,classic ,variations in ,cooking with ,texas ,eggs ,foreword ,this recipe book has been designed to demonstrate the versatility of cooking with ,texas eggs4 ,there are dishes that range from elegant ,eggs ,benedict to simple scrambled eggs4 ,the many ways to add protein to the diet through the use of ,texas eggs are included here in suggestions for main dishes1 snacks1 and desserts4 ,basic instructions on the most common preparation of ,texas eggs serve as the introduction to the book4 ,there are also sections on ,french dishes1 ,tex-,mex favorites1 ,american and international entrees1 and desserts4 ,the ,texas ,department of ,agriculture is most grateful to the ,american ,egg ,board1 which granted us permission to reprint their recipes and the interesting comments on dishes which compose most of the book4 ,many of the color photographs also were provided by the ,american ,egg ,board4 ,reagan ,v4 ,brown ,commissioner of ,agriculture ,a ,note ,about ,texas ,eggs ,an egg is an egg is an egg8 ,maybe so1 say some cooks4 ,after all1 the national egg industry functions under the same sanitation regulations1 the same standards on grading for quality and size4 ,but most ,texans believe that there is something better about foods produced close to home4 ,as long as you're taking the time to prepare foods that are appealing1 attractive1 and nutritious1 serve the best--fresh1 wholesome eggs from ,texas4 ,illustration3 ,,tap3 ,texas ,agricultural ,products ,,look ,,for ,,the ,,tap ,,symbol1 ,,or ,,the ,,words1 8,,produced ,,in ,,texas40 ,following ,a ,recipe ,that ,calls ,for ,eggs #a4 ,slightly beaten3 ,use a fork or whisk to beat eggs just until the yolks and whites are blended4 #b4 ,well beaten3 ,use a mixer or blender to beat eggs until they are light1 frothy and evenly colored4 #c4 ,thick and lemon-colored3 ,beat yolks in a mixer for about #e minutes or in a blender for about #b minutes until they become a pastel yellow and form ribbons when the beater is lifted or they are dropped from a spoon4 #d4 ,stiff but not dry3 ,beat whites with a mixer or whisk until they no longer slip when the bowl is tilted4 #e4 ,gently folded3 ,when combining beaten egg whites with other heavier mixtures1 handle carefully so that the air beaten into the whites is not lost4 ,it's best to pour the heavier mixture onto the beaten egg whites4 ,then gradually combine the ingredients with a rubber spatula1 turning the bowl slowly4 ,don't stir4 #f4 ,separating whites and yolks3 ,there are various kitchen gadgets on the market which will separate eggs1 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 other1 allowing the white to slip into a bowl and being careful not to break the yolk4 ,eggs are easiest to separate when cold1 but whites reach their fullest volume if allowed to stand at room temperature for about #cj minutes before beating4 #g4 ,cook until coats a metal spoon3 ,for stirred custard mixtures1 the eggs are cooked properly when a thin film adheres to a metal spoon dipped into the custard4 #h4 ,cook until a knife inserted near center comes out clean3 ,baked custard mixtures are done when a metal knife inserted off center comes out clean4 ,the very center may still not be quite done1 but the heat retained in the mixture will continue to cook it after removal from the oven4 99 99 99 99 99 99 99 99 ,all recipes in this book are designed for large size eggs4 99 99 99 99 99 99 99 99 ,other suggestions and tips on cooking with ,texas eggs are included in the following pages4 ,basic ,recipes for ,texas ,eggs ,master these first1 then create your own dishes with sauces1 leftover meats1 preserves1 or favorite spices4 ,,scrambled ,,eggs #b servings ,in a book titled 8,the ,old ,virginia ,gentleman10 its author1 ,george ,bagby1 describes scrambled eggs as a 8necessary40 ,for breakfast1 for sandwiches1 or as the original skillet supper1 families all over the country agree with ,mr4 ,bagby4 #d eggs ,c4 milk tsp4 salt ,dash pepper #b ,t4 butter ,beat together eggs1 milk1 salt and pepper with a fork1 mixing thoroughly for uniform yellow1 or just slightly for white and yellow streaks4 ,heat butter in #h-;inch fry pan over medium heat until just hot enough to sizzle a drop of water4 ,pour in egg mixture4 ,as mixture begins to set1 turn a pancake turner over and gently draw completely across the bottom of pan1 forming large soft curds4 ,continue until eggs are thickened1 but do not stir constantly4 ,cook until eggs are thickened throughout but still moist4#a ,illustration3 ,egg ,tortilla1 recipe on page #ah4 ,,fried ,,eggs #a serving ,more people greet each day with fried eggs than any other style4 ,perhaps you're a sunnyside up fan1 or over-easy or basted is your preference4 #a to #b ,t4 butter ,eggs ,salt ,pepper ,in fry pan over medium-high heat1 cook butter until just hot enough to sizzle a drop of water4 7,if a very large pan is used1 more butter will be needed47 ,break and slip eggs into pan4 ,reduce heat immediately4 ,cook slowly to desired doneness1 spooning butter over eggs to baste or turning eggs to cook both sides4 ,season with salt and pepper to taste4 ,,poached ,,eggs ,the word poach comes from the ,french pocher which means to place in a pocket4 ,properly poached1 the yolk is pocketed smoothly in the white4 ,breaking each egg into a saucer before slipping it into the water is gentler than cracking it directly in1 and prevents mishaps4 ,oil ,water1 milk or broth ,eggs ,lightly oil a saucepan4 ,add enough water to fill #b inches deep4 ,heat to boiling over medium-high heat4 ,reduce heat to keep water at a simmer4 ,break eggs1 one at a time1 into dish1 then slip each egg into water1 holding dish close to water's surface4 ,simmer #c to #e minutes depending on desired doneness4 ,when done1 lift eggs with slotted pancake turner or spoon onto absorbent paper4 ,drain and trim edges1 if desired4 ,illustration3 ,eggs ,benedict1 recipe on page #g4 ,,baked 7,,shirred7 ,,eggs #d servings ,baking is a good way to prepare eggs in quantity--you can multiply the following recipe to serve a larger group4 ,the addition of cream gives the eggs a softer finish than that of standard fried or poached eggs4 #h eggs ,salt ,pepper ,c4 half and half or light cream #d tsp4 butter1 divided ,grease four ramekins1 shallow baking dishes1 or large custard cups4 ,break and slip two eggs into each ramekin4 ,season with salt and pepper to taste4 ,spoon #a tablespoon half and half over each serving4 ,dot each with #a teaspoon butter4 ,bake in preheated #cej ,f4 oven until whites are set and yolks are soft and creamy1 about #ae minutes4 ,serve immediately4 ,,soft-,,cooked ,,eggs ,eggs started in unheated water are less apt to crack than ones put into boiling water4 ,follow the directions below1 and for a special treat1 serve soft-cooked eggs in egg cups1 in the ,european fashion4 ,eggs ,water ,put eggs in single layer in saucepan4 ,add enough tap water to come at least #a inch above eggs4 ,cover and quickly bring just to boiling4 ,turn off heat4 ,if necessary1 remove pan from burner to prevent further boiling4 ,let eggs stand covered in the hot water #a to #d minutes1 depending on desired doneness4 ,immediately run cold water over eggs or put them in ice water until cool enough to handle4 ,to serve1 break shell through middle with a knife4 ,with a teaspoon1 scoop egg out of each half shell into serving dish4 ,to serve in an egg cup1 put the egg in cup small end down1 slice off large end of egg with knife and eat from shell4 ,,hard-,,cooked ,,eggs ,no wonder 8hard boiled0 has come to mean a tough character--boiling toughens the delicate protein of egg4 ,gentler cooking pays off in tenderness4 ,the following method of turning the heat off when the water approaches the boiling point has two advantages--it won't toughen the egg1 and it saves energy4 ,eggs ,water ,put eggs in single layer in saucepan4 ,add enough tap water to come at least #a inch above eggs4 ,cover and quickly bring just to boiling4 ,turn off heat4 ,if necessary1 remove pan from burner to prevent further boiling4 ,let eggs stand covered in the hot water #ae to #ag minutes for large eggs4 7,adjust time up or down by about #c minutes for each size larger or smaller47 ,immediately run cold water over eggs or put them in ice water until completely cooled4 ,to remove shell1 crack it by tapping gently all over4 ,roll egg between hands to loosen shell1 then peel1 starting at large end4 ,hold egg under running cold water or dip in bowl of water to help ease off shell4 ,time-,tested ,favorites ,,egg ,,salad #d servings or #b cups ,this popular combination of hard-cooked eggs1 mayonnaise1 and seasonings is often served in sandwiches or in scooped-out tomatoes4 ,it is great1 too1 served in a lettuce cup4 ,c4 mayonnaise #b tsp4 lemon juice #a tsp4 instant minced onion tsp4 salt tsp4 pepper #f hard-cooked eggs ,c4 finely chopped celery #d lettuce leaves ,blend together mayonnaise1 lemon juice1 onion1 salt and pepper4 ,cut #d slices from center of #a egg and reserve for garnish4 ,chop all remaining eggs4 ,stir chopped eggs and celery into mayonnaise mixture until moistened throughout4 ,for each serving1 spoon about cup into a lettuce leaf4 ,garnish with reserved egg slice4 ,variations3 ,add any of the following ingredients to taste3 ,sliced or chopped ripe or green pitted olives ,chopped green pepper1 mushrooms1 parsley1 chives or watercress ,shredded carrots ,shredded ,cheddar or ,swiss cheese ,crumbled bacon ,chopped pimiento strips1 onions ,,deviled ,,eggs #h to #aj servings ,these stuffed eggs are so popular at picnics and buffets that the name 8deviled0 seems undeserved4 ,it comes from the fiery seasonings sometimes used2 milder variations are below4 #f hard-cooked eggs #b ,t4 mayonnaise to #a tsp4 prepared mustard tsp4 lemon juice tsp4 salt tsp4 ,worcestershire sauce tsp4 pepper ,cut eggs in half lengthwise4 ,remove yolks and set whites aside4 ,mash yolks with fork1 then blend in remaining ingredients4 ,refill whites using about #a tablespoon yolk mixture for each egg half4 ,variations3 ,add any of the following ingredients to yolk mixture3 ,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 olives1 radishes or celery ,grated ,parmesan cheese ,shredded ,cheddar cheese ,toasted sesame seeds or finely chopped nuts ,,meat ,,batter3 ,enough for #a broiler or #f servings of fried meat ,this may be used for batter-fried chicken or one version of chicken-fried steak4 ,spices such as garlic salt or paprika may be added to the flour to change the flavor from time to time4 #b eggs ,c4 milk #a ,c4 unsifted flour #a tsp4 double-acting baking powder tsp4 salt ,in a deep bowl1 beat the eggs and milk lightly4 ,combine the remaining ingredients and add to the egg mixture1 a small quantity at a time4 ,stir just until the batter is smooth4 ,set the batter aside for #cj minutes4 ,dip the meat in the batter until it is well-coated and fry in hot oil or shortening4 ,,pickled ,,eggs #ab appetizers ,in ,pennsylvania ,dutch ,country1 ,pickled ,eggs are a sign of summertime4 ,vary the flavor by substituting pineapple juice or canned beet liquid for the vinegar4 ,the latter gives them a rosy look4 #b ,c4 white vinegar #b ,t4 sugar #a med4 onion1 sliced and separated into rings #a tsp4 salt #a tsp4 whole mixed pickling sauce #ab hard-cooked eggs ,in medium saucepan combine all ingredients except eggs4 ,simmer over low heat1 uncovered1 until onion is tender1 about #aj minutes4 ,arrange eggs in each of two #a-quart jars with tight-fitting lids4 ,pour #a cup vinegar mixture over eggs in each jar4 ,cover and refrigerate several hours or overnight to blend flavors4 ,eggs may be stored in refrigerator up to #b weeks4 ,illustration3 uncaptioned ,,mayonnaise ,about #a cups #b egg yolks or #a whole egg #b ,t4 vinegar or lemon juice1 divided #a tsp4 sugar #a tsp4 dry mustard tsp4 salt ,dash cayenne pepper #a ,c4 salad oil1 divided ,in small mixing bowl1 beat together egg yolks1 #a tablespoon vinegar1 sugar1 mustard1 salt and cayenne at medium speed until blended4 ,continue beating1 adding cup salad oil drop by drop4 ,add remaining oil1 #a tablespoon at a time1 beating constantly4 ,slowly beat in remaining vinegar4 ,chill thoroughly4 ,to prepare in blender3 ,measure cup oil and all other ingredients into blender container4 ,blend at high speed #e seconds4 ,blending at high speed1 add remaining oil very slowly until thick and smooth4 7,if necessary1 turn off blender occasionally and clean sides with rubber spatula47 ,chill thoroughly4 ,,eggs ,,benedict #d servings ,in the dining room of the ,waldorf one day in #ahid1 an inventive but hungover ,lemuel ,benedict created a dish that would forever bear his name4 ,he put together buttered toast1 crisp bacon1 poached eggs and ,hollandaise sauce--and a classic was born6 ,oscar of the ,waldorf1 a menu maker of the first order1 altered the bacon to ham and the toast to ,english muffins4 #d ,english muffins1 split1 toasted and buttered #h poached eggs ,c4 ,hollandaise ,sauce #af slices ,canadian-style bacon1 broiled or pan-fried ,top each ,english muffin half with #b slices bacon1 #a poached egg1 and about #a tablespoon hot ,hollandaise ,sauce4 ,serve hot4 ,,hollandaise ,,sauce ,about cup ,while this is a ,french concoction1 the name may come from the fact that ,holland is famous for its butter1 a main constituent of the sauce4 ,louis ,diat1 chef extraordinaire and sauce expert formerly with ,new ,york ,city's ,ritz ,carlton1 wrote that 8if the sauce does curdle1 you can bring it back to homogenous thickness by putting a fresh egg yolk in another pan and gradually whipping in the curdled mixture40 ,the blender method avoids the curdling problem altogether4 #c egg yolks #b ,t4 lemon juice tsp4 salt tsp4 paprika ,dash cayenne pepper ,c4 