Recipes Galore

Eggs


Eggs


*   Eggs Baked In Bacon Rings   *


Ingredients:
  • 5 Slices Enriched Bread
  • 8 Slices Bacon
  • 5 Eggs
  • Salt And Pepper


Method:
  • Cut out rounds of Bread to fit in bottom of
    Muffin Cups.

  • Pan broil Bacon until half done and remove to
    a plate.

  • Pour off all Bacon Fat except 1 Teaspoon.

  • Brown the Bread Rounds on both sides in the Fat,
    then place in the bottom of Muffin Cups.

  • Line Sides of Cups neatly with 1 1/2 strips of
    the partially cooked Bacon.

  • Break an Egg into each Cup and Sesaon with Salt
    and Pepper.

  • Drop 1/4 Teaspoon Bacon Fat over each Egg.

  • Bake in a moderately Slow Oven at ( 325 ° F )
    20 minutes, covered or uncovered, as desired.

  • Remove Carefully with Spatula onto hot plate.

  • Yield: 5 Servings.



*     Deviled Eggs # 1     *


Ingredients:
  • 5 Hard Boiled Eggs
  • 1/2 Teaspoon Salt
  • 1/8 Teaspoon Pepper
  • 1/4 Teaspoon Dry Mustard
  • 1 Teaspoon Vinegar
  • 2 Tablespoons Melted Butter


Method:
  • Cut shelled, cooled Hard Boiled Eggs in halves
    lengthwise.

  • Remove Yolks and Mash; add Remaining Ingredients
    and Whip until smooth and Flyffy.

  • Heap into Whites and Sprinkle with a little
    Paprika or Chopped Parsley.

  • Yield: 5 Servings.



*     Deviled Eggs # 2     *


Method:
  • A Simpler Method of preparing Stuffed Eggs is as Follows;

  • Halve Eggs lengthwise,
    Remove Yolks and Set Aside Egg Whites.

  • Mash Yolks thoroughly with Mayonaise,
    allowing 3/4 Teaspoon Mayonaise to each Egg,
    and Salt and Pepper to Suit Taste.

  • Stuff the Yolk Mixture into Egg Whites using a Teaspoon,
    and Sprinkle with Paprika and a bit of Parsley Flakes.


  • Note: I sometimes like to Add Well Cooked Bacon,
    Crushed into Small Pieces, Mixed in with the Yolk
    Mixture before Stuffing the Egg Whites.

    It Tastes Great!



*   Hard Cooked Or Hard Boiled Egg   *


Method:
  • Always Cook Eggs in a Glass or Enamelware Pan.

  • Add enough Water to come 1/2 Inch above the Eggs.

  • Place over high heat so water will come rapidly boiling.

  • As soon as Boiling Point is Reached, turn Off Heat
    and Remove Pan to back of Stove.

  • Cover and let stand 15 to 20 minutes.

  • Immediately lift Eggs into a Dish and let Cold Water
    Run Over Them.

  • As soon as they could be Handled Comfortably,
    Crack the Shell in Numerous Places,
    Roll Egg Between Palms,
    then Start Removing Shell from the Large End.

  • Hold Under Running Water from time to time to aid
    in Removing the Shell Quickly and Smoothly.

  • Preferably, Eggs should be Hard Cooked and Shelled
    just before they are to be Used, but if they are
    to be held a few hours, place in a Dish Containing
    a few folds of Wet Paper Toweling, then Cover Tightly
    and Store in the Refrigerator.



*     Poached Eggs     *


Method:
  • Grease the Bottom of a Shallow Pan, Add Water to a
    Depth of at Least 2 Inches and Heat To Simmering.

  • Break Eggs One At A Time into the Saucer and Slip Into
    the Hot Water, Reducing Heat as Low As Possible,
    So Water Does Not Even Simmer.

  • Do not Crowd Eggs.

  • Cook Very Slowly until the White is Firm and the
    Yolk Filmed Over.

