THE RIGHT RECIPE

Evening Star, Issue 21992, 30 March 1935, Page 23

THE RIGHT RECIPE

EGGS TO ORDER Boiled Eggs. It is most annoying when one forgets the exact minute the eggs were put on to boil. A good way to find out if they are done to suit the average taste is to lift them out with a spoon. If the eggs dry very slowly they are probably underdone, if they dry whilst one counts ten slowly they are ready to serve. If they should dry immediately they are probably hard boiled. Eggs are more indigestible when they are boiled five minutes than if they are boiled ton minutes, which makes the yolk crumbly. Should one forget which are the soft and which the hard-boiled eggs, they should bo taken into the hand. The hard-boiled ones will feel much the hotter. It is a pity to boil a cracked egg, yet the cracks are not always apparent. If the eggs when raw are gently tapped together on different sides a dull sound will indicate the cracked ones. Eggs are often thus tested before being put into waterglass. If an egg when held to the light looks murky, break it into a saucer to see if it is fresh. If an egg rattles when shaken bury it in the garden without delay. Boiled eggs left over from breakfast may be boiled hard and served at another meal as curried _ eggs. Should hard-boiled eggs get mixed when cold with uncooked ones, they may be detected, as they will spin round when laid on their sides and twilled with the finger and thumb; uncooked eggs will not do so. Scrambled Eggs. Many people will not scramble eggs, as they so rarely make a success of them. An easy method of scrambling eggs, and one that rarely fails, is to put the milk and butter into the saucepan first. When they nearly come to the boil add the benten-up eggs and seasoning (pepper, salt, parsley, etc.). Stir a minute or two, but do not let it boil; then move to a._ cool part of the range, and stir occasionally. Eggs done this way do not need to be served the moment they are cooked, so the people who are late for breakfast can be given an appetising dish instead of an unpalatable one. The saucepan will be easy to wash. Coddled Eggs. Eggs coddled make a nice change. They are put in a little milk in saucers, sprinkled with breadcrumbs, pepper, and salt, and dabbed with butter, then cooked in the oven. Poached Eggs, In order that the whites of the eggs will fold well around the yolks tho water should bo boiling fast and be well salted; a few drops of vinegar help. Only very fresh eggs Will poach well. If tho lid is put on whilst the eggs are poaching they will not stick to tho saucepan.

Fried Eggs. After the bacon has been cooked tho eggs should be fried in a little of tho fat left in the pan, or they should bo fried in a little butter very slowly. If fried fast the whites of the eggs will be spoilt and rendered indigestible. For Sandwiches. Eggs should be boiled for at least ten minutes, but not long enough to darken the yolks. The eggs will then crumble easily. If mixed with a little melted butter particles are not so liable to fall out of the sandwiches. If the pepper, salt, parsley, etc., be also added much time is saved when making the sandwiches. Eggs fried on both sides make a tasty change for lunches that have to be packed. Small slices of cold fried bacon make a welcome addition to this sandwich. It is a good idea to wrap the sandwiches in fresh lettuce leaves, which may bo eaten with the sandwiches. Two Egg Hints. (1) To boil cracked eggs add a teaspoonful of salt to the water, and the eggs will cook without any of the white coming through the shell. (2) When separating the whites from the yolks of eggs very frequently the yolks become broken and fall into the white. Dip a cloth in warm water, wring it dry, and touch the yolk with a corner of it, and the yolk will adhere to the cloth and may be easily removed.