TM
TM Place eggs in tap water, add a heaping teaspoon of salt. Make sure eggs are completely covered with water. Bring water to a full boil and then continue to boil for 6-8 minutes! After boiling eggs carefully pour off the hot water and run cold water over eggs, then... 1 Place eggs immediately in ICE WATER for 10 minutes before Eggstraction. Tap small end of egg several times on the piercer located on the Eggstractor base. Make sure that you pierce through the inner layer of skin between shell and egg white.
Piercer on Eggstractor Base Make sure that you pierce through the inner layer of skin between shell and egg white. Crack the large end by tapping on table a couple of times. Make sure you fully crack large end of egg. Don t be timid! Make sure the small end of egg is facing upward when you place in base of Eggstractor. Place egg in base small end pointed upwards (fat end in base). Place Eggstractor over egg. Criss cross hands over the top of the Eggstractor and give one good fast push. If egg does not pop out on the first try make sure you realign the egg upright position before trying again. The Eggstactor is fun for the whole family. It may take you a couple tries to get the hang of it, so if the first time your eggs don t come out perfectly take a breather and give it another try. We guarantee you ll get it right, just make sure you follow the Eggstructions Eggsactly! If you follow the Eggstructions Eggsactly you will be an Eggspert Eggstractor! And remember, practice makes perfect! 2
The most important part of your Eggstraction SUCCESS is to make sure you place eggs into ICE WATER immediately after boiling for 10 minutes before Eggstraction! Egg popped out but the bottom half of egg broke off = The large end of the egg was probably cracked too much. When cracking the bottom part of the egg, tap it more carefully so the actual egg white (inside of egg) does not rupture. Try again! Egg popped out but completely exploded = Most likely too much pressure was applied when pushing down on the Eggstractor. Another possibility is that the egg was not in the upright position. If you push down on the Eggstractor while your egg is laying on its side you will destroy your egg. Try again! Egg will not pop out = It is likely that not enough pressure was created when you pushed down on the Eggstractor. This sometimes happens if you have already used the Eggstractor a couple of times, the accordion looking part (bellows) gets squished together. If this happens, simply stretch it apart again. Then place back over egg and give it one good hard push. Try again! Only the center of the egg pops out = Cool down period too short. Make sure to leave eggs in ICE WATER for a minimum of 10 minutes! Try again! Egg popped out but shell is still on = One of the following factors may have caused this; the egg was too small, the egg was not in upright position, the hole you pierced in the small end of the egg was too small or the inner skin of the egg was not pierced. Try again! TIP: Do not over cook your eggs: If you cook your eggs more than 8 minutes, the egg hardens and is more difficult to Eggstract. What size Egg to use = For best results use Large or Extra Large Eggs only. 3
Hard Cooked Eggs With Strawberry Jam 12 eggs hard cooked 4 tablespoons strawberry jam Pinch of salt Slice hard cooked eggs and add butter and salt. Divide into 4 servings and put 1 tablespoon of strawberry jam on each. Hard Cooked Eggs With Shrimp and Parsley 12 eggs hard cooked 1/2 cup cooked shrimp off the shell, cut in pieces 1 tablespoon parsley, washed, chopped Mix eggs, seasonings, shrimp and parsley together. Hard Cooked Eggs with Crab Meat & Red Peppers 12 eggs hard cooked 1/2 cup crab meat 2 red peppers, seeded, cut into strips 3 tablespoons mayonnaise Put butter in frying pan with the red peppers and let cook for about 2 minutes; refrigerate for at least 2 hours. Mix all together and enjoy. Hard Cooked Eggs With Smoked Salmon and Cheese 12 eggs hard cooked 4 slices smoked salmon, chopped 1/2 cup American cheese, grated 3 tablespoons capers Mix together and enjoy. Hard Cooked Eggs With Kippered Herring 1 kippered herring, filleted, chopped 12 eggs hard cooked Put butter and kippered herring in a frying pan. Cook for about 1 minute. Serve over sliced eggs. Hard Cooked Eggs With Ham and Horseradish 12 eggs hard cooked 3 slices cold boiled ham, cut into strips 1 tablespoon horseradish, grated 3 tablespoons mayonnaise Mix together and enjoy. Hard Cooked Eggs With Cheese and Mushrooms 12 eggs hard cooked 1/3 cup Swiss cheese, grated 1/4 pound mushrooms, washed, sliced 4 tablespoons mayonnaise Mix together, great for sandwiches. Eggs With Anchovies and Olives 8 hard cooked eggs 6 filets of anchovy, chopped 12 olives, ripe or green, pitted, chopped 1/3 cup cream Boil cream with the olives and anchovies for about 2 minutes. Pour sauce over the eggs and serve. 4
