Wartime Recipes 1942

Section 4: Egg Dishes

30. Baked Eggs

For each person allow:

  • 1 fresh egg
  • 1 tablespoon browned bread-crumbs
  • 1 tablespoon grated cheese
  • Cooking fat
  • Optional addition: 1 dessertspoon any cold cooked vegetable

Grease little individual baking dishes, coat with crumbs, (and put in the vegetables if there are some left which need using up), sprinkle on half the cheese, break an egg carefully, keeping the yolk whole, add the rest of the cheese and cover with the rest of the crumbs. Bake in a moderate oven for 10-15 minutes. The cheese should be just beginning to brown, but the yolk of the egg must be soft, not hard.

31.Basic Plain Omelet

(Mixture for two people)

  • 2 eggs
  • 2 tablespoons water
  • ½oz. cooking fat

Beat the eggs and water to a light froth. Melt fat in omelet pan and get it thoroughly hot. Pour in the mixture and stir lightly with a fork, lifting the edges of the omelet as it sets and letting the uncooked egg reach the pan. Fold, turn on to hot dish and serve very hot.

32. Basic Souffle Recipe

  • 1oz. cooking fat
  • ¼ pint milk or good vegetable stock
  • 1oz. flour
  • 3 eggs
  • ½ teaspoon Yeastrel

Grease souffle mould. Melt cooking fat in stew pan, stir in flour, cook gently. Add milk or stock, boil well. Remove from heat, mix in well-beaten egg yolks, an Yeastrel, whisk whites of egg to stiff froth, add the lightly to the rest of the ingredients, pour mixture into deep mould, bake in hot oven for half an hour. If necessary tie a piece of greaseproof paper round the outside of the dish to steady souffle while rising.
Serve immediately, as it is apt to fall if left standing.

33. Carrot Souffle

  • 2 cups cold cooked diced carrots
  • ½ cup parsley or Yeastrel or cheese sauce
  • Basic soufflé mixture (No. 32)

Mix vegetables and sauce, put in bottom of souffle dish, pour on souffle mixture and proceed as for basic souffle (No. 32). Suitable for almost any vegetable left over. Leeks, spinach or tomatoes are especially good, tomatoes being used uncooked.

34. Cheese Souffle

Proceed as for basic soufflé (No. 32), adding 3oz. grated cheese before adding the beaten egg whites.

35. Coddled Eggs

  • New laid eggs
  • Enough boiling water to cover them all easily

Put eggs into fast boiling water, put on close-fitting lid and remove pan from heat and leave to stand for six minutes. The eggs will be ready for eating with the whites soft, not tough.

36. Coral Eggs

  • ½oz. cooking fat
  • 1 teaspoon parsley
  • 1 cup stewed tomato
  • 1 teaspoon grated onion or minced chives
  • 4 eggs (made-up dried eggs)
  • ½ teaspoon brown sugar

Heat tomatoes in fat in saucepan and add parsley and onion. Beat eggs until well mixed, and pour into hot tomato. Stir over gentle heat until egg is set.
Serve with spinach or other greens.

37. Egg Fricassee

  • 4 eggs boiled for six minutes
  • 1 teacup vegetable stock
  • 2 chopped onions
  • 1 teacup milk (household milk or all vegetable stock)
  • 1 tablespoon cooking fat
  • 1 tablespoon wholewheat flour
  • Minced parsley

Melt fat, add chopped onions and cook very gently, not to brown. When tender, add flour and cook. Then add milk and stock and boil gently for five minutes. Cut eggs in quarters lengthwise, add to sauce and heat through, taking care not to break up the eggs. Serve on a hot dish garnished with a sprinkling of minced parsley.

38. Egg and Tomato Cheese

  • 4 hard-boiled eggs
  • 1 cup cheese sauce (Recipe No.237)
  • 4 firm tomatoes
  • Parsley

Slice eggs and tomatoes and arrange in alternate layers in a glass bowl. Pour sauce over, sprinkle with minced parsley, and decorate with sprigs of fresh parsley. May be served cold, or put under the grill to brown and heat through.

39. Savoury Omelet

  • 2 eggs
  • 1 tablespoon finely-chopped parsley or mixed herbs
  • 2 tablespoons water
  • ½oz. cooking fat
  • 2oz. grated cheese

Proceed as for plain omelet (No. 31), stirring in the minced parsley just before cooking, and sprinkle the cheese over when put on the hot dish. Serve at once.

40. Scrambled Eggs

  • 3 eggs
  • 2 tablespoons milk
  • 1oz. cooking fat
  • Parsley

Melt fat in saucepan, add lightly-beaten eggs and milk, stir over gentle heat until it thickens.Sprinkle with chopped parsley or grated cheese to make variety.

41. Vegetable Omelet

  • 2 eggs
  • 2 tablespoons hot chopped cooked beans (or other vegetable)
  • 2 tablespoons water
  • ½oz cooking fat

Beat eggs well, add water and beat again. Heat fat in omelet pan and when thoroughly hot, pour in eggs and stir lightly with fork, tilting the pan, and lifting the edge of the omelet as it sets to let the uncooked egg get to the hot pan.

When just set, spread the hot beans over half the omelet, fold the other half over it, place on a hot dish, garnish with parsley and serve at once. Sprinkle with a little grated cheese if liked.

Suitable also for carrots, leeks, onions, peas, spinach, tomatoes (sliced and heated, but not previously cooked) or for two or more vegetables mixed.