Beat the whites stiff, and put a
mound of the beaten white on top of each piece of buttered toast. Make a
hole in the center of the mound of egg white and drop the unbroken yolk
into it. Season each with salt and pepper and bits of the remaining
butter. Place in a hot oven and bake until the yolk is set and the white
slightly browned. Serve hot.
75. LEFT-OVER EGGS.--It is not a difficult matter to utilize eggs in any
form in which they may be left over, for they combine readily with many
other foods. For instance, left-over hard-cooked eggs may be sliced or
chopped and used to garnish dishes of vegetables, meat, fish, or salads.
Eggs cooked in this way may also be stuffed according to the recipe
given in Art. 63, or they may be crushed and mixed with seasoning for
sandwiches. If any soft-cooked eggs remain after a meal, they should be
hard-cooked in order to be used to the best advantage. Left-over omelet
or scrambled, poached, or fried eggs may be chopped and added to soups,
sauces, or gravies, or combined with small pieces of meat or fish and
used with crumbs and white sauce to make a scalloped dish.
Even uncooked eggs that are taken from the shells, but that cannot be
used at once, need not be wasted if proper care is given to them to
prevent the formation of a hard crust over their surface. Such eggs
should be put into a dish that will allow as little of the surface as
possible to be exposed and should be covered with cold water and kept in
a cool place.
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