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111 EGG Recipes | ||||||||||||||||||||
111 EGG RecipesCOOKING OF EGGSby S.T. RorerCOOKING OF EGGSAny single food containing all the elements necessary to supply the requirements of the body is called a complete or typical food. Milk and eggs are frequently so called, because they sustain the young animals of their kind during a period of rapid growth. Nevertheless, neither of these foods forms a perfect diet for the human adult. Both are highly nutritious, but incomplete. Served with bread or rice, they form an admirable meal and one that is nutritious and easily digested. The white of eggs, almost pure albumin, is nutritious, and, when cooked in water at 170 degrees Fahrenheit, requires less time for perfect digestion than a raw egg. The white of a hard-boiled egg is tough and quite insoluble. The yolk, however, if the boiling has been done carefully for twenty minutes, is mealy and easily digested. Fried eggs, no matter what fat is used, are hard, tough and insoluble. The yolk of an egg cooks at a lower temperature than the white, and for this reason an egg should not be boiled unless the yolk alone is to be used. Ten eggs are supposed to weigh a pound, and, unless they are unusually large or small, this is quite correct. Eggs contain from 72 to 84 per cent. of water, about 12 to 14 per cent. of albuminoids. The yolk is quite rich in fat; the white deficient. They also contain mineral matter and extractives. To ascertain the freshness of an egg without breaking it, hold your hand around the egg toward a bright light or the sun and look through it. If the yolk appears quite round and the white clear, it is fresh. Or, if you put it in a bucket of water and it falls on its side, it is fresh. If it sort of topples in the water, standing on its end, it is fairly fresh, but, if it floats, beware of it. The shell of a fresh egg looks dull and porous. As it begins to age, the shell takes on a shiny appearance. If an egg is kept any length of time, a portion of its water evaporates, which leaves a space in the shell, and the egg will "rattle." An egg that rattles may be perfectly good, and still not absolutely fresh. CONTENTS Cooking of Eggs To Preserve Eggs Mexicana Meyerbeer a la Paysanne Baked in Tomato Sauce Fillets Timbales en Cocotte Eggs en Panade To Poach Eggs Prescourt Richmond Lakme Japanese Poached on Fried Tomatoes a l'Imperatrice a la Livingstone Monte Bello Benedict Curried Jefferson Deviled Egging and Crumbing On a Plate a la Reine a la Trinidad a la Martin a la Suisse Coquelicot Steamed in the Shell Egg Pudding Eggs Mirabeau Courtland Hungarian Malikoff a la Windsor a la Finnois with Chestnuts Mornay a la Bourbon To Hard-boil Beauregard Washington a la Tripe Shirred Eggs de Lesseps au Miroir Rossini a la Valenciennes with Nut-Brown Butter Suzette Birds' Nests a la Bonne Femme Norwegian Louisiana Nova Scotia Virginia Buckingham a la Gretna a la Regence Zanzibar Bernaise, a la Rorer Creole Lafayette au Gratin a l'Aurore a la Dauphin Scalloped Deviled Salad a la Polonnaise a la Russe Chops Scrambled with Lettuce with Rice and Tomato a la Bennett Farci Japanese Hard A la Hyde Lyonnaise Plain Scrambled Scrambled with Shrimps with Asparagus Tips Brouilli Balls en Marinade a la Vinaigrette Croquettes Scrambled with Chipped Beef with Fresh Tomatoes Egg Flip Omelets Omelet with Asparagus Tips Havana with Oysters with Tomatoes With Cheese Spanish with Fresh Mushrooms with Potatoes with Green Peas with Tomato Sauce with Sweetbreads with Ham with Fine Herbs Jardiniere O'Brien Sweet Omelets Omelet a la Washington a la Duchesse with Rum Souffle Swiss Souffle And The Best Part Is That You Can Be Reading This e-Book In Less Than 90 Seconds From Now!That's right! No more waiting for the mailman to come to your door 7-10 days later.. You can start reading this book instantly!It doesn't matter if it's 2 AM in the morning, you'll be downloading and reading "111 EGG Recipes" within just a few minutes. There's absolutely no risk to you - so what are you waiting for?
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