Then,
again, it is much used to puff up mixtures and produce a hollow space in
them, as in popovers and cream puffs. While such mixtures do not require
beating, spongy mixtures, such as omelets and sponge cakes, do. In
these, eggs are an important factor, and they must be thoroughly beaten
in order to incorporate the air in small bubbles and thus produce the
desired texture.
SERVING OF EGGS
46. The manner of serving eggs depends, of course, on the way in which
they are cooked. One point, however, that should never be overlooked, so
far as eggs that are to be served hot is concerned, is that they should
be served immediately upon being prepared, so that they will not have
an opportunity to become cool before being eaten. This applies
particularly to any spongy mixture, such as puff omelet and souffle, as
these dishes shrink upon standing and become less appetizing in both
appearance and texture.
Several ways of serving soft-cooked eggs are in practice, but probably
the most satisfactory way is to serve them in egg cups. In case cups are
used, they should be heated before being placed on the table, as the
heat that they retain helps to keep the eggs warm. The eggs may be
removed from the shell into the cup and eaten from the cup, or the
unbroken egg may be placed point downwards in the small end of the cup,
a small piece broken from the broad end of the shell, and the egg then
eaten from the shell through the opening made in it. If egg cups are not
available, the eggs may be removed from the shell and served in small
dessert dishes, which also should be heated.
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