Real Foods - Egg Recipes

recipes from 1900's

Real foods egg tips -

Try the freshness of eggs by putting them into cold water; those that sink the soonest are the freshest.
Never attempt to boil an egg without watching the time-piece. Put the eggs in boiling water. In three minutes eggs will be boiled soft; in four minutes the white part will be cooked; in ten minutes they will be hard enough for salad.

Real foods PRESERVING EGGS.

(Which keeps them from June to June.)

Half a gallon of fresh lime to five gallons of water added by degrees, two and one half gallons the first day, the rest next, then add one half gallon coarse salt, stir two or three times a day for three days, after this drop in four eggs gently. To test the strength of the lime-water drop in an egg that you know to be fresh, and if it floats the lime is too strong, add another gallon or more of water until you find the egg dropping to the bottom.

Real foods CURÉE EGGS.

Boil six eggs quite hard, then shell and cut them in half; have drawn butter not too thick, flavor with curée powder. Place your eggs on a side dish, pour your curée round and finish with parsley: makes a pretty lunch dish.

Real foods POACHED EGGS.

Have nicely cut hot buttered toast, with a little anchovy paste. After poaching your eggs, put them on the toast and sprinkle finely chopped parsley over them. Garnish the dish with parsley.

Real foods ANCHOVY EGGS.

Boil three eggs hard, turn in the water for the first two minutes. Let boil for one hour; cut in two, remove the yolks and leave the whites in cold water not to discolor. Pound three anchovies in a mortar with one tablespoon butter, small pinch of pepper, one shake cayenne, one half teaspoon lemon juice and the yolks of the eggs. When pounded smooth put back into the eggs. Sardines can be used instead of the anchovies.

Real foods STUFFED EGGS.

Three eggs, one teaspoon of butter, one teaspoon of parsley, two tablespoons minced ham. Boil the eggs for ten minutes; take off the shells, cut lengthwise, take out the yolks, mash them in a basin, add the butter melted, the minced ham and the parsley. Put the mixture into the whites of the eggs. Put the two halves together. Serve on shallow dish with the following white sauce: one tablespoon each of butter, flour, and salt, one cup milk, one saltspoon pepper. Melt the butter add the flour, then the milk (gradually) and pepper and salt.

Real foods BAKED OMELET.

One cupful boiling milk, beat the yolks of four eggs, add hot milk, and a tablespoonful melted butter, wet three teaspoonfuls flour in a little cold milk add the beaten whites and beat all, salt and pepper to taste. Bake twenty minutes.

Real foods CHEESE OMELET.

Three eggs, well beaten, grated cheese the size of an egg, salt, three tablespoons of fresh cream.

Real foods OMELET.

Seven eggs, one cup of milk, one teaspoonful flour, parsley, pepper and salt. Beat the whites and yolks separately, add the milk, pepper, salt, and chopped parsley and the flour dissolved in a little milk, then add the whites, put in the frying pan, leave on top of the stove for three minutes and put in the oven for five minutes.

Real foods OMELETTE.

The yolks of four beaten eggs, four tablespoons of milk, a pinch of salt: beat the whites of the four eggs as stiff as possible, add to the above, turn into a frying pan, until the mixture sets and then put in the oven until a golden brown.