Hard Boiled Eggs With Tomatoes 8 hard cooked eggs 8 tomatoes, chopped 1 onion, peeled, chopped fine Put tomatoes, onion, butter and seasonings in a stew pan. Let cook for about 5 minutes. Eggstract eggs and slice them. Add eggs to the tomatoes and let them boil together for about 15 minutes. Serve. Hard Cooked Eggs With Celery and Onions 12 eggs hard cooked 1/4 stalk of celery, chopped to a pulp 2 onions, peeled, chopped to a pulp 3 tablespoons mayonnaise Mix together and enjoy. Hard Boiled Eggs Creamed With Onions 8 hard cooked eggs 6 onions, peeled, sliced 2 cups thick white sauce (To make white sauce scald 1 pint of milk. Melt 3 tablespoons of butter in a saucepan. Add 1/2 teaspoon of salt, 4 tablespoons of flour, and let cook for one minute, stirring constantly. Add milk little by little, stirring gently until it boils. Let it boil for 3 minutes.) Boil sliced onions in salted water for about 20 minutes. Eggstract eggs and quarter them. Drain off the water from the onions. Place onions, quartered eggs, white sauce and seasonings in a sauce pan. Let cook for about 3 minutes. Serve. Hard Boiled Eggs Celery and Oysters 8 hard cooked eggs 1 stalk celery, washed, cut in pieces 18 oysters, off the shell 2 cups thick white sauce (To make white sauce scald 1 pint of milk. Melt 3 tablespoons of butter in a saucepan. Add 1/2 teaspoon of salt, 4 tablespoons flour, and let cook for one minute, stirring constantly. Add milk little by little, stirring gently until it boils. Let it boil for 3 minutes.) Boil the celery in salted water for about 15 minutes. Drain off water. Slice eggs. Mix eggs, oysters, celery, butter and seasonings with the cream sauce while the sauce is hot. Place in baking or pudding dish and bake in hot oven for about 6 minutes. Hard Boiled Eggs With Tomatoes and Cheese 8 hard cooked eggs, sliced 4 tomatoes, sliced 1/2 cup Swiss cheese, grated Put tomatoes, cheese, eggs, butter and seasonings in a baking dish. Bake in hot oven for about 6 minutes. Serve. Hard Boiled Eggs With Ham and Cheese 8 eggs 4 slices cooked ham, cut in thin strips 1 cup Swiss cheese grated, melted 3 cups thin white sauce (To make white sauce: scald 1 pint of milk. Melt 3 tablespoons of butter in a saucepan. Add 1/2 teaspoon of salt, 4 tablespoons of flour, and let cook for one minute, stirring constantly. Add milk little by little, stirring gently until it boils. Let it boil for 3 minutes.) Mix eggs with white sauce. Mix ham with the eggs, seasonings and sauce. Place in a baking or pudding dish. Sprinkle grated cheese on top. Pour melted butter over top. Bake in moderate oven for about 10 minutes until a nice brown crust is formed. 5
Hard Boiled Eggs With Finnan Haddie 12 hard cooked eggs, sliced 1/2 finnan haddie, cut in 3 pieces 2 cups milk 2 tablespoons butter Put finnan haddie, milk, butter and seasonings in a pan. Boil for about 5 minutes. Remove finnan haddie from milk, and skin, bone and flake it. Put finnan haddie and sliced eggs in a sauce pan, strain the milk left in the pan over the eggs and flnnan haddie. Let cook together for about 3 minutes. Serve. Savory Eggs 6 hot hard cooked eggs 1/4 cup hot cream 1 cup hot thin white sauce Chopped parsley Anchovy paste 6 slices hot buttered toast Cut the eggs in half lengthwise and remove the yolks. Mash the yolks, add seasonings, cream, parsley, anchovy or any desired relish, and refill the whites. Place on slices of toast and pour the white sauce over them. Stuffed Eggs Hard cook eggs, Eggstract shells, and cut in half lengthwise. Mash the yolks through a strainer, and season with finely chopped olives, sweet pepper or chopped pimento and oil and lemon juice or a little mayonnaise. Refill the whites with the yolk mixture, having them well rounded, and serve on lettuce leaves. A Late-Summer Breakfast Dish Peel 3 tomatoes and cut out the hard piece around the stem end. Set in a well oiled broiler, and cook over a dull fire until hot throughout, turning often to avoid burning. Place on a serving dish. Set above each two pieces of tomato, an egg hard cooked and sliced, and place a slice of broiled bacon above and below the eggs. If preferred, the tomatoes may be cooked in the oven. Hard Cooked Eggs With Apples 2 apples, cored, sliced (4 slices to each apple) 8 hard cooked eggs, melted Put butter and apples in frying pan. Cook apples on each side about 1 minute. Remove apples from frying pan. On each slice of apple place sliced eggs. Pickled Eggs Make hard cooked eggs, peel, place in a large jar, then fill the jar with pickled beet juice. Cover and refrigerate up to 1 week. Scotch Woodcock Hard cook 6 eggs and Eggstract shells. Chop the whites very fine. Rub the yolks to a smooth paste with 2 tablespoons melted butter, 1/4 teaspoon salt, a dusting of paprika, 1/2 teaspoon anchovy essence (or paste may be used), and a teaspoon of cornstarch. Add a 1-1/4 cup of rich milk and cook in a double boiler to a thick cream. Have ready a number of slices of thin crisp buttered toast; spread a layer of the yolk cream over each, sprinkle with the chopped whites which have been kept warm over hot water, pile on a hot platter, pour over the remainder of the sauce and serve at once. 6
