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EGG - Яйцо

No. 1
Hard-cooked eggs
Capers or pickles if desired
Slice the eggs and lay the slices between thin buttered slices of bread. Season to taste with salt, pepper and paprika and add a layer of chopped capers or pickles if desired. These are good for lunches for traveling or picnics.
No. 2
1 cup chopped, hard-cooked egg
Chopped capers or pickles
l/4 cup mayonnaise
Mix the chopped egg with the mayonnaise and add salt, pepper and chopped pickles or capers to taste. Use between thin buttered slices of bread.
No. 1.
5 eggs
1 teaspoon salt
l/2 teaspoon pepper
Simmer four of the eggs in the shell twenty minutes and mash the yolks to a smooth paste in a bowl; then add the salt and pepper and the other egg, well beaten. Shape the mass into tiny balls, roll them in flour and saute, tossing them about while frying to prevent their sticking to the pan. They may be made some time before needed. Use the hard-cooked egg-whites for a sandwich or a salad.
No. 2.
Mash the four cooked yolks to a paste, season, and mix with the uncooked egg-yolk. Form into small balls. Roll them in the uncooked egg-white, then in flour, and poach in hot water. These are attractive in consomme.
6 hard-cooked eggs
l /4 to l /2 cup chopped peanuts or peanut butter
Celery curls
Garnish of peanut halves
Cut the eggs in half lengthwise, remove the yolks and combine with chopped peanuts or peanut butter and mayonnaise to moisten. Fill the whites with this mixture. Put two halves of egg on a plate, surround with curls of celery. Put two tablespoons of mayonnaise dressing over each egg and garnish with peanut halves. Lay a halved peanut on each celery curl.
6 hard-cooked eggs
1 teaspoon salt
1 tablespoon butter
1 tablespoon anchovy paste
1 tablespoon cream
Lettuce or cress
l /2 teaspoon mustard
Garnish of radishes and small onions
Pinch cayenne
Remove the shells from the cold, hard-cooked eggs and cut a large piece from the top of each, take out the yolks and mix them to form a paste with butter, cream, mustard, cayenne, salt and anchovy paste. Put this mixture back into the hollows and lay the eggs on a dish of lettuce or cress. Garnish with radishes and small onions.
6 hard-cooked eggs
l /2 cup mayonnaise
12 lettuce leaves
Cut the whites of eggs into rings and mix the yolks with the mayonnaise. On a platter arrange lettuce leaves to form cups. On these cups arrange the egg rings to simulate daisy petals and heap the yolks in the center. Cold string beans, boiled whole, may be used to simulate foliage if desired.
Egg Rolls
1 lb. chinese cabbage (Napa)
2 stalks celery
1/2 lb. cooked shrimp
1/2 lb. cooked pork or chicken livers
10 water chestnuts
1/3 cup bamboo shoots
1 tsp. salt
1 tsp. sugar
Liberal dash pepper
1/2 tsp. light soy sauce
1/4 tsp. sesame oil
1 beaten egg
10 egg roll skins
3 cups oil
PREPARATION: Boil cabbage and celery until very tender. Drain and squeeze out excess water. Shred very fine and set aside to drain further. Parboil shrimp and fry or bake pork. Mince both. Shred water chestnuts and bamboo shoots. Mix all ingredients but egg together. Beat egg. Wrap filling in egg roll skins and seal with egg.
COOKING: Heat oil in wok or deep fat fryer to 375 degrees and drop in egg rolls. When skin turns light golden brown, remove from oil and drain. (At this point restaurants refrigerate them and finish the cooking process as needed.) When cool, drop again into hot oil and fry until golden brown. Makes 10.
The two-stage deep frying method is actually a professional Chinese chefs' secret. It assures that the inside will be moist and not overcooked (as anything overcooked becomes dry) and the outside will be crisp.
Foo Yung
6 eggs, beaten well
1 cup shredded cooked meat (roast pork, shrimp, almost any!)
2 cups fresh bean sprouts (or 1 can)
2 scallions, chopped, including the green ends
1 medium onion, shredded
1 teaspoon sugar
1/8 teaspoon ground pepper
1 teaspoon MSG (optional)
2 tablespoons soy sauce
1/2 cup chicken stock or water
Vegetable oil for frying
Make gravy if desired (recipe follows). Preheat oven to 200F. Line a platter with several thicknesses of paper towel. Mix all ingredients except the vegetable oil together in a mixing bowl.
