Cheese Eggs

Ingredients

• 4 eggs
• 1/2 cup cream or undiluted evaporated milk
• 1 tablespoon grated cheese
• salt to taste
• pepper to taste
• cayenne to taste

Method

1. 1

   Melt butter in a hot frying pan, add cream.

2. 2

   Break eggs into a saucer and slip into the pan one at a time, sprinkling with salt, pepper, and cayenne.

3. 3

   When whites are nearly firm, sprinkle with cheese.

4. 4

   Cook until firm and place on buttered toast.

Nutrition per serving

As published

This recipe was extracted from The galley guide (1923) by Alexander White Moffat, page 11. The excerpt below is the record exactly as published.

salt to taste before they are completely cooked, and con¬ tinually scraping the eggs from the bottom of the pan as they become solid to prevent them from scorching. Serve on slices of hot buttered toast. 204 — Boiled (two methods). 1. Have water boiling vigorously; place eggs gently in the water with a spoon to prevent cracking. Leave in for three minutes for soft boiled and twenty minutes for hard boiled. Serve immediately, as the eggs will continue to get harder as they cool. 2. Place eggs in cold water, allowing it to heat gradually until the boiling point is reached, then remove. Eggs will be soft boiled the equivalent of 3 minutes by the first method. 205 — Creamed on Toast. 4 eggs Yz teaspoon salt teaspoon pepper 2 cups hot milk 1 teaspoon butter 4 slices buttered toast Beat eggs slightly, add salt and pepper and stir them into the hot milk; cook over hot water in a double boiler, stirring constantly until mixture is 42 THE GALLEY GUIDE thick and creamy. Add the butter and serve on but¬ tered toast. 206 — Fried Eggs. Place one tablespoonful of lard, Crisco, butter or piece of pork or bacon fat of equivalent size in hot frying pan. When melted break eggs carefully into pan, add a pinch of salt and pepper to each egg while cooking and spoon the liquid over the eggs continually while cooking. Remove when whites are firm. If many eggs are cooked add butter or fat to the pan as necessary to enable it to be spooned over the eggs. 207 — Ham and Eggs. Place thick slices of cold boiled ham in dry hot frying pan, turning occasionally to prevent sticking until thoroughly heated. Fry eggs as in Recipe No. 206, using the ham fat instead of butter or other fat and serve the eggs on the ham. 208 — Bacon and Eggs. Cook bacon as directed in Recipe No. 601. Use fat remaining in baking pan to fry eggs as directed in Recipe No. 206. Serve together. 209 — Poached (Dropped) Eggs. Place two or three muffin rings, which have been greased in a frying pan two-thirds full of boiling water in which is ]/2 tablespoon of salt to 1 quart of water. Break each egg separately in a saucer and carefully slide it into a muffin ring. The water should cover the eggs. Remove egg and ring together with a greased lifter when there is a film over the RECIPES 43 yoke and the white is firm. Replace ring in water for another egg. It is possible to poach eggs with¬ out the muffin rings, but they spread so much that it is difficult to pick them up when done. Serve poached eggs on hot buttered toast. Add pepper and salt to taste. 210 — Plain Omelet. For each 3 eggs : 3 tablespoons milk or water, }4 teaspoon salt and teaspoon pepper. Beat the eggs with a fork, add liquid salt and pepper and mix well. Melt 1 teaspoon fat or butter in hot frying pan or omelet pan for each 3 eggs ; pour in the mixed eggs and while cooking lift the edges of the omelet to allow thin portions to run underneath, shaking the pan until eggs are set to prevent sticking. When brown underneath fold the omelet over with a lifter and serve. If a hinged omelet pan is used to fold, after the pan is folded knock top and bottom of the pan sharply to free the omelet before dumping on platter. 21 1 — Tomato Omelet. Heat in a saucepan 1 can of tomatoes, stirring to prevent scorching ; add salt and pepper to taste. Pour tomatoes over lower half of omelet before folding. (See Recipe No. 210 for omelet.) 212 — Rice Omelet. To 1 cup cold boiled rice add 1 cup milk, 3 well- beaten eggs, >4 teaspoon salt, T/$ teaspoon pepper and 1 teaspoon butter. Mix well and cookhill brown in a well-greased frying pan or omelet pan. THE GALLEY GUIDE 44 213 — Potato Omelet. Fry several slices of bacon brown; take them out, leaving the fat in the frying pan. Chop fine 2 cups cold boiled potatoes and cook till brown in the bacon fat. Serve with the bacon, placing fried eggs or poached eggs on top if desired. 214 — Shirred (Baked) Eggs. Butter the inside of as many cups as there are eggs to be cooked, or the inside of partitioned baking tin. Break one egg into each cup or partition, place dab of butter and pinch of salt and pepper on each. Bake in hot oven until whites are set. If cups are used place them on a tin plate to facilitate handling. 215 — Eggs Benedict. Cut slices of ham to size of toast, fry the ham (Recipe No. 605) and place on pieces of hot buttered toast cut thick. Place dropped egg (Recipe No. 209) on each piece of ham. Make Hollandaise Sauce (Recipe No. 1114) and dilute with cream or milk just enough to pour. Smother the eggs in the sauce and serve. 216 — Cheese Eggs. 4 eggs y2 cup cream or undiluted evap¬ orated milk I tablespoon grated cheese salt, pepper and cayenne Put butter in a hot frying pan ; when melted add cream. Break the eggs in a saucer and slip them RECIPES 45 into the pan one at a time, sprinkling with salt, pepper and cayenne to taste

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