Evening star., 1934-03-16
Eggs for Lenten Season
Ways of Cooking for Hard or Soft Boiled
Poached, Shrred, Fried and
Scrambled Products.

whites will still be tender instead of
rubbery.
Soft cooked eggs may be put in
cold water, shelled, and served on
toast or On lettuce with a sauce A
mushroom sauce is delicious for hot
eggs and Russian dressing for cold
eggs There are many ways of using
a hard-cooked egg. One way is in
hot egg sandwich, which consists OF
two slices of toast with creamed eggs
over the first slice, the second slice
laid on top, more creamed eggs poured
over that, and the whole sandwich
garnished with a dash OF paprika.
One cupful of white sauce and two
hard-cooked eggs will serve two peo-
pie. This may be varied by using
brown bread instead Of white bread
for the toast, or by placing two or
three stalks of asparagus or crisp
broiled chipped beef or bacon on each
slice of toast, or adding shrimps or
peas of pimento to the sauce.
When boiling eggs, wet the shells
we'll with cold water before putting
them in boiling water, and they Will
not crack. If rd-boiled eggs are to
be served cold, place them in cold
water at once after taking them from
the hot water to prevent the out
side of the yolks from turning dark.
They will also peel more easily. To
slice hard-boiled eggs neatly, without
crumbling. use a knife which has been
dipped in boiling water and wipe dry;
repeat when it gets cool. If uncer-
tain when hard boiled eggs are done,
lift one on a spoon, II the water dries
off Immediately, the egg is we'll done.
If an egg has been boiled too long,
it can be softened again by taking the
saucepan from the fire, then place it
quickly under the faucet and let a
good stream of cold water run on 1t
for a few minutes.
Poached EGGS.
Poached eggs, or dropped eggs, are
similar to soft boiled eggs, except that
they are removed from the shell be-
tore being cooked They make dell
cious luncheon dishes when served
with an appetizing sauce. Several IN
genious devices are on the market for
retaining the shape of the eggs, but
very simple device is muffin ring,
which may be oiled and placed in a
frying pan, which is half filled with
boiling salted water. The eggs are
broken separately into cup or sau-
Ger and then slipped into the rings.
The water may be boiling when the
eggs are put in, but the heat should
be turned off or the pan moved to a
cool part of the stove after the eggs
are in The pan should be covered
and they should be left to cook slowly
until the white is firm and film is
formed over the yolk With broad
spatula or pancake turner the egg
and the ring can be lifted together
and placed On the waiting toast. The
ring can then be removed
To keep poached eggs from break
ing. or sticking to the pan, put few
drops of vinegar in the water, or
grease the pan before putting the
water in it.
Shirred. Fried, Scrambled.
Shirred eggs are also called baked
eggs. Butter an egg shirrer or rame-
kin. slip one or two eggs into each
dish. sprinkle with salt and pepper.
and bake in a moderate oven for about
Is minutes, or until the white Is set.
Buttered crumbs, grated cheese, thick
| cream, tomato sauce. or diced cooked
bacon may be put in the dish before
| slipping in the eggs. and used to cover
them partially. The ramekin dishes
| may be placed in pan of hot water
and covered if the oven is very hot.
Fried Eggs-If the eggs are cooked
/ in fat that is very hot, they become
dry and brown; they can be cooked in
! fat that is not so hot and look and
/ taste better, and be much more easily
| digeSted The fat should be constantly
dipped over the eggs unless they are
turned when partially cooked. SO that
they may become as firm on top as
on the bottom. Sugar fat. clarified
bacon fat, lard. cooking fats and oils,
margarine, or butter may be used as
the frying medium To keep eggs
from popping when frying, sprinkle a
! tablespoonful of flour, or little corn
starch. in the hot grease and break
the eggs into this. 1t also gives the
eggs better flavor.
Scrambled Eggs-These are best
made by beating the yolks and whites
of the eggs together with fork until
mixed, but not light. For each egg
| half a tablespoonful Of fat should be
heated in saucepan or an omelet
pan, or they may be cooked in a
double boiler. Season. Do not allow
to cook too rapidly or to become
! tough and dry That is why it is well
TO use a double boiler They should
be in large, tender, creamy fakes. The
usual method of preparation is to add
about two tablespoonful Of milk OF
cream, or tomato sauce for each egg
| beating them together slightly, and
adding salt and pepper before turning
into the pan.
OmeIetS.
Once you realize the infinite posi-
bilities of omelets, you have a main
dish always on hand. To make puffy
or French omelets, allow one egg to
each person to be served, and one
tablespoonful of liquid to each egg
The liquid may be water, milk, meat
stock. vegetable juice. or water-and-
lemon juice in the proportion of one
third lemon juice to two-thirdS water
Both varieties of omelets, like all egg
dishes, must be cooked slowly over a
low heat, as too much heat makes
eggs tough. Aside from this point, in
which they are alike, the two kinds OF
| omelets call for a different cooking
technique. To insure an omelet being
| light, add when making it one-fourth
upes nc VAL NeeA r