Heat a frying pan hot and dry. Put in vegetable oil to a depth of about 1/2 inch. Keep oil at this level by adding more, as some is absorbed in cooking. Bring oil temperature to medium. Stir up the omelet mixture each time before you take a scoopful of it out, in order to have the proper ratio of liquid and solid ingredients in each. With a ladle or soup scoop, take a scoop of the egg mixture and gently put into the frying pan. When the first omelet has stiffened, gently move it over to make room for the next. The number of omelets you can make at once depends on the size of your frying pan. When one side of the omelet has turned golden brown, turn over gently with pancake turner to fry the other side. When done, transfer from frying pan onto paper-lined platter. Keep warm in oven until all the omelets can be served together. Serve with or without gravy.
1 1/2 cups chicken stock
1 tablespoon cornstarch
2 tablespoons soy sauce
1 teaspoon MSG (optional)
1/8 teaspoon ground pepper
Pinch of salt
Mix all the ingredients together in a saucepan. Bring to a boil slowly with frequent stirring. When gravy has thickened, turn heat to very low to keep it warm until ready to use.
Escolloped Eggs
Boil six eggs twenty minutes, make one pint of white sauce by melting two tablespoons of butter and adding two tablespoons of Sperry flour to the melted butter and slowly add one pint of milk. Add teaspoonful of salt, one saltspoonful of pepper. Cook until quite thick. Moisten one cup of cracker crumbs with one-quarter cup melted butter. Chop fine one cup of cold boiled ham, separate the cooked yolks and whites of eggs, chop the whites fine. Put a layer of buttered crumbs in a buttered baking dish, add a layer of whites, next a layer of white sauce, then some of the chopped meat, then yolks rubbed through a fine sieve. Repeat until all the ingredients have been used, having a layer of butter crumbs on top. Brown in a hot oven. Very good without chopped ham.
Rum Omelet
First make a very soft sweet omelet ; when on the dish pour over some rum and sugar, send it to the table and then set it on fire, basting frequently to keep it alight.
Baked Eggs
Place a very little beef drippings in the pan, get it quite hot; break in the egg as if for frying. Salt them and set in hot oven a few minutes, when they are done. Eat with buttered toast.
Poached Eggs
Break the eggs into a warm, buttered pan, being careful to avoid breaking the yolks; add a little salt and butter or cream; as soon as they begin to whiten stir carefully until they are cooked as desired.
Scrambled Eggs
Two eggs, two tablespoonfuls of milk, half a teaspoonful of salt, half a teaspoonful of butter; beat the eggs and add the salt and milk; put the butter in a small saucepan, and when it melts add the eggs ; stir over the fire until the mixture thickens, being careful not to let it cook hard ; about two minutes will cook it. The eggs, when done, should be soft and creamy. Serve immediately.
Dropped Eggs
Have a quart of boiling water and one tablespoonful of salt in a frying-pan. Break the eggs one by one into a saucer and slide carefully into the salted water ; cook until the white is firm, and lift out with a griddle cake turner and place on toasted bread. Serve immediately.
Omelet Souffle
Take three eggs, two ounces of butter, one dessert spoonful of chopped parsley, one salt spoonful of chopped onions, one pinch of dried herbs. Beat the whites of the eggs to a very stiff froth; mix the yolks with the parsley and a little salt and pepper. Stir the herbs gently into them and continue as in a plain omelet. Fold the omelet and serve immediately.
Curried Eggs
Slice two onions and fry in butter, add a tablespoon curry powder and one pint good broth or stock, stew till onions are quite tender, add a cup of cream thickened with arrowroot or rice flour, simmer a few moments, then add eight or ten hard-boiled eggs, cut in slices and beat them well, but do not boil.
Eggs a-la-mode
Remove skin from ten tomatoes, medium size, cut in a saucepan, add butter, pepper and salt; when sufficiently boiled, beat up five or six eggs, and just before you serve turn them into the saucepan with the tomatoes, and stir them one way for two minutes, allowing them time to be well cooked.
Six eggs, whites and yolks,, beaten separately; half pint of milk, six teaspoons corn starch, one teaspoon baking powder, and a little salt; add the whites, beaten to a stiff froth, last ; cook in a little butter.
Spanish Omelet
Mince very fine enough ham, fat as well as lean, as will fill a small teacup and add two finely-chopped small onions, such as are used for pickling. Beat six eggs, stir the ham into them and fry the omelet the usual way, folding it over when done.