butter 7#a stick71 chilled and cut in eighths ,in saucepan beat together egg yolks1 lemon juice and seasonings4 ,add half the butter4 ,cook over low heat1 stirring rapidly1 until butter melts4 ,add remaining butter1 stirring constantly1 until butter melts and sauce thickens4 ,cover and refrigerate if not using immediately4 ,to prepare in blender3 ,measure all ingredients except butter into blender container4 ,melt butter and add to other ingredients4 ,blend at low speed until sauce thickens1 #ae to #bj seconds4 ,desserts ,,baked ,,custard #f servings ,this recipe1 the basis for so many others1 goes back to the days of ancient ,greece4 ,unlike modern cooks1 however1 the ,greeks thought it suitable only for women and children4 ,the pan of water 7or water bath7 that the custard cups sit in during baking promotes even cooking4 #d eggs1 slightly beaten ,c4 sugar tsp4 salt #c ,c4 milk1 heated until very warm #a tsp4 vanilla ,nutmeg ,beat together eggs1 sugar and salt until well blended4 ,gradually stir in hot milk4 ,blend in vanilla4 ,pour into six 7#f oz4 each7 custard cups or a #a-quart casserole4 ,sprinkle with nutmeg4 ,set custard cups or casserole in large baking pan1 then put pan on rack in oven4 ,pour very hot water into pan to within inch of top of custard4 ,bake in preheated #cej ,f4 oven until a knife inserted near center comes out clean2 #be to #cj minutes for custard cups or #ce to #dj minutes for casserole4 ,remove immediately from hot water4 ,serve warm or chilled4 ,variation3 ,if desired #a tablespoon raisins1 fruit preserves1 drained fruit cocktail1 flaked coconut or chopped nuts may be placed in each custard cup before adding custard mixture4 ,illustration3 uncaptioned ,,rice ,,pudding #h servings ,rice came to this country accidentally in a ship blown off course from ,madagascar to ,england4 ,the grateful crew thanked the ,south ,carolina rescuers with a handful of the grains4 ,just a century later1 rice was called 8,carolina gold40 ,in this golden custard pudding1 it lives up to the name4 #d eggs #b ,c4 milk ,c4 sugar #a ,t4 butter1 melted #a tsp4 vanilla tsp4 salt #b ,c4 cooked rice ,c4 raisins1 optional ,cinnamon or nutmeg1 optional ,in medium bowl1 beat eggs4 ,blend in milk1 sugar1 butter1 vanilla and salt4 ,stir in rice and raisins1 if desired4 ,pour into greased #a-quart casserole4 ,bake in preheated #cbe ,f4 oven #ce minutes4 ,gently stir rice up from bottom of dish4 ,continue baking until knife inserted halfway between center and outside edge comes out clean1 #bj to #be minutes longer4 ,sprinkle with cinnamon or nutmeg1 if desired4 ,illustration3 uncaptioned ,,easy ,,baked ,,cheesecake #aj to #ab servings #b 7#h oz47 pkg4 cream cheese1 softened #a ,c4 sugar1 divided #a tsp4 vanilla1 divided #d eggs #a 7#i-;in47 graham cracker crumb crust1 baked ,c4 sour cream ,in large mixing bowl beat cream cheese at medium speed until fluffy4 ,blend in cup sugar and #a teaspoon vanilla4 ,add eggs one at a time1 beating well after each addition4 ,pour into crumb crust4 ,bake in preheated #cbe ,f4 oven #cj minutes4 ,blend together sour cream1 remaining cup sugar and teaspoon vanilla4 ,gently spread mixture over top of hot cheesecake and bake until center is set1 about #cj minutes longer4 ,cool completely on wire rack4 ,chill until firm1 several hours or overnight4 ,,lemon ,,meringue ,,pie #f to #h servings #b ,c4 sugar1 divided ,c4 cornstarch tsp4 salt #a ,c4 cold water ,c4 lemon juice #e eggs1 separated #b ,t4 butter #a to #c tsp4 grated lemon peel #a 7#i-;in47 pie shell1 baked tsp4 cream of tartar tsp4 vanilla ,in large saucepan combine #a cups sugar1 cornstarch and salt4 ,gradually stir in water and lemon juice until smooth4 ,beat egg yolks and blend into sugar mixture4 ,add butter4 ,cook1 stirring constantly1 over medium heat until mixture thickens and boils4 ,boil1 stirring constantly1 #a minute4 ,remove from heat and stir in lemon peel4 ,pour hot filling into baked pie shell4 ,meringue3 ,in large mixing bowl beat egg whites and cream of tartar at high speed until foamy4 ,add remaining cup sugar1 #a tablespoon at a time1 beating constantly until sugar is dissolved#b and whites are glossy and stand in soft peaks4 ,beat in vanilla4 ,spread meringue over filling starting with small amounts at edges and sealing to crust all around4 ,cover pie with remaining meringue1 spreading evenly in attractive swirls4 ,bake in preheated #cej ,f4 oven until peaks are lightly browned1 #ab to #ae minutes4 ,cool at room temperature4 ,,tips ,,on ,,making ,,meringue ,when making meringues and some cakes1 sugar is slowly added to beaten egg whites4 ,this serves to increase the stability of the foam4 ,sugar1 however1 can retard the foaming of the whites4 ,if meringue pies weep1 it is probably due to several different problems3 7#a7 overcooking 7#b7 incomplete blending of meringue 7#c7 oven temperature too high 7#d7 spreading the meringue on a cold filling 7#e7 overbeating before adding sugar4 ,,custard ,,pie #f to #h servings #d eggs #b ,c4 milk ,c4 sugar #a tsp4 vanilla tsp4 salt #a 7#i-;in47 pie shell1 unbaked tsp4 nutmeg ,beat eggs4 ,blend in milk1 sugar1 vanilla and salt4 ,place pie plate with prepared shell on oven rack4 ,pour egg mixture into shell4 ,sprinkle with nutmeg4 ,bake in preheated #cej ,f4 oven until knife inserted halfway between center and outside edge comes out clean1 #dj to #ej minutes4 ,cool on wire rack4 ,serve warm or chilled4 ,,carrot ,,cake #a 7#aj-;inch7 tube cake or #aj to #ab servings #b ,c4 all-purpose flour #b tsp4 baking powder #a tsp4 cinnamon tsp4 salt tsp4 ginger tsp4 nutmeg #a ,c4 butter1 softened #b ,c4 sugar #e eggs1 separated ,c4 water #a ,c4 shredded carrots ,c4 finely chopped pecans tsp4 vanilla tsp4 cream of tartar ,stir together flour1 baking powder1 cinnamon1 salt1 ginger and nutmeg4 ,set aside4 ,in large mixing bowl beat together butter and sugar at medium speed until light and fluffy4 ,add egg yolks1 one at a time1 beating well after each addition4 ,add cup flour mixture alternately with cup water1 blending thoroughly after each addition4 ,repeat with remaining flour and water4 ,stir in carrots1 pecans and vanilla4 ,wash and dry beaters4 ,in large mixing bowl beat egg whites and cream of tartar at high speed until stiff but not dry1 just until whites no longer slip when bowl is tilted4 ,gently fold whites into yolk mixture4 ,pour into greased and floured #aj-;inch tube pan4 ,bake in preheated #cge ,f4 oven until wooden pick or cake tester inserted in center comes out clean1 about #a hours4 ,cool on wire rack #ae minutes4 ,remove from pan and cool completely4 ,seven ,minute ,frosting #e cups ,this frosting is named for the seven minutes of cooking and beating needed to form the desired glossy peaks4 ,some cooks use a double boiler to equalize cooking heat4 ,cooking should stop the moment the stiff peaks form4 #b egg whites #a ,c4 sugar ,c4 cold