Eggs — From the COOKS.COM Culinary Archive.

EGGS

  Some people consider it extravagant to use many eggs in cooking.  It is extravagant to use them unnecessarily, that is, to use four in a place where one would answer the same purpose, as in muffins or corn cake, or to use them in the ways in which we get the least good from them, as in rich, heavy cake, or to use them freely in the season when they cost the most.  But when the price is low, they may be used in any of the simple ways of boiling, poaching, etc., or in plain cake and custards and other wholesome combinations.

  Eggs are nutritious and contain valuable food stuffs, being rich in protein and mineral matters, but are deficient in carbohydrates.  These may be supplied by using bread, rice, milk or butter with them.

  The shells of newly-laid eggs are almost full, but as the shells are porous, on exposure to the air the water inside evaporates, and the eggs grow lighter, while air entering in fills the place of the water, and causes the elements in the eggs to change, and the eggs soon spoil.  This explains why a good fresh egg is heavy and will sink in water, and why a stale egg is lighter, has a rattling or gurgling sound, and floats in the water.

  Eggs should be kept in a cool dark place and carefully, as any jarring motion may rupture the membrane which separates the white from the yolk, and if they become mixed, the egg spoils quickly.  Anything which will entirely exclude the air from the eggs will help to keep them.

PRESERVING EGGS

  Dissolve one and one half quarts of water-glass in eighteen quarts of boiled water.  Stir until thoroughly dissolved.  Water-glass is available as a powder or as a transparent solution.  Chemically it is sodium silicate, potassium silicate, or a mixture of these.  Provide two eight-gallon stone jars.  These will hold thirty dozen eggs.  Secure eggs that are perfectly clean and fresh; and laid in the spring.  Do not wash them.  Put the eggs in the liquid mixture and pack as closely as possible.  Add them in small or large numbers until within two inches of the top of the liquid.  Cover the jars to prevent evaporation and keep them in a cool place.

  Do not take the eggs from the liquid until just before using.  They will keep a long time, and if fresh when put in, will be fresh when used.  They may be used in any way for cooking but should not be eaten as boiled, poached or "raw" eggs.

OMELET

2 eggs.
2 tbsp. milk.
1/2 tsp. salt.
1/2 tsp. pepper.

  Beat the yolks of the eggs till light-colored and creamy; add the milk, salt, and pepper.  Beat the whites until they are stiff and dry.  Cut and fold them lightly into the yolks until just covered.  Have a clean smooth omelet pan or small spider.  When hot, rub it round the edge with one teaspoon of butter on a broad knife; let the butter run all over the pan, and when bubbling turn in the omelet quickly and spread it evenly on the pan.  Lift the pan from the hottest part of the fire and cook carefully, until slightly browned underneath.  Put it on the oven grate to dry but not to brown on the top.  When dry in the center run a knife round the edge, then under the half nearest the handle and fold over toward the right.  Hold the edge of a hot platter against the lower edge of the pan, and invert the omelet upon the platter.

EGG VERMICELLI

  Separate the yolk from the white of hard-boiled eggs.  Chop the white fine, and mix it with a little hot milk or thin white sauce.  Season with salt and pepper, pour it on toast, and rub the yolk through a strainer over the top.

MOCHA CUSTARD

  Pour one cup of strong, clear coffee and one pint of milk in the double boiler and let them scald.  Beat the yolks of six eggs till light, add one half cup of sugar and one eighth teaspoon of salt, and when well mixed stir in the hot milk.  Turn back into the double boiler and stir constantly until thick like cream.  Cool quickly and stir frequently while cooling.  Turn into frappe glasses, filling them three fourths full.  Sweeten one cup of thick cream with powdered sugar, flavor with a few drops of vanilla, surround the bowl with ice water and whip it with an egg beater till thick.  Heap it lightly on the custard and serve with cake made with the whites of the eggs.

There was an old man of Thermopylae,
Who never did anything properly;
But they said, 'If you choose
To boil eggs in your shoes,
You shall never remain in Thermopylae.'
 
  Edward Lear — More Nonsense