Classic Variations in Cooking with Texas Eggs

*** START OF THE PROJECT GUTENBERG EBOOK 62665 *** _Classic Variations in Cooking with Texas Eggs_ Foreword This recipe book has been designed to demonstrate the versatility of cooking with Texas eggs. There are dishes that range from elegant Eggs Benedict to simple scrambled eggs. The many ways to add protein to the diet through the use of Texas eggs are included here in suggestions for main dishes, snacks, and desserts. Basic instructions on the most common preparation of Texas eggs serve as the introduction to the book. There are also sections on French dishes, Tex-Mex favorites, American and international entrees, and desserts. The Texas Department of Agriculture is most grateful to the American Egg Board, which granted us permission to reprint their recipes and the interesting comments on dishes which compose most of the book. Many of the color photographs also were provided by the American Egg Board. Reagan V. Brown Commissioner of Agriculture A Note About Texas Eggs An egg is an egg is an egg? Maybe so, say some cooks. After all, the national egg industry functions under the same sanitation regulations, the same standards on grading for quality and size. But most Texans believe that there is something better about foods produced close to home. As long as you’re taking the time to prepare foods that are appealing, attractive, and nutritious, serve the best—fresh, wholesome eggs from Texas. [Illustration: TAP: Texas Agricultural Products] LOOK FOR THE TAP SYMBOL, OR THE WORDS, “PRODUCED IN TEXAS.” Following A Recipe That Calls For Eggs 1. Slightly beaten: Use a fork or whisk to beat eggs just until the yolks and whites are blended. 2. Well beaten: Use a mixer or blender to beat eggs until they are light, frothy and evenly colored. 3. Thick and lemon-colored: Beat yolks in a mixer for about 5 minutes or in a blender for about 2 minutes until they become a pastel yellow and form ribbons when the beater is lifted or they are dropped from a spoon. 4. Stiff but not dry: Beat whites with a mixer or whisk until they no longer slip when the bowl is tilted. 5. Gently folded: When combining beaten egg whites with other heavier mixtures, handle carefully so that the air beaten into the whites is not lost. It’s best to pour the heavier mixture onto the beaten egg whites. Then gradually combine the ingredients with a rubber spatula, turning the bowl slowly. Don’t stir. 6. Separating whites and yolks: There are various kitchen gadgets on the market which will separate eggs, but the most common method is to crack the egg in the center and shift the yolk from one half of the egg shell to the other, allowing the white to slip into a bowl and being careful not to break the yolk. Eggs are easiest to separate when cold, but whites reach their fullest volume if allowed to stand at room temperature for about 30 minutes before beating. 7. Cook until coats a metal spoon: For stirred custard mixtures, the eggs are cooked properly when a thin film adheres to a metal spoon dipped into the custard. 8. Cook until a knife inserted near center comes out clean: Baked custard mixtures are done when a metal knife inserted off center comes out clean. The very center may still not be quite done, but the heat retained in the mixture will continue to cook it after removal from the oven. * * * * * * * * All recipes in this book are designed for large size eggs. * * * * * * * * Other suggestions and tips on cooking with Texas eggs are included in the following pages. Basic Recipes for Texas Eggs Master these first, then create your own dishes with sauces, leftover meats, preserves, or favorite spices. SCRAMBLED EGGS 2 servings _In a book titled “The Old Virginia Gentleman,” its author, George Bagby, describes scrambled eggs as a “necessary.” For breakfast, for sandwiches, or as the original skillet supper, families all over the country agree with Mr. Bagby._ 4 eggs ¼ C. milk ½ tsp. salt Dash pepper 2 T. butter Beat together eggs, milk, salt and pepper with a fork, mixing thoroughly for uniform yellow, or just slightly for white and yellow streaks. Heat butter in 8-inch fry pan over medium heat until just hot enough to sizzle a drop of water. Pour in egg mixture. As mixture begins to set, turn a pancake turner over and gently draw completely across the bottom of pan, forming large soft curds. Continue until eggs are thickened, but do not stir constantly. Cook until eggs are thickened throughout but still moist.[1] [Illustration: Egg Tortilla, recipe on page 18.] FRIED EGGS 1 serving _More people greet each day with fried eggs than any other style. Perhaps you’re a sunnyside up fan, or over-easy or basted is your preference._ 1 to 2 T. butter Eggs Salt Pepper In fry pan over medium-high heat, cook butter until just hot enough to sizzle a drop of water. (If a very large pan is used, more butter will be needed.) Break and slip eggs into pan. Reduce heat immediately. Cook slowly to desired doneness, spooning butter over eggs to baste or turning eggs to cook both sides. Season with salt and pepper to taste. POACHED EGGS _The word poach comes from the French pocher which means to place in a pocket. Properly poached, the yolk is pocketed smoothly in the white. Breaking each egg into a saucer before slipping it into the water is gentler than cracking it directly in, and prevents mishaps._ Oil Water, milk or broth Eggs Lightly oil a saucepan. Add enough water to fill 2 inches deep. Heat to boiling over medium-high heat. Reduce heat to keep water at a simmer. Break eggs, one at a time, into dish, then slip each egg into water, holding dish close to water’s surface. Simmer 3 to 5 minutes depending on desired doneness. When done, lift eggs with slotted pancake turner or spoon onto absorbent paper. Drain and trim edges, if desired. [Illustration: Eggs Benedict, recipe on page 7.] BAKED (SHIRRED) EGGS 4 servings _Baking is a good way to prepare eggs in quantity—you can multiply the following recipe to serve a larger group. The addition of cream gives the eggs a softer finish than that of standard fried or poached eggs._ 8 eggs Salt Pepper ¼ C. half and half or light cream 4 tsp. butter, divided Grease four ramekins, shallow baking dishes, or large custard cups. Break and slip two eggs into each ramekin. Season with salt and pepper to taste. Spoon 1 tablespoon half and half over each serving. Dot each with 1 teaspoon butter. Bake in preheated 350° F. oven until whites are set and yolks are soft and creamy, about 15 minutes. Serve immediately. SOFT-COOKED EGGS _Eggs started in unheated water are less apt to crack than ones put into boiling water. Follow the directions below, and for a special treat, serve soft-cooked eggs in egg cups, in