water tsp4 cream of tartar tsp4 salt #a tsp4 vanilla ,in large saucepan combine all ingredients except vanilla4 ,beat #a minute at low speed with portable electric mixer4 ,place pan over low heat and beat at high speed until stiff peaks form1 about #e minutes4 ,remove from heat4 ,add vanilla4 ,beat until frosting will hold swirls1 about #b minutes longer4 ,french ,dishes with a ,texas ,flair ,omelets1 crepes1 souffles1 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 foods1 especially leftovers4 ,texans add hot sauces1 jalapenos1 fresh ,texas vegetables1 and a range of meats to create ,lone ,star specials4 ,omelets ,,french ,,or ,,plain ,,omelet #a serving #b eggs #b ,t4 water tsp4 salt ,dash pepper #a ,t4 butter ,mix eggs1 water1 salt and pepper with fork4 ,heat butter in #h-;inch omelet pan or fry pan over medium-high heat until just hot enough to sizzle a drop of water4 ,pour in egg mixture4 ,mixture should set at edges at once4 ,with pancake turner turned over1 carefully push cooked portions at edges toward center so uncooked portions flow to bottom4 ,tilt pan as necessary so uncooked eggs can flow4 ,slide pan rapidly back and forth over heat to keep mixture in motion and sliding freely4 ,while top is still moist and creamy-looking1 fill1 if desired4 ,with pancake turner fold in half or roll1 turning out onto plate with a quick flip of the wrist4 ,variations3 ,omelets can be flavored with a variety of herbs and spices4 ,mix in to teaspoon per omelet4 ,omelets can hold almost any leftover food4 ,for each omelet1 fill with to cup of any of the following3 ,shredded or sliced ,cheddar1 ,swiss ,mozzarella1 ,gouda1 ,provolone1 or other firm cheese ,cottage1 ricotta or cream cheese ,cooked1 drained and crumbled sausage1 bacon or ground beef ,flaked canned or cooked fish ,sauteed sliced mushrooms ,sauteed chopped onions or green pepper ,drained1 cooked1 chopped1 diced or sliced vegetables ,drained1 canned or chopped or sliced fresh fruit ,chopped nuts ,jelly1 jam or preserves ,nutritional ,quality of ,eggs ,eggs are especially rich in high-quality protein1 unsaturated fats1 iron1 phosphorus1 trace minerals1 vitamins ,a1 ,e1 and ,k1 and all ,b vitamins1 including vitamin ,b #ab4 ,eggs are second only to fish liver oils as a natural source of vitamin ,d4 ,two eggs are an economical means of adding a lot of nutritive value to the menu4 ,the price per two-egg servings of large eggs ranges from #aa to #af cents2 for medium eggs1 from #i to #ad cents4 ,,puffy ,,omelet #b servings 7,pictured on cover7 ,puffy omelets have a long history1 dating back to ancient ,roman times4 ,beating the yolks and whites separately results in the 8puff40 ,an ovenproof pan is essential because1 after the omelet puffs over a surface unit1 it goes into a hot oven for final baking4 #d eggs1 separated ,c4 water tsp4 cream of tartar tsp4 salt #a ,t4 butter ,beat egg whites with water1 salt and cream of tartar at high speed until stiff but not dry1 or just until whites no longer slip when bowl is tilted4 ,beat egg yolks at high speed until thick and lemon-colored1 about #e minutes4 ,fold yolks into whites4 ,heat butter in #aj-;inch omelet pan or fry pan with ovenproof handle#c over medium-high heat until just hot enough to sizzle a drop of water4 ,pour in omelet mixture and gently smooth surface4 ,reduce heat to medium4 ,cook slowly until puffy and lightly browned on bottom1 about #e minutes4 ,lift omelet at edge to judge color4 ,bake in preheated #cej ,f4 oven #aj to #ab minutes1 or until knife inserted halfway between center and outside edge comes out clean4 ,to serve1 loosen omelet edges with spatula4 ,with a sharp knife cut upper surface down center of omelet but ,,do ,,not cut through to bottom of omelet4 ,fill1 if desired4 ,tip skillet4 ,with pancake turner1 fold in half and turn out onto plate with a quick flip of the wrist4 ,serve immediately4 ,illustration3 uncaptioned ,crepes and ,souffles ,basic ,crepes3 ,twelve #g-;inch crepes or ,sixteen #f-;inch crepes #c eggs ,c4 milk ,c4 water #c ,t4 butter1 melted ,c4 all-purpose flour tsp4 salt ,in mixing bowl combine eggs1 milk1 water and #c tablespoons melted butter4 ,beat with mixer1 rotary beater or whisk until well blended4 ,add flour and salt4 ,beat until smooth4 ,heat #h to #aj-;inch omelet or crepe pan over medium-high heat until just hot enough to sizzle a drop of water4 ,brush pan lightly with melted butter4 ,for each crepe1 pour in just enough batter 7about #b tablespoons for #h-;inch pan or scant cup for #aj-;inch pan7 to cover bottom of pan1 tipping and tilting pan to move batter quickly over bottom4 ,cook until lightly browned on bottom and dry on top4 ,remove from pan or1 if desired1 turn and brown other side4 ,brush pan lightly with melted butter as needed to prevent sticking4 ,stack crepes between layers of waxed paper until ready to fill4 ,,texas ,,fillings ,,for ,,crepes3 ,pre-cooked pork sausages1 served with orange marmalade ,thinly sliced ,texas peaches1 lightly sauteed1 topped with whipped cream and chopped pecans ,creamed broccoli1 carrots1 or other vegetables ,minced leftover roast1 chicken or turkey with gravy and diced jalapeno ,,cheese ,,souffle #f servings ,grated ,parmesan cheese ,c4 butter ,c4 all-purpose flour #a ,t4 instant minced onion tsp4 dry mustard #a ,c4 milk #a ,c4 7#d oz47 shredded ,cheddar cheese #f eggs1 separated tsp4 cream of tartar ,butter bottom and sides of #b-quart souffle dish or casserole4 ,dust with ,parmesan cheese4 ,in large saucepan melt cup butter4 ,blend in flour1 onion and mustard4 ,cook1 stirring constantly1 over medium-high heat until mixture is smooth and bubbly4 ,stir in milk all at once4 ,cook1 stirring constantly1 until mixture boils and thickens4 ,remove from heat4 ,stir in ,cheddar cheese until melted4 ,in small mixing bowl beat egg yolks at high speed until thick and lemon-colored1 about #e minutes4 ,blend small amount of hot cheese mixture into yolks4 ,stir yolk mixture into cheese mixture4 ,wash and dry beaters4 ,in large mixing bowl beat egg whites and cream of tartar at high speed1 until stiff but not dry1 just until whites no longer slip when bowl is tilted4 ,gently but thoroughly fold yolk mixture into whites4 ,carefully pour into prepared dish4 ,for a 8top hat10 hold a spoon upright and circle mixture to make ring about #a inch from side of dish and #a inch deep4 ,bake in preheated #cej ,f4 oven until puffy1 delicately browned and souffle shakes slightly when oven rack is gently moved back and forth1 #ce to #dj minutes4 ,serve immediately4 ,,sweet ,,potato ,,souffle #f to #h servings ,c4 sugar #a ,t4 cornstarch #a ,c4 orange juice #a lb4 cooked and drained sweet potatoes1 mashed #f eggs1 separated #a ,t4 grated lemon peel tsp4 mace tsp4 cream of tartar #a ,t4 chopped pecans1 optional ,butter bottom and sides of #b-quart souffle dish4 ,sprinkle with sugar4 ,make #d-;inch band of