Soft And Hard Cooked Eggs

To cook eggs soft they should be dropped into a kettle containing enough boiling water to completely cover them and allow them to stand in the hot water for 10 minutes, having the kettle closely covered and no fire under the kettle. This will give you the soft egg with the white cooked to a jelly-like consistency. If desired cooked longer, keep a very low fire so that the water will not reach the boiling point and cook 12 to 15 minutes. Cooked in this manner the egg will be firm but mealy, not tough, and is digestible.

Or cover eggs with cold water and when boiling point is reached remove from the fire. They will be just right for soft cooked eggs. If desired medium or hard, let stand from 10 to 15 minutes in the hot water. Keep kettle closely covered and in a warm place on the stove or over the lowest heat possible sufficient to keep the water hot only. If eggs are to be used for salad or garnishes, let them cook under the boiling point half an hour. Plunge into cold water at once so the yolk will not turn dark.

Poached Eggs

To poach eggs, fill a deep frying pan 3/4 full of water, add 1/2 teaspoon of salt. When water is boiling, break egg in a saucer and carefully lower into the water. Baste the yolks once or twice to cook the tops. The water should not boil after the eggs have been added, but kept at the simmering point. Cook until the white is firm, then remove carefully with a perforated spoon or skimmer to slices of buttered toast.

Poached Eggs With Spinach

2 cups of cooked spinach, chopped fine. 1/2 cup of medium white sauce.

4 poached eggs.

2 tablespoons grated cheese.

For sauce melt 1 tablespoon of butter or substitute, add 1 tablespoon of flour; mix until smooth and free from lumps; set over fire and cook until frothy; add 1/2 cup cold milk and cook, stirring constantly until thick; season with 1/2 teaspoon salt 1/8 teaspoon pepper; mix spinach and white sauce and heat thoroughly; turn onto a serving platter and flatten down with spoon. Place poached eggs on top, sprinkle with grated cheese, set in the oven a few seconds to partially melt cheese. Garnish with toast points and serve.

Scrambled Eggs

Scrambled eggs, when properly cooked, are a delicious creamy dish; if cooked at a high temperature they become a stringy mass which is neither palatable nor easily digestible. A very easy way to prepare scrambled eggs is to use the double boiler and cook the eggs over hot water. If the result is to be a creamy mixture, care must be taken not to cook them too long.

Scrambled Eggs With White Sauce

1/2 cup of medium white sauce. 4 eggs.

Salt and pepper.

Make sauce, then add eggs. Cook slowly, stirring constantly until creamy. Serve on toast.

Eggs And Asparagus

1 cup of asparagus tips. 1 cup medium white sauce.

4 hard cooked eggs.

Add asparagus tips to the white sauce; remove shell from eggs and cut in quarters; pour white sauce and asparagus tips on serving plate and arrange hard cooked eggs around the edge. Serve very hot.