Luncheon Eggs With Spinach Cook six eggs very hard; cool and cut in halves lengthwise. Take two cups of cold spinach, heat it in a few tablespoons water, drain and rub through a colander or chop very fine. Mix with pepper, salt and butter, place in the bottom of an earthen dish, lay the halves of eggs on the spinach and pour over them a cream sauce, made from one cup of milk thickened and seasoned with salt, paprika and about four tablespoons of mild grated cheese. Cover with crumbs and set in the oven. Serve when slightly browned. Tarragon Egg Salad Make hard cooked eggs, peel, chop. Mix with 3 tablespoons mayonnaise, 1 chopped shallot, 1 teaspoon white wine vinegar, 1 tablespoon chopped tarragon, and salt and pepper. Serve on pumpernickel bread with sliced cucumbers. Egg-Mushroom Salad Make hard cooked eggs; peel, chop. Fry 2 cups sliced mushrooms and 1 cup chopped onion in 1/3 cup olive oil. Mix with the eggs, 3 tablespoons sour cream, chopped parsley, and salt and pepper. Serve on toast. Eggs and Cheese Cut rounds of bread an inch thick, remove a small piece in the center of each, dip in melted butter and fill the cavity with finely chopped cheese and celery. Bake fifteen minutes in a hot oven and place a sliced hard boiled egg in the center of each slice. Serve with toasted crackers and sliced lemon. Gratineéd Deviled Eggs For six to eight 8 hard cooked eggs 2 tablespoons Dijon mustard 3 tablespoons heavy cream 2 tablespoons minced shallot 1 tablespoon white wine vinegar, plus a little extra 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh tarragon Salt to taste Freshly ground white pepper to taste Soft unsalted butter Preheat broiler. Eggstract eggs and slice them in half lengthwise. Remove yolks and place in a small mixing bowl. Blend yolks with mustard, cream, shallot, vinegar, chives, tarragon, salt, and white pepper. Place the yolk mixture in a piping bag and pipe into the whites, or use a spoon to fill the egg whites. The stuffing should sit high and fluffy on the egg whites. Place the stuffed eggs in a baking dish or on a baking sheet and dot each egg with a little softened butter and a drop of vinegar. Broil egg halves until the tops are lightly golden and gratinéed, 4-7 minutes. This is a fairly fast procedure; keep a close eye on the eggs or they may burn. Remove the eggs from the broiler and serve at once. Baked Eggs In Tomato Sauce 12 tablespoons thick tomato soup 6 hard cooked eggs 6 tablespoons grated cheese Grease small ramekins and place two tablespoons tomato sauce in each. Slice a hard cooked egg in each dish, cover with grated cheese, season with salt and pepper, and bake in a quick oven (2 or 3 minutes) to brown the cheese. The oven must be very hot, as the cheese should be nicely colored while the eggs are still soft and creamy. 7
Scrambled Eggs With Smoked Salmon and Pineapple 12 eggs, beaten 4 tablespoons smoked salmon, chopped 2 slices pineapple (fresh or canned), chopped fine 4 tablespoons butter Mix all ingredients with the beaten eggs. Scramble together. Scrambled Eggs With Mushrooms and Red Peppers 12 eggs, beaten 1/4 pound mushrooms, washed, sliced 2 red peppers, seeded, cut into strips 4 tablespoons butter Put butter, mushrooms, red peppers and seasonings in a frying pan. Cook on quick fire for 3 minutes. Add the beaten eggs. Scramble together. Scrambled Eggs With Strawberry Jam 12 eggs, beaten 4 tablespoons strawberry jam Pinch of salt Scramble the eggs with the butter and salt. Divide into 4 servings and put 1 tablespoon of strawberry jam on each serving. Scrambled Eggs With Crab Meat and Red Peppers 12 eggs, beaten 1/2 cup crab meat 2 red peppers, seeded, cut in strips Put butter in frying pan with the red peppers and let cook for about 2 minutes. Mix crab, meat, seasonings and egg together. Pour egg mixture into the frying pan. Scramble together. Scrambled Eggs With Smoked Salmon and Cheese 12 eggs, beaten 4 slices smoked salmon, chopped 1/2 cup American cheese, grated Mix smoked salmon and cheese together and scramble with eggs. Scrambled Eggs With Cheese And Mushrooms Recipe 12 eggs, beaten 1/3 cup Swiss cheese, grated 1/4 pound mushrooms, washed, sliced 4 tablespoons butter seasonings to taste Mix the eggs with the cheese and seasonings. Fry the mushrooms in the butter in a frying pan for 2-3 minutes. Pour the egg mixture Into the frying pan and scramble together. 8
Scrambled Eggs With Ham and Horseradish 12 eggs, beaten 3 slices cold boiled ham, cut in strips 1 tablespoon horseradish, grated Beat the eggs first, then add the ham, horseradish and seasonings. Scramble together. Scrambled Eggs With Pineapple and Ham 12 eggs, beaten 3 slices cold boiled ham, chopped 2 slices pineapple (fresh or canned), chopped seasonings to taste Scramble all ingredients together. Poached Eggs With Apples 2 apples, cored, sliced (4 slices to each apple) 8 poached eggs, melted Put butter and apples in a frying pan. Cook apples on each side about 1 minute. Remove apples from frying pan. On each slice of apple place one poached egg. Poached Eggs With Anchovy On Toast 4 slices bread, toasted 4 tablespoons anchovy butter 18 poached eggs Poach the eggs. Toast the bread. Spread anchovy butter on the toast while toast is hot. Place 2 poached eggs on each piece of toast. Serve. Poached Eggs With Anchovies And Olives 8 