Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Eggs | 1 large egg (50g) | 78 |
| Lime | juice of 1 lime (44ml) | 11 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two quarts to a dozen eggs
- two gallons of pure pater
- a pound of stone lime in two gallons of pure pater
- a pint of salt
- one dozen perfectly fresh eggs
- 57 water an instant
- one broken
- salt
Directions
The fresher they are the better and more wholesome, though new-laid eggs require to be cooked longer than others. Eggs over a week old will do to fry, but not to boil. In boiling, they are less likely to crack if dropped in water not quite to the boiling point. Eggs will cook soft in three minutes, hard in five, very hard (to serve with salads, or to slice thin — sea- soned well with pepper and salt — and put between thin slices of bread and butter) in ten to fifteen minutes. There is an objection to the ordinary way of boiling eggs not generally un- derstood. The white, under three minutes rapid cooking, is toughened and becomes indigestable, and yet the yolk is left uncooked. To be wholesome, eggs should be cooked evenly to the center, and this result is best reached, by putting the eggs into a dish having a tight cover (a tin pail will do), and pour- ing boiling water over them in the proportion of two quarts to a dozen eggs; cover, and set a^a/y from the stove for eight to fifteen minutes. The heat of the water cooks the eggs slowly to a jelly-like consistency, and leaves the yolk harder than the white. The egg thus cooked is very nice and rich.
Put eggs in water in a vessel with a smooth level bottom, to tell good from bad; those which lie on the side are good, but reject those which stand on end as bad; or, look through each egg separately toward the sun, or toward a lamp in a darkened room ; if the white looks clear, and the yolk can be easily dis- tinguished the egg is good; if a dark spot appears in either white or yolk, it is stale; if they appear heavy and dark, or if they gurgle when gently shaken, they are "totally depraved.''
To prepare eggs for winter use, take a small basket, and place in it about one dozen perfectly fresh eggs; have a large pot of boiling water on the stove. Holding the basket by the handle, let it down very slowly into the water until the eggs are entirely covered by the water: let it remain in the boiling
Eggs and Omelets.
water an instant (while counting ten), then withdraw slowly. If the eggs strike the water too suddenly they crack. Having thus prepared all, pack them in salt, the small end down.
Another method is as follows : Be very sure they are per- fectly fresh. Slack a pound of stone lime in two gallons of pure pater. When cold add a pint of salt, and stir the whole together thoroughly. If too strong of lime it will destroy the egg-shell and ruin the whole. When the mixture is settled quite clear take a large stone pot, keg or half-barrel, according to the quantity to be put down. Put the eggs into the vessel, small end down; pack carefully, close together; taking care not to crack the shell. One broken or cracked egg will ruin the whole. This done, pour over them the clear lime-water without disturbing the sediment. Pour in carefully so as not to wash the eggs out of place. Be sure that they are more than covered, and lest, by air getting in while the liquid is poured on, they may not be thoroughly submerged, it is well to wait a few minutes till no bubbles rise to the surface, then pour on more lime-water if necessary. Then close the jar closely, and do not disturb them till needed.