Baked Eggs

Ingredients

• eight eggs
• three table-spoons cream
• pepper
• salt
• bits of butter

Method

1. 1

   Break eggs into a well-buttered dish, add pepper, salt, bits of butter, and cream; set in oven and bake for about twenty minutes.

As published

This recipe was extracted from Buckeye cookery (1892), page 80. The excerpt below is the record exactly as published.

pepper and -salt—and put Hereeen thin slices of bread and butter) in ten to fifteen minutes. There is an objection to the ordinary way of bok ing eggs not generally understood. The white, under three min- utes rapid cooking, is toughened and becomes indigestible, and yet the yolk is left uncooked. To be wholesome, eggs should be cooked _ evenly to the center, and this result is best reached by putting the eggs into a dish having a tight cover (a tin pail will do), and pouring boiling water over them in the proportion of two quarts to _ a dozen eggs; cover, and set away from the stove; after cooking - about seven minutes remove cover, turn the eggs, replace cover, and in six or seven minutes they will be done if only two or three egos; if more, in about ten minutes. The heat of the water cooks _ the eggs slowly to a jelly-like consistency, and leaves the yolk harder — ce : than the white. The egg thus cooked is very nice and rich. To. _ fry eggs, after frying ham, drop one by one in the hot iat and dip | it over them, until the white is set; dust with pepper and salt, and _ serve hot; cook from three to five minutes, according to taste. — : | | Put eees in water in a vessel with a smooth level bottom, to tell — vad ; wa those, which lie on the side are good, but ae iy ih eT e Was LOM IT th gy Cae Pee age ot Kaas, those which stand on end as bad; or, look dongh meat egg sepa- rately toward the sun, or toward a lamp in a darkened room; if the white looks clear, and the yolk can be easily distinguished, the egg is good; if a dark spot appears in either white or yolk, it is stale; if they appear heavy and dark, or if they gurgle when shaken gently, they are ‘ totally depraved.” The best and safest plan is to break each egg in a saucer before using. For preserving eggs. for winter use, always secure fresh ones; after packing, cover closely. and keep in a cool place. TO MAKE OMELETS. To make an omelet, beat the yolks lightly (twelve beats is said to be the magic number), as too much beating makes them thin and destroys the appearance of the omelet, then add the milk, the salt, pepper, and flour if any is used, and lastly the whites beaten to a stiff froth. Have the skillet as hot as it can be without scorching he butter; put in a table-spoon of butter and pour in the omelet, which should at once begin to bubble and rise in flakes. Slip under it a thin, broad-bladed knife, and every now and then raise it up to prevent burning. As soon as the under side is hard enough to hold together, and the eggs begin to ‘“set,” fold over, shake the skillet so as to entirely free the omelet, carefully slide it on a hot platter, and serve at once. . It should be cooked in from three to five minutes. To bake an omelet, place in the frying-pan on top of stove until it begins to ‘‘set” in the middle, then place in a rather hot oven; when slightly browned, fold if you like, or turn a hot dish on top of the pan, upset the latter with a quick motion, and so dish the omelet with the under side uppermost. It should be baked in from five to ten minutes. Where a large quantity of eggs are used, instead of making into one large omelet, divide and make several, sending each to the table as soon as done. Three - eggs make a good-sized omelet. Ham, chicken, and all kinds of meat omelets, are made by chopping the meat fine and placing between the folds before dishing. In making vegetable (asparagus, _ _ tomatoes, cauliflower, etc.) omelets, cook the vegetables as if for the table; place them in the center of the omelet just before folding. For a plain, easily-made omelet, take three table-spoons milk and EGGS. ee e Ne RAD fi) a pinch of salt for each egg; beat the eggs lightly for three or four minutes, pour them into a hot pan in which a piece of butter the size of a walnut has just been melted, cook three or four minutes, fold over and serve at once. Some scald a little parsley, pour off the water, chop it, and mix with the omelet just before pouring into the pan. Old cheese, grated and added to a plain omelet, is a favorite dish. To make a bread omelet, remove all crust from a> large slice of light, white bread, moisten with sweet milk, rub through a sieve, add to the yolks, beat very thoroughly, and season with salt and pepper to taste, adding beaten whites last. Bortep Eaas. Put.them on in cold water, and when it has boiled, the eggs will be done, the whites being soft and digestible, as they are not when put on in boiling water. \ \ BakeD Eeos. Break eight eggs into a well-buttered dish, put in pepper and salt, bits of butter, and three table-spoons cream

Cook this with the app: pantry check, scaling, and the assistant.