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Show Eiiks Should Be "Hani-Cooked" Katber Than 'Hard Boiled" As eggs become abundant in April and May. the housekeeper naturally dls -overs many unusual ways In which to -ook and serve them. If she Ls a pra-jliccd pra-jliccd home maker, she knows that Alien she increases the number of eggs eaten by the family she is adding to the total iron, calcium, phosphorus, and other valuable food elements Its members are getting in their diet. If she is a beginner, she serves eggs because be-cause the taste of them k liked and because they are easy to cook. As a matter of fact, in spite of this last excellent ex-cellent reason for serving eggs often, it sometimes happens that she Justifies the time-worn phrase of contempt,"She doesn't even know how to boll an egg." Or to put it another way, she has not yet learned that for best results eggs are never boiled, but cooked soft or hard by a method that is equally easy and that does not overcook the whites and leave the yolks raw. ijoftcooked eggs properly prepared, are sometimes called "coddied", and are always recom mended for little children, especially when they are beginning to take solid foods. By simply prolonging the time, egg:; may be similarly "hard-cooked' for the school lunch box or spring picnic, and they will be much better than "hard-boiled" "hard-boiled" eggs, in which the whites usually usu-ally become tough and leathery if the yolks are cooked long enough to be firm. The Bureau of Home Economics of the United States Department of Agriculture gives the following directions direc-tions for cooking eggs properly in their shells: The best method is to use a double boiler. In the top part put the eggs and a cupful of boiling water for each egg to be cooked. Cover closely, and keep warm over hot water in the lower part of the double boiler. Leave the eggs in the hot water for 6 or 8 minutes 'if they are to soft-cooked, or for 30 minutes if they are to be hard-cooked Eggs prepred in this way are then redy for use in salads, for stuffed or deviled eggs or for sandwich mixtures. |