Economy in Using Eggs in Cooking

(1) If eggs are used as a thickening in sauce, soup, salad dressing, or pudding, they can be replaced by flour or corn starch. One whole egg can be replaced by 2 tablespoons flour; one egg yolk by 1 tablespoon flour.

(2) If eggs are used to make mixtures light, they can be replaced in part by baking powder. One teaspoon baking powder can be substituted for two eggs in a butter cake.

If one cup of flour is made light wholly by the use of eggs, six are necessary. If one cup of flour is made light wholly by the use of baking powder two teaspoons are sufficient.

(3) In frostings and confectionery, eggs can be replaced by water, milk, and cream.


Because eggs are altogether lacking in the carbohydrates they should always be combined or served with starchy food. Parsley and other pungent greens make attractive garnishes. Dry toast or wafers are appropriate accompaniments as they induce thorough mastication.

Soft Cooked Eggs

Put the eggs in boiling water sufficient to cover, cover the kettle, remove from the fire, but keep hot, and let stand from 5 to 8 minutes according to the consistency desired.

Hard Cooked Eggs

Put the eggs in cold water, cover, heat, and when the water boils, reduce heat and let them stand 20 minutes with water just below the boiling point, then put into cold water for a few minutes to loosen the shells.

Poached Eggs

Break each egg into a saucer carefully, slip the eggs into boiling water, decrease the heat, and cook 5 minutes or until the white is firm, and a film has formed over the yolk. Take up with a skimmer, drain, trim off rough edges and serve on slices of toast. Season.

Poached eggs are attractive covered with white sauce to which chopped parsley has been added.

Baked or Shirred Eggs

Line a buttered baking dish with buttered bread crumbs, break eggs into dish without separating, add 1 tablespoon milk or cream for each egg. Season with salt and pepper, and sprinkle with grated cheese, if desired; or bread crumbs may be omitted and dish lined with cold mashed potatoes. Bake in a moderate oven till eggs are set.

Creamed Eggs

3 hard cooked eggs

1 cup medium white sauce

6 slices toast

Prepare white sauce and add hard cooked eggs cut in halves, slices, or chopped, and when hot serve on toast.

Or separate white and yolks of hard cooked eggs, chop white fine, add to white sauce, and when hot serve on toast and garnish with yolks run through a sieve or ricer. Season with salt and pepper. Serves 4 to 6.

Scrambled or Coddled Eggs

4 eggs

1 teaspoon salt


2 tablespoons milk 1 teaspoon butter

Beat the eggs slightly, adding the salt, pepper, and milk. Melt the butter in a sauce pan. Add the eggs and cook slowly until thickened. Stir frequently and remove from the heat as soon as finished. Scrambled or Coddled Eggs are best if cooked over hot water for then there is less danger of over cooking them. Serves 6.