Category: Eggs

Baked Tomato Eggs

Select three small tomatoes, cut a slice from the stem and scoop out part of the center and immerse in hot water for five minutes. Lift out carefully into greased timbale molds, drain and sprinkle with salt and paprika. Add a few drops of onion juice and break into each an egg. Sprinkle lightly with salt, dot with bits of butter and bake in a moderate oven until the eggs… Continue reading

Coddled Egg and Milk

Place an egg in a measuring cup and then fill with milk and add
Two tablespoons of sugar,
One-half teaspoon of nutmeg.
Turn into a bowl and beat to thoroughly mix. Pour into a glass and then stand the glass in a saucepan containing cold water. Bring to a boil and cook slowly for fifteen minutes. Chill, dust the top with nutmeg and serve.… Continue reading

AMERICAN SAVOURY OMELETTE

Omelettes are easily and quickly made, and may be flavoured in various ways. You will find this a very nice sample:

Boil ¼ pint of milk, and pour it over a small breakfastcup of bread crumbs and 1 ounce of butter, in a basin, and mix well. Add a dessertspoonful of minced parsley, some salt and pepper, and then the beaten yolks of three eggs, and… Continue reading

BREADED EGGS SWISS STYLE

From 1913:

Soak half cup bread crumbs in a large cup of creamy milk, or if you have only the skim milk add to it a tablespoonful of melted butter. Let them stand fifteen minutes, beat the mixture smooth with a fork, add to it a half teaspoonful of onion juice, a dash of celery salt, and a little white pepper.

Stir in four… Continue reading

EGGS A LA LAUSANNE

Add a small onion, minced very fine, a couple of stalks of chopped celery, and salt and pepper to taste to a pint of stewed tomatoes in which the hard lumps have been broken or chopped. Heat it to the boil and let it cook for ten minutes. Have six eggs well beaten; stir these into the tomato puree, cook for five minutes, and serve.… Continue reading

BAKED EGGS, MADRID STYLE

Make a cup of thick tomato sauce, or chop the canned or stewed tomato fine without straining it; seasoning it with onion juice, salt, and pepper. Mix with this a couple of link sausages that have been cooked and chopped into small pieces, pour the mixture into a dish and break upon it as many eggs as the space will allow without crowding; set in the oven and… Continue reading

Pepper Omelet

Melt an ounce of butter in a saucepan, and in it stir two spoonfuls of flour. Use one pint of beef stock

Melt an ounce of butter in a saucepan, and in it stir two spoonfuls of flour. Use one pint of beef stock Continue reading

Snow Egg Dessert

From 1922:

Whip the whites of ten eggs. Poach the whipped whites, a tablespoon or cookspoon at a time, in one quart of boiling milk, to which has been added 4 tablespoons of sugar, dash of lemon or vanilla extract, using a shallow pan for the poaching. Lift out carefully each spoonful of poached white and set on a platter to drain. Mix the ten yolks with 4 tablespoons… Continue reading

Lemon Cream Eggs

From 1922:

Cut dozen hard boiled eggs in slices or quarters and place in saucepan. In another saucepan lightly brown a tablespoon butter, and one finely chopped onion. Sprinkle 2 tablespoons of flour in it and mix well. Add a pint of milk, stirring constantly, when well mixed, add juice of one lemon, a little salt and pepper; add one cup water a little at a time, stirring until… Continue reading

Green Corn Omelet

From 1913:

Beat four eggs light, stir into them three tablespoons milk and a teaspoon melted butter and turn into an omelet pan. Have ready a cupful of boiled corn cut from the cob and kept very hot and when the omelet is ready to fold sprinkle it with salt and pepper, add the corn, fold the omelet over it and slip the whole onto a hot plate… Continue reading

SPANISH EGGS

Cook together a cup of stewed tomatoes, a sliced onion, half a green pepper; cut into dice with a tablespoon of butter. When all are well blended stir in five or six beaten eggs. Cook until these are set, season with salt and pepper and serve.
An easily made and savory dish… Continue reading

CURRIED EGGS

If you think you are coming home hungry when you go out, boil half a dozen eggs hard before you leave the house. Even if you decide not to cook supper on your return the eggs can be put to use next day, while if you have them ready, diverse good dishes are within your reach.

Curried Eggs is made by preparing a white sauce, as for eggs

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LYONNAISE EGGS

Melt two tablespoons of butter in the blazer, put in a small onion cut into thin slices and a couple of sprigs of parsley, and cook for three or four minutes. Add a gill of milk in which you have mixed a teaspoon of four, and when this has thickened lay in four or five hard boiled eggs sliced or cut Into eighths. Cook for a few minutes, salt and… Continue reading

CHEESE EGGS

Beat five eggs light, add two heaping tablespoons of grated cheese, and turn into the blazer or frying pan in which you have melted and hot a tablespoon of butter. Stir in the eggs and when thick and smooth add pepper and salt to taste. Serve on crackers or toast… Continue reading

ANCHOVY EGGS

Cook together a teaspoon of flour with one of butter until they bubble; pour on them a cup of milk, add a heaping teaspoon of anchovy paste, and stir until you have a smooth sauce. Have ready four or five eggs beaten light, stir them into the sauce, and cook until the eggs are stiff enough to make sure they are well done. They should have much the consistency of… Continue reading

EGGS SCRAMBLED WITH HAM

Cut cold boiled ham into small pieces. The ham which comes in tins will answer the purpose-not the devilled and potted kind but that which is purchased in slices.
Melt a tablespoonful of butter in the frying pan or chafing dish blazer; put in the ham with a teaspoonful of onion juice and cook until the meat begins to crisp up about the edges. You can use the ham according… Continue reading

SCRAMBLING SCRAMBLED EGGS

One of Caroline Coe’s Tested Recipes.

Pierpont Morgan has said that “you can’t unscramble eggs,” and I might add that few people can even scramble them! They should be soft enough to eat on toast and well seasoned with salt.
“Oscar,” the famous chef of the Waldorf Astoria, gave me his recipe for scrambled eggs, one of the things for which that famous hotel prides itself.
He uses three… Continue reading