EGGS • • A Dozen Reasons and

Dozens of Ways to use

Vozens of eggs •

By

Christine Carlson Extension Nutritionist Ohio State University

Bulletin 206 of the Agricultural Extension Service

Ohio State University

Eggs •

A Dozen Ways Eggs l-lelp Build the Highway to Health

1. Protein of egg is of excellent quality and is efficient because the body can easily use it for body repair and growth. "Next to milk, eggs are the most important protein food in the diet of the growing child," says Dr. Mary Swartz Rose.

2. The richness of vitamin A in egg yolk makes it important in the diet. It helps children in growth, and improves gen­eral health and stamina of both children and adults, so the body has an increased resistance to diseases.

Rich in vitamins

3. The rich iron content of egg yolk is a good blood builder and does not vary with the diet of the hen. One egg yolk is about equal in quantity of iron to two small potatoes.

+ Vitamin D in egg yolk represents the richest natural food source with the exception of certain fish oils.

5. The energy value of eggs is low, even though eggs are high in food nutrients and hence are of value in a reducing diet.

6. Vitamin B of eggs helps in stimulating the appetite and in promoting good digestion.

7. Fat in the egg yolk is in an emulsified condition and is easily digested and completely absorbed.

8. Vitamin G, found in the egg white, is a protection against some types of nervous disorders.

9. The water content of eggs is high- about three-fourths of its total weight. Dissolved or suspended in this liquid are the various food elements.

IO. Phosphorus in the egg yolk combines with other elements in building bones and teed• and in maintaining a high degree of health.

u. Digestibility of eggs is about 96 per cent. Their use in the diets of babies and convalescents indicates they are easily and completely digested.

12. The appetite appeal of colorful egg dishes has no age limits - from baby to grandfather; no time limit - can be served from early morning to late at night.

Eggs build up resistance

"An already adequate diet can be improved by the addition of eggs." - Dr. Mary Swartz Rose

fggs Through the Day for All the Family Eggs are an ideal family food-they may be eaten by all: the baby, the

growing boy or gir~ parents, or older people. Eggs are suited to any meal during the day. They are not just a break­

fast dish, but may be used as a main dish for lunch, dinner, or supper. Serve eggs often as the main part of the meal.

Following are suggestive menus (beverage and relishes are not included). Recipes for starred dishes are given on pages 4 to 8.

Baked apples Scrambled eggs Biscuits

Orange juice Shirred eggs• Sausage Toast

Eggs in tomato sauce• Endive, french dressing Whole wheat bread Lemon cream puff•

+

Egg and corn scramble• Cabbage and apple salad Rye bread Cottage cheese custard•

Eggs tetrazzini• Carrot timbales• Apple salad Rye bread Dutch apple cake

Scalloped eggs and shrimp•

Mashed potatoes Broccoli with egg sauce Whole wheat bread Cream puffs

BREAKFAST

Stewed prunes Oatmeal omelet• Toast

Apple sauce Cereal Poached egg on toast

LUNCH

Chicken consomme with royal custard cubes•

Spring salad Gingerbread

+

Cheese soufB.e Waldorf salad Bran muffins Prune whip with soft

custard

DINNER

Baked ham and sweet potatoes

Buttered peas Tomato salad Cracked wheat bread Meringue sponge cake•

+

Chipped beef and eggs Baked potatoes Fruit salad Corn bread Pumpkin chiffon pie•

Tomato juice Cereal Soft cooked egg Bran muffins

Grapefruit Eggs in bacon rings• Date muffins

Jelly omelet• Head lettuce salad Cracked wheat bread Baked custard

Eggs a la goldenrod on toast

Tomato salad Snow balls•

Noodle oyster loaf with creamed eggs•

Buttered kale Carrot strips Bran muffins Sponge cake

+

Rice ring mold with scrambled eggs•

Asparagus Cabbage salad Biscuits Custard pie

"There are 742,J67 ways of preparing eggs."

fggs As Garnishes

Modern cooks depend on eggs to add interest and color to many kinds of vegetables, salads, soups, fish dishes, and entrees. Here are some suggestions for garnishes:

Put yolks of hard cooked eggs through sieve for fluffy garnish. Put hard cooked egg yolks through sieve, cream with a little mayonnaise

or cream, adding a bit of horseradish. Put mixture through pastry tube to make rosettes on salads of vegetables.

Eggs supply protein

Remove yolks from hard cooked eggs. Put through sieve and cream with mayonnaise to fluffy consistency. A little pimiento cheese gives a pleasing flavor. With pastry tube fill creamed yolks back into whites. Top with a tiny cube of pimiento. These eggs add color, flavor, and food value to a platter of raw or cooked vegetables.

