EGG DISHES

New Zealand Times, Volume LXXIV, Issue 4871, 24 January 1903, Page 4 (Supplement)

EGG DISHES

To fry eggs nicely requires some little attention, a#they ai-o apt to become hard, black, and unjiulatable. There should bo plenty of butter or oil, and care taken not to let them be overdone. If ham or bacon is fried with them, it must be done first, and the eggs afterwards. What is far preferable, however, to fried eggs, is preparing them “on the dish,” sur le plat, as the Trench term it. Put several little lumps of butter into a metal dish, or even into a common white plate: break into it side hy side and over the butter as many eggs as the dish will hold; place it upon some lighted coals, which a'ro not, however,, hot enough to crack the plate, if it is of earthenware; let the eggs remain until the whites are set. then strew over them, some pepper and salt. In this latter dish, as in tried eggs, tho cook must be careful not to break the yolks of tho eggs. Poached eggs make several excellent dishes, but poaching them is rather a delicate operation, as in breaking the eggs into the water particular care must bo taken to keep the white round the yolk. Tho best way is to open the small end of the egg with a knife. The poach-ing-spoon, however, is an excellent invention. and saves a good deal of trouble. Whon the egg is done (it must be very soft) it should bo thrown into cold water, where it may bo pared, and its appearance improved before being dished up. Poached eggs aro served up upon spinach or stewed endive, or alone with rich gravy, or with stewed Spanish onions. They may also be fried in oil until they are brown, whoa they form a very pretty dish with some rich gravy. There nxo many varieties in the mode of dressing hard eggs, two of which I give. TJ*> first find most common is the aeufs a la tripe.

Take the shells from a dozen hard eggs,

ami cut the latter into round slices. Then put a lump of butler into a stew-pan; when it bods, throw in half a tablespoonlu! of flour, and a few chopped onions. When tho whole is brown, add some boiling milk, and season with pepper and salt. When tho sauce is of proper consistency, add the sliced eggs. Stir them gently,’ lot them take a simmer, and serve them up. gggs a. Ja rnaitre d’hotei are also a wellknown and very palatable dish. Prepare a sauce witii butter and flour as before; mit no onions into it. and after the milk is added, let it stew twenty minutes over a slow fire; cut the eggs into slices, and add them to the sauce with a lump of fresh butter and some chopped parsley. Before you take them from the fire squeeze ill the juice of half a lemon.