Egg In A Nest

Separate the white of an egg from the yolk. Beat the white stiff and dry; put it in a cup or small bowl, making in the top of it a hollow the size of the yolk; into this hollow slip the yolk. Cook in a covered saucepan containing boiling water until the top of the white is firm (about two minutes). Serve in the cup.

French Omelet

Eggs, 4. Water, 4 tb.

Salt, 1/2 to 3/4 t. Pepper, f.g.

Butter, 1 tb.

Beat the eggs lightly (about twelve strokes with a fork), add water, salt, and pepper. Melt the butter in a hot omelet-pan without letting it brown. Turn in the eggs, shake pan gently, and as the egg thickens lift it lightly with a palette knife, letting the uncooked part run underneath. The omelet should slip on the pan without sticking anywhere. When it is creamy all through, roll it up, rolling toward the left side of the pan. Hold a hot platter over the edge of the pan, and turn pan and platter over, so that the omelet will fall in the centre of the platter; or lift it out on two broad knives. Garnish with parsley, and serve at once; if it stands, it will fall.

The omelet is puffed up with steam from the moisture in the eggs and the water added to them. What happens to steam when it cools? What will be the effect on the omelet?

Fancy Omelets

French Omelet may have spread over it, before it is folded, a rounded teaspoonful of fine-cut parsley, a few teaspoonfuls of chopped ham or other cooked meat, or of grated cheese. Or cooked, chopped oysters or clams may be used, or peas or tomatoes, - almost any cooked food; in fact, this is a good way to utilize "left-overs." These fancy omelets are named according to the ingredient added, Cheese Omelet, Ham Omelet, etc. Have the filling hot when put into the omelet.

Cup Custards

Scalded milk, 1 qt. Eggs, 4

Sugar, 1/4 c. Salt, 1/4 t.

Nutmeg.

Beat the eggs slightly, stir in the sugar and salt, then, slowly, the hot milk. When the sugar has dissolved, pour into cups (about six), and grate a little nutmeg over each cup. Set the cups in a pan of hot water, and bake in a moderate oven until a pointed knife inserted in the custards comes clean. Do not let the water in the pan boil. Why ?

The custard may be baked in one large dish, but it is harder to bake it evenly.

Brief Reference List

For further development of topics treated in this section see: -

Sherman : Food products. Ch. 5, Eggs. Ward : Grocer's encyclopedia. Olsen : Pure foods. Pp. 118, 138,163.

U. S. Dept. of Agriculture : Farmers' Bulletins: 128. Eggs and their uses as food; 87. Food value of eggs.