Egg Nests

Ingredients

• slices of toast
• butter
• whites of eggs, stiffly beaten and salted
• a yolk in the center of each

Method

1. 1

   Dip toast in hot water, spread with butter, shape beaten whites into nests, place a yolk in the center of each, and bake for 8 minutes.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 141. The excerpt below is the record exactly as published.

butter or oil rubbed over the egg when it is sufficiently cool to handle, after being boiled, gives it a nice bright look. BAKED EGGS. — Cut nice toast into squares. Take eggs out of the shell, keeping yolks whole. Beat the whites to a stiff frotli, lay 186 EGGS the beaten white around nicely on the toast, drop yolks in center of white ring, sprinkle on salt and put in hot oven to bake a few min- utes. When taken out of the oven, pour a little melted butter on the toast. No 2. — Grease a pie-plate well with butter, break into it as many eggs as it will conviently hold, and bake until the whites are fully set and the yolks slightly hardened; slip them on to a hot platter, and drop bits of butter over them, w^tli a sprinkling of salt. TO BOIL EGGS. — Many fairly good cooks do not know how to boil eggs in the best manner. There are 2 good ways. One is to put them into cold water, gradually bring it to a boil, and as soon as the water commences to boil, they will be done. Another way is to put them into a sauce^pan and pour on boiling water enough to cover them; pouring the hot water on the eggs will lower its temper- ature a little; then let it simmer, not boil, until they are done, keeping the water about 180° to 185°. It takes longer to cook eggs in this way than when they are put into boiling water, but when done, they will be jelly-like instead of tough and leathery, and are more easily digested. The length of time to leave them in the water depends on the individual taste. An egg to be soft=boiled should not be cooked in boiling water, for then the albumen near the outside will become tough before the yolk is heated. To hard-boil an egg, it needs only to be left in the sim- mering water longer — say 20 to 80 minutes ; it will then be solid but not leathery; the yolk is more mealy when cooked 20 minutes then when cooked 10. Eggs for salads, etc., should be thus hard-boiled, and, when done, put in a basin of cold water a few minutes; then roll them on the table with the hand and the shell will peel off easily. Do not cut up eggs for garnishing purposes until about the time they are needed, or the yolk will dry up and get discolored. Breakfast Eggs. — A nice breakfast dish is made by taking eggs from the shell and boiling them 2 minutes in a cup of sweet cream; then season with salt and pepper. CREAMED EGGS.— Remove the shells from 6 hard-boiled eggs, cut them in halves, and cut a slice off the round end, enough to make them stand. Put one tablespoon of butter in a sauce=^pan to melt; add 1 tablespoon flour, mix till smooth, add 1 teacup milk or cream, and stir until it boils; season with salt and pepper. Stand the eggs on a heated dish, pour the sauce over, and serve. CURRIED EGGS— Cut some hard boil.^d eggs in halves; cut off the white end sufficiently to make thoiii stand upright; then pour some curry sauce around them, and serve. EGGS 187 DEVILED EGGS. — Boil 1 doz. eggs hard; cut in two, length.- wisGj take out the yolks, and mash them. Prepare 2 teapoons of mustard by pouring a very little boiling water on, and mix smooth; add a small teaspoon of butter, 1 of sugar, a little salt, and a few drops of vinegar. Mix some of the prepared mustard with the yolks, and refill the white part of eggs with the dressing. They make a nice garnish for lettuce, and also a nice dish for picnics. Other stuff- ings can be devised and filled into the whites in the same way. Cut them in two crosswise instead of lengthwise, if preferred. DROPPED EGGS ON TOAST.— Have ready a dish of boiling water, well salted, break the eggs into a saucer, and slide into the water, one at a time. Let the water keep at boiling point, but not bubble, anddijp'the water with a spoon over the top of the eggs. Have ready some nice buttered toast, take the eggs up with a skim- mer, lay on the toast, dust a little salt and pepper over them, and serve. ESCALLOPED EGGS.— Boil 1 doz. eggs for 25 minutes; put in cold water and take off the shells. Slice the eggs, and put them in a pudding^dish in alternate layers with bread crumbs, having a layer of the finest crumbs on the top of the dish. Season each layer of eggs with pepper, salt, and a little chopped parsley, if liked, and be- fore .putting on the top layer of crumbs, pour over it a pint of sweet cream. Bake until browned on the top. Serve hot. A good coun- try dish for luncheon, tea or breakfast. FRIED EGGS — Take a hot frying=pan, put in a lump of butter, let it melt, and then drop in the eggs; let them fry 3 minutes; add salt and pepper to season; lift out with a skimmer. The nicest way, however, is to use the egg molds now made for the purpose in various sizes. In each mold put a piece of butter, and when melted, drop in the eggs; to prevent the under side from being over=done, loosen the edges every few seconds; season with salt and pepper, and take out with a spoon when done. Sorrel, spinach and green salads are nice with them. If a few eggs are fried in a large mold, put hot water in the unused forms. Cold Fried Eggs can be used for salad, or revamped by dipping them in fritter batter, and frying. A fine sauce for fried eggs is made of stewed tomatoes, grated cheese, and a couple of chopped up boiled sausages. EGG GEMS. — Mix together chopped cold meat and bread crumbs, in equal quantities. If liked, a tiny bit of onion, chopped 188 EGGS very fine, may be added to the meat and crumbs. Season with pep- per, salt, a spoonful of melted butter, and enough milk to wet and bind it together nicely. Have some gem=pans well greased, and fill with the mixture; then break an egg carefully on the top of each, season it with a little salt and pepper, and sj)rinkle some fine cracker or bread crumbs on the top. Bake 8 minutes. EQQ NESTS. — Dip slices of toast quickly in hot water, spread lightly with butter, pile on, in the shape of nests, stiffly beaten and salted whites of eggs, place a yolk in the center of each

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