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Show EVEN HEAT IS SECRET OF FRYING EGGS Fried Eggs With Coated Yolks. (Pnpsrid Vy the United Stntes Department of Agriculture.) Moderate, even hent Is the secret of frying eggs bo that they are lender len-der and tasty, as it is of cooking ull egg dtsJiea While nny well-flavored fat may be used for trying eggs, ham and baton drippings are prime favorites. fa-vorites. Moderate temperature is likewise tho secret of cooking ham nnd bacon. Do not let the fat become po hot as to smoke and product scorched flavors In the drippings and disagreouble odors in the kitchen, warns the bareau.of home eronnmlcs. Whatever kind of fat Is used, have it moderately hot when the eg;'8 are slipped 'nto It, and cools slowly and carefully over a low fire. The eggs may be turned so us to cook them on both sides, or some of the hot fat may be flipped up and poured over the yolks uutil a coaling Is formed When the. white Is ccllcatcly Je'lie(', the eggs are cooked enough. The white should not become toir-'h. ., An egg fried .In a MLIIp butter makes an excellent hot -toasted open-faced open-faced ., sandwich. After the . vgg Is slipped onto thcitoaslv Pur over It i the melted butter from the skillet. Cooked until Arm throi'ighout, an egg; j fried in ibrMt-T can. be shredded fine lo make a palatable garnish for 60 up, i spinach'," or th dishes. ' "i, |