells of which have been so carefully broken that the yolks are intact. Keep the tomato just below the boiling point until the eggs are cooked. Lift the whites carefully with a fork as they cook, until they are firm, then prick the yolks and let the yellow mix with the tomato and the whites. The whole should be quite soft when done, but showing the red of the tomatoes and the white and yellow of the eggs quite distinctly. Serve on toast. If the flavor is agreeable, a little onion minced very fine may be cooked with the tomatoes.
Eggs in Cream. — Put a half cupful or more of cream into a shallow earthen dish, and place the dish in a kettle or pan of boiling water. When the cream is hot, break in as many eggs as the bottom of the dish will hold, and cook until well set, basting them occasionally over the top with the hot cream. Or, put a spoonful or two of cream into individual egg or vegetable dishes, break a fresh egg into each, and cook in the oven or in a
Steamer over a kettle of boiling water until the white of the egg is well set.
Poached or Dropped Eggs. — Break each egg into a saucer by itself. Have a shallow pan half filled with scalding, not boiling, water on the stove. If desired, a little salt and a tablespoonful of lemon juice may be added. Slip the eggs gently from the saucer upon the top of the water, holding the edge of the saucer under water to prevent the eggs from scattering ; dip the water over them with a spoon and let them stand five minutes, or until the yolk is covered with a film, and the white is firm but not hardened ; keep the water just below the boiling point. Take out the eggs one by one on a skimmer, and serve in egg saucers or on slices of nicely browned toast moistened with a little sweet cream, or on granose biscuit (see page 143) which have been rendered crisp by five minutes' heating in the oven, as preferred. Poached eggs are excellent served with tomato sauce prepared as directed on page 33. If one is especially particular to keep the shape of the eggs, an egg-poacher should be used, or a set of muffin-rings may be laid in the bottom of the pan, and the eggs turned into the rings.
Poached Egg's with Cream Sauce, — Poach eggs as in the foregoing recipe, and pour over them a sauce made according to directions on page 122.
Records on this page
Eggs in SunshineEggs Poached in TomatoesEggs in CreamPoached or Dropped Eggs