Eggs Creamed

Ingredients

• six eggs
• a gill of thin cream
• pepper to taste
• salt to taste

Method

1. 1

   In a porcelain-lined pan, pour in the cream and bring to a boil.

2. 2

   Break the eggs one by one into a saucer and slip them into the pan.

3. 3

   Season with pepper and salt.

4. 4

   Simmer for two minutes, then set in the oven until the yolks thicken but do not harden.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 34. The excerpt below is the record exactly as published.

EGGS CREAMED. Set over the fire a porcelain-lined pan, capable of holding just the requisite number of eggs, so that they will lie close together, the whites forming, when cooked, a layer nearly an inch in thickness. In this pan pour a gill of thin cream; have ready six eggs, broken one by one in a saucer and slipped into a larger dish, and as soon as the cream reaches the boiling point turn in the eggs. Season with pepper and salt. Simmer two minutes and set in the oven until the yolks show a tendency to thicken, but do not allow them to harden. If you wish to have perfectly poached eggs, a French secret is to stir a teaspoonful of vinegar into the salted water in which they are cooked. If you wish to have the yolks covered with the whites, like a filmy yellow ball, drop the eggs into deep water, but if you prefer them uncovered and spread out, be sure and have the water shallow in the pan. This is an unfailing recipe. POACHED EGGS. Toast small slice of bread for each egg', trim and lay on EGGS AND OMELETS 77 hot platter. Have frying pan partly filled with salted water. When simmering, carefully break in 1 egg at a time. Baste with the water until white is firm, take up with skimmer, trim edge of white and slip on toast. CHEESE OMELET. Three tablespoons flour, 3 tablespoons butter, 1 cup grated cheese, 1 cup sweet milk, 3 eggs. Cream, flour and butter, then add milk, put on stove, let come to a thick sauce, remove from fire, add cheese, beat eggs separately, then add yolks and last whites, put in stove and cook 20 or 25 minutes. — Mrs. E. W. Watkins. MEXICAN OMELET. Beat 4 eggs slightly, then add 4 tablespoons milk, y2 tea- spoon salt, Yg teaspoon pepper, and 4 olives chopped finely. Put two tablespoons olive oil in an omelet pan and when well heated turn in the mixture. Brown quickly, fold same as an omelet, turn on hot platter and garnish with parsley. BAKED OMELET. One tablespoon melted butter, 6 eggs, beaten separately, 1 cup milk, 2 tablespoons flour. Mix flour with a little milk then add remaining milk. Butter a dish of right size and bake in quick oven. — Mrs. J. T. Patterson. PINEAPPLE OMELET. Add a cup of granulated sugar to a can of crushed or grated pineapple and cook gently till the juice is somewhat reduced. Make a 5-egg omelet and fold in the hot pineapple while the omelet is still very soft. Dust the top thickly with granulated sugar and brown with a salamander or in the broiler of a gas stove. A quick and delicious luncheon dish. BREAD OMELET. Soak 2 tablespoons bread crumbs in 2 tablespoons of milk 78 EGGS AND OMELETS for 10 minutes; add salt and pepper to taste

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