It is only necessary to close the pores of the shell.
This may be done by varnishing or dipping them in
melted suet, and then packing them in bran or salt, with
the small end downward. Another method that is very
successful is as follows : Pack the eggs in a stone jar, with
the small ends downward ; make a lime-water by pouring
four quarts of boiling water over a pound of lime, and
when this is cold and has settled, pour the water care-
fully upon the eggs in the jar. Lay a saucer on top of
the eggs to keep them under the water, and set the jar in
a cool, dark place.
BOILED EGGG.
Many people do not care for eggs which are boiled so
that the whites are soft, although they know that they are
far more nutritious when thus prepared. For those who
prefer boiled eggs, the following directions are given :
Place the eggs in a sauce-pan of boiling water, using a
table-spoon or a frying-basket for the purpose. Boil them
steadily for three minutes if desired "soft-boiled," and
ten minutes if desired "hard-boiled."
There are two methods of cooking them in the more
nutritious manner : First,, place the eggs in a saucepan
of cold water, and when the water boils the eggs are
3 1 8 THE PA TTERN COOK-BOOK.
done ; this will take about ten minutes. Second, put six
eggs✪ Soft-Boiled and Hard-Boiled Eggs in a vessel that will hold two quarts, fill the vessel
with boiling water, cover it closely, and stand it in a
warm place for ten minutes ; in this way the eggs will be
cooked equally well in every part. If the eggs are de-
sired more thoroughly done, let them stand in the hot
water ten or even twenty minutes longer, but do not
place them on the range. Serve boiled eggs in a folded
napkin.
In preparing eggs for garnishing or for salads they will
require to be boiled at least fifteen minutes.
If the shell of an egg is cracked, pierce several small
holes in the large end, and the contents of the egg will
not burst out in boiling.
POACHED EGGS.
Break the eggs, one at a time into a saucer. Place water
in a saucepan, salt it well, and when it is simmering, drop
each ^gg lightly in, cooking but one ^gg at a time if the
saucepan is small. More may be cooked at once by using
a large frying-pan. The water should not be allowed to
boil while the eggs are cooking, but should be kept just
at the boiling point. With a small spoon throw the water
carefully on the top of the egg to whiten it. The beauty of
a poached egg is for the yolk to be seen blushing through
the white, which should be just sufficiently hardened to^
form a veil for the yolk. When cooked enough, take out
the ^gg with a perforated ladle, trim off the ragged edges,
and slip it on a small, thin piece of buttered toast. When
all the eggs are cooked and placed on their separate
pieces of toast, place on each a bit of butter and sprinkle
with salt and pepper.
EGGS. 319
Some cooks set muffin-rings in the water to give
tlie eggs an even shape, poaching them, inside the
rings. An egg-poacher is very convenient for this work.
Poached eggs are often placed in beef soup, one egg✪ Poached Eggs
being prepared for each person at table. They are also
served on thin slices of boiled ham, and also in a Welsh
rarebit. Delmonico, when - serving poached eggs on
toast, sprinkles sorrel over the lop of the &gg.
SCRAMBLED EGGS.
This dish is particularly nice for breakfast. For six
persons, allow
Five eggs. ✪ Scrambled Eggs
Page 139 · 3 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
It is only necessary to close the pores of the shell. This may be done by varnishing or dipping them in melted suet, and then packing them in bran or salt, with the small end downward. Another method that is very successful is as follows : Pack the eggs in a stone jar, with the small ends downward ; make a lime-water by pouring four quarts of boiling water over a pound of lime, and when this is cold and has settled, pour the water carefully upon the eggs in the jar. Lay a saucer on top of the eggs to keep them under the water, and set the jar in a cool, dark place.
BOILED EGGS.
Many people do not care for eggs which are boiled so that the whites are soft, although they know that they are far more nutritious when thus prepared. For those who prefer boiled eggs, the following directions are given : Place the eggs in a sauce-pan of boiling water, using a table-spoon or a frying-basket for the purpose. Boil them steadily for three minutes if desired "soft-boiled," and ten minutes if desired "hard-boiled."
There are two methods of cooking them in the more nutritious manner : First, place the eggs in a saucepan of cold water, and when the water boils the eggs are
done ; this will take about ten minutes. Second, put six eggs in a vessel that will hold two quarts, fill the vessel with boiling water, cover it closely, and stand it in a warm place for ten minutes ; in this way the eggs will be cooked equally well in every part. If the eggs are desired more thoroughly done, let them stand in the hot water ten or even twenty minutes longer, but do not place them on the range. Serve boiled eggs in a folded napkin.
In preparing eggs for garnishing or for salads they will require to be boiled at least fifteen minutes.
If the shell of an egg is cracked, pierce several small holes in the large end, and the contents of the egg will not burst out in boiling.
POACHED EGGS.
Break the eggs, one at a time into a saucer. Place water in a saucepan, salt it well, and when it is simmering, drop each egg lightly in, cooking but one egg at a time if the saucepan is small. More may be cooked at once by using a large frying-pan. The water should not be allowed to boil while the eggs are cooking, but should be kept just at the boiling point. With a small spoon throw the water carefully on the top of the egg to whiten it. The beauty of a poached egg is for the yolk to be seen blushing through the white, which should be just sufficiently hardened to form a veil for the yolk. When cooked enough, take out the egg with a perforated ladle, trim off the ragged edges, and slip it on a small, thin piece of buttered toast. When all the eggs are cooked and placed on their separate pieces of toast, place on each a bit of butter and sprinkle with salt and pepper.
Some cooks set muffin-rings in the water to give the eggs an even shape, poaching them, inside the rings. An egg-poacher is very convenient for this work. Poached eggs are often placed in beef soup, one egg being prepared for each person at table. They are also served on thin slices of boiled ham, and also in a Welsh rarebit. Delmonico, when serving poached eggs on toast, sprinkles sorrel over the top of the egg.
SCRAMBLED EGGS.
This dish is particularly nice for breakfast. For six persons, allow
Five eggs.
Records on this page
Soft-Boiled and Hard-Boiled EggsPoached EggsScrambled Eggs