A teaspoonful of cold water added to the white of an egg, makes it whip more quickly, as well as increase in quantity.
A pinch of salt will make white of an egg whip more quickly.
Add a pinch of cream of tartar while whipping white of egg, to keep from falling afterward.
Add one quart fresh slaked lime to two gallons of water, pour into a cask and put in the eggs till ready for use. They will keep for months.
Eggs may be kept for months in table salt.
Or to three gallons of water add one pint fresh slaked lime and one-half pint table salt. Keep the eggs always covered in the brine.
Unused yolks should be put in a cold place in an uncovered glass of water, where they will keep several days.
If a small piece of shell gets in a broken egg, take a piece of shell and the smaller piece will adhere to it, so it may be easily removed.
When a bit of yolk gets in with the white in separating the parts, touch the yolk with a piece of dry cloth and it will adhere to it.
1 3/4 cupfuls bread crumbs
2 cupfuls milk
1/2 cupful melted butter 1/2 teaspoonful salt a little pepper
Soak the bread crumbs in milk with pepper and salt for an hour or more in a mixing bowl. Add the butter, stir well, and pour in a small deep bread pan. With a spoon, make six depressions the size of an egg, break the eggs into these hollows, and bake thirty minutes.
Cover eggs in cold water, and remove after water has boiled two minutes if soft boiled eggs are desired, boiling longer for hard boiled.
Whenever soft boiled eggs are left over, boil them hard at once, so they may be utilized cold.
4 hard boiled eggs dash of pepper melted butter 2 tablespoonfuls grated cheese
1/4 teaspoonful mustard 1 tablespoonful vinegar pinch of salt
Boil the eggs fifteen minutes, and plunge into cold water as soon as taken from the fire, to set the whites. Cut eggs in two and mash the yolks, add cheese, vinegar, mustard, pepper, salt, and enough butter to make the mixture right to shape in the size of yolks. Place these in the whites to look like whole eggs. Wrap each one in a small piece of paraffin paper, and pack in a small box.
After making Deviled Eggs, try dipping some in egg and bread crumbs frying in cooking oil
1/2 cupful milk butter size of walnut salt and pepper
Add to the beaten eggs all the other ingredients, pour into a cold stew pan and stir constantly over the fire till of the right consistency. Serve from a gravy bowl on hot potatoes.
Eggs fried in a hot pan in which a piece of butter is first melted, salt and pepper added, are relished by many.
A spoonful of flour sprinkled over butter in the pan ready to fry eggs, will prevent their sticking.
Break each egg carefully in a dish of boiling water, into which a teaspoonful of vinegar has been stirred, remove in a draining spoon and season. Serve on buttered toast. Dried sliced bread dipped in milk and quickly removed and fried in butter, with a poached egg served on each slice, is nice.
Chopped olives mixed with one beaten egg, a little water, pepper and salt, fried brown, is a nice accompaniment to poached eggs.
Use boiling milk instead of water and proceed as in Poached Eggs No. 1.
For one who enjoys it, an egg broken carefully into a glass, seasoned with salt, a few drops of lemon juice, vinegar or a little wine, and swallowed whole, is delicious.
Or, to a well beaten egg, fill the glass with cream or milk, a tablespoonful of sugar, and a sprinkle of nutmeg.
Beat, add one tablespoonful milk, a little salt and pepper. Pour into a hot buttered frying pan and stir constantly, adding a bit of butter. Serve as desired.
For a change, add a few drops of lemon juice when scrambling eggs.