poached eggs 6 filets of anchovy, chopped 12 olives, ripe or green, pitted, chopped 1/3 cup cream Boil the cream with the olives and anchovies for about 2 minutes. Poach the eggs. Pour sauce over the eggs before serving. Fried Eggs With Tomato 8 eggs 4 tomatoes, sliced Season the tomatoes. Put butter in frying pan on high heat. When butter starts to foam, break eggs on top of tomatoes. Let cook slowly until the whites are set Better results are obtained if the frying is done with 2 eggs at a time (individual portion is 2 eggs). Fried Eggs With Oysters 16 oysters, off the shell 8 eggs 5 tablespoons butter Flour Dredge the oysters with flour. Put 2 tablespoons of the butter in a frying pan, and fry the oysters for 1 minute. Remove them from the pan. Use remaining butter to fry (per person) 4 oysters, break 2 eggs on top of them and cook the eggs until the whites set. The cooked oysters will be enclosed in the egg whites. Fried Eggs Sausages and Sweet Potatoes 8 sausages 8 eggs 4 sweet potatoes, medium size, peeled, sliced thin Put butter in frying pan. Season the potatoes and cook them in the frying pan for about 1O minutes. Then add the sausages. Press together slightly and cook for about 10 minutes. This will practically make a cake. Divide the mixture into 4 equal parts. On each part serve 2 fried eggs. 9
Omelet-Plain Three eggs are usually required to make an omelet for one person. Beat 3 eggs with a fork with 1/2 teaspoon salt and 1/8 teaspoon pepper. Beat until the eggs can pass through the fork without sticking to it. Melt 2 teaspoons of fat or butter or butter substitute in a hot frying pan. Pour in the eggs. Stir with a fork, at the same time shaking the pan until the eggs start to set, carefully lifting the edges of the omelet to allow the uncooked portion to run underneath to be cooked. When the eggs are set, fold over and serve. Additional ingredients can be added to the eggs before beating, or placed in the center of the omelet before folding. In the latter case, the ingredients should be heated first. Omelet Puff 1 egg 1 tablespoon milk Salt Beat yolk until thick, add milk and mix well. Add a few grains of salt to the white, and beat until stiff. Fold the yolk mixture into the white, and turn into a hot oiled frying pan. Put into the oven and bake until barely set; while it is still in the pan, turn one half of the omelet over the other half by slipping a knife under one side and turning it over the other section. Invert on a hot platter and serve at once. Bread Omelet Make the same as omelet puff, except that 1/4 cup fresh bread crumbs are added after being moistened with cold milk to soften. Add the softened crumbs to the beaten yolk, and fold into the beaten white. Bake the same as omelet puff. Plain Puffy Omelet 4 eggs 4 tablespoons hot water Butter Beat egg whites until stiff. Beat yolks until thick and lemon colored; beat into them the hot water and add salt and pepper. Cut and fold together the yolks and stiffly beaten whites. Melt enough butter in an omelet pan to grease the bottom and sides of the pan. Turn the egg mixture into the pan and cook over a low fire until it is puffy and a light brown underneath, then place in the oven until the top is dry. Touch the top of the omelet lightly with the finger and if the egg does not stick to the finger the omelet is done. Do not overcook or it will shrink or be tough. Puffy Omelet With Leftovers 1/4 cup (or even less) of cold, cooked peas, string beans, asparagus tips, mushrooms, chicken, ham, fish, oysters, lobster, etc., stirred into cream, tomato, or Bechamel sauce, are all admissible for adding flavor and juiciness, as well as bulk, to a puffy omelet. On account of the air beaten into the eggs, a puffy omelet presents a braver appearance than does the French omelet, made of the same number of eggs; also the knack of making it successfully is easily acquired. To avoid heating the oven, manage in this way: Two stove lids are required. When the omelet is set, place the lid over the pan, which should not be too shallow, letting it rest on the edge of the pan, then set the other lid over the fire with the omelet upon it. Do not have the upper lid too hot. Plain French Omelet 6 eggs 2 tablespoons butter Beat the eggs just enough to mix the whites and yolks, and add salt and pepper. Heat butter in an omelet pan, pour a little of it into the beaten eggs and allow the remainder to get hot. Turn the eggs into the pan and as the mixture cooks on the bottom and sides, prick it with a fork so that the egg on top will penetrate the cooked surface, and run under the sides. The work must be done quickly and carefully so that the eggs are not all stirred up like scrambled eggs. While the eggs are still soft, but slightly thickened, fold over, let stand a few minutes until brown, and turn on to a hot dish. 10
