Scientific cooking with scientific methods

In the composition of the egg we find: Proteid, 14.9%. Mineral matter, 1%. Fat, 10.6%. Water, 73.5%. Boiled Eggs. This is the simplest form of cooking the egg. Have a saucepan of boiling water, and lower the egg into the water with a spoon so as not to crack the shell. 'Remove the saucepan to back of stove where they keep hot, but do not boil. Cook for eight or ten minutes if liked soft, or thirty-five to forty if liked hard. If you want to use them to decorate where the whites are used, let them boil up for an instant and you can peel them without breaking the whites. In using hardboiled eggs for making dishes, plunge them into cold water as soon as they are done, to keep the yolk from discoloring. To cook boiled eggs perfectly they want to be kept at a uniform temperature, about 175° F. To Poach Eggs. Use a shallow pan and fill full enough to have the water cover the eggs, allowing a teaspoon of salt to a quart of water and a teaspoon of lemon juice or vinegar, lemon juice preferred. When the water is boiling, stir it round and round, and drop the eggs in one at a time, breaking each one in a cup, using care not to disturb the membrane covering the yolks. Do not allow the water to boil, and as soon as there is a film over the top and whites are set, they are done. Remove them with a buttered skimmer, and slip onto a round of buttered toast and trim the white into shape. Let each person season eggs to suit their individual tastes. Eggs can be poached in egg-poacher or muffin rings if preferred. Butter them before dropping in the eggs. Poached Eggs with Mushrooms. Saute slices of fresh mushrooms in butter, and place on toasted bread. Moisten all with some thick cream, arrange a poached egg on each mushroom, and serve with a cream sauce. Eggs Poached in Tomato Sauce. Poach eggs and arrange on hot platter without toast, and pour over all a highly seasoned tomato sauce. Poached Eggs in Potato Shells. Scrub and rinse six large potatoes of uniform size, and place in the oven to bake. As soon as they are soft cut slice from top, and with a spoon scoop out the inside and mash, and season as for mashed potato, adding the whites of two eggs beaten very light. Line the potato shells with mixture, leaving room in center of each shell for a dropped egg. Cover with the potato mixture and bake until brown. This is a dish with the proteid and carbonaceous food combined, and will serve nicely for tea or luncheon where no meat is served. Scrambled Eggs. For six eggs use two tablespoons of butter, six tablespoons of milk, and six pinches of salt. Break the eggs in a bowl, add the salt, but do not beat them. Put butter and milk into frying-pan, and as soon as the milk begins to bubble turn in the eggs, and with a spatula lift the eggs from bottom of pan as they set, allowing the uncooked egg to run to bottom of pan. As soon as all are set, but still creamy, turn onto hot platter and garnish with parsley. A border of chipped beef in creaip is nice served with these eggs. Eggs Poached in Milk. Use half milk and half water. Butter the pan before pouring in the milk and water, then proceed same as for any poached egg. The milk keeps the egg white and also adds to nutritive value of the egg. Shirred Eggs.