Vintage Recipes

General Rules for Eggs

A stale egg rises in water; fresh eggs are heavy and sink to the bottom.
Wash eggs as soon as they come from the store.
Eggs should never be boiled, as that renders them tough and difficult of digestion.
Eggs should only be cooked just to the boiling point.

Soft Cooked Eggs. Have the water boiling, drop in the eggs gently, and place on stove where they will simmer but not boil, for five to eight minutes.

Hard Cooked Eggs. Place the eggs in boiling water, move to a warm place, where they will simmer, not boil, and let cook thirty minutes. Remove shells, cut in quarters lengthwide, and pour browned butter over them and serve hot.

Poached or Dropped Eggs. Fill a pan with boiling, salted water. Break each egg into a wet saucer and slip it into the water; set the pan back where water will not boil. Dip the water over the eggs with a spoon. When the white is firm and a film has formed over the yolk, they are cooked. Take them up with a skimmer, drain and serve hot, on toast. Season with salt.

Steamed Eggs. Break an egg into a buttered cup or in patent egg steamer. Sprinkle it with salt and pepper. Put cup or cups into a steamer and cook until the white is set (3 to 5 minutes). Remove carefully from cup with teaspoon. Serve on toast garnished with toast points.

FRENCH OMELETTE.

Take eight eggs, well beaten separately; add to the yolks eight tablespoonfuls of sweet milk, one tablespoonful of flour, one teaspoonful of good baking powder, salt and pepper; beat well together, and then stir in lightly at the last the beaten whites. Have ready a skillet with melted butter, smoking hot, and pour in mixture. Let cook on bottom; then put in oven from five to ten minutes. Serve at once.

OMELETTE.

To the well beaten yolks of five eggs add two teaspoonfuls of corn starch, and a little salt dissolved in one-half cup of milk. Beat whites to a stiff froth, and stir lightly into mixture. Have ready a hot buttered spider, into which turn the whole, and bake to a light brown in a quick oven.

PLAIN OMELETTE.

Stir into the well beaten yolks of four eggs one-half tablespoonful of melted butter, a little salt, one tablespoonful of flour mixed smooth in one cup of milk; beat together well, and then stir in lightly the whites, beaten stiff; pour into buttered skillet; cook on top stove for ten minutes, and then place in oven to brown.


Omelettes Vintage Recipe Clipping


ORANGE OMELETTE.

Orange Omelette

From The Settlement Cookbook, Milwaukee, 1901

Rind of 1/3 orange
1 egg
1 tablespoon orange juice
2 tablespoons powdered sugar

Beat the yolk of the egg and add the orange rind and juice. Add the sugar. Fold in the beaten white and turn on heated buttered pan and cook until set. Serve with powdered sugar.


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