the European fashion._ Eggs Water Put eggs in single layer in saucepan. Add enough tap water to come at least 1 inch above eggs. Cover and quickly bring just to boiling. Turn off heat. If necessary, remove pan from burner to prevent further boiling. Let eggs stand covered in the hot water 1 to 4 minutes, depending on desired doneness. Immediately run cold water over eggs or put them in ice water until cool enough to handle. To serve, break shell through middle with a knife. With a teaspoon, scoop egg out of each half shell into serving dish. To serve in an egg cup, put the egg in cup small end down, slice off large end of egg with knife and eat from shell. HARD-COOKED EGGS _No wonder “hard boiled” has come to mean a tough character—boiling toughens the delicate protein of egg. Gentler cooking pays off in tenderness. The following method of turning the heat off when the water approaches the boiling point has two advantages—it won’t toughen the egg, and it saves energy._ Eggs Water Put eggs in single layer in saucepan. Add enough tap water to come at least 1 inch above eggs. Cover and quickly bring just to boiling. Turn off heat. If necessary, remove pan from burner to prevent further boiling. Let eggs stand covered in the hot water 15 to 17 minutes for large eggs. (Adjust time up or down by about 3 minutes for each size larger or smaller.) Immediately run cold water over eggs or put them in ice water until completely cooled. To remove shell, crack it by tapping gently all over. Roll egg between hands to loosen shell, then peel, starting at large end. Hold egg under running cold water or dip in bowl of water to help ease off shell. Time-Tested Favorites EGG SALAD 4 servings or 2 cups _This popular combination of hard-cooked eggs, mayonnaise, and seasonings is often served in sandwiches or in scooped-out tomatoes. It is great, too, served in a lettuce cup._ ¼ C. mayonnaise 2 tsp. lemon juice 1 tsp. instant minced onion ½ tsp. salt ¼ tsp. pepper 6 hard-cooked eggs ½ C. finely chopped celery 4 lettuce leaves Blend together mayonnaise, lemon juice, onion, salt and pepper. Cut 4 slices from center of 1 egg and reserve for garnish. Chop all remaining eggs. Stir chopped eggs and celery into mayonnaise mixture until moistened throughout. For each serving, spoon about ½ cup into a lettuce leaf. Garnish with reserved egg slice. Variations: Add any of the following ingredients to taste: Sliced or chopped ripe or green pitted olives Chopped green pepper, mushrooms, parsley, chives or watercress Shredded carrots Shredded Cheddar or Swiss cheese Crumbled bacon Chopped pimiento strips, onions DEVILED EGGS 8 to 10 servings _These stuffed eggs are so popular at picnics and buffets that the name “deviled” seems undeserved. It comes from the fiery seasonings sometimes used; milder variations are below._ 6 hard-cooked eggs 2 T. mayonnaise ½ to 1 tsp. prepared mustard ½ tsp. lemon juice ¼ tsp. salt ¼ tsp. Worcestershire sauce ⅛ tsp. pepper Cut eggs in half lengthwise. Remove yolks and set whites aside. Mash yolks with fork, then blend in remaining ingredients. Refill whites using about 1 tablespoon yolk mixture for each egg half. Variations: Add any of the following ingredients to yolk mixture: Chopped parsley or chives Deviled ham Drained tiny shrimp or flaked tuna Minced onion Finely minced ham Sweet pickle relish Parsley flakes Finely chopped pitted ripe or green olives, radishes or celery Grated Parmesan cheese Shredded Cheddar cheese Toasted sesame seeds or finely chopped nuts MEAT BATTER: Enough for 1 broiler or 6 servings of fried meat _This may be used for batter-fried chicken or one version of chicken-fried steak. Spices such as garlic salt or paprika may be added to the flour to change the flavor from time to time._ 2 eggs ½ C. milk 1 C. unsifted flour 1 tsp. double-acting baking powder ½ tsp. salt In a deep bowl, beat the eggs and milk lightly. Combine the remaining ingredients and add to the egg mixture, a small quantity at a time. Stir just until the batter is smooth. Set the batter aside for 30 minutes. Dip the meat in the batter until it is well-coated and fry in hot oil or shortening. PICKLED EGGS 12 appetizers _In Pennsylvania Dutch Country, Pickled Eggs are a sign of summertime. Vary the flavor by substituting pineapple juice or canned beet liquid for the vinegar. The latter gives them a rosy look._ 2 C. white vinegar 2 T. sugar 1 med. onion, sliced and separated into rings 1 tsp. salt 1 tsp. whole mixed pickling sauce 12 hard-cooked eggs In medium saucepan combine all ingredients except eggs. Simmer over low heat, uncovered, until onion is tender, about 10 minutes. Arrange eggs in each of two 1-quart jars with tight-fitting lids. Pour 1 cup vinegar mixture over eggs in each jar. Cover and refrigerate several hours or overnight to blend flavors. Eggs may be stored in refrigerator up to 2 weeks. [Illustration: {uncaptioned}] MAYONNAISE About 1¼ cups 2 egg yolks or 1 whole egg 2 T. vinegar or lemon juice, divided 1 tsp. sugar 1 tsp. dry mustard ½ tsp. salt Dash cayenne pepper 1 C. salad oil, divided In small mixing bowl, beat together egg yolks, 1 tablespoon vinegar, sugar, mustard, salt and cayenne at medium speed until blended. Continue beating, adding ¼ cup salad oil drop by drop. Add remaining oil, 1 tablespoon at a time, beating constantly. Slowly beat in remaining vinegar. Chill thoroughly. To prepare in blender: Measure ¼ cup oil and all other ingredients into blender container. Blend at high speed 5 seconds. Blending at high speed, add remaining oil _very slowly_ until thick and smooth. (If necessary, turn off blender occasionally and clean sides with rubber spatula.) Chill thoroughly. EGGS BENEDICT 4 servings _In the dining room of the Waldorf one day in 1894, an inventive but hungover Lemuel Benedict created a dish that would forever bear his name. He put together buttered toast, crisp bacon, poached eggs and Hollandaise sauce—and a classic was born! Oscar of the Waldorf, a menu maker of the first order, altered the bacon to ham and the toast to English muffins._ 4 English muffins, split, toasted and buttered 8 poached eggs ¾ C. Hollandaise Sauce 16 slices Canadian-style bacon, broiled or pan-fried Top each English muffin half with 2 slices bacon, 1 poached egg, and about 1 tablespoon hot Hollandaise Sauce. Serve hot. HOLLANDAISE SAUCE About ¾ cup _While this is a French concoction, the name may come from the fact that Holland is famous for its butter, a main constituent of the sauce. Louis Diat, chef extraordinaire and sauce expert formerly with New York City’s Ritz Carlton, wrote that “if the sauce does curdle, you can bring it back to homogenous thickness by putting a fresh egg yolk in another pan and gradually whipping