Baked ^^gs.'^'BTesk eight eggs carefully into a well buttered
dish, put in pepper and salt, bits of butter and three tablespoons
cream✪ Baked Eggs — or some sprinkle chopped pickles, such as gherkins, cauli-
flower, etc., over them ; put in moderate oven and bake about
twenty minutes or until whites are well set : serve very hot. Or, beat
six eggs with one tablespoon flour and six of sweet milk ; melt a
piece of butter in the frying-pan and when hot turn the whole in,
and bake in very hot oven ; to be served as soon as done. A moro
elaborate and very elegant dish i^ the f 'blowing : Pour enough
chicken, game or veal gravy into a neat baking dish to cover the hot-
tom well and stir with it a teaspoon mixed parsley and onion finely
chopped. Set the dish in the oven until the gravy "begins to hiss and
bubble, when break six eggs into it so that they do not crowd one
another. Strew bread-crumbs thickly✪ Elegant Baked Eggs over them, pepper and salt to
taste and return to the oven three minutes longer, then pour the rest
of the gravy, which should be hot, over the whole ; add more bread-
crumbs as fine as dust and bake until eggs are '^ set." Send to table
in baking dish. Or take up the eggs carefully one by one and lay
them on rounds of toasted or fried bread on a hot flat dish : add a
little cream, and if liked some verv finely chopped parsley ana onion,
to the gravy left in the baking dish, and turn it into a saucepan ; boil
up once qmckly and pour over the eggs. Or add to yolks of six hard-
boiled eggs one pint grated bread-crumbs, two tablespoons butter and
salt and pepper to taste ; fill the halved whites with this, put together
in whole form again and pack closely in a baking dish. A little dress-
ing willbe left, which stir into a batter with one e^g' beaten light, half
pint bread-crumbs and pint sweet milk ; popr this over the eggs and
Dake in oven until a nice brown. Baked Eggs with Ham is another
delicious dish. Chop fine a cup cold ham and mix with it a cup
202 EQGS,
bread-crumbs and a high seasoning of salt and pepper ; put into
buttered patty-pans, set in dripping-pan and put into oven to heat;
as soon as they are hot take the pan out of the oven, break an egg
into each "patty-pan on the ham and bread and return to oven to just
set the wmtes of the eggs, then serve the baked eggs hot in the httle
patty-pans, setting each one on a tiny plate.
Boiled Eggs. — In boiling, eggs are less likely to crack if
dropped in water not quite to the boiling point. They will cook soft
in three minutes, hard in five, very hara (to serve with salads, or to
slice 'thin — seasoned well with pepper and salt — and put between
thin slices of bread and butter) in ten to fifteen minutes . The wire
egg stand for holding eggs wmle being boiled, and afterward for the
table, is very convenient. By using this all risk
of breaking the eggs when dropping them into
the boiling water or fishing them out is avoided.
The eggs are all put in and all removed at the
same time, insuring uniformity in cooking.
When a part are to be cooked longer than the
rest they can be put in first, and those cooked
less, afterwards, and all removed together. To
cool the shells the stand with the eggs can be
dipped for an instant in cold water. These
Btands are made in several sizes, holding from wTrJEggsund ✪ Curried Eggs
Page 166 · 8 recipe records on this page
Presented as published in 1890. 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
Baked Eggs.—Break eight eggs carefully into a well buttered dish, put in pepper and salt, bits of butter and three tablespoons cream — or some sprinkle chopped pickles, such as gherkins, cauliflower, etc., over them ; put in moderate oven and bake about twenty minutes or until whites are well set : serve very hot. Or, beat six eggs with one tablespoon flour and six of sweet milk ; melt a piece of butter in the frying-pan and when hot turn the whole in, and bake in very hot oven ; to be served as soon as done. A more elaborate and very elegant dish is the following: Pour enough chicken, game or veal gravy into a neat baking dish to cover the hottom well and stir with it a teaspoon mixed parsley and onion finely chopped. Set the dish in the oven until the gravy "begins to hiss and bubble, when break six eggs into it so that they do not crowd one another. Strew bread-crumbs thickly over them, pepper and salt to taste and return to the oven three minutes longer, then pour the rest of the gravy, which should be hot, over the whole ; add more breadcrumbs as fine as dust and bake until eggs are '^ set." Send to table in baking dish. Or take up the eggs carefully one by one and lay them on rounds of toasted or fried bread on a hot flat dish : add a little cream, and if liked some verv finely chopped parsley ana onion, to the gravy left in the baking dish, and turn it into a saucepan ; boil up once quickly and pour over the eggs. Or add to yolks of six hardboiled eggs one pint grated bread-crumbs, two tablespoons butter and salt and pepper to taste ; fill the halved whites with this, put together in whole form again and pack closely in a baking dish. A little dressing willbe left, which stir into a batter with one egg beaten light, half pint bread-crumbs and pint sweet milk ; popr this over the eggs and bake in oven until a nice brown. Baked Eggs with Ham is another delicious dish. Chop fine a cup cold ham and mix with it a cup
202 EQGS,
bread-crumbs and a high seasoning of salt and pepper ; put into buttered patty-pans, set in dripping-pan and put into oven to heat; as soon as they are hot take the pan out of the oven, break an egg into each "patty-pan on the ham and bread and return to oven to just set the whites of the eggs, then serve the baked eggs hot in the little patty-pans, setting each one on a tiny plate.
Boiled Eggs. — In boiling, eggs are less likely to crack if dropped in water not quite to the boiling point. They will cook soft in three minutes, hard in five, very hara (to serve with salads, or to slice 'thin — seasoned well with pepper and salt — and put between thin slices of bread and butter) in ten to fifteen minutes . The wire egg stand for holding eggs wmle being boiled, and afterward for the table, is very convenient. By using this all risk of breaking the eggs when dropping them into the boiling water or fishing them out is avoided. The eggs are all put in and all removed at the same time, insuring uniformity in cooking. When a part are to be cooked longer than the rest they can be put in first, and those cooked less, afterwards, and all removed together. To cool the shells the stand with the eggs can be dipped for an instant in cold water. These Btands are made in several sizes, holding from wTrJEggsund
Records on this page
Baked EggsElegant Baked EggsBaked EggsCurried EggsBoiled EggsBreaded EggsBroiled EggsBaked Eggs with Ham