warm water a few minutes. Make ready a double boiler, the lower part half full of boiling water. Put the required number of eggs✪ Jellied or Coddled Eggs into the inner boiler, cover with water that has just stopped boiling, put on the boiler cover, and' stand the boiler where the water below will no longer boil. The eggs will be done in from six to eight minutes. Having i)erformed the preceding experiment, you should be able to invent another way of accomplishing this result. 4. Boiled eggs. — Put one egg✪ Boiled Eggs at a time from a tablespoon in- to boiling water. Allow the water to boil for three , or four minutes, depending upon the preference of those served. Remove the eggs, and serve at once. The hard-boiled egg should remain in the boiling water half an hour. Bearing in mind the fact that hard-boiled eggs must be chopped or sliced, cannot you invent a way of using them in a limcheon dish? 5. Poached eggs. — Make ready a frying pan by setting muffin rings in it, and Ming it about half full of gently simmering water, with a teaspoonful of salt dissolved in it. Break the eggs one at a time into a saucer, and slip each egg carefully into a muffin ring. See that the pan stands where the water is just below the boiling point, for rapidly bubbling water breaks the eggs. When the white begins to set, pour the hot water gently over the tops of the eggs from a spoon. Cook until the white is firm. Slip a griddle cake turner under the egg, lift it gently, and place it upon a piece of buttered toast which you have ready on a hot plate, or platter, and remove the ring. An easier method resembling the poached egg is to break the egg raw into a small buttered cup✪ Poached Eggs or " patty," standing the cups in a pan of water just below the boiling point, the pan being on the top of the stove or in the oven. Each egg should have a sprinkling of salt, and may have a bit of butter, and a shake of i)epper. Cover the pan. This process is longer than the other, and the eggs must be watched to see when the process is complete. 6. Scrambled eggs. — As the name denotes, this is a process needing a quick motion. Allow an egg to each person. Have ready r HGGS, MILK, AND CHEESE, 145 a frying pan heated, a broad bladed knife, and a tablespoonful of butter✪ Scrambled Eggs, or butter substitute, ready to melt in the pan. (1) Melt the butter, break the eggs into the pan, without beating them, and begin to scrape them from the bottom of the pan with the knife, as fast as you can move your hand. This is an old-time method, and gives a mixture of white and yellow color. Stop the process when the eggs are softer than you wish them for serving, as they will stiffen after they are removed from the fire. Sprinkle in salt, before you give the last scramble, and serve at once. (2) Beat the eggs, adding a tablespoonful of water for each egg, and a shake of salt for each, and proceed as in (1).

AI-modernized reading of the original text

warm water a few minutes. Make ready a double boiler, the lower part half full of boiling water. Put the required number of eggs into the inner boiler, cover with water that has just stopped boiling, put on the boiler cover, and' stand the boiler where the water below will no longer boil. The eggs will be done in from six to eight minutes. Having performed the preceding experiment, you should be able to invent another way of accomplishing this result. 4. Boiled eggs. — Put one egg at a time from a tablespoon into boiling water. Allow the water to boil for three or four minutes, depending upon the preference of those served. Remove the eggs, and serve at once. The hard-boiled egg should remain in the boiling water half an hour. Bearing in mind the fact that hard-boiled eggs must be chopped or sliced, cannot you invent a way of using them in a luncheon dish? 5. Poached eggs. — Make ready a frying pan by setting muffin rings in it, and Ming it about half full of gently simmering water, with a teaspoonful of salt dissolved in it. Break the eggs one at a time into a saucer, and slip each egg carefully into a muffin ring. See that the pan stands where the water is just below the boiling point, for rapidly bubbling water breaks the eggs. When the white begins to set, pour the hot water gently over the tops of the eggs from a spoon. Cook until the white is firm. Slip a griddle cake turner under the egg, lift it gently, and place it upon a piece of buttered toast which you have ready on a hot plate, or platter, and remove the ring. An easier method resembling the poached egg is to break the egg raw into a small buttered cup or " patty," standing the cups in a pan of water just below the boiling point, the pan being on the top of the stove or in the oven. Each egg should have a sprinkling of salt, and may have a bit of butter, and a shake of pepper. Cover the pan. This process is longer than the other, and the eggs must be watched to see when the process is complete. 6. Scrambled eggs. — As the name denotes, this is a process needing a quick motion. Allow an egg to each person. Have ready r a frying pan heated, a broad bladed knife, and a tablespoonful of butter, or butter substitute, ready to melt in the pan. (1) Melt the butter, break the eggs into the pan, without beating them, and begin to scrape them from the bottom of the pan with the knife, as fast as you can move your hand. This is an old-time method, and gives a mixture of white and yellow color. Stop the process when the eggs are softer than you wish them for serving, as they will stiffen after they are removed from the fire. Sprinkle in salt, before you give the last scramble, and serve at once. (2) Beat the eggs, adding a tablespoonful of water for each egg, and a shake of salt for each, and proceed as in (1).

Records on this page

Jellied or Coddled EggsBoiled EggsPoached EggsScrambled Eggs

Foods and household management