COOKING EGGS
CODDLED EGGS
PLACE ROOM TEMPERATURE EGGS GENTLY INTO BOILING WATER. REMOVE FROM HEAT;
COVER AND LET STAND 1 TO 1 1/2 MINUTES FOR CAESAR SALAD, OR 4 TO 6 MINUTES
FOR DESIRED DONENESS. PROMPTLY COOL IN COLD WATER.
EGGS BENEDICT
FOR EACH SERVING, SPLIT AND TOAST AN ENGLISH MUFFIN; TOP WITH THIN SLICE
BROILED HAM. PLACE A POACHED EGG ON HAM. PREPARE HOLLANDAISE AND POUR OVER
ALL. SERVE IMMEDIATELY.
FRIED EGGS
IN A SKILLET, MELT A SMALL AMOUNT OF BUTTER, MARGARINE, OR BACON FAT. ADD
EGGS; SEASON WITH SALT AND PEPPER. WHEN THE WHITES ARE SET AND EDGES COOKED,
ADD 1/2 TEASPOON WATER PER EGG. COVER SKILLET AND COOK EGGS TO DESIRED DONENESS.
POACHED EGGS
ADD WATER TO A SAUCEPAN TO DEPTH OF 3 TO 4 INCHES; BRING JUST TO BOILING.
STIR SIMMERING WATER TO MAKE A SWIRL, AND SLIP EGG FROM SAUCE DISH INTO
MIDDLE OF THE SWIRL. (BE SURE TO FOLLOW THE MOTION OF THE SWIRL WITH SAUCE
DISH SO EGG GOES INTO WATER IN SAME DIRECTION.) REDUCE HEAT TO LOW AND COOK
EGG FOR 3 TO 5 MINUTES, DEPENDING ON DESIRED DONENESS. REMOVE EGG FROM WATER
WITH SLOTTED SPOON. SERVE ON BUTTERED TOAST OR ENGLISH MUFFIN, SPLIT AND
TOASTED.
SHIRRED (BAKED) EGGS
BUTTER RAMEKINS OR CUSTARD CUPS. BREAK ONE EGG INTO EACH; DASH WITH SALT
AND PEPPER. TO EACH, ADD 1 TEASPOON LIGHT CREAM. SET CUPS IN SHALLOW BAKING
PAN; POUR HOT WATER AROUND THEM TO DEPTH OF 1 INCH. BAKE IN SLOW OVEN (325
DEGREES) ABOUT 20 MINUTES, OR UNTIL EGGS ARE FIRM. IF DESIRED, AFTER 15
MINUTES OF BAKING, TOP EACH EGG WITH SHREDDED SHARP PROCESS AMERICAN CHEESE.
RETURN EGGS TO OVEN AND BAKE 5 TO 10 MINUTES LONGER.
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