The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1912-05-19
How to Cook Eggs

Tho cookery occupies an Importance
place In household economy. T. prom
erly cooked, nothing can DO more noura
ishing and appet!zing, but II leathary
and grease soaked. eggs ara a p,enaos
TO health and perfect digestion.
Tho egs is ono of tho most valuable
of muscle king foods, and. whom
properly cooked, Is easily digested. A
tho shell of tho egg is porous. tho
water eyaporates ana the egg WILL In
time. spoil. TO test the freshness OF
an egg I'LL O. bowl with cold water.
drop in the egg, and if 1t rests on the
bottom of the bowl. 1. is fresh; IL a
little old. the larger end will be- raised
higher than the smaller and when
quite old. the egg will be suspended
In the water. When spoiled, 1t will.
foat. This Is because the wator OF
the egS becomes evaporated and the
empty space is llled with a gas. which
eventually causes 1t to float.
EGGS that are slightly beaten ara +
not separated and are beaten until n
spoonful can be taken up.
Egg yolks are well beaten whom
they become thick and lemon-coIored. /
Egg whites are beaten dry when I
they arc stiff enough to remain In tho
dish when 1t Is turned upside down.
They will then DO dead whtts in coior
| like newly fallen snow.
In boiling. poaching and bajine,,
| eggs. tho temperature Of tho water
should not be above 1856 degrees, OF,
sinmering point, ~ high heat makes
| eggs tough. In soft cooking eggs. thai
following method gives the most salts
factory results: Fill a Saucepan With
boiling water. Drop In tho eggs, covar
and set on tho back of tho range To.
keep hot, six minutes FOR soft cooh-i
Ing, eight minutes for firm result
| The egg will be cooked throughout
and will be n translucsnt jelly. This
method Is known by; It's Scotch lamea
''coddling."
! To poaoh eggs, selent d Trying pam
| and rub over tho bottom with a Bit OF
butter. Fill It three -fourths with boil
| ing waetr, add n little salt, and break
each egg carefully into saucer. SHp
| gently into tho water and draw sauce
pan to back of range so water doeH
not boil. When set on bottom loosen
egg with a spatula or griddle cake
| turner. and lot cook until firm Trough
out; while eggs arc cooking prepare
n slice of toast for each person. Dip
the edges qulc1ely In boiling waiter.
| dot toast with bits of bnsttcr. set on
serving dish, and carefully lift eEzs
| from water to the toast by means OF
a perforated Sriddle cako turner. Dash
p bit of black pepper on yolk. If liked.
and serve Immediately. few drops
of vinegar. added to the cooking water.
will aid in hardening tho eggs. so
that they can be moro easily removed.
Tho poached egg Is capable OF many
adaptations and combinations.
| A baked egg Is really poaohed egg
cooked In the oven. Butter ramckin
dishes or saucers and break in the egg
| -ons to each dish. Season lightly
with salt and pepper add one-half
tea spoonful butter and set dishes in
n shallow pan containing enough hot
water to half cover. Put IN moderate
oven and cook unt!l eggs are "see" or
| firm throughout. Do not allow tn .
water in tho pan to boil during the
process
There is only one instance in intellt-
gent egg cookery when an egg stsuld
be really boiled. That Is in hard
cooking To do this plunge tho eggs
into cold water. cover and bring slowly
TO tho boiling point: then boil rapidly
! for ten minutes. Erimerse at once in
| cold water and lot stand until egg is
| cold. Longer boiling or prolonged
| cookery below the boiling point will
| make the esq 1eathcry.