--Eggs poached according to the directions
just given can be made both appetizing and attractive by serving them on
toast, as shown in Fig. 12; indeed, the addition of toast to a poached
egg adds a quantity of carbohydrate, a food principle in which the egg
is lacking. If the toast is buttered, fat is added, and such a dish,
together with fruit, makes a very excellent breakfast. A slice of toast
of medium size with the usual amount of butter and egg will have a food
value of about 225 calories. In preparing poached eggs on toast, the
usual custom is to butter slices of freshly made toast, moisten them
with hot milk or cream, and place on them freshly poached eggs. The eggs
are then seasoned with salt and pepper, and, if desired, a little piece
of butter may be dropped on each one. To add to the attractiveness of
such a dish, the toast may be cut round with a cookie cutter or a square
piece may be cut diagonally to make two triangular pieces.
52. HARD-COOKED EGGS.--Eggs that are cooked hard may be served hot or
cold, or they may be used in numerous ways, as, for example, to garnish
a dish to which the addition of protein is desirable or to supply a
high-protein dish for some light meal.
To prepare hard-cooked eggs, bring to the boiling point sufficient water
to cover well the desired number of eggs, about 1 pint of water for each
egg to be cooked usually being sufficient. Carefully drop the eggs into
the water and place the pan on the back of the stove where the water
will not boil, but will stay hot.
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