Monique LaGarra - 29 Delicious Vegetarian Egg Recipes: Vegetarian Diet Series

29Delicious Vegetarian Egg Recipes: Vegetarian Diet Series

ByMonique LaGarra

Text copyright 2013 Delicious Taste Publishing

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TABLE OF CONTENTS

Put intosaucepan two tablespoonfuls of butter, add one half teaspoonful onion juice;cook slowly till the onion begins to color; then add one tablespoonful flourand one teaspoonful curry powder; when perfectly smooth add three fourths of acupful of clear stock and one half cupful of cream; cook for five minutes,stirring constantly; season with salt and pepper.

Cut six hard boiledeggs into halves lengthwise; strain the sar.ee over them and let stand on thestove a few minutes till thoroughly heated. Serve on thin squares of toast.

Boil half adozen eggs hard and let them got cold. Fry in butter two large onions cut inthin slices, and let them get quite brown, season these with pepper and salt,and add a pint of boiling water; when the onions have stewed for a littlewhile, put in a cupful of milk thickened with arrowroot, or flour, and flavorwith curry powder, let it simmer, then put in the eggs cut in halves, makingthem hot, but do not let them boil.

The amount ofcurry powder used is a matter of taste; garnish the dish with boiled rice, andserve very hot.

Butter gem pansand line with fine, buttered, bread crumbs. Break one egg carefully into eachpan, season with bits of pepper, salt and butter, cover lightly with butteredbread crumbs, and bake in oven until delicate brown.

Break the eggsinto a bowl and beat moderately light; add cream in proportion of onetablespoonful to every two eggs; season to taste. Have one tablespoonful ofbutter melted in hot frying pan and pour into the mixture. Stir until cookedsolid, turn on hot platter and serve at once with toast.

Set a saucer onthe stove and put in it a teaspoonful of butter, when hot break two eggs intothe dish, let cook until they bubble, and begin to set. Serve in the dish inwhich they are cooked, slipping the saucer on to a small plate. Serve at once.

The eggs shouldbe placed in boiling water, then set where they will simmer, rather than boil,and be left for fifteen minutes; the yolks will be dry and fine.

To make thempeel easily slip at once into cold water on removing from the fire.

Put one halftablespoon fill butter in sauce pan, add one teaspoonful onion juice, cookslowly live minutes. Add one tablespoonful flour and, when well mixed, add oneand one half cupfuls milk, stir till it thickens, season with salt and pepper,pour the sauce in a bakedish, and break six eggs onto the sauce.

Sprinkle quitethickly with bread crumbs, put bits of butter over all, and set in the oven forthree or four minutes.

Trim and peel themushrooms; put them in stewpan with butter, and cook until tender, season totaste. Place in shallow dish pouring the butter over them, then break over themeggs enough to cover, sprinkle thickly with bread crumbs and add bits ofbutter, place in hot oven long enough to set the eggs.

Do not let theeggs harden; four or five minutes is the time usually required. Serve at once.

Fry slices ofSpanish onions until a delicate brown; add a tablespoonful of chopped parsley,pepper and salt, blend fat with tablespoonful of flour; add a pint of hot milk.

Have ready somehard boiled eggs, quarter, and heat in the prepared sauce. Serve on toast.

Boil the eggstill hard, take them out of the shells and arrange on a platter either inhalves, or the yolks whole and whites cut in dice; make a rich white sauce andpour over them, garnish the disli with parsley.

Roil the numberof eggs required; throw into cold water to chill; peel, and cut crosswise, takeout the yolks, being careful not to break the whites. Rub the yolks withtablespoonful of butter (if six eggs are used), add two tablespoonfuls ofcooked, chopped, mushrooms, pepper, salt, and one tablespoonful of choppedparsley; heat this mixture and beat it to a paste. Stuff with it the whites ofthe eggs and serve cold on bed of cress.

For each cutletallow one hard boiled egg, chopped fine, a tablespoonful of bread crumbs, thesame quantity of grated cheese, a pinch of curry powder, pepper and salt; mixthe whole with the beaten yolk of a raw egg and shape like cutlet; dip in whiteof egg and bread crumbs and fry brown; serve very hot.

Fresh eggs wellroasted are considered by some to be much richer than boiled eggs. Eggs may beroasted in the oven or in hot ashes, care should be taken to turn them, wherethe heat is unequal.

Put half acupful, or more, of cream into a shallow earthen dish, and place the dish inpan of boiling water. When the cream is hot, break in as many eggs as the bottomof the dish will hold, and cook until well set, basting them occasionally overthe top with the hot cream, season to taste, and serve promptly.

Boil six eggsfifteen minutes, the water should simmer, rather than boil; then slip the eggsinto cold water for a moment, to make them peel easily, remove the shells andset aside to cool. Make a white sauce of rich milk thickened with butter andflour, seasoned to taste.

Remove thewhites of eggs and chop; cream the yolks with one half cupful of cream and addto white souce. Stir in the chopped up whites, and add a teaspoonful of choppedparsley; place in baking dish, sprinkle bread crumbs and bits of butter overthe top and set in hot oven just long enough to brown delicately.

Heat an earthenpan slowly and melt in it a tablespoonful of butter; add a teaspoonful of salt,a smaller quantity of pepper and a small onion minced very fine; or in place ofthe onion, use parsley, and sweet herbs, or a combination of all together asyou prefer.

Drop in the eggsone at a time; do not stir, but let them brown a little; turn carefully andbrown on the other side.

In Spain andMexico they are served in the dish in which they are cooked, and as hot aspossible.

Cover the bottomof a dish with two ounces of fresh butter and on this scatter grated cheese;drop the eggs upon the cheese without breaking the yolks, season to taste. Pourover the eggs a little cream and sprinkle with about two ounces of gratedcheese; set in a moderate oven for ten or fifteen minutes.

FRENCH OMELET(PLAIN)

Beat the yolksof six eggs to a cream, and beat whites to a stiff froth, add twotablespoonfuls of cream, or rich milk, to the yolks, season to taste, whip inthe beaten whites lightly. Have omelet pan well oiled with butter and moderatelyhot; cook slowly until browned slightly on the bottom, then set pan in uppergrate in hot oven. Serve on a platter garnished with parsley.

A nice varietycan be given omelets by filling supplied just before folding.

Five tomatoesstewed down, and seasoned with salt, pepper and butter. Spread on omelet justbefore folding.