There is only one opinion as to the nutritive properties of eggs,
although the qualities of those belonging to different birds vary
somewhat. Those of the common hen are most esteemed as delicate food,
particularly when “new-laid.” The quality of eggs depends much upon
the food given to the hen. Eggs in general are considered most easily
digestible when little subjected to the art of cookery. The lightest
way of dressing them is by poaching, which is effected by putting
them for a minute or two into brisk boiling water: this coagulates
the external white, without doing the inner part too much. Eggs are
much better when new-laid than a day or two afterwards. The usual time
allotted for boiling eggs in the shell is 3 to 3¾ minutes: less time
than that in boiling water will not be sufficient to solidify the
white, and more will make the yolk hard and less digestible: it is very
difficult to _guess_ accurately as to the time. Great care should be
employed in putting them into the water, to prevent cracking the shell,
which inevitably causes a portion of the white to exude, and lets water
into the egg. For the purpose of placing eggs in water, always choose
a _large_ spoon in preference to a small one. Eggs are often beaten up
raw in nutritive beverages.
The eggs of the _turkey_ are almost as mild as those of the hen; the
egg of the _goose_ is large, but well-tasted. _Ducks’ eggs_ have a
rich flavour; the albumen is slightly transparent, or bluish, when set
or coagulated by boiling, which requires less time than hens’ eggs.
_Guinea-fowl eggs_ are smaller and more delicate than those of the hen.
Eggs of _wild fowl_ are generally coloured, often spotted; and the
taste generally partakes somewhat of the bird they belong to. Those of
land birds that are eaten, as the _plover_, _lapwing_, _ruff_, &c., are
in general much esteemed; but those of _sea-fowl_ have, more or less,
a strong fishy taste. The eggs of the _turtle_ are very numerous: they
consist of yolk only, without shell, and are delicious.
When fresh eggs are dropped into a vessel _full_ of boiling water, they
crack, because the eggs being well filled, the shells give way to the
efforts of the interior fluids, dilated by heat. If the volume of hot
water be small, the shells do not crack, because its temperature is
reduced by the eggs before the interior dilation can take place. Stale
eggs, again, do not crack because the air inside is easily compressed.
EGG BALLS, for Soups and made Dishes.
_Ingredients._—8 eggs, a little flour; seasoning to taste of salt.
_Mode._—Boil 6 eggs for 20 minutes, strip off the shells, take the
yolks and pound them in a mortar. Beat the yolks of the 2 uncooked
eggs; add them, with a little flour and salt, to those pounded; mix all
well together, and roll into balls. Boil them before they are put into
the soup or other dish they may be intended for.
EGG SAUCE, for Salt Fish.
_Ingredients._—4 eggs, ½ pint of melted butter, when liked, a very
little lemon-juice. _Mode._—Boil the eggs until quite hard, which
will be in about 20 minutes, and put them into cold water for ½ hour.
Strip off the shells, chop the eggs into small pieces, not, however,
too fine. Make the melted butter very smooth, and, when boiling,
stir in the eggs, and serve very hot. Lemon-juice may be added at
pleasure. _Time._—20 minutes to boil the eggs. _Average cost_, 8_d._
_Sufficient._—This quantity for 3 or 4 lbs. of fish.
_Note._—When a thicker sauce is required, use one or two more eggs to
the same quantity of melted butter.