A fresh egg when placed in a glass of water will drop to the bottom. A stale egg will rise to the top of the water. Try to cook eggs just below the boiling point of water. Boiling eggs destroys much of their food value and makes them tough and difficult to digest.
Putting Down Eggs in Water Glass
One part of water glass to ten parts of water. Use only strictly fresh eggs as the water glass will preserve the eggs in exactly the state of freshness in which they are at the time they are put down.
Boil the water and allow to cool. Add to the water glass, which may be purchased at the drug store. Stir the water into the water glass thoroughly. Place eggs in layers in a stone crock and pour over the liquid, covering the eggs well. Place an old dish on top of the eggs to weigh them down. Keep in a cool place.
When eggs are wanted for use, take them out of the liquid and wash them in fresh water. New eggs may be added from time to time. The eggs must always be under the liquid or they will spoil.
Boil the water, then slide eggs into the water and reduce flame so that water simmers for four minutes. Serve in egg cups. Eggs may be started in cold water, brought to the boiling point and simmered.
Slide eggs into boiling water, reduce flame and allow to simmer one-half hour for complete hardness. Serve hot sliced in two with butter or mayonnaise.
Melt about one tablespoon of butter in a frying pan, slide in an egg and cook at medium heat until the white is firm and the edges brown a little. Turn over once being careful not to break but keep the egg intact. Use more butter if egg has tendency to stick.
1/2 cup milk
1 teaspoon butter
1/2 teaspoon salt Pepper
Beat whole eggs, add milk and salt and pepper. Place butter in frying pan, heat over low flame and pour in egg batter. Allow to cook until white begins to set, then stir and serve before the mass is dry. Serve on toast on heated plates. Garnish with parsely.
Heat tablespoon of butter or bacon fat in a frying pan. Slide in the egg. Let fry very slowly, basting with the butter or fat. The egg is fried when a thin white coating comes over the yolk.
Grease a small glass or earthen baking dish and line with bread crumbs. Slide in the egg cover with crumbs, salt and pepper and bake in a slow oven until the white is well set. Serve in the baking dish. Grated cheese may be mixed with the coating of bread crumbs.
If ham is very salty, soak in milk for fifteen minutes.
Trim off half the fatty edge of raw ham cut about one-quarter inch thick. Use this fat to grease the frying pan. Have the frying pan very hot, fry ham quickly on one side then on the other until brown. Do not cook too long or flavor will be destroyed.
Slide eggs into pan with some ham fat remaining. Baste with ham fat and cook until yolk is covered with a thin white skin. Serve very hot; placing eggs on the ham and garnish with parsely.