Any single food containing all the elements necessary to supply the requirements of the body is called a complete or typical food – eggs are frequently so called. Eggs contain from 72 to 84 per cent. of water, about 12 to 14 per cent. of albuminoids. The yolk is quite rich in fat; the white deficient. They also contain mineral matter and extractives

1. 10 Egg Recipes
EGGS A LA REINE
6 eggs
1/2 16 ounces of hacked cold cooked chicken
1/2 jar of mushrooms
2 tablespoonfuls of margarine
2 tablespoonfuls of flour
1/2 16 ounces of milk

2. 1/2 teaspoonful of salt
1 saltspoonful of pepper
Utilize customary shirring dishes for the eggs; margarine them, break
into
every one egg, stand these in a skillet of bubbling water and in the
stove
until they are "set." Rub the margarine and flour together, add the milk,
mix until bubbling, add the salt, pepper, hacked chicken and
mushrooms, and put one tablespoonful of this on top of each egg and
send without a moment's delay to the table. This is likewise great in
the event that you put a
tablespoonful of the blend in the lower part of the dish, break the egg
into it, and afterward at serving time put one more tablespoonful over
the
top.
EGGS AU MIROIR
Cover the lower part of a graniteware or silver platter with new bread
scraps, break in however many eggs as are required for the quantity
of people
to be served. Put pieces of spread to a great extent, stand the platter
over a baking dish of heated water in the broiler until the eggs are
"set,"
dust them with salt and pepper and send them to the table.
EGGS A LA PAYSANNE
6 eggs

3. 1/2 cupful of cream
2 tablespoonfuls of ground onion
1 clove of garlic
1/2 teaspoonful of salt
1 saltspoonful of pepper
Add the onion and the garlic, crushed, to the cream; pour it in the
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10 EGG Recipes
lower part of a baking dish, break on top the eggs, dust with salt and
pepper, stand the baking dish in a container of water and cook in the
broiler
until the eggs are "set." Serve in the dish in which they are cooked.
EGGS A LA TRINIDAD
6 eggs
2 sheep's kidneys
1 cupful of new bread morsels
2 level tablespoonfuls of margarine

4. 2 level tablespoonfuls of flour
1/2 16 ounces of stock
1 teaspoonful of kitchen bouquet
1/2 teaspoonful of salt
1 saltspoonful of pepper
Part the kidneys, cut out the cylinders; singe them, channel, and cut
them
into flimsy cuts. Put the margarine into a pan, add the kidneys,
throw until the kidneys are cooked, then, at that point, add the flour,
stock, kitchen
bouquet, salt and pepper; mix until bubbling. Oil a shallow rock
or on the other hand silver platter, break into it the eggs, sprinkle over
the bread
pieces and stand them in the broiler until the eggs are "set," then pour
over the sauce, organize the kidneys around the edge of the dish and
send without a moment's delay to the table.
EGGS ROSSINI
6 eggs
4 chicken livers
12 decent mushrooms
1/2 cupful of stock
1/2 teaspoonful of salt
1 sprinkle of pepper
Put the confidence in a pan and bubble quickly until diminished
one-half,

5. add a drop or two of carmelizing. Toss the chicken livers into bubbling
water and let them stew delicately for ten minutes; channel. Cut the
mushrooms and put them, with the livers, into the stock; let them
stand until you have cooked the eggs. Put a tablespoonful of spread in
the lower part of a shallow platter; when dissolved break in the eggs,
stand
them in the stove until "set," decorate with the livers and mushrooms
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10 EGG Recipes
furthermore, pour over the sauce.
EGGS BAKED IN TOMATO SAUCE
Make a pureed tomatoes. Pour one-half in the lower part of a baking
dish or
rock platter, break in from four to six new eggs, cover with the
other portion of the sauce, dust the top with ground cheddar, and
prepare in
a moderate broiler until "set," around fifteen or twenty minutes. Serve
for dinner in the spot of meat.
EGGS A LA MARTIN
Make a half 16 ounces of cream sauce. Put half of it in the lower part
of a
baking dish or into the lower part of ramekin dishes or individual cups.
Break new eggs on top of the cream sauce, dust with just the right
amount of salt
also, pepper, pour over the leftover cream sauce, sprinkle the top with
ground cheddar, and prepare in a moderate stove until the cheddar is
sautéed
what's more, eggs are "set." Serve in the dish or dishes in which they
are
cooked.
EGGS A LA VALENCIENNE

