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Egg Recipes!

Egg Recipes!

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I was going through my "Egg Recipes" ebook today. I found some good ones. I havent tried these yet. But they sure do sound good! If you try them out, let me know if they are as good as they sound.

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EGGS BAKED IN TOMATO SAUCE
Make a tomato sauce. Pour one-half in the bottom of a baking dish or
granite platter, break in from four to six fresh eggs, cover with the
other half of the sauce, dust the top with grated cheese, and bake in
a moderate oven until "set," about fifteen or twenty minutes. Serve
for supper in the place of meat.

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EGG PUDDING
6 eggs
6 slices of bread
1 tablespoonful of chopped parsley
2 tablespoonfuls of chopped chives
2 tablespoonfuls of butter
1 tablespoonful of flour
1/2 pint of milk
1/2 teaspoonful of salt
1 saltspoonful of white pepper
Break the eggs in a bowl, add all the seasoning. Rub the butter and
flour together, add the milk, stir until boiling, and then add this to
the eggs; beat together until thoroughly mixed. Crumb the bread,
removing the crusts; stir this in at last. Turn into a buttered baking
dish, cover with grated cheese, and bake in the oven until thoroughly
"set" and a nice brown. It makes an exceedingly good, easily digested
luncheon or supper dish for children.

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SCALLOPED EGGS
4 hard-boiled eggs
2 tablespoonfuls of butter
2 level tablespoonfuls of flour
1/2 pint of milk
1 cupful of finely chopped cold cooked chicken or fish
1 teaspoonful of salt
1 saltspoonful of pepper
Chop the eggs rather fine. Rub the butter and flour together, add the
milk, stir until boiling, add the salt and pepper. Put a layer of eggs
in the bottom of a casserole, or baking dish, then a layer of the fish
or chicken, then a little white sauce, and so continue until the
ingredients are used. Dust the top thickly with bread crumbs and bake
in a moderate oven until nicely browned.

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DEVILED EGG SALAD
6 eggs
1 head of lettuce
1 pimiento
1 teaspoonful of onion juice
1/2 teaspoonful of paprika
1/2 cupful of chopped boiled tongue
1 saltspoonful of salt
1 saltspoonful of pepper
Hard-boil the eggs, throw them into cold water, remove the shells, cut
them lengthwise. Take out the yolks without breaking the whites. Rub
the yolks through a sieve into a bowl, then add the tongue and all the
seasoning. If the mixture is dry add a tablespoonful or two of cream
or olive oil. Roll the mixture into balls that will fit the spaces
from which they were taken in the whites, making each ball round.
Arrange the lettuce over a platter, stand the whites in the lettuce,
and at serving time baste thoroughly with French dressing.

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How to make an omelet:

First, put a tablespoonful of butter in the middle
of the pan. Let it heat slowly. Break the eggs in a bowl, add a
tablespoonful of water to each egg and give twelve good, vigorous
beats. To each six eggs allow a saltspoonful of pepper, and, if you
like, a tablespoonful of finely chopped parsley. Take the eggs, a
limber knife and the salt to the stove. Draw the pan over the hottest
part of the fire, turn in the eggs, and dust over a half teaspoonful
of salt. Shake the pan so that the omelet moves and folds itself over
each time you draw the pan towards you. Lift the edge of the omelet,
allowing the thin, uncooked portion of the egg to run underneath.
Shake again, until the omelet is "set." Have ready heated a platter,
fold over the omelet and turn it out. Garnish with parsley, and send
to the table.
If one can make a plain French omelet, it may be converted into many,
many kinds.

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SPANISH OMELET
Beat six eggs. Add six tablespoonfuls of water. Add a saltspoonful of
pepper, a tablespoonful of finely chopped parsley, a teaspoonful of
onion juice. Put six thin slices of bacon in the omelet pan. Cook
slowly until all the fat is tried out. Remove the bacon, add a
tablespoonful of chopped onion. Cook until the onion is slightly
brown, turn in the eggs and finish the same as a plain omelet. Turn
onto a heated platter, garnish with red and green peppers, and, if you
like, put two tablespoonfuls of stewed tomatoes at each end of the
omelet.

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OMELET WITH HAM
Mix a half cup of chopped ham with the eggs after they have been
beaten with the water, and finish the same as a plain omelet.

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OMELET WITH CHEESE
Beat six eggs until they are thoroughly mixed. Add a half cupful of
thick cream, four tablespoonfuls of grated cheese, a saltspoonful of
black pepper and a half teaspoonful of salt. Mix and finish the same
as plain omelet.

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OMELET O'BRIEN
Put two tablespoonfuls of butter in a saucepan with four
tablespoonfuls of chopped onion. Cook until the onion is tender. Then
add four chopped Spanish peppers, two tablespoonfuls of thick tomato,
or one whole raw tomato cut into bits, four sliced cooked okra, a
teaspoonful of salt, a dash of pepper. Let these cook twenty minutes.
Make a six-egg plain omelet, using bacon fat instead of butter for the
cooking. Remove the slices of bacon before they are too hard, as they
must be used for a garnish. Turn the omelet onto a heated platter,
pour around it the pepper mixture, garnish with the bacon, and send to
the table. Canned mushrooms may be added, if desired.

Ok. That's it for now. I better stop before I post the whole book! lol. If you want the recipes that I didnt post, see my website, http://www.freerecipebooks.info to get a copy of "111 Egg Recipes".

Have a great day!

Brandon
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