in the curdled mixture.” The blender method avoids the curdling problem altogether._ 3 egg yolks 2 T. lemon juice ¼ tsp. salt ⅛ tsp. paprika Dash cayenne pepper ½ C. butter (1 stick), chilled and cut in eighths In saucepan beat together egg yolks, lemon juice and seasonings. Add half the butter. Cook over low heat, stirring rapidly, until butter melts. Add remaining butter, stirring constantly, until butter melts and sauce thickens. Cover and refrigerate if not using immediately. To prepare in blender: Measure all ingredients except butter into blender container. Melt butter and add to other ingredients. Blend at low speed until sauce thickens, 15 to 20 seconds. Desserts BAKED CUSTARD 6 servings _This recipe, the basis for so many others, goes back to the days of ancient Greece. Unlike modern cooks, however, the Greeks thought it suitable only for women and children. The pan of water (or water bath) that the custard cups sit in during baking promotes even cooking._ 4 eggs, slightly beaten ½ C. sugar ¼ tsp. salt 3 C. milk, heated until very warm 1½ tsp. vanilla Nutmeg Beat together eggs, sugar and salt until well blended. Gradually stir in hot milk. Blend in vanilla. Pour into six (6 oz. each) custard cups or a 1½-quart casserole. Sprinkle with nutmeg. Set custard cups or casserole in large baking pan, then put pan on rack in oven. Pour very hot water into pan to within ½ inch of top of custard. Bake in preheated 350° F. oven until a knife inserted near center comes out clean; 25 to 30 minutes for custard cups or 35 to 40 minutes for casserole. Remove immediately from hot water. Serve warm or chilled. Variation: If desired 1 tablespoon raisins, fruit preserves, drained fruit cocktail, flaked coconut or chopped nuts may be placed in each custard cup before adding custard mixture. [Illustration: {uncaptioned}] RICE PUDDING 8 servings _Rice came to this country accidentally in a ship blown off course from Madagascar to England. The grateful crew thanked the South Carolina rescuers with a handful of the grains. Just a century later, rice was called “Carolina gold.” In this golden custard pudding, it lives up to the name._ 4 eggs 2 C. milk ½ C. sugar 1 T. butter, melted 1 tsp. vanilla ¼ tsp. salt 2 C. cooked rice ⅓ C. raisins, optional Cinnamon or nutmeg, optional In medium bowl, beat eggs. Blend in milk, sugar, butter, vanilla and salt. Stir in rice and raisins, if desired. Pour into greased 1½-quart casserole. Bake in preheated 325° F. oven 35 minutes. Gently stir rice up from bottom of dish. Continue baking until knife inserted halfway between center and outside edge comes out clean, 20 to 25 minutes longer. Sprinkle with cinnamon or nutmeg, if desired. [Illustration: {uncaptioned}] EASY BAKED CHEESECAKE 10 to 12 servings 2 (8 oz.) pkg. cream cheese, softened 1 C. sugar, divided 1½ tsp. vanilla, divided 4 eggs 1 (9-in.) graham cracker crumb crust, baked ¾ C. sour cream In large mixing bowl beat cream cheese at medium speed until fluffy. Blend in ¾ cup sugar and 1 teaspoon vanilla. Add eggs one at a time, beating well after each addition. Pour into crumb crust. Bake in preheated 325° F. oven 30 minutes. Blend together sour cream, remaining ¼ cup sugar and ½ teaspoon vanilla. Gently spread mixture over top of hot cheesecake and bake until center is set, about 30 minutes longer. Cool completely on wire rack. Chill until firm, several hours or overnight. LEMON MERINGUE PIE 6 to 8 servings 2 C. sugar, divided ⅓ C. cornstarch ¼ tsp. salt 1½ C. cold water ½ C. lemon juice 5 eggs, separated 2 T. butter 1 to 3 tsp. grated lemon peel 1 (9-in.) pie shell, baked ¼ tsp. cream of tartar ½ tsp. vanilla In large saucepan combine 1½ cups sugar, cornstarch and salt. Gradually stir in water and lemon juice until smooth. Beat egg yolks and blend into sugar mixture. Add butter. Cook, stirring constantly, over medium heat until mixture thickens and boils. Boil, stirring constantly, 1 minute. Remove from heat and stir in lemon peel. Pour hot filling into baked pie shell. Meringue: In large mixing bowl beat egg whites and cream of tartar at high speed until foamy. Add remaining ½ cup sugar, 1 tablespoon at a time, beating constantly until sugar is dissolved[2] and whites are glossy and stand in soft peaks. Beat in vanilla. Spread meringue over filling starting with small amounts at edges and sealing to crust all around. Cover pie with remaining meringue, spreading evenly in attractive swirls. Bake in preheated 350° F. oven until peaks are lightly browned, 12 to 15 minutes. Cool at room temperature. TIPS ON MAKING MERINGUE When making meringues and some cakes, sugar is slowly added to beaten egg whites. This serves to increase the stability of the foam. Sugar, however, can retard the foaming of the whites. If meringue pies weep, it is probably due to several different problems: (1) overcooking (2) incomplete blending of meringue (3) oven temperature too high (4) spreading the meringue on a cold filling (5) overbeating before adding sugar. CUSTARD PIE 6 to 8 servings 4 eggs 2½ C. milk ½ C. sugar 1½ tsp. vanilla ¼ tsp. salt 1 (9-in.) pie shell, unbaked ⅛ tsp. nutmeg Beat eggs. Blend in milk, sugar, vanilla and salt. Place pie plate with prepared shell on oven rack. Pour egg mixture into shell. Sprinkle with nutmeg. Bake in preheated 350° F. oven until knife inserted halfway between center and outside edge comes out clean, 40 to 50 minutes. Cool on wire rack. Serve warm or chilled. CARROT CAKE 1 (10-inch) tube cake or 10 to 12 servings 2½ C. all-purpose flour 2 tsp. baking powder 1 tsp. cinnamon ½ tsp. salt ¼ tsp. ginger ¼ tsp. nutmeg 1 C. butter, softened 2 C. sugar 5 eggs, separated ½ C. water 1½ C. shredded carrots ½ C. finely chopped pecans ½ tsp. vanilla ½ tsp. cream of tartar Stir together flour, baking powder, cinnamon, salt, ginger and nutmeg. Set aside. In large mixing bowl beat together butter and sugar at medium speed until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add ¾ cup flour mixture alternately with ¼ cup water, blending thoroughly after each addition. Repeat with remaining flour and water. Stir in carrots, pecans and vanilla. Wash and dry beaters. In large mixing bowl beat egg whites and cream of tartar at high speed until stiff but not dry, just until whites no longer slip when bowl is tilted. Gently fold whites into yolk mixture. Pour into greased and floured 10-inch tube pan. Bake in preheated 375° F. oven until wooden pick or cake tester inserted in center comes out clean, about 1½ hours. Cool on wire rack 15 minutes. Remove from pan and cool completely. Seven Minute Frosting 5 cups _This frosting is named for the seven minutes of cooking and beating needed to form the desired glossy peaks. Some cooks use a double boiler to