Collection All About Egg Variations

EGG CHOPS
6 hard-boiled eggs 1/2 pint of finely chopped cooked ham 1/2 pint of milk 2 level tablespoonfuls of butter 4 level tablespoonfuls of flour 1 tablespoonful of chopped parsley 1 teaspoonful of onion juice 1/2 teaspoonful of salt 1 dash of cayenne 1 dash of white pepper

Chop the eggs very fine, mix them with the ham; add the parsley, onion juice and pepper. Rub the butter and flour together and add the milk. Stir until you have a smooth, thick sauce, then add the salt; mix this with the other ingredients and turn it out to cool. When cold form into a chop about the size of an ordinary mutton chop. Dip first in egg beaten with a tablespoonful of water, then cover carefully with bread crumbs and fry in deep hot fat. Serve with either tomato or brown sauce.

 

PLAIN SCRAMBLED EGGS
Put two tablespoonfuls of butter in a shallow frying pan. Add a tablespoonful of water to each egg. Six eggs are quite enough for four people. Add a half teaspoonful of salt, and a saltspoonful of pepper. Give two or three beats--enough to break the eggs; turn them into the frying pan, on the hot butter. Constantly scrape from the bottom of the pan with a fork, while they are cooking. Serve with a garnish of broiled bacon and toast.

 

SCRAMBLED EGGS WITH CHIPPED BEEF
Pull apart a quarter of a pound of chipped beef, cover with boiling water, let it stand ten minutes, drain and dry. Put it into a saucepan with two level tablespoonfuls of butter, four eggs, beaten until they are well mixed, and a dash of pepper. Stir with a fork until the eggs are "set."

 

EGGS SCRAMBLED WITH LETTUCE
Remove the outside leaves from one head of lettuce; wash, dry, and with a very sharp knife cut them into shreds. Chop sufficient onion to make a tablespoonful. Put a tablespoonful of butter into a saucepan, add the onion, shake until the onion is soft, then add six eggs, beaten without separating until well mixed, but not light. Add a half teaspoonful of salt, a half saltspoonful of pepper and the shredded lettuce. Stir with a fork until the eggs are "set," turn at once onto a heated platter, garnish with triangular pieces of toast and send to the table.

 

SCRAMBLED EGGS WITH SHRIMPS
6 eggs 1 can of shrimps or its equivalent in fresh shrimps 1 green pepper 1/2 pint of strained tomato 1/2 teaspoonful of salt

Beat the eggs until well mixed, without separating. Put the butter in a saucepan, add the pepper, chopped; shake until the pepper is soft, add the tomato and all the seasoning, and the shrimps. Bring to boiling point, push to the back of the stove where it will simmer while you scramble the eggs. Put the scrambled eggs on toast in the center of a platter, pour over and around the shrimp mixture and send to the table.

 

EGGS SCRAMBLED WITH FRESH TOMATOES
3 tomatoes 4 eggs 1 teaspoonful of onion juice 1 level teaspoonful of salt 1 saltspoonful of pepper 2 tablespoonfuls of butter

Peel the tomatoes, cut them into halves and squeeze out the seeds. Cut the tomatoes into small bits, put them into a saucepan with the salt, pepper and butter; when these are hot add the eggs, beaten until well mixed, stir until the eggs are "set," turn into a heated dish, garnish with toast and send to the table.

 

EGGS SCRAMBLED WITH RICE AND TOMATO
This is an exceedingly nice dish for supper where one does not care for meat. Four or six eggs can be used to each half-pint of cold boiled rice, and either three fresh tomatoes, chopped, or two-thirds of a cupful of solid strained tomato. Put a tablespoonful of butter, a half teaspoonful of salt, a saltspoonful of pepper and the tomatoes into a saucepan; when hot add the rice, and when the rice is hot add the eggs, beaten without being very light. As soon as the eggs are "set" serve this in a vegetable dish covered with squares of toasted bread. This recipe is also nice with hard-boiled eggs; proceed as directed, and at last add the hard-boiled eggs, sliced.