Omelet au Natural
Break eight or ten eggs into a basin; add a little salt and pepper, with a tablespoonful of water; beat the whole well with a spoon or whisk. In the meantime put some fresh butter into an omelet pan, and when it is nearly hot, put in an omelet; while it is frying, with a skimmer spoon raise the edge from the pan that it may be properly done. When the eggs are set and one side is a fine brown, double it half over and serve hot. These omelets should be put quite thin in the pan ; the butter required for each will be about the size of a small egg.
Eggs and Bacon
Cut eight slices of bacon very thin, and fry until crisp; take them out and keep hot in the oven. Break four eggs separately into the boiling fat and fry until brown. Serve with the eggs laid over the bacon, and small fried pieces of bread placed round. Hash may be used instead of bacon.
Egg Timbales
Beat' six eggs; add to them one and one-half cups of warm milk, one-half tablespoonful of salt, dash of pepper, one scant teaspoon of onion juice and one tablespoonful of finely chopped parsley. Thickly butter the sides and bottoms of a number of timbale molds and fill them with the mixture. Stand in a pan partly filled with hot water, cover with buttered paper, and place in a moderate oven until they are firmly set in the center. Turn out carefully, pour around, them a plain white sauce and sprinkle with a little chopped parsley.
Sunflower Eggs
One egg, one tablespoonful butter, one tablespoonful Sperry flour, half a cup of milk. Boil egg hard ; mash white of egg with fork. Cream butter and flour; stir until it foams; add milk and cook. Mix with white of egg; turn on a small plate ; put yolk through a sieve and cover mixture. Place pointed bits of toast around plate, representing sunflower.
Egg Cutlets
Prepare a thick cream, using one and one-half tablespoonfuls each of butter and Sperry flour, half of salt, a dash of cayenne, one and one-half cups of milk. Stir into this four eggs, which have been boiled and coarsely chopped, one tablespoonful of chopped parsley, one small tablespoonful of lemon juice, ten drops of onion juice and the yolks of two beaten eggs. Stir and cook for a minute. Set aside until chilled. Form into small cutlets, dip in beaten eggs and fine bread crumbs and fry a golden brown in fat.
Eggs in Tomato Cups
Cut a piece from the stem of a tomato, and with a spoon scoop out the center. Sprinkle the cavity with a few drops of vinegar. Break and carefully drop a raw egg in each. Place apart on a buttered pan and bake in a moderate oven until the eggs are set. Serve with or without a cream sauce.
Steamed Eggs
Beat six eggs into separate cups, and have ready a well-buttered dish, into which each egg should be placed carefully. Cover the dish to prevent the heat from escaping, and place it over a pan of boiling water, first putting small bits of butter lightly over the top of the eggs. When they are set sufficiently, sprinkle them with a little salt and serve with fried ham or sausages. It takes four minutes to set.
Egg Nogg
One egg, one tablespoonful of brandy, one tablespoonful of sugar, scant half glass of milk. Beat the white and' yolk of egg separately ; put brandy, sugar and milk in glass and stir thoroughly, then add the beaten eggs and serve.
Iced Egg
Beat very light the yolk of one egg with a tablespoonful of sugar; stir in tumblerful of very finely crushed ice ; add a tablespoon of brandy and a little grated nutmeg. Beat together and drink immediately.
Omelet Souffle
Separate the whites from the yolks of twelve eggs. Put the whites into a basin and beat them extremely fast till they form a thick snow. Then beat six yolks separately, with two ounces of sugar, and a dessert spoonful of orange-flower water, or just enough to flavor it to your taste.
Before beating the eggs have ready a round tin, well greased all over the inside with fresh butter. When you have finished beating the six yolks, mix them very quickly with the whites, lest the snow should turn that is, melt into water. Put it then into the buttered tin, and place it in the oven. It will be so thick, if it is well and skillfully mixed, that there will be no fear of its running over. Watch it well, glancing at it from time to time through a little opening in the oven door, to see how it is going on. As soon as it has risen very high, and if of a golden color, take it out of the oven.
Do not suffer the omelet souffle to remain too long in the oven. If it is not watched it will fall in and become a mere gelette. Let the oven be of a very gentle heat, or the bottom of the omelet will be burnt before the top is done. Before putting the tin in the oven, you may powder the snow with fine sugar; it crystalizes and has a pretty effect. As soon as the omelet is done it must be sent to table. If it waits for longer than ten minutes, it falls in. The eggs should be beaten with a fork or a little whisk.
If this souffle is liked more solid, add to the yolks of the eggs when beaten two dessert spoonfuls of rice boiled in milk and flavored with vanilla. In this case do not put in the orange-flower flavoring. The rice must be very well cooked, and well sweetened before it is added to the eggs.

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