EGGS a LA ESPAGNOLE
Make a cream sauce and add to it half a cupful of shredded pimentos.
Spread over buttered toast and put a poached egg on each slice.
CODFISH SCRAMBLE
Use one cupful of shredded salt cod which has been freshened, and seven well-beaten eggs. Salt Mackerel, Finnan Haddie, Smoked Salmon, or other salt fish may be used. Clams, Caviare, Herring, Sturgeon, and many other left-overs are also acceptable.
STEAMED EGGS
Break fresh eggs into buttered custard cups and steam until set.
BAKED EGGS ON RASHERS OF BACON
Have ready some thin slices of bacon fried until transparent, but not crisp. Lay two strips of bacon on each slice of toast, arrange in a baking-pan, break an egg over each slice of toast, and bake until the egg is set.
SCRAMBLED EGGS IN CUPS
Prepare stale rolls as for Eggs in Ambush, but bake the buttered rolls until crisp and brown. Fill with scrambled eggs and serve immediately.
RICE SCRAMBLE
Use a cupful of cold cooked rice and eight well-beaten eggs and proceed as for other scrambles. A little milk or water may be necessary.
SURPRISE EGGS
Boil fresh eggs four minutes, skim out, plunge into cold water for an instant, then remove the shells. Dip each egg into egg and crumbs, then fry in deep fat.
JAPANESE EGGS
Spread hot boiled rice on a platter, season with melted butter, lemon-juice, and minced parsley. Poach six eggs and arrange them on the rice.
RUMBLED EGGS
Beat three fresh eggs with two tablespoonfuls of butter, and add a teaspoonful of milk. Stir over a moderate fire until it puffs up, then serve at once on buttered toast.
EGGS a LA WALDORF
Beat six eggs with half a cupful of cream, half a teaspoonful of salt, and a sprinkle of pepper. Cut two large mushrooms into dice and fry one minute in two tablespoonfuls of butter. Pour the egg mixture over the mushrooms and stir rapidly until it begins to thicken, then take from the fire and beat until smooth and creamy. Serve at once on buttered toast.
WHIPPED EGGS
Beat six eggs separately, the whites to a stiff froth. Mix thoroughly, season with salt and pepper, and pour into two quarts of salted water at a galloping boil. Stir one minute, then drain through a fine sieve.
Serve on buttered toast and garnish with crisp rashers of bacon.
ESCALLOPED EGGS
Make the cream sauce. Have ready eight hard-boiled eggs and some dried bread crumbs. Butter ramekins, put in a layer of crumbs, then sliced eggs, then butter in tiny dots, then sauce, and so on, until the dish is full, having crumbs and butter on top. A little grated cheese may be sprinkled over the top. If too dry, moisten with a little milk or cream. Bake until brown.
POACHED EGGS WITH CREAMED SALMON
Make a cream sauce and reheat in it either canned salmon, or a cupful of salt or smoked salmon. Spread on buttered toast and lay a poached egg on each slice. Sprinkle with minced parsley and garnish with lemon quarters.
EGGS a LA MARTIN
Boil six eggs four minutes, plunge into cold water, then remove the shells. Arrange in a baking-dish, or in ramekins, cover with cream sauce, sprinkle with bread crumbs and a little grated cheese, dot with butter, and bake until brown.
OMELETS
"_To make an omelet, you must first break eggs._"--_French Proverb._
So many different methods for making omelets are given, in works of recognized authority, that it seems as if any one who had an egg and an omelet pan could hardly go amiss. Yet failures are frequent, as every omelet-maker knows.
French writers say positively that no liquid of any sort must be added to an omelet--that it contains eggs and eggs alone, beaten just enough to break the yolks. American authorities add milk or water, or beat the eggs separately, the whites to a stiff froth. One of them makes a clear distinction between an omelet and a puffy omelet; the puffy omelet, of course, being made by folding in the stiffly beaten whites before cooking. Some say milk makes it tough, and others say water makes it stringy. Suffice it to say, however, that a perfect omelet is a matter of experience and a deft hand. All writers agree that small omelets are more easily made than large ones, and it is better to do it twice or even three times than to have too many eggs in one omelet. Below are given the various methods, from which the would-be omelet-maker may choose. All of them have the stamp of good authority.
OMELET--I
Beat six eggs well, yolks and whites together. Put two tablespoonfuls of butter into a frying-pan. When it is hot, pour in the beaten eggs, which have been seasoned with salt and pepper. With a fork, draw the cooked egg from the outside of the pan to the centre. As soon as it is all thick, lift half of the omelet on to a plate, and turn the other half over it. It should be turned while the centre is still soft, and the fire should not be too hot.
OMELET--II
Break the eggs into a bowl, add as many tablespoonfuls of cold water as there are eggs. Beat the eggs well, then season with salt and pepper, and pour into a thin, smooth frying-pan which contains a tablespoonful of melted butter. With a thin knife lift the cooked portion of the egg and allow the uncooked portion to run down into the butter, meanwhile gently rocking the pan back and forth. When creamy, begin at the side of the pan nearest the handle and roll the omelet, using a little butter if needed.
OMELET--III
Prepare as above, using milk instead of water.
OMELET--IV