Foods, their selection and preparation

Remove the eggs with a turner, drain and serve immediately on warmed plates. Fried Eggs. Frying is probably the most universally liked method of cooking eggs, since in frying there is development of flavor. As ordinarily carried out, however, flavor is developed at the expense of tenderness. When the temperature is too high the edge of the white becomes tough, leathery, and *In all cases, the cooking is done below the boiling point. 2Use double boiler. [103] Eggs for Breakfast Are Served in a Variety of Ways • ( Upper left) Poached; ( Lower left ) fried; ( Upper right ) shirred Poultry and Egg National Board hard to digest. This need not happen if the following method is used. Heat a thin layer of fat — bacon drippings are good — moderately hot in a frying-pan. The fat should be just hot enough to make a drop of water sizzle. It should never smoke. Break the eggs one at a time into a cup and slip each gently into the fat. Cook slowly. The top of the eggs may be cooked gently by basting with the fat in the pan (sometimes called "basted eggs") or the pan may be covered tightly to cook the tops. Still another method is to turn the egg over with a turner. In any case, cook slowly over low heat to the desired degree ; only three or four minutes will be needed. Season as desired and serve at once. Water may be used for cooking the tops, in which case use only enough fat to grease the frying-pan. Cook the eggs slowly until their bottom surface is set, about one minute. Then add about a teaspoon of water for one egg, and slightly more for additional eggs. Cover the pan tightly and cook slowly about five minutes or until cooked as desired. This is sometimes called "fat poaching,” "frypoaching,” or "steam-frying.” Shirred or Baked Eggs. Baking eggs at a low temperature is an easy way to prepare them for a large group. Also, it is a good method to use if the oven is needed for other things. To prepare shirred or baked eggs, bake them out of the shell in greased shallow baking dishes, at 300° to 350° F., from 12 to 20 minutes, seasoning as desired. There are many variations of shirred eggs. The baking dishes may be lined with buttered crumbs or cheese, sliced or grated. Another variation is to separate the egg whites and yolks, taking care not to break the yolks. Beat the salted whites until stiff and make nests of the whites in buttered baking dishes. Slip unbroken yolks into the hollows in the stiffly beaten whites, and bake. Serve shirred eggs in the baking dishes in which they are cooked. Scrambled Eggs. There are a number of ways of preparing scrambled eggs. In all methods, the eggs are salted, — about J tea¬ spoon salt to each egg; liquid is added, 1 to 2 tablespoons to each egg, and the eggs are beaten. The liquid may be water, milk, cream, or tomato juice, milk being the most commonly used. The beating may be done with a fork and should be continued only long enough to break up the whites and yolks, leaving streaks of white and yellow in the cooked product. This style is sometimes called " scrambled eggs, country style.” Another style is to beat the eggs with a mechanical beater until they are light and fluffy.