Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1905-03-02
Eggs.

69SSs
Since eggs supply all the essential ele-
merits OF meat, yet are free from the OBJ
jectioDS brought against that food, they
are a valuable article of diet. Epicures
say an egg should be twelve hours old to
be OF the best flavor Eggs over week
old will do to fry but not to boil. To boil
eggs evenly put them into a dish having
Il tight cover "a tin pail will dol and pour
boiling water over them in the proportion
OF two quarts no 4 dozen eggs cover and
set at back of st owe After seven minutes
lift the cover. turn the eggs. recover and
i'll six minutes. if only three eggs at h
time are cooked the Twill be done. If
more eggs are used. about ten minutes
Will be required. BY this method the heat
OF the water cooks the eggs slowly to d
Jelly-like consistency and leaves the yolk
harder than tie white.
in frying or poachIng eggs. break eacn
one separately i'll a saucer to avoid acct
dent with spoiled egg.
In cooking eggs it should be remembered
that albumen. of which the white is chief
~ composed. is most easily digested whc.i
nearly coagulated. while the yOlks d.
gcSt easiest when dr., and mealy. To oh
lain the best results in boiling eggs, they
should be cooked ten minutes at a tenn
pcratrrc not exceeding 1853 degrees +.
Shrred eggs are prepared by baking
eggs in individual! dishes set in hot watc.
in the oven, covering them with grea Sed
paper. For poachcd eggs there should bs
plenty of rapidly boiling water. sailed
stirred well with a spoon. and the eggs
Dropped into the center or broken into
rings SGT in the water.
For scrambled eggs separate the yolkY
ana whites. beating the former very light.
burt the whites only sufficiently to make
them frothy. After the butter has melted.
put in the whites and stir until set, dust
over with salt. whisk the yOlks in and re-
move from the fire at once. as the heat
from the whites will he sufficient to cook
them Cooked in this way the eggs will bs
moist and creamy.
EGShalls make an easily prepared gar
nlSh Tor clear soups. Mash the yolks Of
Two hard-boiled eggs to a paste with half
a deaspoonful of butter Il pinch of salt. a
grating of nutmeg. and as much raw egg
!olk as is needed to roll them the size OF
ilaZelnuts. Drop into slightly sailed sim
mefinS water. poaCh for six minutes, skim
ont and use when needed.
An omelet may form the main disl, at
l'reakfaSt or luncheon; and Is invaluable
az quickly prepared entree for dinner.
especially when unexpected company
comes. For sweet omelets fserved abroad
as desSerO the whites of the eggs should
he whipped very light, the yOlks until
thick. and the fruit steeDed for a few min
rites in n rich syrup before being added to
the eggs. Grated chocolate or n rich choC-
Olate sauce is sometimes used. In maxi
ing omelets many cooks rub the inside OF
the bowl in which the eggs are beaten
with the cut side of an onion or a Glove
or garlic to give the delicate navorinG.
teaspoonful of finely chopped parsley
gives a piquant flavor to an omelet. and
half a cupful of tart jelly (which has
been lightly beaten with fOrk) spread on
just as the omelet is rolled makes q pleas
ant change from Just eggs"