 

SCRAMBLED EGGS WITH ASPARAGUS TIPS
1 small can of asparagus tips 6 eggs 1 tablespoonful of butter 1/2 teaspoonful of salt 1 dash of pepper Beat the eggs, add the salt, pepper and butter. Put them into a saucepan, add at once the asparagus tips and stir with a fork until the mixture is "set."

 

OMELET WITH ASPARAGUS TIPS
Make a plain omelet from six eggs, have ready a half pint of cream sauce, and either a can or a bundle of cooked asparagus. Cut off the tips, preserving the lower portions for another dish. When the omelet is turned onto the heated platter, put the asparagus tips at the ends, cover them with cream sauce, pour the rest of the cream sauce in the platter, not over the omelet.

 

OMELET WITH GREEN PEAS
Make a six-egg omelet. Have ready one pint of cooked peas, or a can of peas, seasoned with salt, pepper and butter. Just before folding the omelet put a tablespoonful of peas in the center, fold, and turn out on a heated platter. Pour the remaining quantity of peas around the omelet, and send at once to the table. If you like, you may pour over, also, a half pint of cream sauce.

 

HAVANA OMELET
Put two tablespoonfuls of butter and two chopped onions over hot water until the onion is soft and thoroughly cooked. Peel four tomatoes, cut them into halves and press out the seeds. Then cut each half into quarters, add four Spanish peppers cut in strips, a level teaspoonful of salt and a dash of red pepper. Cook until the tomato is soft. Make a six-egg omelet. Turn it onto a heated platter, put the tomato mixture at the ends, and send at once to the table.

 

OMELET WITH TOMATO SAUCE
Make a plain omelet with six eggs. Pour over a half pint of tomato sauce, and send to the table.

 

OMELET WITH OYSTERS
Drain, wash, and drain again twenty-five oysters. Throw them into a hot saucepan and shake until the gills curl. Rub together two level tablespoonfuls of flour and two of butter. Drain the oysters, put the liquor into a half-pint cup, add sufficient milk to fill the cup. Add this to the butter and flour. When boiling, add the oysters, a level teaspoonful of salt and a dash of red pepper. Make a six-egg omelet, turn it onto a heated dish, arrange the oysters around the omelet, pour over the cream sauce, and send to the table.

 

OMELET WITH SWEETBREADS
This is a very good way to make sweetbreads do double duty. Boil a pair of sweetbreads until they are tender. Remove the membrane, cut them into slices; make a cream sauce. Add the sweetbreads, and, if you like, a half can of chopped mushrooms. Make a six-egg omelet, arrange the slices of sweetbread around the omelet and pour over the cream sauce.

 

OMELET WITH TOMATOES
Beat six eggs. Add a half pint of rather thick stewed tomatoes, a level teaspoonful of salt and a saltspoonful of pepper. Beat the eggs and tomatoes together, and make precisely the same as a plain omelet. Do not, however, add water, as the tomatoes answer the purpose.

 

OMELET WITH HAM
Mix a half cup of chopped ham with the eggs after they have been beaten with the water, and finish the same as a plain omelet.

 

OMELET WITH CHEESE
Beat six eggs until they are thoroughly mixed. Add a half cupful of thick cream, four tablespoonfuls of grated cheese, a saltspoonful of black pepper and a half teaspoonful of salt. Mix and finish the same as plain omelet.

 

OMELET WITH FINE HERBS
Beat six eggs until thoroughly mixed. Add a half cupful of cream, a tablespoonful of finely chopped parsley, a saltspoonful of pepper and a half teaspoonful of salt. Finish the same as a plain omelet. Serve on a heated platter and put over a little thin Spanish sauce.

 

SPANISH OMELET
Beat six eggs. Add six tablespoonfuls of water. Add a saltspoonful of pepper, a tablespoonful of finely chopped parsley, a teaspoonful of onion juice. Put six thin slices of bacon in the omelet pan. Cook slowly until all the fat is tried out. Remove the bacon, add a tablespoonful of chopped onion. Cook until the onion is slightly brown, turn in the eggs and finish the same as a plain omelet. Turn onto a heated platter, garnish with red and green peppers, and, if you like, put two tablespoonfuls of stewed tomatoes at each end of the omelet.