(
Sufficient to Serve Six
)
- 6 pieces toast
- 3 Tb. butter
- 6 eggs
- 1/2 tsp. salt
- 1/8 tsp. pepper
Butter the toast with some of the butter. Separate the whites and yolks of the eggs without breaking the yolks. Beat the whites stiff, and put a mound of the beaten white on top of each piece of buttered toast. Make a hole in the center of the mound of egg white and drop the unbroken yolk into it. Season each with salt and pepper and bits of the remaining butter. Place in a hot oven and bake until the yolk is set and the white slightly browned. Serve hot.
LEFT-OVER EGGS.
75. LEFT-OVER EGGS.--It is not a difficult matter to utilize eggs in any form in which they may be left over, for they combine readily with many other foods. For instance, left-over hard-cooked eggs may be sliced or chopped and used to garnish dishes of vegetables, meat, fish, or salads. Eggs cooked in this way may also be stuffed according to the recipe given in Art. 63, or they may be crushed and mixed with seasoning for sandwiches. If any soft-cooked eggs remain after a meal, they should be hard-cooked in order to be used to the best advantage. Left-over omelet or scrambled, poached, or fried eggs may be chopped and added to soups, sauces, or gravies, or combined with small pieces of meat or fish and used with crumbs and white sauce to make a scalloped dish.
Even uncooked eggs that are taken from the shells, but that cannot be used at once, need not be wasted if proper care is given to them to prevent the formation of a hard crust over their surface. Such eggs should be put into a dish that will allow as little of the surface as possible to be exposed and should be covered with cold water and kept in a cool place. When they are desired for use, the water should be poured off carefully so as to prevent the loss of any of the egg.