Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-03-11
Why a Boiled Egg Is a
Spoiled One and the
Right Way to Cook IL to
Make IL Digestible
Ho,U to Make a Spanish
Omelet, Tiger Eye Sand
miches, Eggs Cmtheoth
and Other Dishes
By MRS. NJ. A. WILSON
Copyright, 1919, by Nrs. ". 4. wilson
An PfobfS PCSrr1 ed

! ~ they contain the purest form of
albumen, which digests very easily.
Eggs are body builders and flesh
forming foods, and they can very
readily take the place of meat.
Ordinarily speaking, when we say
eggs we mean those Of the hen, but
this may be made to include the
eggs of the bantam. guinea fowl,
turkey. ducks, geese, gulls and wild
fowl Plover and pheasant eggs arc
esteemed to be great delicacy.
The similarity in the proportion
of the shell, yolk and white Of eggs
in the chicken eggs is that the shell
averages about one-tenth. the yolk
about three-tenth and the white
about four-tenths. The shell alone
+. is counted as waste. The white con
tains about siX-eighths water, the
solids of the white are virtually all
nitrogenous matter or protein. The
yolk contains about one-half water
and one-third fat, and the balance is
of nitrogenous matter or protein.
Newly laid or fresh eggs have
semitransparent uniform. pale pink
ish tint; the shell contains a very
small air chamber, which separates
the skin and shell of the egg and is
filed with air. This chamber in
creases with the age of the egg.
Eggs when cooked at low tenn
IA1,
digest, and they can be used for in
valids, children and persons with a
delicate digestion.
How to Cook Eggs
Eggs boiled are eggs spoiled; the
physicians tell US that hard boiled
eggs require three and a half hours
to digest. Keep this in mind when
cooking eggs. Water boils at tenn
perature of 2l2 degrees Fahrenheit.
Eggs should be cooked at tempera-
ture between 165 and 1856 degrees
Fahrenheit.
How to Do 1.-THE Boiled Er-
Place water in saucepan and
hiring to a boil; boil for three min
utes and then add the eggs. Place
on the back of the stove and let the
eggs stand for eight minutes for
very soft boil and ten minutes for
medium soft boil and twenty-five
minutes for hard boiled. The water
should be kept hot-thst is, just be-
low the boiling point.
Fried Eggs
Place the fat in the pan and heat
until very hot and then place where
the pan will maintain this heat with
out getting any hotter; if you use
the gas turn down the burner. Add
the eggs. Let them cook very
slowly until set and then turn if de-
sired. Eggs cooked in this way will
not absorb the fat and will be tender
and delicate, and not have a crust of
crisped egg around the edge.
Omelet
Plain and fluffy omelets are cooked
in the same manner as the fried
eggs.
Plain .Omelet
Place three tablespoonfuls of
shortening in a frying pan and then,
while heating, place three eggs in a
! bowl and add
One tablespoonful of milk,
One Tablespoonful of l0oter.
: Beat with a fork to thoroughly
mix and then, when the pan is smok-
ing hot, turn in the mixture. Then
place where the omelet will cook
very slowly. Season and then turn
and fold and roll, turning on a hot
platter.
Fluffy Omelet
Separate the yolks and whites of
three eggs Place the yolks in a
bowl and add three tablespoonfuls of
milk. Beat to thoroughly mix and
then beat the whites until very stiff.
Cut and fold the yolks into the pre-
! pared whites and then turn into a
pan and cook slowly. Fold and roll
and turn on hot platter.
Fried eggs and omelets may be
garnished with ham, bacon, parsley,
. finely chopped; pimentoes and green
peppers.
To make variously favored ONE
lets, prepare the omelet as for plain
omelet and then just before the
turning and rolling add the desired
! favoring. Then roll and fold the
omelet and turn on hot dish. Have
the filling heated before spreading
on the omelet. Leftover vegetables
and bits of meat may be used in this
manner for attractive dishes.
Spanish Omelet
Use the fluffy omelet recipe and
then chop fine two medium sized to-
i rnatoes, drain free from moisture
and add one medium sized onion and
four large olives, chopped fine.
Place in a small pan with one table,
spoonful of butter to heat. When
hot spread over the omelet and then
fold and roll or place in a hot oven
and bake.
u Posehed Eggs
\ To prepare poached eggs place
mxt0r in 4 gauccnan and add ono