Bohemian-American Cook Book/Eggs

Soft-boiled eggs are such when the yolk is liquid and the white not too hard. This may be attained by placing fresh eggs in boiling water and immediately withdrawing the dish to the back of the stove, allowing them to stand thus in hot water (not boiling) five minutes. These are especially digestible for sick people. Another way is to place the eggs in cold water and let them come to the boiling point. As soon as the water begins to boil, count twelve very slowly. And still another way is to place them in boiling water and let them boil three minutes. When boiled five minutes, they will be half hard, and when boiled eight or ten minutes, they will be hard.

Melt three tablespoons of lard and one of butter in a smooth skillet. When hot, break into the fat one egg at the time, being careful not to break the yolk. When there is any question about the eggs being fresh, it is best to break them first into a saucer and examine each. When the eggs begin to fry, throw the hot fat over them with a tablespoon, which fries them on top and makes them look nicer than if turned. Fried eggs are usually served with fried ham or bacon and make an ideal breakfast dish.

Melt a piece of butter in the skillet, pour in the eggs beaten together, add salt and pepper, and when they begin to thicken, scrape from the bottom and sides. Milk or cream may be added, a tablespoon to each egg, also minced chives or parsley.

Mince fine boiled ham (the small ends may be used this way). Fry in butter with minced chives or parsley, add pepper and finally mix with scrambled eggs. Or you may add the minced ham to the eggs while they are being fried. Or you may cut bacon into dice, fry it in its own fat and then add the beaten eggs and scramble all together. Minced anchovies and parsley, stewed in butter, may also be added to the eggs.

Beat several eggs with two tablespoons of sour cream, a teaspoon of flour, a pinch of salt and pepper, and add anchovies or herring cut into thin strips, and scramble together.

Beat several eggs with salt, pepper, add diced Swiss cheese, proceed as with scrambled eggs and when ready to serve, sprinkle with grated cheese. Boiled asparagus tips, stewed mushrooms, fried onion, fried chicken liver, etc. may each be added to scrambled eggs.

Clean and dice fresh mushrooms, stew in butter, adding a pinch of caraway seed, salt and minced par​sley. Stew until the juice has been absorbed, then add more butter. Beat several eggs with a little cream, pour into the pan and proceed as with scrambled eggs.

Pour a pint of boiling water into the pan, add two tablespoons of vinegar and one of water, and salt to taste. Break eggs into a saucer, one at the time, and slip each carefully into the boiling water. Boil five minutes, take out with a skimer and pour melted butter over each, serving them on toast.

Poach eggs as shown in the preceding recipe and let them get cool. Then brush with beaten egg, sprinkle with bread crumbs or cracker crumbs, and fry in hot butter.

Cream two tablespoons of butter, add five yolks, a teaspoon of flour, salt and mix together, then add a little vinegar, two cups of thick sour cream, a dash of pepper and mix together thoroughly. Then add ten hard-boiled eggs cut into dice. Pour all into a buttered baking dish, sprinkle with melted butter and bake in the oven.

Boil and mash the potatoes smooth, seasoning with salt, butter, hot milk or cream and pepper. Put them in a buttered baking dish, then with a small croquette mold (you may use a clean egg, if the mold is lacking) make deep little hollows in the potatoes. Drop carefully a raw egg into each hollow, dust each with salt and ​pepper, dot with butter, and bake in the oven. Serve at once.

Pour a cup of sour cream into a buttered baking dish, break into this six eggs, one next to the other, dot with bits of butter and bake until set.

Boil hard as many eggs as you wish to use. Cut off the ends, so that the eggs stand up. Cut off the other end deeper, so that you can take out the yolk. Cream the yolks to a paste. Cream a piece of butter, add the creamed yolks, minced parsley, anchovies cut into bits, a few tablespoons of cream, bread crumbs, salt and mix together. Stuff the eggs with this, place on each the top that has been sliced off, dip each in beaten egg, then in bread crumbs mixed with flour and fry in hot fat. Brown flour and butter together, thin with beef soup, add anchovies cut into dice, minced parsley, lemon juice, a few tablespoons of cream, boil together and pour over the eggs.