equalize cooking heat. Cooking should stop the moment the stiff peaks form._ 2 egg whites 1½ C. sugar ⅓ C. cold water ⅛ tsp. cream of tartar ⅛ tsp. salt 1 tsp. vanilla In large saucepan combine all ingredients except vanilla. Beat 1 minute at low speed with portable electric mixer. Place pan over low heat and beat at high speed until stiff peaks form, about 5 minutes. Remove from heat. Add vanilla. Beat until frosting will hold swirls, about 2 minutes longer. French Dishes with a Texas Flair Omelets, crepes, souffles, and quiches are becoming routine fare in many homes because cooks have found they are actually simple to prepare and can be combined with a great variety of other foods, especially leftovers. Texans add hot sauces, jalapenos, fresh Texas vegetables, and a range of meats to create Lone Star specials. Omelets FRENCH OR PLAIN OMELET 1 serving 2 eggs 2 T. water ¼ tsp. salt Dash pepper 1 T. butter Mix eggs, water, salt and pepper with fork. Heat butter in 8-inch omelet pan or fry pan over medium-high heat until just hot enough to sizzle a drop of water. Pour in egg mixture. Mixture should set at edges at once. With pancake turner turned over, carefully push cooked portions at edges toward center so uncooked portions flow to bottom. Tilt pan as necessary so uncooked eggs can flow. Slide pan rapidly back and forth over heat to keep mixture in motion and sliding freely. While top is still moist and creamy-looking, fill, if desired. With pancake turner fold in half or roll, turning out onto plate with a quick flip of the wrist. Variations: Omelets can be flavored with a variety of herbs and spices. Mix in ⅛ to ¼ teaspoon per omelet. Omelets can hold almost any leftover food. For each omelet, fill with ⅓ to ½ cup of any of the following: Shredded or sliced Cheddar, Swiss Mozzarella, Gouda, Provolone, or other firm cheese Cottage, ricotta or cream cheese Cooked, drained and crumbled sausage, bacon or ground beef Flaked canned or cooked fish Sauteed sliced mushrooms Sauteed chopped onions or green pepper Drained, cooked, chopped, diced or sliced vegetables Drained, canned or chopped or sliced fresh fruit Chopped nuts Jelly, jam or preserves Nutritional Quality of Eggs Eggs are especially rich in high-quality protein, unsaturated fats, iron, phosphorus, trace minerals, vitamins A, E, and K, and all B vitamins, including vitamin B 12. Eggs are second only to fish liver oils as a natural source of vitamin D. Two eggs are an economical means of adding a lot of nutritive value to the menu. The price per two-egg servings of large eggs ranges from 11 to 16 cents; for medium eggs, from 9½ to 14 cents. PUFFY OMELET 2 servings (Pictured on cover) _Puffy omelets have a long history, dating back to ancient Roman times. Beating the yolks and whites separately results in the “puff.” An ovenproof pan is essential because, after the omelet puffs over a surface unit, it goes into a hot oven for final baking._ 4 eggs, separated ¼ C. water ¼ tsp. cream of tartar ¼ tsp. salt 1 T. butter Beat egg whites with water, salt and cream of tartar at high speed until stiff but not dry, or just until whites no longer slip when bowl is tilted. Beat egg yolks at high speed until thick and lemon-colored, about 5 minutes. Fold yolks into whites. Heat butter in 10-inch omelet pan or fry pan with ovenproof handle[3] over medium-high heat until just hot enough to sizzle a drop of water. Pour in omelet mixture and gently smooth surface. Reduce heat to medium. Cook slowly until puffy and lightly browned on bottom, about 5 minutes. Lift omelet at edge to judge color. Bake in preheated 350° F. oven 10 to 12 minutes, or until knife inserted halfway between center and outside edge comes out clean. To serve, loosen omelet edges with spatula. With a sharp knife cut upper surface down center of omelet but DO NOT cut through to bottom of omelet. Fill, if desired. Tip skillet. With pancake turner, fold in half and turn out onto plate with a quick flip of the wrist. Serve immediately. [Illustration: {uncaptioned}] Crepes and Souffles Basic Crepes: Twelve 7½-inch crepes or Sixteen 6½-inch crepes 3 eggs ½ C. milk ½ C. water 3 T. butter, melted ¾ C. all-purpose flour ½ tsp. salt In mixing bowl combine eggs, milk, water and 3 tablespoons melted butter. Beat with mixer, rotary beater or whisk until well blended. Add flour and salt. Beat until smooth. Heat 8 to 10-inch omelet or crepe pan over medium-high heat until just hot enough to sizzle a drop of water. Brush pan lightly with melted butter. For each crepe, pour in just enough batter (about 2 tablespoons for 8-inch pan or scant ¼ cup for 10-inch pan) to cover bottom of pan, tipping and tilting pan to move batter quickly over bottom. Cook until lightly browned on bottom and dry on top. Remove from pan or, if desired, turn and brown other side. Brush pan lightly with melted butter as needed to prevent sticking. Stack crepes between layers of waxed paper until ready to fill. TEXAS FILLINGS FOR CREPES: Pre-cooked pork sausages, served with orange marmalade Thinly sliced Texas peaches, lightly sauteed, topped with whipped cream and chopped pecans Creamed broccoli, carrots, or other vegetables Minced leftover roast, chicken or turkey with gravy and diced jalapeno CHEESE SOUFFLE 6 servings Grated Parmesan cheese ⅓ C. butter ⅓ C. all-purpose flour 1 T. instant minced onion ½ tsp. dry mustard 1½ C. milk 1 C. (4 oz.) shredded Cheddar cheese 6 eggs, separated ¼ tsp. cream of tartar Butter bottom and sides of 2½-quart souffle dish or casserole. Dust with Parmesan cheese. In large saucepan melt ⅓ cup butter. Blend in flour, onion and mustard. Cook, stirring constantly, over medium-high heat until mixture is smooth and bubbly. Stir in milk all at once. Cook, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in Cheddar cheese until melted. In small mixing bowl beat egg yolks at high speed until thick and lemon-colored, about 5 minutes. Blend small amount of hot cheese mixture into yolks. Stir yolk mixture into cheese mixture. Wash and dry beaters. In large mixing bowl beat egg whites and cream of tartar at high speed, until stiff but not dry, just until whites no longer slip when bowl is tilted. Gently but thoroughly fold yolk mixture into whites. Carefully pour into prepared dish. For a “top hat,” hold a spoon upright and circle mixture to make ring about 1 inch from side of dish and 1 inch deep. Bake in preheated 350° F. oven until puffy, delicately browned and souffle shakes slightly when oven rack is gently moved back and forth, 35 to 40 minutes. Serve immediately. SWEET POTATO SOUFFLE 6 to 8 servings ¾ C. sugar 1½ T. cornstarch 1 C. orange juice 1 lb. cooked and drained sweet potatoes, mashed 6 eggs, separated 1 T. grated lemon peel ½ tsp. mace ½ tsp. cream of tartar 1 T. chopped pecans, optional Butter bottom and sides of 2½-quart souffle dish. Sprinkle with sugar. Make 4-inch band of triple thickness aluminum foil long enough to go around dish and overlap 2 inches. Lightly butter one side of band and sprinkle with sugar. Wrap around outside of dish with sugared side in and fasten with paper clips or string. Collar should extend 2 inches above rim of dish. In medium saucepan blend sugar and cornstarch. Stir in orange juice and sweet potatoes. Cook over medium-high heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat. In small mixing bowl beat egg yolks at high speed until thick and lemon-colored, about 5 minutes. Blend small amount of hot sweet potato mixture into yolks. Blend yolk mixture into potato mixture. Stir in lemon peel and mace. Wash and dry beaters. In large mixing bowl beat egg whites and cream of tartar at high speed until stiff but not dry, just until whites no longer slip when bowl is tilted. Gently fold yolk mixture into whites. Pour into prepared dish. Sprinkle with pecans, if desired. For a “top hat,” hold a spoon upright and circle mixture to make a ring about 1 inch from side of dish and 1 inch deep. Bake in preheated 350° F. oven until puffy, browned and souffle shakes slightly when oven rack is gently moved back and forth, 50 to 60 minutes. Carefully remove foil band. Serve immediately. SPINACH SOUFFLE 6 servings Grated Parmesan cheese 1 (10¾ oz.) can condensed cream of chicken soup 1 (10 oz.) pkg. frozen chopped spinach cooked and well-drained ½ C. shredded Cheddar cheese 1 T. instant minced onion ½ tsp. marjoram 6 eggs, separated ¼ tsp. cream of tartar Butter bottom and sides of 2½-quart souffle dish or casserole. Dust with Parmesan cheese. In large saucepan combine soup, well-drained spinach, Cheddar cheese, onion and marjoram. Cook, stirring constantly, over medium heat until cheese melts. In small mixing bowl beat egg yolks at high speed until thick and lemon-colored, about 5 minutes. Blend a small amount of hot soup mixture into yolks. Stir yolk mixture into soup mixture. In large mixing bowl beat egg whites and cream of tartar at high speed until stiff but not dry, just until whites no longer slip when bowl is tilted. Gently but thoroughly fold yolk mixture into whites. Carefully pour into prepared dish. For a “top hat” hold spoon upright and circle mixture to make ring about 1 inch from side of dish and 1 inch deep. Bake in preheated 350° F. oven until puffy, delicately browned and souffle shakes slightly when oven rack is gently moved back and forth, 55 to 60 minutes. Serve immediately. Quiche QUICHE LORRAINE 6 servings _Frenchmen claim that this savory custard pie originated in Lorraine. The Germans say Alsace. This popular pie was preceded in culinary evolution by cheese tarts such as the one prepared 600 years ago by Taillevent for Charles VI._ 1 (9-in.) pie shell, unbaked 6 eggs, beaten 8 slices bacon, crisply cooked and crumbled 1 C. (4 oz.) shredded Swiss cheese 1¼ C. half and half or light cream ½ tsp. salt ⅛ tsp. nutmeg ⅛ tsp. pepper Brush pie shell with small amount of the beaten eggs. Prick bottom and sides with fork. If using metal pie pan, bake shell in preheated 450° F. oven until golden brown, about 5 minutes. If using pie plate, bake shell at 425° F. Cool on wire rack. Reduce oven temperature to 375° F. for pie plate. Sprinkle bacon and cheese in pie shell. Beat remaining ingredients together until well blended. Pour into pie shell. Bake in preheated oven until knife inserted halfway between center and outside edge comes out clean, 35 to 45 minutes. Let stand 10 minutes before serving. [Illustration: {uncaptioned}] Tex-Mex Eggs HUEVOS RANCHEROS 4 servings _Eggs have always been treated with reverence in Mexico. It was thought that, when fed to babies, they would endow understanding. After a conquest, they were a sign of plenty. In religious observance, pilgrims offered them as gifts to the Virgin Mary. In everyday meals, the Mexican preference for spicy seasonings is satisfied in Huevos Rancheros._ 8 corn tortillas ½ C. oil 1 (7½ to 8 oz.) can taco sauce 1 ripe avocado, optional ¼ C. butter, divided 8 eggs ½ C. shredded Cheddar cheese In large fry pan cook tortillas, one at a time, in oil over medium heat until hot but still soft, 1 to 2 minutes. Drain on absorbent paper and place on aluminum foil. When all tortillas are cooked, seal foil and keep tortillas warm in preheated 300° F. oven. In small saucepan over low heat bring taco sauce to serving temperature. Keep warm. Halve, pit and peel avocado. Cut into 16 slices. Heat 2 tablespoons butter in 10-inch fry pan until hot enough to sizzle a drop of water. Break and slip four of the eggs, one at a time, into fry pan. Reduce heat immediately. Cook slowly to desired doneness, spooning butter over eggs to baste or turning eggs to cook both sides. Repeat with remaining butter and eggs. Season with salt and pepper. On each tortilla, place 1 fried egg, 1 tablespoon taco sauce, 1 tablespoon cheese and 2 avocado slices, if desired. Serve hot. [Illustration: {uncaptioned}] EGG TORTILLA 1 serving _Most Texans agree that any food rolled up in a tortilla is tasty, especially when it is garnished with a hot relish or picante sauce._ 2 eggs 1 T. butter ¼ tsp. salt 2 T. milk or water 2 corn or flour tortillas 2 T. sour cream 1 tsp. picante sauce 1 tsp. chopped onion or green pepper Steam tortillas and lightly butter them. Beat eggs, salt and liquid uniformly. Scramble eggs and fill each tortilla. Garnish with sour cream, chopped onion, or pepper and picante sauce. ONE-PAN FLAN 6 to 8 servings _This Mexican dessert has its own caramel sauce which sets with the custard. It is served sliced._ ¾ C. sugar ¾ C. water 1 (14 oz.) can sweetened condensed milk 1 C. warm milk 5 egg yolks 3 whole eggs 1 tsp. vanilla Cinnamon Combine sugar and water in top of 1½-quart double boiler. Boil over high direct heat stirring frequently until mixture is a rich caramel brown. Remove from heat and swirl pan until syrup covers bottom and sides of pan to within about 1 inch of top. Allow to cool slightly. Combine condensed milk and warm milk until well blended. Beat yolks and eggs together with vanilla. Add to milk. Place in caramel-lined pan. Cover tightly and cook over slow boiling water for 35 to 45 minutes or until knife inserted comes out clean. Take pan out of water and cool about 1 hour. Turn flan onto a serving platter. Refrigerate until ready to serve. Sprinkle with cinnamon. Place the unused egg whites in an ice tray. Freeze and place egg cubes in a plastic freezer container for use later. EGGS GUACAMOLE 8 servings _For a colorful salad, this guacamole is served in a tomato with sliced egg