Omelet With Mushrooms 3 eggs, beaten 4 mushrooms, washed, sliced, but not peeled Put butter in a frying pan. When foaming, put in mushrooms and let cook about 2 minutes. Pour eggs into frying pan. Make an omelet. Omelet With Oysters 4 oysters, off the shell 3 eggs, beaten Put oysters in a sauce pan with the seasonings. Cover. Let cook for 2 minutes. Let cool off a bit and then mix with the beaten eggs. Make an omelet. Omelet With Parsley Tomato and Cheese 3 eggs 1/2 tablespoon parsley, chopped 1 tomato, chopped 2 tablespoons Swiss cheese, grated Put butter in frying pan. When foaming, add tomato and seasonings. Let cook for about 5 minutes. Beat eggs with the parsley, add cheese and pour mixture over the tomato. Make an omelet. Omelet With Anchovies Eggs, beaten 2 anchovy fillets, chopped not too fine Mix eggs, anchovies and seasonings together. Make an omelet. Omelet-Fines Herbes 3 eggs beaten 1 tablespoon of parsley, chives, chervil and tarragon, chopped together Mix eggs and herbs and make an omelet. Omelet With Green Pepper and Bacon 3 eggs 1 green pepper, seeded, cut in pieces 1/2 slices bacon, cut in pieces Cook bacon and green pepper slowly with part of the butter in a large frying pan. Remove from frying pan and mix with the eggs. Beat the mixture and make an omelet with the rest of the butter. Omelet With Potato 3 eggs 1 potato, peeled, diced small Boil the potato for 5 minutes in salted water. Drain off water. Mix with the eggs. Make an omelet. 11
Omelets With Shrimp and Mushrooms 3 eggs, beaten 3 shrimp, off the shell, diced 3 mushrooms, washed, sliced Put butter in frying pan with the mushrooms, seasonings and shrimp. Let cook on quick fire for 2 minutes. Pour in the beaten eggs. Make an omelet. Baked Omelet Souffle 4 eggs 3 tablespoons hot water 1/2 teaspoon salt 1/8 teaspoon pepper 1/2 tablespoon cornstarch 1 tablespoon vegetable oil Heat the oil in a quart sized baking dish, rubbing the sides with the hot oil. Separate the eggs, beat the whites stiff and the yolks till creamy. Add the cornstarch, water and seasonings, fold in the whites, transfer to heated baking dish, and bake 12-15 minutes in 375 oven. Omelet With Fresh Peach 3 eggs, beaten 1/2 fresh peach, peeled, pitted, sliced thin Mix eggs, peach and seasonings together. Make an omelet. Omelet With Fresh Strawberries 3 eggs, beaten 5 fresh strawberries, cut in pieces 1 teaspoon sugar Beat eggs with the sugar. Add the strawberries. Make an omelet. Omelet With Spinach 3 eggs, beaten 1 cup spinach Boil spinach in salted water for about 18 minutes. Drain off water. Press spinach tightly between hands to extract excess water. Chop (not too fine). Mix with the eggs and seasonings and make an omelet. Omelet With Clams and Bacon 3 eggs 1 slice of bacon 4 clams, in the shell 1/2 tablespoon butter Wash and steam the clams about 3 minutes. Take clams off the shell and chop them. Cut the slice of bacon into squares. Put butter in frying pan and slightly fry the bacon in the butter. Make an omelet in the same pan, adding to the omelet the chopped clams at the last minute. Oyster Omelet 12 oysters 1/2 tablespoon flour 2 tablespoons butter 1 cup cream 6 eggs Chop the oysters. Make a sauce of the flour, butter and the cream. Add the well beaten eggs, season with salt and pepper, stir in the oysters and cook as a plain omelet. 12
Spanish Omelet Prepare a Spanish sauce and spread half of it over the omelet after it has been removed from the oven. Fold over, slide onto a platter and pour the remaining sauce around it. Spanish Sauce for Omelet 2 quart can tomatoes 2 tablespoons corn syrup 1 teaspoon salt 1/8 teaspoon pepper 2 tablespoons vegetable oil 2 tablespoons minced onion 3 tablespoons minced green pepper 1/2 cup minced mushrooms (optional) 1/4 cup sliced olives 3 tablespoons cornstarch Put oil in a saucepan, add mushrooms, onion and green pepper and fry 5 minutes. Add tomatoes, corn syrup and seasonings and simmer 20 minutes. Thicken with the cornstarch dissolved in 1/4 cup cold water. Add olives. Omelet With Lobster 3 eggs, beaten 1-1/2 tablespoons lobster meat, cut in small pieces Beat the eggs with the lobster meat and seasonings. Make an omelet. Omelet With Crab Meat 3 eggs, beaten 2 tablespoons crab meat 1-1/2 tablespoons butter Beat the eggs. Mix in the crab meat and seasonings. Make an omelet. Raisin Nut Omelet 5 eggs 1/2 teaspoon salt 1/4 cup boiling water 1/2 tablespoon cornstarch 1/2 cup soft raisins, halved 1/4 cup chopped nutmeats, plain or salted 1 tablespoon vegetable Powdered sugar Separate the egg. Beat the whites stiff, the yolks till lemon colored. Add the cornstarch, water and salt to the yolks and stir in the raisins and nuts. Fold in the whites, pour into a frying pan in which the oil has been heated and cook until browned, lifting occasionally around the edges allowing the uncooked portion to precipitate. Place in the oven to set, fold over, and transfer to a platter. Omelet With Cheese and Ham 3 eggs, beaten 3 tablespoons Swiss cheese, grated 3 tablespoons cold ham, chopped Mix cheese and ham with the beaten eggs and seasonings. Make an omelet. 13
