Suggestions for Egg Dishes

New Zealand Listener, Volume 35, Issue 890, 24 August 1956, Page 22

Suggestions for Egg Dishes

VER the past six months or so, we have been taught afresh about the food value of eggs, and we have come to realise that eggs are a necessity in our diet and not just an apologetic extra to be used when we haven't enough meat. We know that we must have a balanced diet-protein for growth and maintenance of the body, carbohydrates and fats for energy and warmth, minerals and vitamins. Protein comes from a Greek word meaning pre-eminence, or to take first place. Not only does it promote growth, but unless an adequate supply is taken daily many trdubles develop, such as lowered resistance to infectious and other diseases, even anaemia, Protein is supplied by meat, poultry, fish, milk, cheese and eggs. The protein of eggs, like that of meat, is known as a complete protein, that is, one which is capable of supporting growth and maintenance when it is the sole source of protein in the diet. Eggs also supply vitamins A, Bl, B2 and D, as well as appreciable quantities of iron, calcium and phosphorus.* They count just as much when used in custards, puddings, etc. Eggs are an excellent alternative for meat-two eggs equal an average serving of meat or fish. Eggs for Breakfast Bacon and eggs, scrambled, poached or boiled eggs, all the omelettes (such as those flavoured with left-over green peas or a little onion, parsley, chives and so on) are all obvious breakfast dishes, being easily and quickly prepared, easily digested, and containing the necessary nourishment to keep. the family going till lunchtime. Talking of lunchtime, include in your cut lunch a hard-boiled egg with a little container of celery salt and bread and butter. Very good indeed, with a juicy apple to follow. Cheese Souffle This is a good dish; it should serve 5 or 6 ple. Six eggs, separated, 112 cups , % cup butter, 1% cup flour, a teaspoon salt, a speck of cayenne pepper, 4% Ib, sliced process cheese. Melt the butter over low heat in a saucepan (or double boiler), add flour, stirring till smooth; then slowly stir in heated milk, salt and cayenne, and cook till smooth and thickened, stirring constantly. Next slice the cheese, thinly, right into the sauce, and stir till cheese is completely melted and the sauce velvety smooth. Remove from heat. Have the egg-yolks, well beaten, in a bowl, and pour a little of the cheese sauce into them while stirring; then slowly add the egg-yolk mixture to the rest of the cheese sauce in the saucepan, stirring constantly. Have the egg whites beaten stiff, and slowly add them to the cheese mixture, which should be cooled a little. Fold and cut them in gently until all egg white disappears. Pour into wellbuttered deep dish, allowing for rising and bake in the middle of the oven, about 300 degrees (or moderate oven) for about 114 hours. The oven door should not be opened. Very good served with crisp bacon or mushroom sauce. Another idea is to have the stiffly-beaten egg whites in a big bowl and slowly add the cheese mixture to them, folding in lightly. Then transfer to baking dish. It should be delicate brown when cooked. Apricot (or Peach) Souffle One tin of apricots or peaches, 144 oz. butter, 1 oz, flour, 42 pint milk, 1 oz. Ct i.» Je DPF ted ee. Cee «ees 6 ee 6 a eet ee eer Wer Lee Sr Ps Te 08> ¢ Ee eee I ee ee. 2 Ee

castor sugar, 4 eggs, pinch of salt. Size of piedish 8in. by 6% in. inside rim measurements, Drain the syrup from the apricots, cut them in quarters and place closely together in the bottom of greased piedish. To make the custard mixture

melt butter in saucepan. Add flour and cook for a minute, then add milk. -Stir and bring to boil. Add beaten yolks and beat them well into the mixture, Whisk whites of eggs stiffly with the salt in a large bowl. Turn custard mixture into the bowl and stir the two together carefully. Transfer to piedish and bake 15 minutes. Serve immediately with arrowroot sauce made with apricot juice in place of milk. Ham and Egg Custards (Individual) ‘ Five eggs, separated, 2 tablespoons butter, melted, 1 cup milk, salt and pepper, 1 cup diced cooked ham or pork. Beat egg yolks well, add butter, milk, salt, pepper, and ham or pork. Beat thoroughly. Fold in beaten egg whites. Pour into custard, cups, place in pan of hot water and bake in moderate oven 350 degrees until firm, 25 to 30 minutes. Serves 6. Californian Omelette Soak 42 cup breadcrumbs in 1% cup of milk for 15 minutes. Then season with pepper and salt. Separate the whites from the yolks of 4 eggs, and beat each well. Add the yolks to the bread and milk, and then lightly cut in the whites. Pour all into hot buttered pan, and cook on low flame till delicately brown and set. Can be finished in oven if liked. Fold and turn out on hot dish. To make more substantial have ready 144 cups of good white sauce, with which any kinds of canned or left-over vegetables have been mixed. Before folding over the omelette, spread it with these creamed vegetables. Fold over and serve on hot dish. Asparagus is especially nice in this, Asparagus Omelette * Make the Californian omelette, adding 142 cup tinned or cooked asparagus to the yolks. Finish as usual. Egg Sauce This is-a very useful sauce, to serve with smoked fish or steamed fish, or small left-overs of chicken, rabbit, veal -any white meat. Just make a white sauce and to it add hard-boiled eggs cut into rings. Makes a somewhat meagre left-cver dish into quite an attractive meal. Here is the sauce: Two tablespoons butter, 2 tablespoons flour (wholemeal if liked), 154 cups milk, pinch salt and pepper. Melt butter, stir in flour and seasoning, removing pan from heat as you do so. Then gradually stir in the milk, and continue stirring. Bring to the boil and cook till thick. To this may be added finely-chopped parsley, or chopped crayfish or grated cheese with a dash of mustard and a few drops Worcester sauce, as well as the sliced or chopped hard-boiled egg. Chocolate Jelly Sponge Dissolve 1 packet of jelly crystals (any flavour) in 1 breakfast cup of hot, but not boiling water, Beat 2 egg yolks till creamy, and mix well with 14 pint of milk and 1 dessertspoon cocoa. Heat

this until slightly thickened. It must not boil. Allow both dissolved jelly and milk and egg mixturé to cool. Then add the stiffly-beaten egg whites to the milk mixture, and slowly stir all into the jelly mixture, Whip all lightly together and set in a mould. Serve with cream and custard, Charlotte Russe (Norwegian) One dessertspoon gelatine, 4 egg yolks, 1 teacup rum, % pint cream, 4 Ibe sugar, a little water. Whip cream. Beat egg yolks and sugar together and mix

with the cream. Dissolve gelatine in water and add with rum, Pour into a mould and leave to set. When turned out serve with red sauce made with red currant jelly or strawberry jam heated with a little water, strained, and thickened with cornflour.

NEXT WEEK Small Cakes