for garnish._ 4 peeled, mashed ripe avocados 2 finely chopped tomatoes (or the scooped-out portions of the tomatoes to be used as cups) 2 mashed, hard-cooked eggs Juice 1 lemon ⅛ tsp. garlic Salt and pepper to taste 8 small tomatoes, or 4 large, halved Sliced hard-cooked eggs for garnish Parsley Combine first seven ingredients and blend well. If using small tomatoes, cut off the top ⅓, and scoop out the inside core carefully. Cut large tomatoes in half and remove inner sections carefully. Fill tomato “cups” with guacamole and top with a slice of hard-cooked egg and a sprig of parsley. RELLENOS WITH BEEF 8 servings 1 lb. ground beef 1 carrot, finely chopped 1 tomato, peeled and diced 1 potato, peeled and finely diced 8 seeded sweet green peppers 1 onion, diced 6 eggs, separated ¾ C. flour ½ C. oil Brown beef in a large skillet without oil. Add carrot, tomato, potato and onion. Cook about 10 minutes over medium heat, stirring often. Cut tops off the peppers, remove seeds and blanch in hot water. Fill peppers with meat mixture. Beat egg whites until stiff. Add a large pinch of flour and stir well. Beat in yolks. Roll filled peppers in egg mixture, covering thoroughly. Sprinkle with flour. Reserve leftover egg and flour mixture. Heat oil in a large skillet. Add coated peppers and fry on all sides, basting with oil as they cook. Remove to large pot and pour sauce (below) over the peppers. Cook over medium heat until peppers are soft. Sauce ¾ C. chopped onion 1 T. oil 1½ C. chopped tomatoes 2 C. water 1 T. chili powder Saute onion in oil in a medium saucepan. Add tomatoes, water, and chili powder and simmer uncovered 15 to 20 minutes. Add any remaining egg and flour from the coating mixture. Cook, stirring constantly 3 to 5 minutes until thick. SOPAPILLAS 20 to 30 puffs _These wonderful Mexican puffs have become very popular in Texas, and may be used as a bread or as a dessert served with honey._ 4 C. flour 1 tsp. baking powder ½ tsp. salt 2 eggs 1 C. milk 2 T. melted lard or shortening, cooled slightly Oil for deep frying Sift flour, baking powder and salt together. Beat eggs until light and add milk and lard. Combine the two mixtures, using only as much of the flour as the liquid will absorb. Roll the dough out as thin as possible. Cut into 3x4-inch rectangles. Deep fry in hot fat or oil until light brown. SELECT TEXAS EGGS BY QUALITY Texas eggs which are sold in most retail outlets are either Grade AA or Grade A. Both are ideal for any use, but are especially desirable for poaching, frying, and cooking in the shell. A Grade AA egg covers a small area; the white is thick and stands high; the yolk is firm and high. A Grade A egg covers a moderate area; the white is reasonably thick and stands fairly high; the yolk is firm and high. The Texas Department of Agriculture maintains inspection services for the Texas egg industry to make certain that quality and size statements on the cartons are accurate. When you buy Texas eggs, you can depend on getting the most for your money. Side Dishes and Entrees EGGS FLORENTINE 6 servings _While natives of Florence claim there is no basis for the practice, “Florentine” in a recipe title usually means that spinach is among the ingredients. In this dish, poached eggs are arranged on a bed of spinach and topped with an elegant Mornay Sauce._ ¼ C. butter 3 T. all-purpose flour ½ tsp. salt ¼ tsp. pepper 2 C. half and half or milk 2 (10 oz.) pkg. frozen chopped spinach, cooked and well drained 1 T. lemon juice 12 eggs, poached ½ C. grated Parmesan cheese In medium saucepan over low heat melt butter. Blend in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly. Blend in milk. Cook, stirring constantly, until mixture boils and thickens. Boil, stirring constantly, 1 minute. Remove from heat. Mix spinach with lemon juice and spread over bottom of 2-quart baking dish. Arrange poached eggs on spinach. Pour white sauce over eggs. Sprinkle with cheese. Broil 6 inches from heat until lightly browned and bubbly, 3 to 5 minutes. Serve hot. For individual servings: Line each of six 8 to 10-ounce baking dishes or ramekins with ⅓ cup spinach. Place 2 poached eggs on spinach. Pour ⅓ cup sauce over each serving and sprinkle with 1 rounded tablespoon cheese. Broil as above. Mornay Sauce: 2 T. butter 2 T. all-purpose flour 1¼ C. milk ½ C. shredded Swiss cheese 1 to 2 T. sauterne, white wine or lemon juice, optional In medium saucepan melt butter. Blend in flour. Cook, stirring constantly, over medium-high heat until smooth and bubbly. Stir in liquid all at once. Cook and stir until mixture boils and thickens. Remove from heat. Stir in Swiss cheese until melted. Stir in sauterne, if desired. [Illustration: {uncaptioned}] Jumbo Extra Large Large Medium Small Pee Wee 30 oz. 27 oz. 24 oz. 21 oz. 18 oz. 15 oz EGGS GOLDENROD 4 servings _This dish, with its golden center of sieved egg yolk and frame of chopped whites in creamy sauce, resembles the flower for which it is named. And it has nourishing goodness and flavor to live up to its attractive appearance._ ¼ C. butter ¼ C. all-purpose flour ½ tsp. salt ¼ tsp. pepper 2 C. milk 8 hard-cooked eggs 4 slices bread, toasted and buttered In medium saucepan melt butter. Stir in flour, salt and pepper. Cook, stirring constantly, over medium-high heat until mixture is smooth and bubbly. Stir in milk. Cook, stirring constantly, until mixture boils and thickens. Remove from heat. Separate yolks and whites. Chop whites and stir into white sauce. Heat to serving temperature. Press yolks through a sieve. Arrange toast slices on platter. Spoon ¾ cup sauce over each slice toast. Sprinkle each with ¼ cup sieved yolks. Serve immediately. [Illustration: {uncaptioned}] FRIED EGG SANDWICH 1 serving _Hard as it is to believe, there was a time when the sandwich did not exist. It evolved one day when the poker-playing Earl of Sandwich had his valet bring his meat between bread, rather than break a winning streak to stop for lunch. Like its creator, this Fried Egg Sandwich is a winner too._ 1 to 2 T. butter 2 eggs Salt and pepper, to taste 2 slices rye, whole wheat or white bread, toasted and buttered Selected filling Heat butter in small fry pan over medium heat until just hot enough to sizzle a drop of water. Break and slip eggs into fry pan. Reduce heat immediately. Break yolks, if desired. Cook slowly to desired doneness, 5 to 7 minutes, spooning butter over eggs to baste or turning eggs to cook both sides. Season with salt and pepper. Place 1 egg on bread slice and top with desired filling. Place remaining egg over filling. Close sandwich with remaining bread, buttered side down. Filling Variations: Thin onion, tomato or avocado slices Cheese slice Sauteed mushrooms Pickles or pickle relish