Boiled Eggs

Ingredients

• the eggs
• one tablespoonful of vinegar
• two teaspoonfuls of salt

Method

1. 1

   Wipe the eggs clean with a wet cloth and put them into boiling water.

2. 2

   If wanted soft, boil steadily for three or four minutes; if hard, from five to ten minutes.

3. 3

   Alternatively, put the eggs into cold water over a brisk fire, and when the water comes to a boil, take them up and serve.

4. 4

   Time, about ten minutes.

Nutrition per serving

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 69. The excerpt below is the record exactly as published.

BOILED EGGS. Wipe the eggs clean with a wet cloth and put thoui into boiling water. If wanted soft, l)oil steadily for three or four minutes; if hard, from five to ten minutes. Eggs may be put into cold water over a brisk fire, and when the water comes to a boil taken up and served. Time, about ten minutes. FRIED EGGS. Heat in a frying pan over a good fire enough beef dripping or lard so that when melted it will cover tlie bottom of the pan one-quarter of an inch deej^. Break the eggs gently into a saucer or small plate, and slip them carefully, one at a time, into the hot fat until the bottom of the pan is covered, taking care not to allow the eggs to adhere together. Lose no time putting the eggs into the pan. . The eggs are first emptied into a saucer to keep the yolks from breaking and to detect the bad ones. They are cooked when the whites become firm, and should be taken up before the yolks become hard. When cooked, take them up without delay and pour the grease remaining in the pan over them, or strain it and set it aside in a cool place for cooking purposes. PLAIN OMELET. The fire must be brisk, as the quicker an omelet is made the better, and the less butter it requires. If the frying pan needs cleansing, instead of washing, heat it and wipe it very clean with a coarse towel. 12 eggs. ^ teaspoonful salt. 1 cupful of milk or cream. Pepper, butter. Separate the yolks and whites of the eggs; the whites beaten to a stiff froth. Beat the yolks ; mix in the pepper and salt ; add butter half tlie size of 156 MANUAL FOR ARMY COOKS. an egg, and work them to a smooth thick batter ; stir in the milk ; lastly, stir in lightly, the beaten whites. Heat in a frying pan a piece of butter the size of an egg ; when it becomes hot ponr the mix- ture gently into the pan. As the omelet begins to "set," loosen it with a thin-blacled knife from the sides aaid bottom of the pan. It should cook in ten or twelve minutes. Or, put the frying pan into a hot oven when the middle of the omelet is set, and bake to a delicate brown. When cooked, to turn it out, proceed as follows : Put a hot dish bottom-up on the pan, hold the handle of the pan with the right hand, back of the hand down, spread the left hand back uppermost on top of the dish, turn both hands, emptying the omelet into the dish, the browned side uppermost. It should be eaten at once, as it falls rapidly. It may be eaten with pepper and salt or powdered sugar or sirup. Minced ham, tongue, and fish are sometimes mixed with omelet batter and cooked as above. To make jam omelet, as soon as one side becomes brown, spread it over with jam, double, and serve. POACHED EGGS. It is advisable not to poach more than three or four eggs at a time ; preferably one. Nearly fill a drying pan with cold water, adding two teaspoonfuls of salt and one tablespoonful of vinegar

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