Many ways to Cook Eggs Recipe ingredients

• Boiled Eggs

To prepare this Many ways to Cook Eggs Recipe, first let the eggs down into boiling water with a spoon, and boil 2-1/2 to 3 minutes for soft and 4 minutes for medium. Serve at once. Hard-boiled eggs should remain in the water for 20 minutes.

Poached Eggs

Bring water to a boil in a saucepan, with a little salt to flavor. Break the eggs one at a time into a sauce dish, and let down gently into the hot water. Set where the water will keep just below the boiling point; and when the white is "set," lift out on a perforated spoon, and place on toast, or on a warm dish, and serve.

Scrambled Eggs

Break 2 eggs into a bowl, add 1 tablespoon milk, and beat only slightly. Oil a frying pan and when hot, add the eggs and a sprinkle of salt, and scrape the bottom of the pan continuously with a silver spoon until the mixture is soft and jellied. Remove the eggs from the fire while they are softer than wished for serving, as they will continue to cook and harden after they are removed from the fire. If salt is added before eggs are partly cooked, it tends to give them a red color.

Scrambled Egg with New Tomato

Scald and peel 2 medium sized ripe tomatoes, cut them into quarters, and put on the stove in a small covered saucepan. Add a little salt, and bring to a good boil. Turn them into a colander, and drain off the juice; then add 1 teaspoon vegetable butter, and reheat. Have a skillet oiled. When hot, break in 2 eggs. Stir quickly, so they will cook evenly. When they are soft cooked, add the tomatoes, mix lightly, and serve on toast.

Steamed Eggs

Oil a skillet, and when slightly hot, break in the eggs and sprinkle over them about 3 tablespoons or more of water for every 2 eggs. Sprinkle lightly with salt, cover with a tight-fitting cover, and cook over a medium fire until white over the top, like a poached egg, at the same time soft cooked. Remove and serve immediately.

Jellied or Coddled Egg

Put 1 pint of water into a small saucepan, and bring to a boil. Drop 1 egg into the water with a spoon, and set the vessel on the table for 7 minutes. Remove from the water and serve. If more eggs are added, the water must be increased in proportion. Likewise, if the saucepan is wide-mouthed or broad, there must be more than enough boiling water to cover the eggs. The rule is a pint to an egg in a deep utensil.

Plain Omelet

Beat 2 eggs slightly. Add 1 tablespoon milk and a sprinkle of salt. Put 2 teaspoons vegetable butter in a (preferably round and hollow-bottomed) frying pan, and when quite hot, add the eggs, and keep them continuously in motion, by shaking the pan, or by constantly working with a silver fork as for scrambled egg, at the start. When the mass is soft cooked, let rest on the fire as you pick up one side with a spoon or a fork, fold over to the other side, and turn out on a hot platter. Serve immediately.

Omelet Puff

1 egg

1 tablespoon milk

Salt

Beat the yolk until thick, add the milk, and mix well. Add a few grains of salt to the white, and beat until stiff. Fold the yolk mixture into the white, and turn into a hot oiled frying pan. Put into the oven and bake until barely set; then, while it is still in the pan, turn one half of the omelet over the other half by slipping a knife under one side and turning it over the other section. Invert on a hot platter and serve at once.

Bread Omelet

Make the same as omelet puff, except that 1/4 cup fresh bread crumbs are added, after being moistened with sufficient cold milk to soften. Add the softened crumbs to the beaten yolk, and fold into the beaten white. Bake the same as omelet puff.