Threaded eggs are delicious in clear consomme. To make them beat four eggs thoroughly; add 3 tablespoons grated cheese and r tablespoon fl.our. Mix all ingredients well and put through the smallest opening of a pastry tube into boiling salted water or simmering soup.

Beat the whole egg until the white and yolk are thoroughly blended but not fluffy. Season with salt and pepper. Brush a warm skillet with melted butter, and pour the eggs into the skillet in a paper thin layer. Cook only until egg is set. Remove from pan carefully and roll jelly-roll fashion. Cut into nar­row strips to be used as garnish for rice, hominy or similar dishes.

Breakfast Recipes

• SYMBOLS FOR MEASUREMENTS

t. = teaspoon T. =tablespoon

SHIRRED EGGS

c.=cup f.g. =few grains

Butter ramekins, cups, or a baking dish. Break egg into the dish. Season with salt and pepper, and dot with butter. Bake in a slow oven (300° F.)' with the baking dish set in a pan of hot water.

OATMEAL OMELET Yz c. cooked oatmeal Yz t. salt ~ c. milk I T. fat

4eggs Beat eggs slightly, add oatmeal, salt, and milk. Mix thoroughly. Melt fat

in skillet and turn in the mixture. Lower heat so it will not cook too fast. With a knife loosen the edge of the omelet and tilt the skillet so the uncooked por­tion may run underneath the cooked part. When done crease through the center with a knife. Fold over on a hot platter and serve.

EGGS IN BACON RINGS

Broil or fry bacon until done but not crisp. Put into muffin pan, forming each slice into a ring. Break egg into each ring and bake in a slow oven (350° F.) 5 to 10 minutes, or until set as firmly as desired.

4

Lunch Recipes

• EGGS IN To.MATO SAUCE

5 hard cooked eggs, quartered or 4 T. flour halved 3 T. fat

2 c. tomatoes 1 t. salt Melt fat, add flour and salt, stirring to make a smooth paste. Add tomatoes

gradually, stirring to keep mixture smooth. Cook until thickened. Pour over the eggs and serve.

LEMON CREAM PUFF 4 eggs 6 T. sugar r lemon 3 T. hot water

Beat yolks until smooth. Add sugar, lemon juice, and hot water, and cook until creamy, stirring constantly. Remove from fire and fold in beaten whites. Put into sherbet glasses and chill.

3 T. butter 4 T. flour Yi t. salt

Cheese souffie ready for the table.

CHEESE SouFFLE

Paprika

Yi c. cheese, grated 3 eggs 1 c.milk

Melt butter, add flour and seasonings. Add scalded milk gradually and stir until thick and smooth. Add cheese and stir until melted. Add this mix­ture slowly to the beaten egg yolks. Cool mixture slightly and fold in stiffly beaten egg whites. Pour into a buttered baking dish and bake 20 minutes in a slow oven (325 ° F.). When set, serve at once.

Eggs are a gold mine of health -don't go off the gold standard!

5

ROYAL CUSTARD CUBES

3 eggs r t. sugar Yz t. salt '.4 c. milk

To the beaten eggs add the milk and seasonings. Pour into a buttered shallow dish. Set dish in a pan of hot water and bake about 20 minutes in a slow oven (350° F.). When cold remove to board and cut into cubes or fancy shapes to use as garnish in soup or on salad.

4 eggs 4 T.milk

JELLY OMELET )lz t. salt 4 t. butter

Dash pepper

Add milk and salt to egg whites and beat until stiff but not dry. Add pepper to yolks; beat until light colored and foamy. Fold whites into the yolk mixture. Select frying pan according to size of omelet. Melt fat and pour omelet into the pan. Cook over slow fire until omelet is lightly browned on bot­

Eggs are economical tom and about three-fourths coagulated. Place omelet in oven to finish cooking. Spread with jelly, jam, or marma­

lade. Fold and slip on to hot platter. Serve at once.

EGGS AND CORN SCRAMBLE

4 slices diced bacon y,; t. pepper Yz c. dry bread crumbs % t. salt 4 eggs y,; c. milk I c. corn y,; c. grated cheese

Brown diced bacon. Remove bacon and part of fat, and brown the bread crumbs. Beat eggs and add milk, salt, pepper, corn, and cheese. Put 2 table­spoons bacon fat in pan and pour in egg mixture. Stir until eggs are cooked, then fold in bacon. Serve topped with browned crumbs.

CoITAGE CHEESE CusTARD 2 c. cottage cheese 4 eggs % c. sugar r T. butter r c. milk r t. salt

IT. lemon juice

Beat eggs, and add sugar, salt, and milk. Stir in cottage cheese, butter, and lemon juice. Nutmeg may be used in flavoring. Pour into a greased baking dish which is set in a pan of hot water. Bake in a slow oven about 1 hour, or until a knife inserted in center comes out clean.

