NUTRITIVE VALUE OF EGGS

Sun (Auckland), Volume III, Issue 899, 17 February 1930, Page 5

NUTRITIVE VALUE OF EGGS

SUPPLYING THE BODY WITH IRON Eggs constitute one of our most valuable food products, both because of the nutritive value and because of the many ways in which they may he utilised. Almost everyone can eat eggs, be- | cause they are easily digested if i cooked correctly. The white of the egg may become hard and leatherlike if it is cooked at a high temperature. When “boiling” eggs,, keep the temperature of the water just under the boiling point. When frying or baking eggs, turn the heat low to ensure a tender product when finished. Eggs are especially good from the nutrition standpoint, because the yolk contains a large amount of iron. It requires thought and care in selecting food to get as much iron as is needed | by the body daily. An egg or two a j day will Help to ensure an adequate | supply. | Following are some good recipes | for using eggs: CORN FLAKE OMELET. \ Four eggs, half a teaspoon of salt, j one-eighth of a teaspoonful of pepper, j three tablespoonfuls of water, four i cups corn flakes. | Beat four eggs, whites and yolks separately. To the yolks add salt and pepper, and three tablespoonfuls of water. Beat well. Fold the whites into this, and fold about’four cups of corn flakes into the egg mixture. Cook the omelet on both sides until a golden brown. Serve hot with broiled bacon and tart jelly. ASPARAGUS WITH SCRAMBLED EGGS Drain some tinned asparagus. Cut

i into one-inch lengths, enough fer one I cupful. Melt one tablespoonful of J butter in a saucepan. Drop in three ! eggs. Add a quarter of a teaspoonful I of salt, dash of pepper, and the | asparagus tips. Stir gently o .'er a j low heat till cooked. Serve with hot | buttered toast. BAKED EGG SURPRISE i Required: Three eggs, pepper and | salt, half an ounce of butter, half a ■ j teaspoonful of Worcester sauce. Butter three small fireproof egg! i poachers or ramekins, put a few! ' j drops of sauce in each. Break the ! eggs and put one in each mould. Sea- \ 1 | son with salt and a little more sauce, | and put a piece of butter the size of j a hazel-nut on each. Place in ;nod-

erate oven and bake gently for about | five minuets or until white is set. A SIMPLE CHEESE OMELETTE Required: One ounce of Cheddar cheese (milled), three eggs, two tablespoonfuls of cream, a pinch of ordinary, or cayenne pepper if preferred, one ounce of butter (clarified). Salt to taste. Beat the eggs and add the cream. | Then add the grated or milled cheese i (and the pinch of cayenne or ordinary pepper). Have the butter boiling in j the pan (kept for the purpose), then stir in the mixture. Stir well to the i bottom of the pan until the mixture j begins to set; then push the material to the half of the pan farthest away j from the handle; allow it to brown j nicely underneath, but do not let it | stick or burn. Now fold the ome- ] lette, and turn out upon a hot dish | and serve at once. Garnish with I grilled skinned tomatoes and a little I chopped parsley.

TWO DELICIOUS SUMMER SWEETS

CHINESE FRUIT SALAD Ingredients: Grapes, white and black, bananas, apples, plums, pears, strawberries, pineapple slices, grapefruit, etc., chopped preserved ginger, 4oz loaf sugar, half pint water, 1,2 or j 31b ginger syrup. Maraschino if ' desired. Utensils: Saucepan, spoon, Dessert I knife and fork. j Instructions: Put the sugar and j water in the saucepan and boil for 10 j i muintes. Let it cool. Prepare the j | fruits you propose to use and put them | in-the bowl which will become them \ | best, mixing them lightly, but j | thoroughly, and adding the chopped I | preserved ginger. Add the ginger syrup and liqueur to the syrup you have made, pour this over the fruit, and let the dish get ice-cold before it appears in the dining-room. The fruits used for this salad will j naturally vary according to the season, j In winter, for instance, there will be | dates and even chestnuts, to atone for | the absence of strawberries, raspI berries, and red or white currants; I but the chopped ginger and the ginger syrup are essential to this particular recipe. Wafers or some very thin and deli- j | cate cakes that are not very sweet 1 should be handed with this dish, and j j many people will prefer a trace of j rum or whisky instead of the liqueur. J FUJIYAMA | Ingredients: 4oz breadcrumbs made | with brown bread; 4oz grated vanilla 1 chocolate; 2oz glace cherries; 2 oz preserved ginger; 14 gills of cream; a liqueur glass of rum or whisky; § pint of ginger syrup. Utensils: Knife, spoon, basin, whisk, sieve (for broadcrumbs), grater. Instructions: Chop the cherries and preserved ginger very finely. Make the breadcrumbs and grate the chocolate. Mix the breadcrumbs, grated chocolate, chopped cherries, and ginger very thoroughly together in a basin. Stir in one gill of cream and mix again so that it is well soaked in by the other ingredients. Pile the mixture up in the shape of a mountain in the centre of a glass dish. Mix the rum or whisky with the ginger syrup and pour this over and around the mountain. Whip the remaining half gill of cream and pile it on top.