February 1, 1955 Basic Cookery No. 5 Eggs Puffy Omelet, Scrambled Eggs, Poached Eggs

Puffy Omelet

4 eggs, separated
1/2 t. salt
Pinch of pepper
4 T. milk
1 T. shortening

Beat egg yolks, add seasonings with milk, beat whites until stiff but not dry. Place shortening in skillet; just as soon as shortening has melted reduce heat, be sure bottom and sides of skillet are well greased. Fold stiffly beaten egg whites into yolk mixture. Pour in omelet, spread evenly, cook slowly until omelet is set, omelet should puff up and should be firm on the bottom. Place pan in moderate oven 350 degrees and bake 10 to 12 minutes or until top is dry and does not retain an impression when lightly pressed with the finger. Cut about halfway down, across the center. Slip a narrow spatula under one half, then carefully loosen the omelet, and fold in half without breaking. Serve immediately with or without a sauce or a filling such as creamed chicken and mushrooms, creamed vegetable, jelly or jam, or broiled bacon strips.

Scrambled Eggs

6 eggs
1/2 c. cream
3/4 t. salt
1/8 t. pepper
3 T. butter

Beat eggs slightly; add milk and seasonings. Heat butter in double boiler; add egg mixture; cook over simmering--NOT BOILING--water, stirring frequently until eggs are thick and creamy. Serve at once. Eggs cooked this way have a creamy custardlike texture.

Poached Eggs

For best results eggs for poaching should be very fresh. If the egg whites appear thin and runny add a little vinegar (1 T. to 1 quart water). This helps to coagulate the whites.

Fill a skillet or shallow pan 2/3 full of water; add a dash of salt, bring to boiling point. Reduce heat. Break eggs into a cup before slipping one by one into the water. Water should cover the eggs. Cook eggs slowly below the boiling point. Cook about 3 minutes for soft eggs.