Halve hard-boiled eggs, take out the yolks, cream with a piece of butter, add two raw eggs, a bit of minced lemon rind, minced parsley, salt, milk and enough bread crumbs to form a dressing. If you wish, you may add anchovy paste, minced crab meat, stewed goose liver, minced stewed sweetbreads or mushrooms. Mix together, fill the whites, place the eggs in a buttered baking pan, thin the remaining mixture with cream, place it around the eggs and bake half an hour.

Hardboil six eggs and cool. Cut in halves, take out and cream the yolks, add half the amount of minced ham, a tablespoon of melted butter, salt and pepper. Fill the whites with this and place in a baking pan, pouring over all the following sauce: melt two tablespoons of butter, add two tablespoons of flour and when it has blended with the butter, add a cup of milk, salt and pepper, and when smooth, pour over the eggs, cover with bread crumbs, dot with butter and bake.

Halve hard-boiled eggs, lengthwise or crosswise. Cream the yolks, add dry mustard, salt, pepper, melted butter, vinegar or lemon juice to taste, mix thoroughly, and fill the whites with this. These are nice for picnic Innches.

Melt a piece of butter, add a tablespoon of flour and when it bubbles, add a few tablespoons of vinegar and while stirring constantly add enough milk to form a gravy. While this is boiling, add a pinch of mace, then break in as many eggs as you wish, let them set stiff in the gravy and serve.

Boil together two cups of water, two tablespoons of vinegar, a dash of salt and sugar, two or three tablespoons of minced fresh dill. Mix together a tablespoon of flour with a cup of sour cream, beat it into the boiling water and when bubbling, break into it five or six eggs. Serve with boiled beef.

Slice several hard-boiled eggs and as many cold boiled potatoes. Butter a pan, place a layer of potatoes in the bottom, sprinkle with minced chives, salt and pepper, then a layer of eggs and so fill up the pan, the top layer being of potatoes. Beat four yolks or two eggs with a cup of sour cream or sweet milk, pour over the mixture and bake. You may sprinkle the top with bread crumbs and bits of butter.

Butter a shallow baking dish, put in it a layer of toast, cut into narrow strips, then a layer of hard-boiled whites of eggs, cut into slices, then another layer of toast. Sprinkle with the yolks pressed through a coarse sieve, pour over all a rich cream sauce highly seasoned, and place in the oven until well browned.

Hardboil two dozen eggs, shell and place in a stone jar. Boil together five minutes two cups of vinegar, six or eight allspice, a piece of ginger, four or five cloves, a clove of garlic, then pour over the eggs. These are to be used in two weeks. The vinegar in which beets have been pickled may be used, as it makes the eggs a pretty red color.

Beat with a fork four eggs, add four tablespoons of cold water (one tablespoon to each egg), salt and pepper, and if you like, add minced parsley or chives. Heat a teaspoon of butter in the skillet, pour the beaten eggs into it and bake rather slowly, occasionally lifting up the edges with a knife, so the liquid runs into the bot​tom of the pan. When thoroughly set, roll one end over the other and serve on a hot plate.

Use two eggs to each person, a tablespoon of milk or a teaspoon of cream. Beat the eggs with the milk and a dash of salt and pepper. fleat a bit of butter or lard in the skillet, pour into it the beaten eggs, so that the mixture spreads evenly. Proceed as described in the preceding recipe, roll the omelette and serve on a hot plate. You may sprinkle with sugar, before rolling, or lemon juice and sugar. Omelettes should be a golden color on top and soft inside.

Beat eight yolks, add the grated rind of half a lemon, a teaspoon of sugar, a dash of salt, the beaten whites, and mix together very carefully. Melt a piece of butter in a skillet, pour in part of the mixture, bake a golden brown and continue until all is used up. Sprinkle the omelette with powdered sugar and cinnamon and serve on a warm platter.

