Goldenrod Eggs

Ingredients

• 4 hard-cooked eggs
• 1£ tablespoonfuls butter
• 2 tablespoonfuls flour
• 1£ cupfuls milk
• i teaspoonful pepper
• } teaspoonful salt
• 6 pieces of toast
• Parsley

Method

1. 1

   Separate the yolk and white of the cooked eggs, and chop the whites.

2. 2

   Make a white sauce of flour, seasoning, butter, and milk.

3. 3

   Add the chopped egg whites to the sauce and pour it over the toast.

4. 4

   Press the yolks through a strainer or crush them with a fork and sprinkle them over the top of the toast.

5. 5

   Garnish with parsley and serve at once.

As published

This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 39. The excerpt below is the record exactly as published.

Goldenrod Eggs of the following lesson. 90 THE COOKING OF FOODS Eggs may be hard-cooked by using the same method as for soft-cooked, allowing the eggs to remain in the hot water for 40 minutes or longer. Eggs may also be hard-cooked in the double boiler. Put boiling water in the top and bottom of the double boiler. Place the eggs in the top part and cook 40 minutes. If hard-cooked eggs are not well masticated, they are apt to cause distress during digestion. To insure thorough mastication, it is well to chop them fine and mix them with some other food (see Goldenrod Eggs, p. 91). Hard-cooked eggs used in this way cause no digestive disturbances to the normal person. QUESTIONS Is it possible to cook eggs hard in water that is below the boiling point ? Explain your answer. Why should eggs be called hard- or soft-cooked rather than hard- or soft-boiled f LESSON XXIV Eggs : Digestion of Protein The digestion of protein begins in the stomach and con- tinues in the intestines. The pepsin and hydrochloric acid of the stomach, the trypsin of the pancreatic juice, and the erep- sin of the intestinal juice change protein into soluble forms. Experiment 37 : Digestion of Protein. — With a fork break 2 tea- spoonfuls of a soft-cooked white of an egg into fine pieces. Add to it 7 teaspoonfuls of the diluted hydrochloric acid solution. 1 Rub the bits of egg-white with a spoon against the sides of the dish. Then add one teaspoonf ul of acid pepsin solution. 1 Pour the mixture into a bot- 1 Note to the Teacher. — For the dilute hydrochloric acid solution use 5 cubic centimeters (1 teaspoonf ul) of hydrochloric acid with 295 cubic centimeters (H cupf uls) of distilled water. For the acid pepsin solution use ^ gram (| teaspoonf ul) of pepsin with 150 cubic centimeters (§ cupful) of the dilute hydrochloric acid solution. EGGS: DIGESTION OF PROTEIN 91 tie or test tube, cork, place in warm water (about 126° F.), and set aside in a warm place. After 1£ hoars examine. Is the white of egg or albumin dissolved, i.e. digested ? Tell how this may be compared with the digestion of protein in the stomach. Experiment 38 : Effect of Vinegar on Albumin. — Add some vine- gar to a little egg-white. Allow to stand, and after a few minutes, examine. How has the egg been changed by the acid ? What practi- cal application in the cooking of eggs can be made from this experi- ment ? (See Poached Egg below.) POACHED EGG Fill a shallow pan about two thirds full of boiling water. Add % teaspoonful of salt and 1 teaspoon ful of vinegar to each pint of water ; place buttered muffin rings in the pan. Break separately each egg into a saucer and carefully slip it into a buttered muffin ring. Cover the pan and place it where the water will keep hot but not boil. Let stand (about 5 minutes) until the white is coagulated and a film covers the yolk. Take up with a skimmer, drain, place on slices of toast, and serve at once. An egg poacher may be used in place of the muffin rings, or the water in the pan may be stirred in a circular motion and the eggs dropped at once into the " whirlpool." This tends to keep the white of egg from separating into pieces. GOLDENROD EGGS 4 hard-cooked eggs 1£ tablespoonfuls butter 2 tablespoonfuls flour 1£ cupfuls milk i teaspoonful pepper 6 pieces of toast } teaspoonful salt Parsley

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