triple thickness aluminum foil long enough to go around dish and overlap #b inches4 ,lightly butter one side of band and sprinkle with sugar4 ,wrap around outside of dish with sugared side in and fasten with paper clips or string4 ,collar should extend #b inches above rim of dish4 ,in medium saucepan blend sugar and cornstarch4 ,stir in orange juice and sweet potatoes4 ,cook over medium-high heat1 stirring constantly1 until mixture thickens and boils4 ,boil and stir #a minute4 ,remove from heat4 ,in small mixing bowl beat egg yolks at high speed until thick and lemon-colored1 about #e minutes4 ,blend small amount of hot sweet potato mixture into yolks4 ,blend yolk mixture into potato mixture4 ,stir in lemon peel and mace4 ,wash and dry beaters4 ,in large mixing bowl beat egg whites and cream of tartar at high speed until stiff but not dry1 just until whites no longer slip when bowl is tilted4 ,gently fold yolk mixture into whites4 ,pour into prepared dish4 ,sprinkle with pecans1 if desired4 ,for a 8top hat10 hold a spoon upright and circle mixture to make a ring about #a inch from side of dish and #a inch deep4 ,bake in preheated #cej ,f4 oven until puffy1 browned and souffle shakes slightly when oven rack is gently moved back and forth1 #ej to #fj minutes4 ,carefully remove foil band4 ,serve immediately4 ,,spinach ,,souffle #f servings ,grated ,parmesan cheese #a 7#aj oz47 can condensed cream of chicken soup #a 7#aj oz47 pkg4 frozen chopped spinach cooked and well-drained ,c4 shredded ,cheddar cheese #a ,t4 instant minced onion tsp4 marjoram #f eggs1 separated tsp4 cream of tartar ,butter bottom and sides of #b-quart souffle dish or casserole4 ,dust with ,parmesan cheese4 ,in large saucepan combine soup1 well-drained spinach1 ,cheddar cheese1 onion and marjoram4 ,cook1 stirring constantly1 over medium heat until cheese melts4 ,in small mixing bowl beat egg yolks at high speed until thick and lemon-colored1 about #e minutes4 ,blend a small amount of hot soup mixture into yolks4 ,stir yolk mixture into soup mixture4 ,in large mixing bowl beat egg whites and cream of tartar at high speed until stiff but not dry1 just until whites no longer slip when bowl is tilted4 ,gently but thoroughly fold yolk mixture into whites4 ,carefully pour into prepared dish4 ,for a 8top hat0 hold spoon upright and circle mixture to make ring about #a inch from side of dish and #a inch deep4 ,bake in preheated #cej ,f4 oven until puffy1 delicately browned and souffle shakes slightly when oven rack is gently moved back and forth1 #ee to #fj minutes4 ,serve immediately4 ,quiche ,,quiche ,,lorraine #f servings ,frenchmen claim that this savory custard pie originated in ,lorraine4 ,the ,germans say ,alsace4 ,this popular pie was preceded in culinary evolution by cheese tarts such as the one prepared #fjj years ago by ,taillevent for ,charles ,,vi4 #a 7#i-;in47 pie shell1 unbaked #f eggs1 beaten #h slices bacon1 crisply cooked and crumbled #a ,c4 7#d oz47 shredded ,swiss cheese #a ,c4 half and half or light cream tsp4 salt tsp4 nutmeg tsp4 pepper ,brush pie shell with small amount of the beaten eggs4 ,prick bottom and sides with fork4 ,if using metal pie pan1 bake shell in preheated #dej ,f4 oven until golden brown1 about #e minutes4 ,if using pie plate1 bake shell at #dbe ,f4 ,cool on wire rack4 ,reduce oven temperature to #cge ,f4 for pie plate4 ,sprinkle bacon and cheese in pie shell4 ,beat remaining ingredients together until well blended4 ,pour into pie shell4 ,bake in preheated oven until knife inserted halfway between center and outside edge comes out clean1 #ce to #de minutes4 ,let stand #aj minutes before serving4 ,illustration3 uncaptioned ,tex-,mex ,eggs ,,huevos ,,rancheros #d servings ,eggs have always been treated with reverence in ,mexico4 ,it was thought that1 when fed to babies1 they would endow understanding4 ,after a conquest1 they were a sign of plenty4 ,in religious observance1 pilgrims offered them as gifts to the ,virgin ,mary4 ,in everyday meals1 the ,mexican preference for spicy seasonings is satisfied in ,huevos ,rancheros4 #h corn tortillas ,c4 oil #a 7#g to #h oz47 can taco sauce #a ripe avocado1 optional ,c4 butter1 divided #h eggs ,c4 shredded ,cheddar cheese ,in large fry pan cook tortillas1 one at a time1 in oil over medium heat until hot but still soft1 #a to #b minutes4 ,drain on absorbent paper and place on aluminum foil4 ,when all tortillas are cooked1 seal foil and keep tortillas warm in preheated #cjj ,f4 oven4 ,in small saucepan over low heat bring taco sauce to serving temperature4 ,keep warm4 ,halve1 pit and peel avocado4 ,cut into #af slices4 ,heat #b tablespoons butter in #aj-;inch fry pan until hot enough to sizzle a drop of water4 ,break and slip four of the eggs1 one at a time1 into fry pan4 ,reduce heat immediately4 ,cook slowly to desired doneness1 spooning butter over eggs to baste or turning eggs to cook both sides4 ,repeat with remaining butter and eggs4 ,season with salt and pepper4 ,on each tortilla1 place #a fried egg1 #a tablespoon taco sauce1 #a tablespoon cheese and #b avocado slices1 if desired4 ,serve hot4 ,illustration3 uncaptioned ,,egg ,,tortilla #a serving ,most ,texans agree that any food rolled up in a tortilla is tasty1 especially when it is garnished with a hot relish or picante sauce4 #b eggs #a ,t4 butter tsp4 salt #b ,t4 milk or water #b corn or flour tortillas #b ,t4 sour cream #a tsp4 picante sauce #a tsp4 chopped onion or green pepper ,steam tortillas and lightly butter them4 ,beat eggs1 salt and liquid uniformly4 ,scramble eggs and fill each tortilla4 ,garnish with sour cream1 chopped onion1 or pepper and picante sauce4 ,,one-,,pan ,,flan #f to #h servings ,this ,mexican dessert has its own caramel sauce which sets with the custard4 ,it is served sliced4 ,c4 sugar ,c4 water #a 7#ad oz47 can sweetened condensed milk #a ,c4 warm milk #e egg yolks #c whole eggs #a tsp4 vanilla ,cinnamon ,combine sugar and water in top of #a-quart double boiler4 ,boil over high direct heat stirring frequently until mixture is a rich caramel brown4 ,remove from heat and swirl pan until syrup covers bottom and sides of pan to within about #a inch of top4 ,allow to cool slightly4 ,combine condensed milk and warm milk until well blended4 ,beat yolks and eggs together with vanilla4 ,add to milk4 ,place in caramel-lined pan4 ,cover tightly and cook over slow boiling water for #ce to #de minutes or until knife inserted comes out clean4 ,take pan out of water and cool about #a hour4 ,turn flan onto a serving platter4 ,refrigerate until ready to serve4 ,sprinkle with cinnamon4 ,place the unused egg whites in an ice tray4 ,freeze and place egg cubes in a plastic freezer container for use later4 ,,eggs ,,guacamole #h servings ,for a colorful salad1 this guacamole is served in a tomato with sliced egg for garnish4 #d peeled1 mashed ripe avocados #b finely chopped