Beat several eggs, add as many tablespoons of flour as there are eggs, salt and enough milk to make the mixture thin, a little thicker than for pancakes. Beat thoroughly. leat a piece of butter in a skillet, pour into it a part of this mixture, when baked on one side turn and bake on the other. When done, take it out, put more butter and mixture into the skillet and proceed thus until you have baked all the batter. Sprinkle each omelette with powdered sugar and cinnamon, roll, dust with fine sugar and arrange on a hot platter.

Bake the omelettes as described above. Butter the skillet, place in it one omelette, spread an inch thick with apple sauce or apple butter, place on it the other omelette. Beat one white, add to it a tablespoon of sugar, half an ounce of blanched almonds cut into strips and a dash of minced lemon rind. Spread the top of the omelette with this and let it brown in the oven.

Beat five or six eggs. Mix half a teaspoon of cornstarch with half a teaspoon of flour and two tablespoons of milk, then add enough milk to make not quite a cupful. Cream is better than milk. Add this to the beaten eggs, mix, salt and pour into a buttered hot pan. Bake in the oven fifteen minutes.

Beat the eggs with minced ham, fried minced onion, salt, pepper, minced parsley or chives, and cream, if you wish. Bake as described in the preceding recipes.

Cut the bacon into dice, parboil in salted water, then fry in a skillet and pour off the fat. Make a plain omelette and when ready to serve, spread the bacon over the top and roll. Garnish with parsley.

Make a plain omelette, spreading the top with minced ham, stewed and minced sweetbreads, kidneys, brains, goose liver, oysters, crabs or fish meat. Each of these must be minced and stewed in butter before spreading. Roll the omelette and serve.

Bake a plain omelette, spread with boiled green peas, minced fried onion, or any suitable vegetable, minced or diced.

Proceeding as described in the preceding recipes, stirring grated or diced cheese into the omelet before baking.

Mix four yolks with four tablespoons of sugar, a bit of grated lemon rind, and cream together fifteen minutes, then fold in carefully four whites beaten stiff. Pour the mixture into a deep buttered baking pan and bake about ten minutes in a slow oven.

Separate three eggs. Add three tablespoons of sugar to the yolks and beat together five minutes or more. Beat the whites stiff, add them to the yolks, then add carefully three tablespoons of sifted flour. The whites and flour should be folded in carefully, otherwise the omelette will not be light. Melt a teaspoon of butter in the skillet, pour in the mixture about an inch thick, and bake in a hot oven ten minutes. When done, spread with strawberry or raspberry preserves or jelly, roll and serve sprinkled with powdered sugar.

Beat six yolks with six tablespoons of sugar; beat the whites and add them carefully to the yolks. Melt a teaspoon of butter in a pan and pour into it about a third of the mixture. When baked, take it out and put in another third, and when all three are baked, butter ​the pan again, place in it one omelette, spread it with strawberry or raspberry jam, place on it the other omelette spread with jam and add the third omelette, sprinkling this last with powdered sugar and lemon juice, and bake fifteen minutes in a medium hot oven.

Mix in a bowl five yolks with three teaspoons of melted butter and three teaspoons of sugar, add enough flour to make a thin batter, as for pancakes. Then add carefully the five beaten whites. Melt a piece of butter in a skillet, pour in a part of the batter and bake on both sides. Take it out, add more butter and bake the rest. Spread each with milk cheese, roll and place in a buttered pan. Pour under half a cup or a cup of milk mixed with a beaten egg, and bake about ten minutes in a hot oven, being careful that they do not get too dry.

Cream four tablespoons of butter, add two cold boiled grated potatoes, two tablespoons of grated blanched almonds, four tablespoons of sugar, twelve yolks, salt, and mix together, then fold in carefully the beaten whites. Bake three omelettes of this mixture, on both sides, sprinkle with sugar, place one on top of another and serve.

Mix together four eggs (whites and yolks beaten separately) a cup of buttermilk, half a teaspoon of baking soda, three fourths of a cup of finely rolled cracker crumbs, a scant teaspoon of salt, a dash of pepper. Heat two tablespoons of butter in a frying pan, pour the mixture into same, fry a light brown, then place in the oven ten minutes. When firm, roll and serve.