Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- 82 vfigef arlan cookem
- 3 you can also add a little finely chopped parsley -- say a teaspoonful
- two portions
- one half pink by shaking them in a saucer
- cayenne
- pepper
- white pepper
- salt
- vinegar
- parsley
Directions
the oven will set the upper part of the eggs, and there is no danger of the bottom part being burnt.
There is a great art in taking fried eggs out of a frying- pan and serving them on a dish. Fried eggs, to look nice, should have the yolk in the centre, surrounded by a ring of white, perfectly round, rather more than an inch in breadth.
Take an egg-slice in the left hand, slide it under each egg separately, so that the yolk gets well into the middle of the slice. ]N"ow take a knife in the right hand and trim oft the superfluous white. By this means you will be able to do it neatly. The part trimmed away is virtually refuse. Of course, you do not throw away more than is necessary, but take care that the white rim round the yolk is of uniform breadth. Most cooks take the egg out with their right hand, and attempt to trim it with the left ; the result is about as neat as what would happen were you to attempt to write a letter with your left hand in a hurry.
Yery often the appearance of fried eggs is improved by sprinkling over them a few specks of chopped parsley.
In placing fried eggs on toast, place the slice over the toast and draw the slice away. Do not push the egg on; you may break it.
Eggs, Poached.— The best kitchen implement to use for poaching eggs is a good large frying-pan. The mistake is to let the water boil ; it should only just simmer. You should avoid having the white of the egg set too hard. We should endeavour to have the eggs look as white as possible. In order to insure this, put a few drops of vinegar or lemon- juice into the water, break the eggs separately into a cup, and then turn them very gently into the hot water. When they are set fairly firm take them out with an egg-slice, using the left hand as before, and trim them with the right. It is not necessary, in poached eggs, to have a clear yolk surrounded with a white uniform ring. Poached eggs often look best when the yolk reposes in a sort of pillow-case of white. Before putting them on toast or spinach, &c., be very careful to drain off* the water ; this is particularly important when the water is acid, especially with vinegar.
Eggs, Hard-boiled.— Place the eggs in cold water, bring
VfiGEf ARlAN COOKEM.
the water to boiling point, and let them boil for ten minutes ; if the hard-boiled eggs are wanted hot, put them in cold water for half a minute, in order that you may remove the shells without burning your fingers. If the eggs are required cold, it is best not to remove the shells till just before they are wanted ; but if they have to be served cold, similar to what we meet with at railway refreshment- rooms, let them be served cold, whole. If you cut a hard-boiled egg the yolk very soon gets discoloured and brown round the edge, shrivels up, and becomes most unappetising in appearance.
Eggs, Curried. — Take some hard-boiled eggs, cut them in halves (remove the half-yolks), and cut them into rings. Place all these rings round the edge of the dish, and pile the white rings up to make a sort of border ; pour some thick curry sauce in the middle, place the half -yolks at equal distances apart, on the white round the edge, and sprinkle a few specks of green parsley round the edge on the whites ; this will give the dish a pretty appearance.
Eggs, Devilled. — Take, say, half a dozen egg»^ uoil them hard, remove the shells while hot, cut them in halves, scoop out the yolk, and cut a tiny piece off the bottom of each white cup, so that it will stand upright — a la Columbus. Next take all the yolks, and put them in a basin, and pound them with a little butter till you get a thick squash ; add some cayenne pepper, according to taste, a little white pepper, a little salt, and a few drops of chilli-vinegar or ordinary vinegar 3 you can also add a little finely chopped parsley — say a teaspoonful. Fill each cup with some of this mixture, and as there will be more than enough to fill them, owing to the butter, bring them to a point, like a cone. Devilled eggs are best served cold, in which case they look best placed on a silver or ordinary dish, the bottom of which is covered with green parsley ; the white looks best on a green bed. Some cooks chop up the little bits of white cut off from the bottom of the cups, divide them into two portions, and colour one half pink by shaking them in a saucer with a few drops of cochineal. These white and pink specks are then r;prinkled over the parsley.
N.B. — In an ordinary way devilled eggs require anchovy