tomatoes 7or the scooped-out portions of the tomatoes to be used as cups7 #b mashed1 hard-cooked eggs ,juice #a lemon tsp4 garlic ,salt and pepper to taste #h small tomatoes1 or #d large1 halved ,sliced hard-cooked eggs for garnish ,parsley ,combine first seven ingredients and blend well4 ,if using small tomatoes1 cut off the top 1 and scoop out the inside core carefully4 ,cut large tomatoes in half and remove inner sections carefully4 ,fill tomato 8cups0 with guacamole and top with a slice of hard-cooked egg and a sprig of parsley4 ,,rellenos ,,with ,,beef #h servings #a lb4 ground beef #a carrot1 finely chopped #a tomato1 peeled and diced #a potato1 peeled and finely diced #h seeded sweet green peppers #a onion1 diced #f eggs1 separated ,c4 flour ,c4 oil ,brown beef in a large skillet without oil4 ,add carrot1 tomato1 potato and onion4 ,cook about #aj minutes over medium heat1 stirring often4 ,cut tops off the peppers1 remove seeds and blanch in hot water4 ,fill peppers with meat mixture4 ,beat egg whites until stiff4 ,add a large pinch of flour and stir well4 ,beat in yolks4 ,roll filled peppers in egg mixture1 covering thoroughly4 ,sprinkle with flour4 ,reserve leftover egg and flour mixture4 ,heat oil in a large skillet4 ,add coated peppers and fry on all sides1 basting with oil as they cook4 ,remove to large pot and pour sauce 7below7 over the peppers4 ,cook over medium heat until peppers are soft4 ,sauce ,c4 chopped onion #a ,t4 oil #a ,c4 chopped tomatoes #b ,c4 water #a ,t4 chili powder ,saute onion in oil in a medium saucepan4 ,add tomatoes1 water1 and chili powder and simmer uncovered #ae to #bj minutes4 ,add any remaining egg and flour from the coating mixture4 ,cook1 stirring constantly #c to #e minutes until thick4 ,,sopapillas #bj to #cj puffs ,these wonderful ,mexican puffs have become very popular in ,texas1 and may be used as a bread or as a dessert served with honey4 #d ,c4 flour #a tsp4 baking powder tsp4 salt #b eggs #a ,c4 milk #b ,t4 melted lard or shortening1 cooled slightly ,oil for deep frying ,sift flour1 baking powder and salt together4 ,beat eggs until light and add milk and lard4 ,combine the two mixtures1 using only as much of the flour as the liquid will absorb4 ,roll the dough out as thin as possible4 ,cut into #cx#d-;inch rectangles4 ,deep fry in hot fat or oil until light brown4 ,,select ,,texas ,,eggs ,,by ,,quality ,texas eggs which are sold in most retail outlets are either ,grade ,,aa or ,grade ,a4 ,both are ideal for any use1 but are especially desirable for poaching1 frying1 and cooking in the shell4 ,a ,grade ,,aa egg covers a small area2 the white is thick and stands high2 the yolk is firm and high4 ,a ,grade ,a egg covers a moderate area2 the white is reasonably thick and stands fairly high2 the yolk is firm and high4 ,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 accurate4 ,when you buy ,texas eggs1 you can depend on getting the most for your money4 ,side ,dishes and ,entrees ,,eggs ,,florentine #f servings ,while natives of ,florence claim there is no basis for the practice1 8,florentine0 in a recipe title usually means that spinach is among the ingredients4 ,in this dish1 poached eggs are arranged on a bed of spinach and topped with an elegant ,mornay ,sauce4 ,c4 butter #c ,t4 all-purpose flour tsp4 salt tsp4 pepper #b ,c4 half and half or milk #b 7#aj oz47 pkg4 frozen chopped spinach1 cooked and well drained #a ,t4 lemon juice #ab eggs1 poached ,c4 grated ,parmesan cheese ,in medium saucepan over low heat melt butter4 ,blend in flour1 salt and pepper4 ,cook1 stirring constantly1 until smooth and bubbly4 ,blend in milk4 ,cook1 stirring constantly1 until mixture boils and thickens4 ,boil1 stirring constantly1 #a minute4 ,remove from heat4 ,mix spinach with lemon juice and spread over bottom of #b-quart baking dish4 ,arrange poached eggs on spinach4 ,pour white sauce over eggs4 ,sprinkle with cheese4 ,broil #f inches from heat until lightly browned and bubbly1 #c to #e minutes4 ,serve hot4 ,for individual servings3 ,line each of six #h to #aj-ounce baking dishes or ramekins with cup spinach4 ,place #b poached eggs on spinach4 ,pour cup sauce over each serving and sprinkle with #a rounded tablespoon cheese4 ,broil as above4 ,mornay ,sauce3 #b ,t4 butter #b ,t4 all-purpose flour #a ,c4 milk ,c4 shredded ,swiss cheese #a to #b ,t4 sauterne1 white wine or lemon juice1 optional ,in medium saucepan melt butter4 ,blend in flour4 ,cook1 stirring constantly1 over medium-high heat until smooth and bubbly4 ,stir in liquid all at once4 ,cook and stir until mixture boils and thickens4 ,remove from heat4 ,stir in ,swiss cheese until melted4 ,stir in sauterne1 if desired4 ,illustration3 uncaptioned ,jumbo ,extra ,large ,large ,medium ,small ,pee ,wee #cj oz4 #bg oz4 #bd oz4 #ba oz4 #ah oz4 #ae oz ,,eggs ,,goldenrod #d servings ,this dish1 with its golden center of sieved egg yolk and frame of chopped whites in creamy sauce1 resembles the flower for which it is named4 ,and it has nourishing goodness and flavor to live up to its attractive appearance4 ,c4 butter ,c4 all-purpose flour tsp4 salt tsp4 pepper #b ,c4 milk #h hard-cooked eggs #d slices bread1 toasted and buttered ,in medium saucepan melt butter4 ,stir in flour1 salt and pepper4 ,cook1 stirring constantly1 over medium-high heat until mixture is smooth and bubbly4 ,stir in milk4 ,cook1 stirring constantly1 until mixture boils and thickens4 ,remove from heat4 ,separate yolks and whites4 ,chop whites and stir into white sauce4 ,heat to serving temperature4 ,press yolks through a sieve4 ,arrange toast slices on platter4 ,spoon cup sauce over each slice toast4 ,sprinkle each with cup sieved yolks4 ,serve immediately4 ,illustration3 uncaptioned ,,fried ,,egg ,,sandwich #a serving ,hard as it is to believe1 there was a time when the sandwich did not exist4 ,it evolved one day when the poker-playing ,earl of ,sandwich had his valet bring his meat between bread1 rather than break a winning streak to stop for lunch4 ,like its creator1 this ,fried ,egg ,sandwich is a winner too4 #a to #b ,t4 butter #b eggs ,salt and pepper1 to taste #b slices rye1 whole wheat or white bread1 toasted and buttered ,selected filling ,heat butter in small fry pan over medium heat until just hot enough to sizzle a drop of water4 ,break and slip eggs into fry pan4 ,reduce heat immediately4 ,break yolks1 if desired4 ,cook slowly to desired doneness1 #e to #g minutes1 spooning butter over eggs to baste or turning eggs to cook both sides4 ,season with salt and pepper4 ,place #a egg on bread slice and top with desired filling4 ,place remaining egg over filling4 ,close sandwich with remaining bread1 buttered side down4 ,filling ,variations3 ,thin onion1 tomato or avocado slices ,cheese slice ,sauteed mushrooms ,pickles or pickle relish ,barbecue or chili sauce ,catsup ,mustard ,mayonnaise ,,monte ,,cristo #b to #c servings ,alexander ,dumas immortalized the ,count of ,monte ,cristo4 ,but the name took on new personality when this combination found its way onto modern restaurant menus4 #f slices bread #b slices 7#a oz4 each7 cooked ham #b slices 7#a oz4 each7 cooked chicken or turkey #b slices 7#a oz4 each7 ,swiss or brick cheese #b eggs ,c4 milk tsp4 salt ,oil for deep frying#d ,confectioners' sugar1 optional ,strawberry jam1 currant jelly or sour cream1 optional ,on each of two slices bread1 place #a slice each ham and chicken4 ,top each with second slice bread1 #a slice cheese and remaining bread4 ,secure each sandwich with #d wooden picks1 trim crusts and cut into halves or quarters4 ,beat eggs1 milk and salt with fork until blended4 ,dip sandwiches in egg-milk mixture1 turning to coat evenly4 ,fry in preheated #cge ,f4 deep fat1 turning as necessary1 until golden brown on all sides1 #a to #b minutes4 ,remove with slotted spoon or tongs4 ,drain on absorbent paper4 ,remove picks4 ,sprinkle with confectioners' sugar1 if desired4 ,serve with strawberry jam1 currant jelly or sour cream1 if desired4 ,,storing ,,texas ,,eggs ,the quality of ,texas eggs will remain high for several weeks if they are kept in a #de to #ee degrees ,f4 environment4 ,even under refrigeration1 they are slowly losing carbon dioxide and water1 causing the yolks to flatten and the whites to spread4 ,eggs kept outside the refrigerator at #gb-hj degrees ,f4 will lose more quality in one day than they will lose in one week under refrigeration4 ,,baked ,,cheese ,,and ,,eggs #f servings #d eggs1 separated ,c4 milk #b ,c4 7#h oz47 shredded ,cheddar cheese #c ,c4 white bread cubes 7#c slices7 tsp4 salt tsp4 dry mustard tsp4 pepper tsp4 cream of tartar ,in small mixing bowl beat egg yolks at high speed until thick and lemon-colored1 about #e minutes4 ,set aside4 ,in large saucepan over low heat1 heat milk and cheese just until cheese melts4 ,remove from heat and stir in bread cubes1 salt1 mustard and pepper4 ,blend in egg yolks4 ,in large mixing bowl beat egg whites and cream of tartar at high speed until stiff but not dry1 just until whites no longer slip when bowl is tilted4 ,fold bread mixture into whites4 ,pour into greased #a-quart baking dish4 ,set dish in #acx#ix#b-;inch baking pan on oven rack4 ,fill pan with hot water to depth of #a inch4 ,bake in preheated #cbe ,f4 oven until knife inserted near center comes out clean1 #ee to #fj minutes4 ,serve immediately4 ,illustration3 uncaptioned ,,timbales #d servings #a ,c4 chopped cooked vegetables1 meat or fish#e ,c4 shredded ,cheddar or ,swiss cheese #d eggs #a ,t4 instant minced onion #a tsp4 salt tsp4 paprika #a ,c4 milk1 hot #a ,t4 grated ,parmesan cheese1 optional ,cheese ,sauce1 optional ,sprinkle cup chopped vegetables1 meat or fish and #b tablespoons cheese in each of four #f to #i-ounce custard cups or one #c to #d-;cup ring mold4 ,beat together eggs1 onion1 salt and paprika4 ,gradually blend in milk4 ,pour into prepared cups or mold4 ,sprinkle with ,parmesan cheese1 if desired4 ,set cups or mold in large baking pan on oven rack4 ,pour hot water into pan to within inch of top of custard mixture4 ,bake in preheated #cej ,f4 oven until knife inserted near center comes out clean1 #be to #cj minutes for custard cups or #cj to #ce minutes for mold4 ,remove from hot water immediately and gently loosen edges with spatula4 ,invert onto serving plates4 ,serve with ,cheese ,sauce1 if desired4 ,cheese ,sauce3 #b ,t4 butter #b ,t4 all-purpose flour tsp4 salt #a ,c4 liquid 7vegetable liquid or meat broth plus milk7 ,c4 shredded ,cheddar or ,swiss cheese ,in medium saucepan over low heat1 melt butter4 ,blend in flour and salt4 ,cook1 stirring constantly1 until smooth and bubbly4 ,blend in milk4 ,cook1 stirring constantly1 until mixture boils4 ,boil1 stirring constantly1 #a minute4 ,remove from heat4 ,add cheese1 stirring until melted4 ,,duchess ,,potatoes ,about #f servings #c ,c4 mashed potatoes 7about #f medium7 ,c4 butter1 softened1 divided #a tsp4 salt tsp4 pepper #b eggs ,in large mixing bowl beat potatoes1 cup butter1 salt and pepper at low speed until fluffy4 ,add eggs1 one at a time1 beating at medium speed until well blended4 ,melt remaining butter4 ,place potato mixture in large pastry bag with -inch star nozzle4 ,pipe about cup potatoes onto the edges of casserole or main dish1 or spoon potatoes onto greased cookie sheet in neat pyramid shapes4 ,brush with melted butter4 ,bake in preheated #dej ,f4 oven until golden brown1 #ab to #ae minutes or broil #f inches from heat #e to #g minutes4 ,carefully remove potato mounds from cookie sheet4 ,variations3 ,to make patties1 use about cup potato mixture for each and fry in lightly greased large fry pan over medium-high heat until browned on both sides1 about #b to #c minutes4 ,to make one large ring1 shape potato mixture into ring on ovenproof platter4 ,bake as directed for potato mounds4 ,spoon creamed mixture into center4 ,,golden ,,buck #c servings ,long before the days of the supermarket1 the meat for the day depended upon the hunter's luck4 ,if fortune ran out1 he substituted a non-meat main dish4 ,one such stand-in is this combination of poached eggs on toasted muffins with cheese sauce topping1 called ,golden ,buck in honor of the one that got away4 #b eggs #b ,c4 7#h oz47 shredded ,cheddar cheese ,c4 milk or beer #a ,t4 butter #a ,t4 all-purpose flour #b tsp4 prepared mustard tsp4 salt tsp4 ,worcestershire sauce tsp4 pepper #c ,english muffins1 split1 toasted and buttered #f poached eggs ,parsley sprigs1 optional ,in medium saucepan beat #b eggs4 ,stir in cheese1 milk1 butter1 flour and seasonings4 ,cook1 stirring constantly1 over low heat until cheese melts and mixture is smooth4 ,to serve1 spoon #b tablespoons cheese sauce over each muffin half4 ,top each with one poached egg4 ,spoon #b tablespoons cheese sauce over each egg4 ,garnish with parsley1 if desired4 ,,special ,,egg ,,frittata #h servings lb4 hard sausage links #b ,t4 vegetable oil #b ,t4 butter #a coarsely chopped onion #a thinly sliced garlic clove #b red or green bell peppers1 seeded and cut into strips #b boiled peeled and diced medium potatoes #b peeled and diced medium tomatoes #a tsp4 basil #a tsp4 oregano #b ,t4 minced parsley ,salt and pepper #h eggs #c ,t4 water ,butter ,c4 grated ,parmesan cheese ,place sausage links in pan with inch water4 ,bring to boil and cook until water has nearly evaporated and sausages are browned4 ,turn frequently4 ,drain sausages and slice inch thick4 ,heat oil and butter in ovenproof frying pan over medium heat4 ,saute onion1 garlic1 and peppers until soft4 ,add sausage1 potatoes1 tomatoes1 herbs1 salt and pepper4 ,saute for #b minutes4 ,beat eggs lightly with water4 ,pour into buttered frying pan with other ingredients and cook over medium heat until bottom of omelet is set and browned4 ,sprinkle with