  • Then Lift the Eggs Out Carefully, One At A Time,
    with a Slotted Spoom or Pancake Turner,
    Permitting Them to Drain Thoroughly.

  • Place each Egg on a Slice of Hot Buttered Toast to Serve.

  • Regular Egg Poachers or Muffin Rings give the Cooked
    Eggs a Rounder Shape.



*     Scrambled Eggs     *


Method:
  • Break 6 Eggs into Mixing Bowl.

  • Add 6 Tablespoons Milk or Thin Cream and
    1 Teaspoon Salt with Pepper To Taste.

  • Beat Eggs just enough to Break Up Yolks and Whites;
    this May Be Done With a Fork for Slight Beating,
    or With an Egg Beater if more Beating is Preferred.

  • Or Eggs May be Left Unbeaten.

  • Have 3 Tablespoons Butter Melted in Skillet over Low Heat.

  • Pour Egg Mixture Into Skillet and Cook Slowly Without
    Stirring until Whites just Begin to Coagulate at
    Bottom and Sides of Pan.

  • Then Start to Lift Up the Mixture with a Spatula,
    Loosening Sides and Scraping Bottom of Pan so Liquid
    Portion Can Flow Down; Continue Lifting and Scraping
    gently until Eggs are Done to Firmness Desired.

  • Leftover Egg Whites or Yolks may be Substituted for
    One or Two of the Whole Eggs.

  • Serve Immediately.

  • Yield: 5 Servings.



*     Bacon Omelet     *


Ingredients:


Method:
  • Have 1/3 Lb. Bacon Broiled until Crisp and a Delicate Brown;
    Drain Thoroughly and Crumble.

  • When Omelet is Done, Sprinkle Bacon Over Half Of It,
    then Cut Omelet Quickly in Half,
    Fold Over and Carefully Slide Onto Hot Platter.

  • Serve Immediately.

  • Yield: 5 Servings.



*     French Omelet     *


Ingredients:
  • 4 Eggs
  • 1/2 Teaspoon Salt
  • Few Grains Pepper
  • 1/4 Cup Water
  • 2 Tablespoons Butter


Method:
  • Beat eggs until mixed but Not Foamy;
    stir in Seasonings and Water.

  • Melt Butter in a heavy skillet and turn mixture
    into the hot skillet.

  • Cook Omelet Slowly, Picking and Lifting with a
    Fork During Cooking Period.

  • Cook until Firm to the Touch Of Finger,
    8 to 10 minutes.

  • The Omelet may be Cooked Entirely On Top of Range
    or Put in Oven Part of The Time to Dry The Top.

  • Fold Omelet, then Slide onto a Hot Platter.

  • Serve Immediately.

  • Yield: 5 Servings.


Variations:
  • Serve Omelet with Hot Spinach, Bacon,
    Tomato Sauce or Hot Broiled Fruit such as
    Peaches or Apricots.



*     Puffy Omelet     *


Ingredients:
  • 6 Eggs, Separated
  • 1 Teaspoon Salt
  • 2 To 4 Tablespoons Butter


Method:
  • Beat Egg Whites until Stiff.

  • Beat Yolks with Salt until very Thick and Light in Color,
    then fold them into the Whites lightly but thoroughly.

  • Heat a 10 inch skillet, add Butter and when melted,
    pour in the Egg mixture.

  • Cook very slowly over Low Heat about 20 minutes or
    until bottom of Omelet appears Delicately Browned
    and Crisp when gently lifted from side with Knife
    or Spatula.

  • Do Not Stir at any time.

  • Now Slip Skillet Containing Omelet Into moderate
    Oven at ( 350 ° F ) from 2 to 5 minutes,
    or Until Top is Dry and Slightly Browned.

  • Loosen Quickly Around Edges;
    make a Quick Cut through the Center;
    Fold Over and Slide Omelet onto Hot Serving Plate.

  • Serve Immediately.

  • Yield: 5 Servings.

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