Part 203 (1/2)

_Note_.--Silver or plated egg-dishes, like that shown in our engraving, are now very much used. The price of the one ill.u.s.trated is 2. 2s., and may be purchased of Messrs. R. & J. Slack, 336, Strand.

EGGS.--When fresh eggs are dropped into a vessel _full_ of boiling water, they crack, because the eggs being well filled, the sh.e.l.ls give way to the efforts of the interior fluids, dilated by heat. If the volume of hot water be small, the sh.e.l.ls do not crack, because its temperature is reduced by the eggs before the interior dilation can take place. Stale eggs, again, do not crack, because the air inside is easily compressed.

b.u.t.tERED EGGS.

1657. INGREDIENTS.--4 new-laid eggs, 2 oz. of b.u.t.ter.

_Mode_.--Procure the eggs new-laid if possible; break them into a basin, and beat them well; put the b.u.t.ter into another basin, which place in boiling water, and stir till the b.u.t.ter is melted. Pour that and the eggs into a lined saucepan; hold it over a gentle fire, and, as the mixture begins to warm, pour it two or three times into the basin, and back again, that the two ingredients may be well incorporated. Keep stirring the eggs and b.u.t.ter one way until they are hot, _without boiling_, and serve on hot b.u.t.tered toast. If the mixture is allowed to boil, it will curdle, and so be entirely spoiled.

_Time_.--About 5 minutes to make the eggs hot. _Average cost_, 7d.

_Sufficient_.--Allow a slice to each person. _Seasonable_ at any time.

DUCKS' EGGS.

1658. Ducks' eggs are usually so strongly flavoured that, plainly boiled, they are not good for eating; they answer, however, very well for various culinary preparations where eggs are required; such as custards, &c. &c. Being so large and highly-flavoured, 1 duck's egg will go as far as 2 small hen's eggs; besides making whatever they are mixed with exceedingly rich. They also are admirable when used in puddings.

PRIMITIVE METHOD OF COOKING EGGS.--The shepherds of Egypt had a singular manner of cooking eggs without the aid of fire. They placed them in a sling, which they turned so rapidly that the friction of the air heated them to the exact point required for use.

FRIED EGGS.

1659. INGREDIENTS.--4 eggs, 1/4 lb. of lard, b.u.t.ter or clarified dripping.

[Ill.u.s.tration: FRIED EGGS ON BACON.]

_Mode_.--Place a delicately-clean frying-pan over a gentle fire; put in the fat, and allow it to come to the boiling-point. Break the eggs into cups, slip them into the boiling fat, and let them remain until the whites are delicately set; and, whilst they are frying, ladle a little of the fat over them. Take them up with a slice, drain them for a minute from their greasy moisture, trim them neatly, and serve on slices of fried bacon or ham; or the eggs may be placed in the middle of the dish, with the bacon put round as a garnish.

_Time_.--2 to 3 minutes. Average cost, 1d. each; 2d. when scarce.

_Sufficient_ for 2 persons. _Seasonable_ at any time.

VENERATION FOR EGGS.--Many of the most learned philosophers held eggs in a kind of respect, approaching to veneration, because they saw in them the emblem of the world and the four elements.

The sh.e.l.l, they said, represented the earth; the white, water; the yolk, fire; and air was found under the sh.e.l.l at one end of the egg.

EGGS A LA MAITRE D'HOTEL.

1660. INGREDIENTS.--1/4 lb. of fresh b.u.t.ter, 1 tablespoonful of flour, 1/2 pint of milk, pepper and salt to taste, 1 tablespoonful of minced parsley, the juice of 1/2 lemon, 6 eggs.

_Mode_.--Put the flour and half the b.u.t.ter into a stewpan; stir them over the fire until the mixture thickens; pour in the milk, which should be boiling; add a seasoning of pepper and salt, and simmer the whole for 5 minutes. Put the remainder of the b.u.t.ter into the sauce, and add the minced parsley; then boil the eggs hard, strip off the sh.e.l.ls, cut the eggs into quarters, and put them on a dish. Bring the sauce to the boiling-point, add the lemon-juice, pour over the eggs, and serve.

_Time_.--5 minutes to boil the sauce; the eggs, 10 to 15 minutes.

_Average cost_, 1s.

_Sufficient_ for 4 or 5 persons. _Seasonable_ at any time.

OEUFS AU PLAT, or AU MIROIR, served on the Dish in which they are Cooked.