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 | 111 EGG Recipes |  | |
111 EGG RecipesCOOKING OF EGGSby S.T. RorerCOOKING OF EGGS
Any single food containing all the elements necessary to supply the requirements of the body is called a complete or typical food. Milk and eggs are frequently so called, because they sustain the young animals of their kind during a period of rapid growth. Nevertheless, neither of these foods forms a perfect diet for the human adult. Both are highly nutritious, but incomplete. Served with bread or rice, they form an admirable meal and one that is nutritious and easily digested. The white of eggs, almost pure albumin, is nutritious, and, when cooked in water at 170 degrees Fahrenheit, requires less time for perfect digestion than a raw egg. The white of a hard-boiled egg is tough and quite insoluble. The yolk, however, if the boiling has been done carefully for twenty minutes, is mealy and easily digested. Fried eggs, no matter what fat is used, are hard, tough and insoluble. The yolk of an egg cooks at a lower temperature than the white, and for this reason an egg should not be boiled unless the yolk alone is to be used. Ten eggs are supposed to weigh a pound, and, unless they are unusually large or small, this is quite correct. Eggs contain from 72 to 84 per cent. of water, about 12 to 14 per cent. of albuminoids. The yolk is quite rich in fat; the white deficient. They also contain mineral matter and extractives. To ascertain the freshness of an egg without breaking it, hold your hand around the egg toward a bright light or the sun and look through it. If the yolk appears quite round and the white clear, it is fresh. Or, if you put it in a bucket of water and it falls on its side, it is fresh. If it sort of topples in the water, standing on its end, it is fairly fresh, but, if it floats, beware of it. The shell of a fresh egg looks dull and porous. As it begins to age, the shell takes on a shiny appearance. If an egg is kept any length of time, a portion of its water evaporates, which leaves a space in the shell, and the egg will "rattle." An egg that rattles may be perfectly good, and still not absolutely fresh.CONTENTS
Cooking of Eggs
To Preserve Eggs
Mexicana
Meyerbeer
a la Paysanne
Baked in Tomato Sauce
Fillets
Timbales
en Cocotte
Eggs en Panade
To Poach Eggs
Prescourt
Richmond
Lakme
Japanese
Poached on Fried Tomatoes
a l'Imperatrice
a la Livingstone
Monte Bello
Benedict
Curried
Jefferson
Deviled
Egging and Crumbing
On a Plate
a la Reine
a la Trinidad
a la Martin
a la Suisse
Coquelicot
Steamed in the Shell
Egg Pudding
Eggs Mirabeau
Courtland
Hungarian
Malikoff
a la Windsor
a la Finnois
with Chestnuts
Mornay
a la Bourbon
To Hard-boil
Beauregard
Washington
a la Tripe
Shirred Eggs
de Lesseps
au Miroir
Rossini
a la Valenciennes
with Nut-Brown Butter
Suzette
Birds' Nests
a la Bonne Femme
Norwegian
Louisiana
Nova Scotia
Virginia
Buckingham
a la Gretna
a la Regence
Zanzibar
Bernaise, a la Rorer
Creole
Lafayette
au Gratin
a l'Aurore
a la Dauphin
Scalloped
Deviled Salad
a la Polonnaise
a la Russe
Chops
Scrambled with Lettuce
with Rice and Tomato
a la Bennett
Farci
Japanese Hard
A la Hyde
Lyonnaise
Plain Scrambled
Scrambled with Shrimps
with Asparagus Tips
Brouilli
Balls
en Marinade
a la Vinaigrette
Croquettes
Scrambled with Chipped Beef
with Fresh Tomatoes
Egg Flip
Omelets
Omelet with Asparagus Tips
Havana
with Oysters
with Tomatoes
With Cheese
Spanish
with Fresh Mushrooms
with Potatoes
with Green Peas
with Tomato Sauce
with Sweetbreads
with Ham
with Fine Herbs
Jardiniere
O'Brien
Sweet Omelets
Omelet a la Washington
a la Duchesse
with Rum
Souffle
Swiss Souffle |
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