Worldwide Cookbooks

The Consumer Viewpoint

SIMPLE ITALIAN COOKERY

American Woman's Home

Art of Living in Australia

Cooking Eggs

Elegant Art of Dining

Guide to Marketing and Cooking

Italian Recipes

Meal Preparation

School and Home Cooking

Physiology of Taste

Tried and True Recipes

Library of Cookery

Hans Christian Andersen . American Fairy Tales . Grimm's Fairy Tales

Aesop's Fables - Tales with Morals . Mother Goose . Mother Goose in Prose

SERVING OF EGGS

46. The manner of serving eggs depends, of course, on the way in which
they are cooked. One point, however, that should never be overlooked, so
far as eggs that are to be served hot is concerned, is that they should
be served immediately upon being prepared, so that they will not have
an opportunity to become cool before being eaten. This applies
particularly to any spongy mixture, such as puff omelet and souffle, as
these dishes shrink upon standing and become less appetizing in both
appearance and texture.

Several ways of serving soft-cooked eggs are in practice, but probably
the most satisfactory way is to serve them in egg cups. In case cups are
used, they should be heated before being placed on the table, as the
heat that they retain helps to keep the eggs warm. The eggs may be
removed from the shell into the cup and eaten from the cup, or the
unbroken egg may be placed point downwards in the small end of the cup,
a small piece broken from the broad end of the shell, and the egg then
eaten from the shell through the opening made in it. If egg cups are not
available, the eggs may be removed from the shell and served in small
dessert dishes, which also should be heated.

Many egg dishes are made more attractive and appetizing by means of a
garnish of some kind. Small strips or triangular pieces of toast, sprays
of parsley, celery leaves, lettuce, and strips of pimiento are very
satisfactory for this purpose. If no other garnish is desired, just a
sprinkling of paprika adds a touch of color.

47. In connection with the serving of eggs it will be well to note that
they have a tendency to adhere to china and to discolor silver.
Therefore, in the washing of china and the cleaning of silver that have
been used in the serving of raw or slightly cooked eggs, much care
should be exercised. Dishes in which eggs of this kind have been served
should first be washed in cool water in order to remove all the egg, and
then they should be thoroughly washed in hot water. If the hot water is
applied first, the heat will cause the egg to coagulate and cling to the
dishes. Silver that comes in contact with eggs tarnishes or becomes
discolored through the action of the sulphur that is found in them, just
as it does when it is exposed to the air. Dark spots that appear on
silver from this source may be removed by means of a good
silver cleaner.