, but these are omitted here,
as recipes for them are included in the lessons that pertain directly to
them. In the first few recipes, the ingredients are omitted and merely
directions given, for the eggs themselves are practically the only thing
required, especially so far as the cooking is concerned. However, in the
majority of cases, the ingredients are listed in the usual manner and
explicit directions then given for carrying out the recipe.
49. SOFT-COOKED, OR JELLIED, EGGS.--Eggs that are cooked soft, or
jellied, may be used for any meal in which plain eggs can be served.
When properly prepared, they are both digestible and attractive, and any
person who is able to eat eggs at all can eat them in this form.
To prepare soft-cooked, or jellied, eggs, first bring to the boiling
point sufficient water to cover well the desired number of eggs, which
is usually 1 pint of water to each egg. Then drop the eggs into the
water carefully, remove the pan from the fire, place a cover on it, and
set it on the back of the stove, where the water will not heat further
nor cool too rapidly. Allow the eggs to remain in the water for
5 minutes.
When eggs cooked in this manner are served, they will be found to be the
consistency of jelly all the way through. This method of cooking is
preferable to boiling them for 3, 4, or 5 minutes, because boiling cooks
the white just inside the shell very hard, while the yolk of the egg
remains liquid.
50. POACHED EGGS.--Eggs properly poached make a very attractive
breakfast dish, but the poaching should be well done in order to have
the dish attractive and digestible.
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