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Laboratory Exercises (Soft Cooked Eggs Put water)

Soft Cooked Eggs. 1. Put water on to boil. 2. Wash eggs. 3. When water is boiling, place eggs in water, cover the saucepan and remove to the back of the stove for eight to ten minutes, where the water will keep hot but not boil. Note.-Have the water completely cover the eggs while cooking. Hard Cooked Eggs.

Follow the recipe for soft cooked eggs. Let the eggs stand in the hot water from forty-five minutes to one hour. Goldenrod Eggs. 4 T. butter 3 T. flour t. salt 2 C. milk 4 hard cooked eggs 6 slices toast 1. Make a white sauce of the flour, butter, salt and milk. 2. Cut the whites of the eggs into small pieces, add to the white sauce and pour over the toast. 3. Rub the yolks through a strainer over the top of the 4. Garnish with parsley; serve hot.

Creamed Eggs. wise. 6 hard cooked eggs 2 C. medium white sauce 1. Cut eggs in halves lengthwise or in 1-inch slices cross 2. Add to white sauce, reheat and serve with plain boiled potatoes.

Scrambled Eggs. 6 eggs C. milk t. salt 2 T. butter 1. Beat eggs slightly. Add milk and salt. 2. Melt butter in upper part of the double boiler, add the egg mixture, place over hot water and stir constantly until it becomes creamy. 3. Remove from fire, turn into hot dish or pour over slices of toast, garnish with parsley and serve immediately. Note. If cooked too long, the eggs will separate and you will have a mixture of hard lumps of egg and water.

French Omelet. 2 eggs 1/4 t. salt 2 T. milk or water 2 t. butter 1. Beat eggs slightly, add salt and milk. 2. Melt the butter in a frying pan and pour in the egg mixture. As the egg thickens, lift it slightly with a fork or knife, letting the uncooked part run underneath. 3. When creamy all through roll it up, rolling toward the left side of the pan and turn onto a hot platter. Serve at once. Poached Egg on Toast. 6 eggs 6 slices toast butter, salt, pepper. 1. Make toast. 2. Have ready a shallow pan of water that is boiling gently. 3. Break eggs carefully into a saucer and slip them into EGGS the water. Do not break the yolks. Have the water cover the eggs. 4. Remove the pan from the fire and let stand until the white is firm and a thin film covers the yolks. 5. Lift the eggs out carefully with a perforated skimmer and place on toast that has been slightly buttered. 6. Dust eggs lightly with salt and pepper and serve immediately. 130