A laboratory manual of foods and cookery

119. - - Remove eggs from shell and cook as follows, using i pt. of water in each instance. Use first an iron frying pan, then an agate or enamel pan. Compare the results. a. Poach egg in hot water until yolk is coated. (Save the water.) b. Repeat, using i tsp. salt in water. c. Repeat, using i tsp. vinegar in water. d. Turn egg into boiling water, remove from bunsen burner, cover and let stand 2 minutes. e. Compare each result as to texture, .firmness of yolk, taste. Save the water in each instance for the next experiment. 120. - - Examine the water used in Expt. 119, a, with the following tests : Biuret, page 85 Xanthoproteic, page 85 Iodine, page 13 Fehling-Benedict solution, page 13 Filter a little of the water used in 119 and heat filtrate. Conclusions ? 121. - - Beat an egg white until stiff, fold in 3 tbsp. granulated sugar. Drop by spoonfuls on to a greased paper and bake in a slow oven until brown. Try to remove \ of the meringue at once. Allow the remainder to stand until cold. Remove. Compare with those removed while warm. Explain the difference. Soft-cooked Egg Ingredients : i egg i c. boiling water Method : Place boiling water in a saucepan. Put unbroken egg carefully in saucepan, cover pan and let stand 5 minutes. Hard-cooked Egg Prepare as soft-cooked, but allow egg to remain in water 45 minutes. Coddled Egg Butter a ramekin. Break an egg carefully into a saucer and slip into the ramekin. Place in a pan of boiling water and cook until the white is firm. Shirred or Baked Egg Prepare as coddled egg. Cook in a pan of water in the oven. Ramekins may be lined with seasoned buttered crumbs and egg covered with the crumbs. Poached Egg Rub the bottom of an omelet pan lightly with butter. Fill pan three fourths full of boiling water. Break an egg into a saucer and slip into the boiling water. Lower flame so the water will not boil, and allow egg to remain in the water 3-10 minutes. If the water does not cover the yolk, dip water over it carefully with a spoon until a film forms over yolk. Remove with a skimmer to a slice of buttered toast and garnish with parsley. Scrambled Eggs Ingredients : 5 eggs I tsp. pepper \ c. milk I tsp. salt 2 tbsp. butter Method : Beat eggs slightly, add seasonings and milk. Heat omelet pan, put in butter, and when melted pour in the mixture. Cook until creamy, stirring and scraping from the bottom of the pan. Omelets For omelets select large eggs. Use i tbsp. of liquid and \ tsp. of salt for each egg. Never try to make an omelet using more than 4 eggs, as mixture will brown before being cooked through. Keep an omelet pan especially for omelets and see that it is kept clean and smooth. Foamy Omelet Ingredients : 2 eggs 2 tbsp. milk or water j tsp. salt cayenne or white pepper i tsp. butter Method: Beat yolks of eggs until light and creamy; add seasonings and milk. Beat the whites until stiff, but not dry; cut into yolks. Heat an omelet pan, rub it with butter, pour in the mixture and spread it evenly on the pan. Cook over low flame. When set, put in hot oven for a few minutes to dry on top. Fold and serve at once. French Omelet 4 eggs I tsp. pepper 4 tbsp. milk \ tsp. salt 2 tsp. butter Method :