Egg Dishes and Omelets
Gg Dishes
The most healthful methods of preparing eggs are those by which they are not subjected to a ⚫ temperature higher than that at which water…
Boiled Eggs
The following general rules for boiling eggs are useful: Be sure the eggs are fresh beyond suspicion. Limed or cold storage eggs may be…
Fried Eggs
Use strained ham or bacon fat, or olive oil, as a frying medium, never butter or lard. When fat or oil is well heated in the frying-pan…
Shirred Eggs
Use individual fireproof dishes which come especially for this purpose, though a fireproof china saucer will answer. Butter each dish…
Baked Eggs and Bacon
Cut very thin slices of bacon, allowing two slices for each egg to be used. Fry the meat very crisp and brown, and arrange the slices in…
Baked Eggs, with Tomato Sauce
This is a most attractive luncheon dish. Make a tomato sauce, No. 1 (See Chapter on Sauces for Fish, Meats, Poultry and Game), adding…
Buttered or Scrambled Eggs
Beat four eggs well; then take three tablespoons of cream or milk, three ounces of butter, salt and pepper and heat all together in a…
Scrambled Eggs with Green Peppers
Place one tablespoon of butter in a frying-pan. Break six eggs in a bowl; add without breaking the eggs two tablespoons of cream, pepper…
Scrambled Eggs with Pimentos
Use the above recipe substituting one-half cup of chopped canned pimentos for the peppers.
Planked Eggs
Prepare a mixture of one cup of finely chopped cold corned beef or ham, the same quantity of bread crumbs, and cream enough to make a…
Savory Eggs
Put two or three hard boiled eggs into cold water; when cool enough take off the shells and cut the eggs in two lengthwise; remove the…
EGG TIMBALES (Make a white sauce by rubbing)
Make a white sauce by rubbing together one tablespoon each of butter and flour and adding two-thirds cup of scalded milk and the slightly…
Picnic Eggs
Boil a number of eggs hard and when cold cut each in two lengthwise. Take out the yolks, mash them with a fork, mix with butter and add…
Pickled Eggs
These make a nice accompaniment for broiled steak. Six eggs; one pint of vinegar; twenty-four whole cloves; one-half teaspoon of salt…
Scalloped Eggs
Slice twelve hard boiled eggs in thin rings. Butter well a baking-dish. Spread in a layer of grated bread crumbs, then one of the eggs, dot…
Stuffed Eggs
The following is a very fine recipe for stuffed eggs: Boil six eggs very hard, remove the shells, cut the eggs in two . 28 crosswise, and…
Curried Eggs
Cook six eggs in boiling water twenty minutes, cool, remove the shells, cut into quarters and arrange on a warm dish. Pour over them the…
Eggs in Tomato
Take six eggs; one pint of tomato; one small onion; one teaspoon of salt; one-fourth teaspoon of pepper. Cut the onion into small pieces…
Egg Farci
Boil six eggs twenty minutes, cool, shell, cut an even slice from each end of every egg and then cut them in two. Mash the yolks until…
Egg Fricassee
Cut three hard boiled eggs into slices. Put into one teacup of gravy or stock some minced parsley, a little chopped, cooked onion, a bit of…
Spanish Eggs
Rub a slice of onion over the inside of the frying-pan; pare a tomato, cut it into bits, put it into the pan with one large tablespoon of…
Creamed Eggs
Take two tablespoons of butter; two tablespoons (scant) of flour; one pint of milk; four eggs; one teaspoon of salt; one-fourth teaspoon of…
Cuban Eggs
This recipe is for six persons. Use eight eggs; one teaspoon of minced onion; four tablespoons of sausage meat; one-half teaspoon of salt…
Egg Toast
Toast one slice of bread, moisten the edges with hot water and spread with butter. Separate the yolks and whites of two eggs; drop the…
Eggs in Ball Shape
Heat some lard as for fried cakes, and then stir it round and round with a stick until it whirls like a whirlpool; drop the eggs in one at…
Eggs in Batter
Poach four eggs in muffin-rings and then put them into cold water. Mix one tablespoon of chutney with a little vinegar and some finely…
Eggs in Brown Butter
Cook six eggs in one tablespoon of butter until the whites are set, season with salt and pepper and place on a platter. Then brown two…
Eggs and Cheese
Cover well with grated cheese a buttered flat dish and let the cheese soften in the oven. Break three or four eggs over it and return to…
Eggs in Forcemeat
For six persons there will be needed four eggs; one cup of grated bread crumbs; one cup of any kind of finely-chopped cold meat; three…
Eggs, Au Gratin
Boil the eggs hard, peel and cut them in slices, and lay them in a deep dish in close circular rows. Make a sauce of a tablespoon of…
Omelets
N making an omelet the pan must be dry, hot and smooth; the least roughness will cause the omelet to stick. To IN make sure of these…
Plain French Omelet
Beat three eggs enough to break them, add a small half teaspoon of salt and a dash of pepper. Heat a tablespoon of butter in the omelet…
Bread Omelet
Prepare one tablespoon of grated and sifted bread and soak it in milk, water, cream, white wine, gravy, lemon juice, brandy or rum…
Chicken or Tongue Omelet
Mince quite fine one cup of chicken or tongue; in one teacup of cream or milk mix and warm one tablespoon of butter, some salt and pepper…
Cream Omelet
Crumble and soak two slices of bread in a cup of milk while you are beating six eggs in a separate pan; then add a heaping teaspoon of…
Fish Omelet
Add to one cup of any kind of cold fish, flaked fine, cream enough to moisten it, one tablespoon of butter and pepper and salt to taste…
Ham Omelet
Scatter over the center of the omelet a few spoonfuls of finely chopped ham. Cheese, parsley and chicken are used in the same way.
Little Omelets
The following is an excellent method of making an omelet when the family come irregularly to breakfast, as the mixture will be perfectly…
Meat or Fish Omelets
Take any kind of cold meat, fish, game or poultry that is free from skin, sinew and fat; mince it or pound to a paste in a mortar (use one…
Omelette Aux Fines Herbes
An omelet made in the usual way with an admixture of parsley, thyme and sweet marjoram. A French favorite. OMELETTE JARDINIÈRE-Stir into…
Asparagus Omelet
Boil in salted water until half cooked, eight or ten stalks of asparagus. Cut the tips into small pieces. Make in the usual way, mixing the…
Onion Omelet
Spread over a plain omelet, ready to turn, one teaspoon of chopped onion and one of minced parsley, mixed, or the green part of an onion…
Parsley Omelet
Make in the usual way, mixing in with the uncooked eggs some minced parsley. VEGETABLE PURÉE OMELETS-The most suitable vegetables are…
Cheese Omelet
Make a plain omelet, and when nearly done, strew powdered Parmesan cheese over it. Fold, transfer to a hot dish, strew more cheese on top…
Spanish Omelet
If six eggs are to be used, peel one large tomato and place it in a chopping bowl with a green pepper, a small onion, a sprig or two of…
Sweet Omelet
Add a little sugar to the eggs, using no pepper and but one-half the quantity of salt. Make a plain omelet, and when ready to fold, put two…
Rum Omelet
Put into a clean smooth pan a little fresh lard and be careful it does not burn or the color of the omelet will be spoiled. Whisk three…
Or Roast Pork
This is a very delicate dish. The ingredients are nine large tart apples; four eggs; one cup of sugar; one tablespoon of butter; cinnamon…