6. 6 eggs
1 16 ounces of dry bubbled rice
1/2 16 ounces of stressed tomato
2 mushrooms
2 tablespoonfuls of ground Parmesan cheddar
2 level tablespoonfuls of spread
2 level tablespoonfuls of flour
1/2 saltspoonful of ground nutmeg
1/2 teaspoonful of paprika
1 teaspoonful of salt
1/2 saltspoonful of pepper
Rub the margarine and flour together, add the stressed tomato, mix
until
bubbling, add the mushrooms, cut, salt, paprika, nutmeg and pepper.
Take a rock or silver platter, put in two tablespoonfuls of spread
extra, let the margarine dissolve and intensity; break into this the
eggs, being
exceptionally cautious not to break the yolks. Allow the eggs to cook in
the stove
until "set." Then put around the edge of the dish as an embellishment
the
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10 EGG Recipes

7. bubbled rice, pour over the eggs the pureed tomatoes, dust the top
with
the Parmesan cheddar and send on the double to the table.
Filets OF EGGS
6 eggs
4 tablespoonfuls of good stock
1/2 teaspoonful of salt
1 saltspoonful of pepper
Beat the eggs with the stock, add the salt and pepper. Transform them
into
a buttered square dish, stand this in one more of bubbling water, and
cook in the stove until the eggs are entirely "set." Cut the
readiness into dainty filets or cuts, plunge in either a slight hitter
produced using one egg, a half cupful of milk and flour to thicken, or
they
might be dunked in beaten egg, moved in bread morsels and seared
in profound
hot fat. Organize the filets in a platter on a napkin, one covering
the other; decorate with parsley and ship off the table with a boat of
tomato or white sauce.
EGGS A LA SUISSE
Cover the lower part of a baking dish with around two tablespoonfuls
of

8. margarine cut into bits. On top of this, extremely meager cuts of Swiss
cheddar. Break over a few new eggs. Dust with salt and pepper. To
each
about six eggs, pour over a half cup of cream. Then, at that point,
cover the top
with ground Swiss cheddar and prepare in the broiler until the cheddar
is
dissolved and the eggs "set." Send this to the table with a plate of dry
toast.
EGGS WITH NUT-BROWN BUTTER
These eggs might be shirred or poached and served on toast. Put two
tablespoonfuls of margarine in a saute or griddle. When it
starts to warm, break into it the eggs and cook marginally until the
yolks are "set;" dish them without a moment's delay on toast or
slender cuts of cooked
ham. Put two additional tablespoonfuls of margarine in the container,
let it brown,
furthermore, add two tablespoonfuls of vinegar; bubble it up once and
pour over
the eggs.
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10 EGG Recipes
EGG TIMBALES
Margarine little timbale molds or custard cups, dust the bottoms and
sides
with hacked tongue and finely slashed mushrooms. Break into each
form
one new egg. Stand the form in a baking skillet half loaded up with
bubbling
water, and cook in the broiler, until the eggs are "set." Have prepared
well toasted rounds of bread, one for each cup, and a very much
made

