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Classic
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page 94
EGGS, OMELETS, ETC.
In choosing eggs hold each one up to the light; if fresh, the white will be
clear and the yolk distinct; if they are not good, they will have a clouded
appearance.
Eggs for boiling must be as fresh as possible; they may be kept fresh for
several weeks by packing them in bran. Lay the small end of the egg downward in
the box. You may also keep them for months by greasing them with melted lard, or
beef fat, or in a weak brine of lime water and salt; strong lime water will eat
the shell, and if very strong will cook the eggs. Add to a common bucket of
water a pint of salt and a pint of lime; stir it well, and it is ready to
receive the eggs.
Omelets require a thick bottomed pan, as an ordinary pan is too thin and would
scorch the eggs before they could be properly cooked. For turning omelets, eggs,
fried parsley, etc., have a skimmer spoon with a flat, thin blade, with holes,
to let the fat from the fry.
TO BOIL EGGS IN THEIR SHELLS, SOFT OR HARD
Wash the eggs clean, drop them as wanted in a stewpan of boiling water; if you
desire them soft, let them boil just three minutes by the watch; if only the
yolk is to be soft five minutes will do it; but if wanted very hard for salad,
sandwiches, etc., let them boil ten or fifteen minutes. Then put them in cold
water, to make them peel easily. If soft-boiled eggs are kept in the
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Classic
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