Shirred Eggs With Mushrooms 3/4 pound mushrooms, washed and sliced 8 eggs 4 tablespoons butter Place mushrooms, butter and seasonings in a sauce pan. Cover. Let cook for 5 minutes. Place some mushrooms in each shirred egg dish. Break 2 eggs in each dish. Shirred Eggs With Bananas 4 bananas, peeled and sliced 8 eggs 4 tablespoons butter Put in each shirred egg dish 1 banana, sliced, and 1 tablespoon butter. Let cook slowly for about 3 minutes. Break 2 eggs into each dish. Stir the eggs. Codfish Omelet 2 cups hot mashed potato 1 cup shredded codfish, scalded and drained 2 eggs, separated Pepper to taste 1 tablespoon vegetable oil Combine the codfish and potato with the egg yolks beaten light. Fold in the egg whites and spread in a medium sized frying pan in which the oil has been heated. Make the mixture quite thin, cook until well browned, fold over, slide onto a platter and garnish with parsley. This is particularly good served with fried tomatoes or Spanish sauce. Shirred Eggs With Sausages 8 eggs 8 sausages Fry the sausages in butter for about 8 minutes. Place two sausages each shirred egg dish. Break 2 eggs into each dish. Serve the eggs. Chinese Onion Omelet 3 cups chopped, raw onion 1/2 tablespoon corn syrup 1/4 cup vegetable oil 1/8 teaspoon pepper 3 tablespoons cornstarch 3/4 teaspoon salt 4 eggs Put the oil in a medium sized frying pan, add the corn syrup and onion and cook until the onion is yellowed and tender, stirring often. Add the salt, pepper and cornstarch. Beat the eggs light, pour in the hot onion mixture and drop by generous tablespoonfuls into a good sized frying pan containing enough heated oil to barely cover the bottom. Fry first on one side, then the other, like pancakes, and serve. Shirred Eggs Butter thickly a shirred egg dish, or baking dish. Put the dish on a slow fire to melt the butter. Break 2 eggs in the dish and season with salt and pepper. Keep the dish on the slow fire or put it in the oven and let cook long enough to set the whites of the eggs. Serve in the same dish. 14
Planked Eggs 1 cup finely chopped cooked ham or corned beef 1 cup cream 6 poached eggs Garnish of tomato slices Green pepper rings 1 quart mashed potato Mix the meat with the crumbs and enough cream to make a paste. Spread the mixture on a heated plank of suitable size. Around the edge of the plank make a narrow border of mashed potato and inside the border make six nests of the potato. Slip a poached egg into each nest and set in the oven until the potato turns a delicate brown. Garnish with alternate slices of tomato and green pepper rings. English Monkey 1 cup bread crumbs 1 cup milk 1/2 cup American cheese, diced 1 egg 1/2 teaspoon salt 1/4 teaspoon pepper Toast Soak the bread crumbs in the milk until they are soft. Melt the butter in the pan. Add the cheese. When the cheese has melted, add the softened crumbs, the beaten egg, and salt and pepper. Cook 3 minutes longer and pour the hot mixture over squares of toast. Serves 4-6 people. Migas Break small a pound loaf of stale bread and soak in coldwater; fry a small sliced onion to a light brown in 2 tablespoons of very hot lard; add 2 tomatoes cut very small and one red pepper chopped fine with some salt; squeeze the bread dry and let it stew with the onion and tomatoes for ten minutes; add a little cream cheese broken up and dish on a flat platter, laying one sliced hard boiled egg for each person on the top. Luncheon Cheese and Eggs 1 cup cream 6 eggs 2 tablespoons grated cheese Put cream into a frying pan and let it heat to a boiling point, then carefully break in the eggs. Lower the heat under the eggs and cook until they are set, as in poaching, spooning the cream over the top of the eggs while they are cooking. Put them on a hot platter. To the cream left in the frying pan, add the grated cheese and seasonings. Stir until melted and pour the mixture over the eggs. Spanish Tortilla Simmer 2 1/2 pounds sliced potatoes and 1 sliced onion in 1 1/2 cups olive oil until tender. Drain, then mix with 8 beaten eggs. Pour into a nonstick skillet with 2 tablespoons olive oil and cook until almost set, 15 minutes; flip and finish cooking, 5 more minutes. Cuban Eggs 6 eggs 1/4 cup sausage meat 1 teaspoon chopped onion 1/2 teaspoon salt Pepper Cook the meat and onion together for five minutes. Beat the eggs until light, add the seasonings, and pour into the pan with the meat. Cook slowly, stirring consistently, until the eggs are thick and creamy. Serve with buttered toast or poured over slices of toast. Eggs Vermicelli Separate the whites and yolks of four hard cooked eggs. Chop the whites and rub the yolks through a sieve. Melt a tablespoon of butter; when bubbling, add a tablespoon of flour, gradually a cup of milk, stirring well, and salt and pepper to season. Add the whites to this sauce, spread thickly on rounds of fresh buttered toast and sprinkle the sifted yolks thickly over all. Spanish Eggs Cut six circles of bread from a stale loaf and fry to a brown crispness in hot butter. Fry six eggs in hot olive oil, allowing one egg for each circle of bread; when eggs are done trim the edges (a biscuit cutter is the most satisfactory implement to use when desirous of a shapely result) and lay one on each bread round, pour over a pint of Spanish sauce and serve piping hot. Eggs a la Caracas 1/4 pound dried beef 1 tablespoon grated cheese 1 cup tomatoes 4 eggs Onion juice Melt the butter in a frying pan and, when hot, add the dried beef and cheese. Toss lightly until the beef is slightly frizzled; add tomatoes, seasonings, and the eggs beaten until light. Stir and cook gently until of a creamy consistency. 15