Barbecue or chili sauce Catsup Mustard Mayonnaise MONTE CRISTO 2 to 3 servings _Alexander Dumas immortalized the Count of Monte Cristo. But the name took on new personality when this combination found its way onto modern restaurant menus._ 6 slices bread 2 slices (1 oz. each) cooked ham 2 slices (1 oz. each) cooked chicken or turkey 2 slices (1 oz. each) Swiss or brick cheese 2 eggs ⅓ C. milk ⅛ tsp. salt Oil for deep frying[4] Confectioners’ sugar, optional Strawberry jam, currant jelly or sour cream, optional On each of two slices bread, place 1 slice each ham and chicken. Top each with second slice bread, 1 slice cheese and remaining bread. Secure each sandwich with 4 wooden picks, trim crusts and cut into halves or quarters. Beat eggs, milk and salt with fork until blended. Dip sandwiches in egg-milk mixture, turning to coat evenly. Fry in preheated 375° F. deep fat, turning as necessary, until golden brown on all sides, 1 to 2 minutes. Remove with slotted spoon or tongs. Drain on absorbent paper. Remove picks. Sprinkle with confectioners’ sugar, if desired. Serve with strawberry jam, currant jelly or sour cream, if desired. STORING TEXAS EGGS The quality of Texas eggs will remain high for several weeks if they are kept in a 45 to 55 degrees F. environment. Even under refrigeration, they are slowly losing carbon dioxide and water, causing the yolks to flatten and the whites to spread. Eggs kept outside the refrigerator at 72-80 degrees F. will lose more quality in one day than they will lose in one week under refrigeration. BAKED CHEESE AND EGGS 6 servings 4 eggs, separated ¾ C. milk 2 C. (8 oz.) shredded Cheddar cheese 3 C. white bread cubes (3 slices) ½ tsp. salt ½ tsp. dry mustard ⅛ tsp. pepper ¼ tsp. cream of tartar In small mixing bowl beat egg yolks at high speed until thick and lemon-colored, about 5 minutes. Set aside. In large saucepan over low heat, heat milk and cheese just until cheese melts. Remove from heat and stir in bread cubes, salt, mustard and pepper. Blend in egg yolks. In large mixing bowl beat egg whites and cream of tartar at high speed until stiff but not dry, just until whites no longer slip when bowl is tilted. Fold bread mixture into whites. Pour into greased 1½-quart baking dish. Set dish in 13x9x2-inch baking pan on oven rack. Fill pan with hot water to depth of 1 inch. Bake in preheated 325° F. oven until knife inserted near center comes out clean, 55 to 60 minutes. Serve immediately. [Illustration: {uncaptioned}] TIMBALES 4 servings 1 C. chopped cooked vegetables, meat or fish[5] ½ C. shredded Cheddar or Swiss cheese 4 eggs 1 T. instant minced onion 1 tsp. salt ½ tsp. paprika 1 C. milk, hot 1 T. grated Parmesan cheese, optional Cheese Sauce, optional Sprinkle ¼ cup chopped vegetables, meat or fish and 2 tablespoons cheese in each of four 6 to 9-ounce custard cups or one 3½ to 4-cup ring mold. Beat together eggs, onion, salt and paprika. Gradually blend in milk. Pour into prepared cups or mold. Sprinkle with Parmesan cheese, if desired. Set cups or mold in large baking pan on oven rack. Pour hot water into pan to within ½ inch of top of custard mixture. Bake in preheated 350° F. oven until knife inserted near center comes out clean, 25 to 30 minutes for custard cups or 30 to 35 minutes for mold. Remove from hot water immediately and gently loosen edges with spatula. Invert onto serving plates. Serve with Cheese Sauce, if desired. Cheese Sauce: 2 T. butter 2 T. all-purpose flour ¼ tsp. salt 1 C. liquid (vegetable liquid or meat broth plus milk) ½ C. shredded Cheddar or Swiss cheese In medium saucepan over low heat, melt butter. Blend in flour and salt. Cook, stirring constantly, until smooth and bubbly. Blend in milk. Cook, stirring constantly, until mixture boils. Boil, stirring constantly, 1 minute. Remove from heat. Add cheese, stirring until melted. DUCHESS POTATOES About 6 servings 3½ C. mashed potatoes (about 6 medium) ⅓ C. butter, softened, divided 1 tsp. salt ¼ tsp. pepper 2 eggs In large mixing bowl beat potatoes, ¼ cup butter, salt and pepper at low speed until fluffy. Add eggs, one at a time, beating at medium speed until well blended. Melt remaining butter. Place potato mixture in large pastry bag with ½-inch star nozzle. Pipe about ¼ cup potatoes onto the edges of casserole or main dish, or spoon potatoes onto greased cookie sheet in neat pyramid shapes. Brush with melted butter. Bake in preheated 450° F. oven until golden brown, 12 to 15 minutes or broil 6 inches from heat 5 to 7 minutes. Carefully remove potato mounds from cookie sheet. Variations: To make patties, use about ¼ cup potato mixture for each and fry in lightly greased large fry pan over medium-high heat until browned on both sides, about 2 to 3 minutes. To make one large ring, shape potato mixture into ring on ovenproof platter. Bake as directed for potato mounds. Spoon creamed mixture into center. GOLDEN BUCK 3 servings _Long before the days of the supermarket, the meat for the day depended upon the hunter’s luck. If fortune ran out, he substituted a non-meat main dish. One such stand-in is this combination of poached eggs on toasted muffins with cheese sauce topping, called Golden Buck in honor of the one that got away._ 2 eggs 2 C. (8 oz.) shredded Cheddar cheese ½ C. milk or beer 1 T. butter 1 T. all-purpose flour 2 tsp. prepared mustard ¼ tsp. salt ¼ tsp. Worcestershire sauce ⅛ tsp. pepper 3 English muffins, split, toasted and buttered 6 poached eggs Parsley sprigs, optional In medium saucepan beat 2 eggs. Stir in cheese, milk, butter, flour and seasonings. Cook, stirring constantly, over low heat until cheese melts and mixture is smooth. To serve, spoon 2 tablespoons cheese sauce over each muffin half. Top each with one poached egg. Spoon 2 tablespoons cheese sauce over each egg. Garnish with parsley, if desired. SPECIAL EGG FRITTATA 8 servings ½ lb. hard sausage links 2 T. vegetable oil 2 T. butter 1 coarsely chopped onion 1 thinly sliced garlic clove 2 red or green bell peppers, seeded and cut into strips 2 boiled peeled and diced medium potatoes 2 peeled and diced medium tomatoes 1½ tsp. basil 1½ tsp. oregano 2 T. minced parsley Salt and pepper 8 eggs 3 T. water Butter ½ C. grated Parmesan cheese Place sausage links in pan with ½ inch water. Bring to boil and cook until water has nearly evaporated and sausages are browned. Turn frequently. Drain sausages and slice ½ inch thick. Heat oil and butter in ovenproof frying pan over medium heat. Saute onion, garlic, and peppers until soft. Add sausage, potatoes, tomatoes, herbs, salt and pepper. Saute for 2 minutes. Beat eggs lightly with water. Pour into buttered frying pan with other ingredients and cook over medium heat until bottom of omelet is set and browned. Sprinkle with cheese. Place pan under preheated boiler until top is puffed and browned. Cut into wedges and serve. GARNISHING WITH EGGS 1. Sliced hard-cooked eggs provide color and nutrition to a sandwich plate, salads, and green vegetables. A dash of paprika makes them even more colorful. 