cheese4 ,place pan under preheated boiler until top is puffed and browned4 ,cut into wedges and serve4 ,,garnishing ,,with ,,eggs #a4 ,sliced hard-cooked eggs provide color and nutrition to a sandwich plate1 salads1 and green vegetables4 ,a dash of paprika makes them even more colorful4 #b4 ,sieved eggs can be applied in ribbons with a cake decorator to molded salads4 #c4 ,chopped eggs yolks can be sprinkled on cream sauce coverings for added flavor and color4 ,,scotch ,,eggs #f servings ,a coating of sausage and bread crumbs makes a hearty snack of hard-cooked eggs4 ,after cooking to a golden turn1 they can be eaten hot or cold4 ,scotch eggs are a traditional companion to a mug of ale or beer4 lb4 bulk pork sausage #ab hard-cooked eggs #a egg1 beaten ,c4 fine dry bread crumbs ,fat for deep frying ,divide sausage into #ab equal portions 7l oz4 each74 ,shape each portion into patty and wrap completely around #a hard-cooked egg1 pressing edges together to seal4 ,dip sausage-wrapped eggs in beaten egg1 then roll in bread crumbs until completely coated4 ,cook eggs in preheated #cge ,f4 deep fat until golden brown and heated through1 #g to #i minutes4 ,drain on absorbent paper4 ,serve hot or cold4 ,illustration3 uncaptioned ,drinks ,,instant ,,egg ,,pick-,,up #a serving ,in the morning1 this quick concoction provides needed nourishment to see you through until lunch4 ,it's also great for a nightcap1 or whenever an energy lift is needed4 #a egg #a ,c4 orange juice #a ,t4 honey1 optional ,measure all ingredients into blender or shaker container4 ,cover4 ,blend or shake until well blended4 ,pour into tall glass4 ,serve immediately4 ,variation3 ,just before serving add #a scoop orange or lemon sherbet4 ,illustration3 uncaptioned ,plan ,meals with the ,basic #d ,foods ,every ,day ,illustration3 ,basic food groups ,,meat ,,group #b servings per day ,meats1 variety meat 7heart1 liver1 kidney71 poultry1 eggs1 fish1 dry beans and peas1 peanut butter4 ,a serving is3 #b-c oz4 lean cooked meat2 #b eggs2 #a cup cooked dry beans or peas2 #d tablespoons peanut butter4 ,this protein-rich group1 good for growth and repair of body tissues2 healthy muscles1 skin1 organs1 blood and hair2 also gives us iron1 niacin1 riboflavin1 and thiamine4 ,,bread-,,cereal ,,group #d servings per day ,whole grain1 enriched1 and restored breads 7check labels72 also cereals1 flour1 macaroni1 rice1 wheat1 rolled oats1 and baked goods4 ,a serving is3 #a slice bread1 cup cooked cereal1 grits1 macaroni1 or rice1 #a oz4 enriched ready-to-eat cereal4 ,these supply food energy1 protein1 iron1 and ,b vitamins4 ,,milk ,,group ,some for everyone ,children to #i #b-c cups #i-ab #c cups ,teenagers #d cups ,adults #b cups ,women pregnant #c cups nursing #d cups ,cheese can be used as part of the milk to provide calcium for strong bones and teeth2 riboflavin1 and vitamin ,d when milk is fortified4 ,,vegetable-,,fruit ,,group #d servings per day ,citrus fruits1 tomatoes1 strawberries1 cabbage1 cantaloupe1 for vitamin ,c4 ,vegetables--yellow or dark green--carrots1 sweet potatoes1 broccoli1 spinach1 etc4 for vitamin ,a4 ,this group builds healthy gums1 body tissues1 and skin2 better vision1 and good growth4 ,microwave ,cooking ,,general ,,tips #a4 ,don't try to cook an egg in the shell in the microwave4 ,it could explode4 #b4 ,eggs continue to cook after they are removed from the microwave4 ,take them out just before they are done4 ,,frying ,,eggs #a4 ,use a browning skillet4 #b4 ,pierce the yolk in the shape of a cross to break the surface4 ,this step will eliminate the possibility of the yolk exploding4 #c4 ,always place a glass of water in the microwave alongside the skillet4 ,the water will absorb some of the microwave1 allowing the white and yolk to cook at the same rate of speed4 #d4 ,bacon cooked along with the egg helps retard overcooking of the yolk4 ,,scrambling ,,eggs #a4 ,for a fluffier texture when scrambling eggs1 remember to stir the egg mixture frequently4 #b4 ,don't overcook4 ,,poaching ,,eggs #a4 ,the eggs must be covered with water to assure even cooking4 #b4 ,piercing the yolk in the shape of a cross to break the surface membrane will eliminate the possibility of an explosion4 ,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 eggs4 ,,eggs ,,are ,,economical ,texas eggs are an economical means of adding a lot of nutritive value to the menu4 ,the price per two-egg servings of large eggs ranges from #aa to #af cents2 for medium eggs1 from #i to #ad cents4 ,illustration3 ,decorative border ,table of ,contents ,scrambled ,eggs #b ,fried ,eggs #c ,poached ,eggs #c ,baked ,eggs #d ,soft-,cooked ,eggs #d ,hard-,cooked ,eggs #d ,egg ,salad #e ,deviled ,eggs #e ,meat ,batter #f ,pickled ,eggs #f ,mayonnaise #g ,eggs ,benedict #g ,hollandaise ,sauce #g ,baked ,custard #h ,rice ,pudding #i ,easy ,baked ,cheesecake #aj ,lemon ,meringue ,pie #aj ,custard ,pie #aa ,carrot ,cake #aa ,seven ,minute ,frosting #aa ,french or ,plain ,omelet #ab ,puffy ,omelet #ac ,crepes #ad ,cheese ,souffle #ad ,sweet ,potato ,souffle #ae ,spinach ,souffle #ae ,quiche ,lorraine #af ,huevos ,rancheros #ag ,egg ,tortilla #ah ,flan #ah ,eggs ,guacamole #ah ,rellenos with ,beef #ai ,sopapillas #ai ,eggs ,florentine #bj ,eggs ,goldenrod #ba ,fried ,egg ,sandwich #bb ,monte ,cristo #bb ,baked ,cheese and ,eggs #bc ,timbales #bd ,duchess ,potatoes #bd ,golden ,buck #be ,special ,egg ,frittata #be ,scotch ,eggs #bf ,instant ,egg ,pick-,up #bg ,tips on ,cooking with ,eggs ,following a ,recipe #a ,tips on ,making ,meringue #aj ,nutritional ,values #ab ,selecting ,eggs by ,quality #ai ,selecting ,eggs by ,size #bj ,storing ,texas ,eggs #bc ,garnishing with ,eggs #be ,basic ,four ,food ,groups #bh ,microwave ,cooking #bi ,footnotes #a;,it is better to remove scrambled eggs from pan when they are slightly underdone4 ,heat retained in eggs completes the cooking4 #b,rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved4 #c,to make handle ovenproof1 cover completely with aluminum foil4 #d,sandwiches also may be sauteed in #b tablespoons butter in large fry pan over medium heat1 turning as necessary until golden brown on all sides4 #e;,cooked1 well-drained chopped broccoli1 cauliflower1 spinach or asparagus2 sauteed well-drained chopped mushrooms2 chopped cooked chicken1 turkey1 ham1 chicken livers or well-drained shrimp2 well-drained flaked crabmeat1 salmon or tuna4 ,,for ,,free ,,recipes ,,and ,,information ,,about ,,texas ,,food ,,and ,,fiber ,,products ,,write3 ,,reagan ,v4 ,,brown1 ,,commissioner ,,texas ,,department ,,of ,,agriculture ,p4 ,o4 ,,box #abhdg1 ,,capitol ,,station ,,austin1 ,,texas #ghgaa ,transcriber's ,notes --,silently corrected a few typos4 --,retained publication information from the printed edition3 this e,book is public-domain in the country of publication4 --,in the text versions only1 text in italics is delimited by underscores4