Eggs With Spinach Puree (Serve with bread or rolls at Breakfast or Lunch) Chop fine and press through a sieve 1/2 cup cooked spinach. Season to taste with salt, pepper, butter, and a dash of lemon juice. When thoroughly mixed and hot, use to line buttered egg dishes or small casseroles. Break into each nest a fresh egg, sprinkle the whites of the eggs with a few grains of salt, and set to cook in a moderate oven. Serve when the egg is set. Eggs In Tomatoes 1 small onion 2 cups tomato 1 teaspoon salt 1/4 teaspoon pepper 6 eggs Toast Cut the onion into small pieces and place with the tomato in a shallow pan. Stew very slowly for 10 minutes. Add salt and pepper, then reduce the heat until the tomato stops bubbling. Break eggs and slip them on top of the tomato, being careful not to break the yolks. Cook slowly until the whites of the eggs are set, then prick the yolks and let them mingle with the tomato and the whites. The mixture should be soft, but the red tomatoes should be quite distinct. Serve at once on buttered toast. Eggs In Brown Butter 6 eggs 1 teaspoon vinegar Sauté the eggs in one tablespoon butter until set, season with salt and pepper and place on a platter. Brown 2 tablespoons butter in the pan, add 1 teaspoon vinegar, and when hot, pour over the eggs. Eggs In Bacon Rings 6 long slices of bacon 6 eggs Garnish of parsley Curl slices of bacon around the inside of muffin cups or small ramekins. Break an egg inside each bacon ring, season with salt and pepper and bake until set, but not hard. Remove carefully from the dish so that the egg will remain fastened to the bacon. Arrange on a platter and garnish with parsley. Scalloped Eggs Make hard cooked eggs. Slice and layer in a buttered baking dish with 2 sliced boiled potatoes. Season with salt, pepper and nutmeg. Whisk 6 tablespoons each milk and sour cream with 1 tablespoon flour. Pour over the eggs, top with breadcrumbs and bake at 350 F, 25 minutes. Eggs au Gratin 6 hard cooked eggs 2 cups medium white, tomato or yellow sauce Grated cheese Buttered crumbs Butter Eggstract shells from the eggs, slice them and arrange in a greased baking dish. Season with salt and pepper and pour sauce over them. Yellow sauce may be made from white sauce by adding uncooked beaten egg yolk to white sauce. Sprinkle with grated cheese and cover with buttered crumbs. Bake in a moderate oven until the sauce bubbles and the crumbs brown. Baked Eggs Espagnole 6 eggs 3 tablespoons chopped onion 3 tablespoons chopped green pepper 4 tablespoons butter 1/4 cup bread crumbs 1/2 cup grated cheese Fry onion and pepper in butter until slightly brown, then pour into a baking dish. Break the eggs into the dish, being careful not to break the yolks. Mix the crumbs with the cheese and sprinkle over the eggs. Bake in a moderate oven (350 F) until the eggs are set, but not hard. Serve in the baking dish. Baked Eggs, or "Eggs Sur Le Plat" Use individual baking dishes and melt 1 teaspoon of butter in each dish. Break the eggs into the dishes, allowing one or two eggs to a dish. Sprinkle with salt and pepper, and place a tiny piece of butter on each. Bake in a moderate oven (350 F) until the eggs are set but not hard. Serve in the baking dishes. Huevos Rancheros Sauté 1 each diced jalapeno and garlic clove in a skillet with vegetable oil and a pinch of cumin. Add 1 can crushed tomatoes and 1 tablespoon chopped chipotles in adobo; simmer until thick. Add 4 eggs and poach until set. Serve with tortillas and queso fresco. Spaghetti Pie Mix 1/2 cup milk, 8 beaten eggs, 3 cups cooked spaghetti, 1 cup shredded pecorino, chopped parsley, and salt and pepper. Cook 1/4 pound diced pancetta in a small cast-iron skillet. Add the egg mixture and cook until the bottom sets, then bake at 325 F, 25 minutes. 16
Eggs Benedict 6eggs 6 rounds thinly sliced ham 6 rounds buttered toast Mock Hollandaise sauce Parsley Prepare toast and on it place the ham, pan broiled. Keep this warm while poaching the eggs. Place an egg on top of each slice of ham, cover with the sauce and garnish. Eggs a la Goldenrod 6 hard cooked eggs 2 cups thin white sauce 8 slices toast Paprika Separate the yolks from the whites of the eggs and chop the whites very fine. Add salt, pepper, paprika to the white sauce. Arrange six slices of toast on a platter and pour over them the white sauce mixture. Press the egg yolks through a sieve and scatter over the top. Cut the two extra slices of toast into small triangles, or points, arrange on the platter and garnish with parsley. Egg Timbales 1 tablespoon flour 2/3 cup scalded milk 1 tablespoon chopped parsley 3 eggs Cayenne Celery salt Make a white sauce of the butter, flour and milk, and add the egg yolks, slightly beaten. Add all the seasonings, then fold in the stiffly beaten egg whites. Fill greased baking dishes 2/3 full of the mixture. Set dishes in a pan of hot water and poach in a moderate oven (350 F) until firm. Arrange on a platter and