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Classic
Cook Books
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page 273
L.--Dishes prepared with Eggs, Milk, Rice or Cornmeal.
1. Boiling Eggs. To boil eggs so that they will be just, right, they should not
be put into the water until it boils. Soft boiled eggs require about 3 minutes,
and medium hard boiled eggs 4 minutes. Eggs for decorations, where the white
must be firm and the yolks somewhat softer, require 5 minutes. When a number of
eggs are to be boiled at a time they are best put into a wire basket, by which
means they can be easily taken out of the water.
When eggs are to be used for decorating vegetable dishes, put them into cold
water, and as soon as cold take them out of the shell and warm them in salted
water.
2. Scrambled Eggs. Take 1 tablespoonful of milk, a little salt and a piece of
butter the size of half a walnut for each egg. Beat the eggs, milk and salt
together, melt the butter (a small earthenware vessel is the best for this
purpose), pour in the eggs, and stir over a very slow fire until thick. Stir
only until thick and done, then serve. Using water and bacon instead of the milk
and butter, will make the eggs more spicy and is preferred by many.
Scrambled eggs are served with asparagus, lettuce, smoked herring, Summer
sausage, cold tongue and smoked meats. With the last three, some finely chopped
chives should be mixed with the beaten eggs.
Scrambled egg dishes can be varied in many ways by the admixture of stewed and
sliced mushrooms, small
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