In preparing dishes composed largely of milk and eggs, the points to be specially guarded are putting the two together when hot, and cooking at the proper temperature, and for the right length of time. When making.a dish in which part of the hot milk is poured over the eggs, pour the milk in a small stream on the beaten eggs, stirring all the time, and when the bowl is full, the mixture will be so thin that it can be added to the rest of the hot milk without lumping. Such dishes must be cooked, and not too long, for the egg will shrink in the milk the same as when alone in an omelet or in the shell. When a large quantity of custard is made, as for ice cream, it must be set in cold water and stirred when removed from the fire, else the heat of the bulk will make the eggs too hard, and the custard will curdle. Dishes composed of eggs and milk are highly nutritious, and when properly prepared, easily made use of in the body. When cornstarch or arrowroot is used in connection with milk and eggs, the starch should be mixed with the sugar and added to the hot milk, or add as much cold milk in bulk as there is starch, stir well, add to the milk, and let cook until the starch is done. For cooking dishes in which eggs and milk are used, follow the general rule for cooking protein foods, - use a low gentle heat, not too long continued. Where the yolks and whites are used separately in a dish, pouring the hot mixture, after yolks and milk are cooked together, over the well-beaten whites, usually cooks them sufficiently. Milk is changed by heat, and both flavor and digestibility are affected deleteriously by a high heat. Dishes should not be flavored too highly. Cooked eggs have a flavor which may be more palatable when modified somewhat by another flavoring material, but should not be entirely obliterated.
Place a medium-sized egg in a pint of boiling water in a small saucepan. Remove from stove, and let stand ten minutes, for a soft egg, or twenty minutes for a medium boiled egg. If a number of eggs are to be cooked, boil half the amount of water in the vessel, put the eggs into it and set aside. After it has stood ten minutes, pour it off, and pour on the remaining half of the water boiling hot, cover, and let stand the allotted time.
To hard boil an egg, put it into one pint of boiling water and let it remain there for twenty minutes. Keep the water boiling. This will render the yolk dry and mealy. Or put the egg into cold water, bring the water to the boiling point, after which allow the egg to remain fifteen minutes, which will accomplish the same result.
Have the water in a spider boiling hot, and salted quite salt. Break each egg separately into a small dish and slip from this into the boiling hot water. Set on the back of the stove, where the water will remain hot, but will not boil, cover and let stand three or four minutes, or until the eggs are cooked as desired.