Soufflé Egg

Ingredients

• the white of one egg
• season with salt

Method

1. 1

   Beat the white of one egg until stiff.

2. 2

   Put into a tumbler, and place tumbler in a pan of warm water, allowing water to heat gradually until boiling point is reached, when egg is cooked.

3. 3

   As the white of egg rises, make a depression and drop in the yolk.

Nutrition per serving

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 5. The excerpt below is the record exactly as published.

the white of one egg until stiff, and sea- son with salt. Put into a tumbler, and place tumbler in pan of warm water, allowing water to heat gradually until boiling point is reached, when egg is cooked. As the white of egg rises, make a depression and drop in the yolk. Scrambled Eggs Beat five eggs slightly, add one-half teaspoon salt, one eighth teaspoon pepper, and one-half cup milk or cream. Melt two tablespoons butter, pour in egg mixture, and cook until of a creamy consistency, stirring constantly and scraping from bottom of pan. Many prefer to omit the milk, and use three tablespoons butter in place of two tablespoons. 35 Chafing Dish Possibilities Scrambled Eggs with Tomatoes Fry one small slice onion in two tablespoons butter, five minutes. Add one cup tomatoes, one teaspoon sugar, one-half teaspoon salt, a few grains pepper, and cook five minutes. Add four eggs, slightly beaten, and cook same as Scrambled Eggs. Serve with entire wheat or brown bread toast. Scrambled Eggs with Anchovy Toast Spread thin slices of buttered toast with an- chovy paste, and cover with scrambled eggs. Scrambled Eggs with Asparagus Tips Prepare Scrambled Eggs, and add one cup cooked asparagus tips. If the canned vegeta- ble is used, rinse thoroughly and drain. Scrambled Eggs with Cheese Prepare Scrambled Eggs, and just before serv- ing add four tablespoons grated cheese, mixed with one-fourth teaspoon paprika. Scrambled Eggs with Mushrooms Clean mushrooms ; remove stems, scrape, and break in pieces ; peel caps and break in pieces. 36 Eggs Melt four tablespoons butter, add one and one- half cups mushrooms' previously dredged with flour, a few drops onion juice, one-fourth tea- spoon salt, and a few grains cayenne. Cook eight minutes. Beat four eggs slightly, add one-half teaspoon salt and one-eighth teaspoon pepper; then add to mushrooms and cook until eggs are of a creamy consistency, stirring constantly and scraping from bottom of pan. [Eggs k la Creole Cook three tablespoons butter with one ta- blespoon finely chopped onion, three minutes. Add one and three-fourths cups tomatoes, drained from their liquor, and cook eight min- utes. Add one tablespoon sliced mushrooms, one tablespoon capers, one-fourth teaspoon salt, a few grains of cayenne, and five eggs beaten slightly. Cook until of a creamy consistency, stirring constantly and scraping from bottom of pan. Eggs k la Caracas Chop finely two ounces smoked, dried beef, freed from fat and outside skin. Add one cup tomatoes, one-fourth cup grated old Eng- lish cheese, a few drops onion juice, and a few grains each of cinnamon and cayenne. Melt 37 Chafing Dish Possibilities two tablespoons butter, add mixture, and when heated add three eggs slightly beaten. Cook until of a creamy consistency, stirring con- stantly and scraping from bottom of pan. Venetian Eggs Cook two tablespoons butter with one table spoon finely chopped onion, a bit of bay leaf, and a blade of mace, until yellow. Remove bay leaf and mace ; then add one and one-half cups tomatoes, one-fourth cup cheese cut in small pieces, three eggs slightly beaten, one teaspoon salt, and one-fourth teaspoon paprika. Cook until eggs are of a creamy consistency, stirring constantly and scraping from bottom of pan. Pour over slices of toasted bread. Eggs a l'Espagnole Cook a clove of garlic finely chopped, and one-half green pepper finely chopped, in two tablespoons olive oil, five minutes. Add three tomatoes cut in small pieces, eight sliced mush- rooms, and one-half cup cold cooked meat, finely chopped. Cook five minutes, add four eggs slightly beaten, and cook until the eggs are set. 38 Eggs Curried Eggs Melt two tablespoons butter, add two table- spoons flour mixed with one-fourth teaspoon salt, one-half teaspoon curry powder, and one- eighth teaspoon paprika. Stir until well mixed, then pour on gradually one cup milk. Add three hard-boiled eggs, cut in eighths length- wise, and reheat in sauce. Eggs a la Bechamel Fry three tablespoons butter with one slice each carrot and onion cut in pieces, a sprig of parsley and a bit of bay leaf, five minutes. Add three tablespoons flour, one-fourth teaspoon salt, and one-eighth teaspoon paprika ; then add one cup chicken stock, strain, reheat, and add four hard-boiled eggs, cut in eighths lengthwise. Just before serving, add one-half cup cream and a slight grating of nutmeg. Eggs a la Soubise Boil onions and rub through a sieve ; there should be one cup of onion puree. Melt two tablespoons butter, add one and one-half table- spoons flour and the onion puree. As soon as heated, add one-third cup milk and the yolks of two eggs. Season with salt

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