serve with tomato cream sauce. Eggs a la Suisse 6 eggs 2 tablespoons butter 1/2 to 1 cup grated cheese 1 cup cream Salt Cayenne Spread the bottom of a baking dish with butter. Sprinkle a layer of grated cheese over it and break the eggs on the cheese, being careful not to break the yolks. Pour a little cream over the eggs, then more grated cheese. Season with salt and cayenne, and bake in a moderate oven (350 F) until the eggs are set, but not hard. Serve in the baking dish. Creamed Eggs 2 tablespoons vegetable oil 1 cup diced celery 2 tablespoons cornstarch 1/2 teaspoon salt 1/4 teaspoon paprika 1 pint milk 6 hard cooked eggs, sliced 1 teaspoon minced parsley (optional) Pour the oil into a saucepan, add celery and simmer ten minutes. Stir in cornstarch and seasonings, add the milk and bring to boiling point. Carefully add the eggs and serve in pastry shells on buttered tea biscuits, or plain boiled rice. Ham Frittata Beat 8 eggs, 1/2 cup milk, 3/4 cup shredded pecorino, and salt and pepper. Sauté 1 cup sliced asparagus and 3 ounces diced ham in an ovenproof nonstick skillet with oil. Add the eggs; cook until the bottom sets, then bake at 325 F, 25 minutes. 17
Chili con Queso Eggs on Muffins Serves 4 4 sliced English Muffins, split 8 hard cooked eggs 4 Roma tomatoes, chopped (about 3/4 to 1 lb) 4 green onions, chopped 1/4 cup mild salsa, or to taste 1/4 cup cream 2 cups shredded cheddar cheese Tabasco Sauce (optional) 3 tablespoons chopped cilantro for garnish (optional) Heat the broiler. Place English Muffins on a broiling pan and set aside. Slice the eggs into quarters lengthwise and set aside. In a small saucepan over medium flame, heat the tomatoes, salsa and green onions. Cover and cook until the tomatoes have released their juices and are partially liquid, about 4 minutes. Reduce the heat to low. Remove the pan from the heat and slowly stir in the cream to prevent curdling. Stir in the cheese and return the pan to the stove over low heat. Stir constantly until the cheese melts and forms a sauce. Add Tabasco Sauce to taste. (Don t overcook the cheese sauce or cook it on too high of a heat or the cheese will separate) While the tomatoes and cheese cook, toast the muffins in the broiler until golden brown. For each serving place 2 halves of a muffin on a plate. Arrange 4 quarters of hard cooked egg (1 egg) on top of each muffin half. Finish by pouring some of the tomato cheese sauce over each half. Serve immediately garnished with a few sprigs of fresh cilantro. Egg-Nog Classic Cooked 6 eggs 1/4 cup sugar 1/4 teaspoon salt (optional) 1 quart milk, divided 1 teaspoon vanilla In large saucepan, beat together eggs, sugar and salt if desired. Stir in 2 cups of the milk. Cook over low heat stirring constantly until mixture is thick enough to coat a metal spoon and reaches 160 F. Remove from heat. Stir in remaining 2 cups milk and vanilla. Cover and refrigerate until thoroughly chilled, several hours or overnight. Just before serving, pour into bowl or pitcher. Garnish or add stir-ins if desired. Choose one or several of; chocolate curls, cinnamon sticks, extracts of flavorings, flavored brandy or liqueur, fruit juice or nectar, ground nutmeg, maraschino cherries orange slices, peppermint sticks or candy canes, plain brandy, run or whiskey, sherbet, ice-cream or whipping cream. Serve immediately. Thai Egg Rolls (Poa Pee) 3 black mushrooms 3-1/2 oz. (1/2 pkg.) rice noodles or cellophane noodles 1 egg 1/2 lb ground pork 1/2 lb ground beef 1 cup peeled & shredded carrots 1 cup bean sprouts or 1 cup shredded cabbage 1/2 medium onion, chopped 1 teaspoon fish sauce 1/4 teaspoon pepper 1/2 clove garlic, finely chopped 1 teaspoon sugar 16 oz. pkg. lumpia, thawed (about 25 wrappers) 1/2 cup vegetable oil Sweet & sour sauce 1)In a small bowl, soak black mushrooms in hot water for 15 minutes. Drain well in a colander and shred, discarding stems. 2)Soak noodles in hot water according to package directions. When soft, drain and cut into 2 inch lengths. 3)In a large bowl, beat egg well. Add black mushrooms, noodles, pork, beef, carrots, bean sprouts, onion, fish sauce, pepper, garlic and sugar; mix well. 4)Place 1 wrapper on a flat surface. Cover remaining wrappers with a slightly damp kitchen towel so they don t dry out. Roll up according to directions (see how to wrap egg rolls below). 5)In a large skillet or wok, heat oil over medium heat for 1 minute. Carefully place 3 rolls in oil and fry slowly for about 10 minutes or until golden brown. Turn and fry other side 10 minutes. Keep fried rolls warm in a 200 F oven. 6)Cut each egg roll into 4 pieces. Serve hot with individual bowls of sweet and sour sauce. Makes 25 egg rolls. HOW TO WRAP EGG ROLLS : 1)Have ready 1 beaten egg and a pastry brush. 2)Place about 1-1/2 tablespoons of filling mixture just below center of skin. 3)Fold bottom edge over filling. 4)Fold in the 2 opposite edges so that they overlap. 5)Brush top edge corner with beaten egg. Roll up toward top edge and press edge to seal. Repeat with remaining wrappers. 18
TM Peel Hard Boiled Eggs Instantly & Perfectly! Distributed by: Fairfield, NJ 07004 Patented