SNOW BALLS

Yi c. butter 2 !4 c. flour r c. sugar 3 Yi t. baking powder Yi c. milk 4 egg whites

Cream butter and add sugar gradually. Sift flour and baking powder, and add alternately with the milk. Fold in egg whites beaten stiff. Steam 35 minutes in buttered cups. Serve with any fruit sauce.

6

Dinner Recipes

• EGGS TETRAZZINI 4 hard cooked eggs, sliced 2 T. fat ~ lb. spaghetti 2Yi c. tomatoes 2 T. flour Yi t. salt I small onion chopped ~ t. pepper

Cook spaghetti in boiling, salted water until tender; drain. Fry onion in fat for a few minutes, add flour to make a paste, then add tomatoes, stirring to keep it smooth. Pour over the spaghetti. Add the hard cooked eggs, reserving some of the slices for garnishing.

1Yi c. milk Yi t. salt Dash pepper

CARROT TrMBALES

3 eggs % c. soft bread crumbs r t. chopped onion

I Yi c. chopped cooked carrots Cook milk and crumbs together until a smooth paste is formed. Add

seasonings, onions, carrots, and well-beaten eggs. Pour into greased custard cups and bake in a moderate oven in a pan of hot water for 30 minutes or until set.

NooDLE OYSTER LOAF WITH CREAMED EGGS

~ lb. noodles 3 eggs, beaten % c. milk Yi pt. oysters

~ t. salt Cook noodles in boiling salted water 15 minutes;

drain. Combine with milk, beaten eggs, and oysters and mix thoroughly. Season and pour into greased pan. Set in a pan of hot water and bake in a mod-

Doctors recommend eggs erate oven (350° F.) for 45 minutes. Unmold on a platter and slice. On each slice, place a hard cooked

egg cut in half lengthwise. Cover with white sauce, and garnish with parsley and paprika.

R1cE RING MoLD WITH SCRAMBLED EGGS

I onion, chopped 3 Yi c. cooked rice I green pepper, chopped I Yi c. grated cheese 2 T. butter It. salt I Yi c. canned tomatoes 6 eggs

Cook onion and green pepper in butter for 5 minutes. Add tomatoes, salt, and rice and cook slowly until melted. Pack in a buttered mold and keep hot. Scramble eggs. U nmold rice ring on platter and fill center with scrambled eggs.

SCALLOPED EGGS AND SHRIMP

I c. milk Yi t. salt 2 T. flour l c. shrimp 2 T. butter Yi c. bread crumbs

4 eggs, hard cooked Make white sauce of butter, flour, salt, and milk. In buttered casserole

place alternate thin layers of white sauce, shrimp, sliced eggs, and crumbs. Brown in moderate oven (350° F.). When ready to serve, garnish top with slices of eggs.

7

Pm.rPKIN CHIFFON" Pm I T. gelatine Yz t. ginger :4 c. cold water Yz t. cinnamon

Yz t. nutmeg Yz t. salt

r :4 c. canned pumpkin Yz c. milk Yz c. brown sugar 'l4 c. sugar

3 eggs Pour cold water in a bowl and sprinkle gelatine on top. To slightly beaten

egg yolks, add brown sugar mixed with salt and spices; add pumpkin and milk. Cook until thick in a double boiler. Add gelatine to hot pumpkin mixture, mix thoroughly and cool. Beat egg whites, adding ~ c. sugar gradually, and beat well. When pumpkin mixture begins to cool, fold in egg whites. Tum into crust. Pecan halves may be pressed into top of pie. Sprinkle with grated candied orange peel or cover with whipped cream. Chill several hours.

MERINGUE C.\KE

r c. sugar 6 eggs, separated Yz c. water Ya t. salt r c. fl.our Yz t. vanilla

Boil sugar and water until it reaches the thread stage. Pour it slowly over the stiffly beaten egg whites. Beat until cool. Add beaten egg yolks, salt, and flavoring. Mix well and fold flour into the mixture. Bake in a moderate oven (350° F.) for about 45 minutes.

Eat an egg a day -Feel better in every way .

• $1000 Prize Winning Egg Meal Menu!

Awarded at World's Poultry Congress Cleveland, Ohio, 1939

Wmner: MRs. HoMER HrxsoN, Gainesville, Fla.

Tomato Juice Cocktail

CHICKEN LIVER OMELET

Browned Potatoes Asparagus with Hollandaise Sauce

Lettuce with French Dressing

Whole Wheat Muffins Butter

Fruit Roll Beverage

SECOND EDITION - MAY, I 940

The Ohio State University and the United States Department of Agriculture, Cooperating Agricultural Extension Service - H. C. Ramsower, Director, Columbus

Free-Cooperative Agricultural Extension Work-Acts of May 8 and June 30, 1914