2. Sieved eggs can be applied in ribbons with a cake decorator to molded salads. 3. Chopped eggs yolks can be sprinkled on cream sauce coverings for added flavor and color. SCOTCH EGGS 6 servings _A coating of sausage and bread crumbs makes a hearty snack of hard-cooked eggs. After cooking to a golden turn, they can be eaten hot or cold. Scotch eggs are a traditional companion to a mug of ale or beer._ ¾ lb. bulk pork sausage 12 hard-cooked eggs 1 egg, beaten ⅓ C. fine dry bread crumbs Fat for deep frying Divide sausage into 12 equal portions (l oz. each). Shape each portion into patty and wrap completely around 1 hard-cooked egg, pressing edges together to seal. Dip sausage-wrapped eggs in beaten egg, then roll in bread crumbs until completely coated. Cook eggs in preheated 375° F. deep fat until golden brown and heated through, 7 to 9 minutes. Drain on absorbent paper. Serve hot or cold. [Illustration: {uncaptioned}] Drinks INSTANT EGG PICK-UP 1 serving _In the morning, this quick concoction provides needed nourishment to see you through until lunch. It’s also great for a nightcap, or whenever an energy lift is needed._ 1 egg 1 C. orange juice 1 T. honey, optional Measure all ingredients into blender or shaker container. Cover. Blend or shake until well blended. Pour into tall glass. Serve immediately. Variation: Just before serving add 1 scoop orange or lemon sherbet. [Illustration: {uncaptioned}] Plan Meals with the Basic 4 Foods Every Day [Illustration: {Basic food groups}] MEAT GROUP 2 servings per day Meats, variety meat (heart, liver, kidney), poultry, eggs, fish, dry beans and peas, peanut butter. A serving is: 2-3 oz. lean cooked meat; 2 eggs; 1 cup cooked dry beans or peas; 4 tablespoons peanut butter. This protein-rich group, good for growth and repair of body tissues; healthy muscles, skin, organs, blood and hair; also gives us iron, niacin, riboflavin, and thiamine. BREAD-CEREAL GROUP 4 servings per day Whole grain, enriched, and restored breads (check labels); also cereals, flour, macaroni, rice, wheat, rolled oats, and baked goods. A serving is: 1 slice bread, ½ cup cooked cereal, grits, macaroni, or rice, 1 oz. enriched ready-to-eat cereal. These supply food energy, protein, iron, and B vitamins. MILK GROUP Some for everyone Children to 9 2-3 cups 9-12 3 cups Teenagers 4 cups Adults 2 cups Women pregnant 3 cups nursing 4 cups Cheese can be used as part of the milk to provide calcium for strong bones and teeth; riboflavin, and vitamin D when milk is fortified. VEGETABLE-FRUIT GROUP 4 servings per day Citrus fruits, tomatoes, strawberries, cabbage, cantaloupe, for vitamin C. Vegetables—yellow or dark green—carrots, sweet potatoes, broccoli, spinach, etc. for vitamin A. This group builds healthy gums, body tissues, and skin; better vision, and good growth. Microwave Cooking GENERAL TIPS 1. Don’t try to cook an egg in the shell in the microwave. It could explode. 2. Eggs continue to cook after they are removed from the microwave. Take them out just before they are done. FRYING EGGS 1. Use a browning skillet. 2. Pierce the yolk in the shape of a cross to break the surface. This step will eliminate the possibility of the yolk exploding. 3. Always place a glass of water in the microwave alongside the skillet. The water will absorb some of the microwave, allowing the white and yolk to cook at the same rate of speed. 4. Bacon cooked along with the egg helps retard overcooking of the yolk. SCRAMBLING EGGS 1. For a fluffier texture when scrambling eggs, remember to stir the egg mixture frequently. 2. Don’t overcook. POACHING EGGS 1. The eggs must be covered with water to assure even cooking. 2. Piercing the yolk in the shape of a cross to break the surface membrane will eliminate the possibility of an explosion. The exact time of cooking eggs in a microwave oven will vary according to the number of eggs to be prepared at one time and the size and temperature of the eggs. EGGS ARE ECONOMICAL Texas eggs are an economical means of adding a lot of nutritive value to the menu. The price per two-egg servings of large eggs ranges from 11 to 16 cents; for medium eggs, from 9½ to 14 cents. [Illustration: Decorative border] Table of Contents Scrambled Eggs 2 Fried Eggs 3 Poached Eggs 3 Baked Eggs 4 Soft-Cooked Eggs 4 Hard-Cooked Eggs 4 Egg Salad 5 Deviled Eggs 5 Meat Batter 6 Pickled Eggs 6 Mayonnaise 7 Eggs Benedict 7 Hollandaise Sauce 7 Baked Custard 8 Rice Pudding 9 Easy Baked Cheesecake 10 Lemon Meringue Pie 10 Custard Pie 11 Carrot Cake 11 Seven Minute Frosting 11 French or Plain Omelet 12 Puffy Omelet 13 Crepes 14 Cheese Souffle 14 Sweet Potato Souffle 15 Spinach Souffle 15 Quiche Lorraine 16 Huevos Rancheros 17 Egg Tortilla 18 Flan 18 Eggs Guacamole 18 Rellenos with Beef 19 Sopapillas 19 Eggs Florentine 20 Eggs Goldenrod 21 Fried Egg Sandwich 22 Monte Cristo 22 Baked Cheese and Eggs 23 Timbales 24 Duchess Potatoes 24 Golden Buck 25 Special Egg Frittata 25 Scotch Eggs 26 Instant Egg Pick-Up 27 _Tips on Cooking with Eggs_ Following a Recipe 1 Tips on Making Meringue 10 Nutritional Values 12 Selecting Eggs by Quality 19 Selecting Eggs by Size 20 Storing Texas Eggs 23 Garnishing with Eggs 25 Basic Four Food Groups 28 Microwave Cooking 29 Footnotes [1]It is better to remove scrambled eggs from pan when they are slightly underdone. Heat retained in eggs completes the cooking. [2]Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved. [3]To make handle ovenproof, cover completely with aluminum foil. [4]Sandwiches also may be sauteed in 2 tablespoons butter in large fry pan over medium heat, turning as necessary until golden brown on all sides. [5]Cooked, well-drained chopped broccoli, cauliflower, spinach or asparagus; sauteed well-drained chopped mushrooms; chopped cooked chicken, turkey, ham, chicken livers or well-drained shrimp; well-drained flaked crabmeat, salmon or tuna. FOR FREE RECIPES AND INFORMATION ABOUT TEXAS FOOD AND FIBER PRODUCTS WRITE: REAGAN V. BROWN, COMMISSIONER TEXAS DEPARTMENT OF AGRICULTURE P. O. BOX 12847, CAPITOL STATION AUSTIN, TEXAS 78711 Transcriber’s Notes —Silently corrected a few typos. —Retained publication information from the printed edition: this eBook is public-domain in the country of publication. —In the text versions only, text in italics is delimited by _underscores_. End of the Project Gutenberg EBook of Classic Variations in Cooking with Texas Eggs, by Anonymous *** END OF THE PROJECT GUTENBERG EBOOK 62665 ***