Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1899-05-13
EGG COOKERY.
Boiled, Fried and Baked, Steamed and
Poached.


tato or cook an egg.
70 boil an egg she plungcs 1t into
boiling water. the shell cracks, and
bubbles Of aIbumen cook into hard
white excresentcs on the outside. she
allows If ia boil from two to i've
minutes. according to whether ii has
been ordered hard or SOFT boiled.
| Now the white Of an egg Whlch Is
| boiled two minutes in TINS way VIII be
hard next to the she'll ana perhaps
| entirely uncooktd next To the yolk,
which is also perfectly raw. The five
minute egg will be firm, but waXy; and
| neither will be cooked properly, and
| neither Will be disestible. on fit 10 set
| before an invalid.
| 1t is well To remember that tcmpera
| ture is Of more Importance than time
in cooking eggs. AT 100 degrees Fab
renheit. albumen coaGulates, swells,
| and becomes light and puffy. Long
| cooking at this temperature never
makes the egg indigestible. In other
words, an egg cooked in water jusi
under the boiling point viii be dlges-
| tible, whether the time of cooking be
long or short. II doubtful whether an
invalid can digest an egg. remember
that the yolk is more digestibe than
the white.
The best way TO boil an egg soft Is
| to pour boiling water over it and set
the dish back where the water will
keep hot for eight or ten minutes; IN
this way the albumen viii become soft
| jelly. and the yolk will also be cooked.
The egg will keep It's form when turned
| from the shell. The same result Is pro
| duced by putting an egg into cold
water and allowing IL barely To reach
| the boiling point: but # win require
close watching. because if the egg boils
/ even one minute IL becomes hardened.
The shell of an egg breaks In hot
water for the same reason that a fruit
| jar breaks; and. ID he sure that eggs
Will not crack, it IL a good plan to
pour a little warm water over them
before putting them into hot water.
A poachcd egg II rightly prepared. ~
delicate and digestible. Have ready a
shallow pan nearly full Of boiling
sailed water. Muffin rings Set In the
water will tend to keep the eggs In
shape. Break an egg carefully in or
Der % keep the yolk whole. hut ID this
other use. Put the egg into the ring.
ana dip the hot water over the egg
with "A spoon untll A film forms over
the yolk: let it cook about two minutes.
Although the water was at the boiling
point when the egg was put in. set the
pan back at once where the tcmpera-
ture will be lowered. DO not cook "A
poached egg until il ~ hard. but as
quick as it * done take up on "A skim
mcr, and serve hot
IN appetizinE way of serving eggs
for an invalid, as well as for the family
table. is to poach TT drop them into
water, as directed above. Having AT
lowed tablespoonful Of raw rice to
each egg, boil il in sailed water. drain
and spread ~ the dish in which 1T IL
To he served. Nid a few bits Of butter.
and set 1t where it will keep warm
while the eggs are cooking.
The wrong way to fry an egg il To
turn it into Kissing hot fat. which
throws the white into bubbles that
touchen at once past the digestibIc
stage, The yolk, also, is cooked too
hard
The right way is u have the fat hut.
49, % az tA4i' ~ t!SilAS Il lllQIill ing II
the shape is To be kept carefully. Set
the pan back where the heat is less. dip
the fat over. ana cook exactly as
directed fora pulched egg. Ane should
BE- fried rare" for an egg fried hard
is too heavy a load to offer to the
strongest stomach.
\ birds nest is beautiful dish for
an invalid. Beat the white Of an egg
until stiff. adding pinch OF salt.
Cut round from a slice Of stale bread.
using biscuit-cutter: toast it brown
and dry, then moisten with a few drops
Of hot water and a little butter Spread
the beaten white over tine toast. make
a slight hollow in it and turn in the I'M
beaten yoik. Set in a moderate oven
long enough to set the egg and color
slightly.
Scrambled eggs are an agreeable
change from boiled eggs. if cooked
properly. Beat three eggs slightly
with a fork, not an egg-beater. until
q spoonful can be taken up without
running off. Add quarter of a tea
spoonful of salt. speck of pepper.
and one-third cup of milk A half
teaspoonful of chopped parsley may
be added if liked. Put sufficient but
ter In the pan to butter it well. let II
get hot, turn in the egg and cook and
stir until it is creamy. and not sec
ond longer, because il will not look
so well, and because it will be ind-
gestible. Garnish with a little minced
ham or sprigs of parsley.
If eggs are to be baked they should
be put into a moderate oven. A good
way is to put little chopped ham in
to small dish or scallop shell, break
the egg over it, add a bit of butter and
a dash of salt and pepper. Set in the
oven until the white is set
Steamed eggs are also delicate.
Butter small china sauce dishes. put
a little salt and pepper in each. and
then break one or two eggs into each
dish according to its size Set the
dishes in a steamer, and let them re-
main until the white is set
An omelet pan should be kent ex-
clusively for omelets, but this care is
seldom taken in private Kitchens. 1t
should not be oVerheated. because il
will cause the butter to burn; and this
burns the omelet
The inexperienced cook fails to
make an omelet well, and she is gen
orally fearful OF attempting to make
one. To make a puffy omelet sepa-