Many Ways To Cook Eggs - Meals With Eggs , Cooking Eggs

Category(s):	Home & Education > Food & Beverage

Summary:	Many Ways Of Cooking Eggs by Mrs. S.T. Rorer is an interesting guide on achieving variety in preparing meals with eggs. It talks about various recipes including sauces, omelets, Plain Scrambled, Scrambled with Chipped Beef, Scrambled with Lettuce, Scrambled with Shrimps, Scrambled with Fresh Tomatoes, Scrambled with Rice and Tomato, Scrambled with Asparagus Tips, Egg Flip. You'll never run out of cooking ideas with Many Ways Of Cooking Eggs .

Publisher:	GoldenStarEbooks.com

Platform(s):	Win 3.1x,Win95,Win98,WinME,WinNT 3.x,WinNT 4.x,Windows2000,WinXP,Windows2003,Windows Vista Starter

Requirements:	Intel Pentium II 350MHz or above, or any Athlon.64 MB RAM or above.

Language:		File size:	468 KB

Our Rating:		Cost:	$ 19.95

Application Description

Many Ways Of Cooking Eggs by Mrs. S.T. Rorer is an interesting guide on achieving variety in preparing meals with eggs.

It talks about various recipes including sauces, omelets, Plain Scrambled, Scrambled with Chipped Beef, Scrambled with Lettuce, Scrambled with Shrimps, Scrambled with Fresh Tomatoes, Scrambled with Rice and Tomato, Scrambled with Asparagus Tips, Egg Flip.

You'll never run out of cooking ideas with Many Ways Of Cooking Eggs.

Sample Recipes:

ENGLISH DRAWN BUTTER

3 tablespoonfuls of butter
1/2 pint of boiling water
2 tablespoonfuls of flour
1/2 teaspoonful of salt
1 dash of pepper

Rub two tablespoonfuls of butter and the flour together, add the boiling water, stir until boiling, add the salt and pepper; take from the fire, add the remaining tablespoonful of butter and it is ready for use. It must not be boiled after the last butter is added.

PLAIN SAUCE HOLLANDAISE

Make English drawn butter and add to it, when done, the yolks of two eggs beaten with two tablespoonfuls of water; cook until thick and jelly-like, take from the fire and add one tablespoonful of tarragon vinegar or the juice of half a lemon.

ANCHOVY SAUCE

Rub two teaspoonfuls of anchovy essence with the butter and flour and then finish the same as English drawn butter.

SAUCE BECHAMEL

2 tablespoonfuls of butter
1 yolk of an egg
1/2 cup of milk
1 saltspoonful of pepper
1 tablespoonful of flour
1/2 cup of stock
1/2 teaspoonful of salt

Rub the butter and flour together, add the stock and the milk and stir until boiling; add the salt and pepper, take from the fire and add the beaten yolk of the egg, heat for a moment over hot water, and it is ready for use.

TARRAGON SAUCE

Add two tablespoonfuls of tarragon vinegar to an English drawn butter.

HORSERADISH SAUCE

Make an English drawn butter, and, just at serving time, add a half cupful of freshly grated horseradish. If you are obliged to use that preserved in vinegar, press it dry .

Related Keywords

Meals With Eggs , Cooking Eggs , Scrambled With Lettuce , To Poach Eggs , Eggs En Panade , Brown Butter , Egg Pudding , To Preserve Eggs , Eggs Mirabeau , Many Ways To Cook Eggs , Shirred Eggs

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