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Eggs And Egg Preparation

( Originally Published 1918 )

Food value and general rules for cooking eggs. Cooked in shell, poached, scrambled, and omelet.

SUBJECT MATTER

Eggs -are a very valuable food, because of the large amount of protein and fat they contain. Though lacking in carbohydrates, they furnish material for building up the muscles and provide heat and energy to the body. If cooked at. a low temperature, eggs are very easily and very completely digested. Combined with other foods, they serve as a thickening agent (for sauces and soups) and as a means of making batters light (popovers and sponge cake). They add flavour and colour and increase the nutritive value of other foods.

PRELIMINARY PLAN

The lesson on eggs furnishes one of the hest opportunities to teach the muscle-building foods_ If eggs are scarce, it may be well to give this lesson at some other time. Each pupil should be asked to bring an egg ; one or two should bring a little milk; and sufficient bread should he provided to toast for the poached eggs. The teacher should not undertake to give toil many recipes in this lesson, but should try to make the pupils accustomed with a sufficient variety of ways of using eggs to make egg cookery interesting. The necessity of having a moderate temperature for the cooking of eggs should be emphasized.

RECIPES

Soft-cooked Eggs

Put the eggs in boiling water sufficient to cover them, remove from the fire, cover, and allow them to stand from 5 to 8 minutes.

Hard-cooked Eggs

Put the eggs in cold water, heat, and, when the water boils, reduce the heat, and let them stand for 20 minutes with water just below the boiling-point, then put them into cold water.

Poached Eggs

Break each egg into a saucer carefully, slip the egg into boiling water, decrease the heat, and cook for 5 minutes, or until the white is firm and a film has formed over the yolk. Take up with a skimmer. drain, trim off the rough edges, and serve ou slices of toast. Season.

Poached eggs are attractive when covered with white sauce to which chopped parsley has been added.

Baked Eggs

Line a buttered baking-dish with buttered bread crumbs or with cold mashed potatoes. Break the eggs in the dish without separating and add one tablespoon of milk or cream for each egg.

Season with salt and pepper and sprinkle with grated cheese, if desired. Bake in a moderate oven until the eggs are set.

Creamed Eggs

3 hard-boiled eggs 6 slices toast

1 c. medium white sauce

Prepare a white sauce. Add hard-boiled eggs cut in halves, sliced, or chopped and, when hot, serve on toast, Or separate the whites and yolks, chop the whites fine, add to the white sauce and, when hot, serve on toast and garnish with yolks run through a sieve or ricer. Season with salt and pepper. Serves four to six.

Creamy Omelet

1 egg Pepper

1/4 tsp. salt 1tsp. butter

1 tbsp. milk

Beat the egg slightly, add the milk and seasonings, put the butter in the hot omelet pan and, when melted, turn in the mixture. As it cooks, draw the edges toward the centre until the whole is of a creamy consistency, brown quickly underneath, fold, and turn on a hot platter. Serve at once. Serves one.

Scrambled Eggs

Double the quantity of milk given fur Creamy Omelet and stir all the time while cooking.

Foamy Omelet

1 egg 1 thsp. milk or water

1/8 tsp. salt 1/2 tsp. butter

Cayenne or white pepper

Beat the yolk of the egg until cream, add seasoning and milk. Beat the white until stiff, but not dry, cut and fold into the yolk carefully. Heat an omelet pan, rub the bottom and sides with the butter, and turn in the omelet, spreading it evenly on the pan. Cook gently over the heat until the omelet is set and evenly browned underneath. Put it into a hot oven for a few minutes, to dry slightly on top, fold, and serve immediately. Serves one.

The omelet recipes given are for individual portions_ To make a large omelet, multiply the quantity of each ingredient by the number of eggs used. The best results will he obtained by making an omelet of not more than four eggs, as larger omelets are difficult to cook thoroughly and to handle well. A two-egg omelet will serve three people. A four-egg omelet will serve six people.

METHOD OF WORK

Devote one half of the class period to a discussion of the structure of the egg and the effect of heat upon it. Use simple experiments or watch the poached egg, to make a study of the changes produced in the egg by the application of heat. 1f the pupils are sufficiently experienced, let them work together in small groups, first scrambling an egg, then making an omelet. Demonstrate the cooking of the omelet before the entire class. Serve the egg dishes carefully while hot.

Household Science in Rural Schools:
The Value Of Carbohydrates In The Diet

Fruits And Vegetables

Cereals

The Planning And Serving Of Meals

Milk

Soup Recipes

Eggs And Egg Preparation

Simple Desserts - Custards

Batters And Doughs

Meats

Read More Articles About: Household Science in Rural Schools



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