9. tomato or cream sauce. Slacken the eggs from the cups with a blade,
turn each out onto a series of toast, organize conveniently on a
warmed
platter, fill the lower part of the platter with cream or pureed tomatoes,
decorate the dish with well prepared green peas and serve
immediately.
EGGS COQUELICOT
Oil little custard or timbale cups and put within each a cooked
Spanish pepper. Drop in the pepper one egg. Dust it gently with salt,
stand the cups in a dish of bubbling water and cook in the broiler until
the eggs are "set." Toast one round of bread for each cup and make a
half 16 ounces of cream sauce. At the point when the eggs are "set,"
fill the lower part of
the serving platter with cream sauce, release the peppers from the
cups
also, turn them out on the rounds of toast. Stand them in the cream
sauce, dust on top of each a little hacked parsley and ship off the
table.
EGGS SUZETTE
Heat however many potatoes as you have people to serve. When
done, cut off
the sides, scoop out a piece of the potato, leaving a wall about a
half inch thick. Pound the scooped-out segment, add to it somewhat
hot
milk, salt and pepper, and put it into a baked good sack. Put a bit
salt, pepper and spread into every potato and break in a new egg.
Press the potato from the cake sack through a star tube around the
edge of the potato, framing a boundary. Stand these in a baking dish
and
prepare until the eggs are "set." Put a tablespoonful of cream sauce in
the focal point of each, and ship off the table.
EGGS EN COCOTTE

10. Hack fine one great estimated onion. Cook it, over heated water, in
two level
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10 EGG Recipes
tablespoonfuls of spread. At the point when the onion is delicate add a
fourth of a
jar of mushrooms, slashed fine, two level tablespoonfuls of flour and
one cupful of stock. Mix until bubbling. Add a tablespoonful of
cleaved parsley, a half teaspoonful of salt and a saltspoonful of
pepper. Put a tablespoonful of this sauce in the lower part of person
cups. Break into each cup one egg. Pour over the excess
combination.
Stand the cups in a skillet of high temp water and prepare in a
moderate broiler about
five minutes.
EGGS STEAMED IN THE SHELL
Eggs put into boiling water and avoided the fire are vastly improved
than eggs really bubbled for just a brief time frame. The more
noteworthy the
number of eggs to be cooked, the more noteworthy how much water
that unquestionable requirement
be utilized. To cook four eggs, put them into a pot, pour over them two
quarts of water, cover the pot and permit them to represent ten
minutes. Lift them from the water, put them into a huge bowl, cover
with bubbling water, and send on the double to the table. The whites
will be
coagulated, however ought to be delicate and rich, while the yolks will
be
impeccably cooked. Assuming that you ought to add six eggs to this
volume of water,
extend the hour of standing. A solitary egg, dropped into a quart of
water, should stand five minutes.

11. BIRDS' NESTS
Separate the eggs, permitting one to every individual. Beat the whites
to a
solid foam. Pile them into individual dishes, make a home, or opening,
in the middle. Drop into this an entire yolk. Stand the dish in a
container of
water, cover, and cook in the stove around a few minutes. Dust
daintily with salt and pepper, put a smidgen of spread in the middle
of each, and send immediately to the table. This is quite possibly of
the most
sightly of all egg dishes.
EGGS EN PANADE
2 eggs
6 cuts of bread
1/2 cupful of milk or cream
4 tablespoonf mixed all thing and fry it.
EGGS A LA BONNE FEMME

12. 1 Spanish or 2 Bermuda onions
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
1/2 pint of milk
6 eggs
1 teaspoonful of salt
1 saltspoonful of pepper
1/2 saltspoonful of grated nutmeg
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10 EGG Recipes
Separate the whites and yolks of the eggs. Put the butter into a
saucepan, add the onions, cut into _very thin_ slices; shake until the
onions are soft, but not brown, then dust over the flour, mix, and add
the milk, salt, pepper and nutmeg. Stir carefully until this reaches
boiling point, then stand it on the back part of the stove where it
will keep hot for at least ten minutes. Beat the yolks of the eggs
until very creamy, then stir them into the sauce, take from the fire,
and fold in the well-beaten whites of the eggs. Turn into a baking
dish or casserole and bake in a hot oven fifteen minutes; serve at