TO BREAK AND SEPARATE THE WHITE AND YOLK.—An egg is sometimes broken by cracking the shell with the blade of a knife or by striking the egg on the edge of a bowl or pan. The following method has also been found satisfactory, especially when it is desired to separate the white and yolk.

Strike the egg one blow upon the surface of the table. Put the thumbs together at the crack in the shell, then hold the egg upright, and gently break the shell into two parts. Then slip the yolk several times from one part of the shell to the other until all the white has run over the edge into a bowl or plate. Scrape out the shell of the egg.

Two kinds of egg beaters are used for eggs,—the Dover egg beater and the wire spoon. If the former utensil is used, the egg is generally dropped into a bowl; if the latter, the egg is placed on a plate.

TO BEAT AN EGG.—When the wire spoon is used to beat an egg, draw the spoon straight and swiftly through the egg, tilting the dish and lifting the egg beater so that the material will be turned over at each stroke. Egg whites are beaten stiff when the impression made by the beater is retained; and they are beaten dry, when the gloss has disappeared and flaky bits fly off as the egg is beaten. Egg yolks are beaten thoroughly when they are thicker and much lighter in color than before beating.

TO CUT AND FOLD BEATEN EGG WHITES AND OTHER MATERIALS.—Pour the beaten egg whites into the material with which they are to be mixed; then with a tablespoon edgewise, cut the ingredients, lift them, and turn them over the whites. Repeat quickly until the ingredients are mixed thoroughly.

EXPERIMENT 41: EFFECT OF BEATING A WHOLE EGG.—Break an egg into a bowl. What is its approximate measure? With a Dover egg beater or wire spoon beat it thoroughly. What is the approximate increase in quantity? What has been beaten into the egg? What other difference is there between a beaten and an unbeaten egg?

(Use this egg for making Scrambled Eggs. See below.)

EXPERIMENT 42: COMPARISON OF EGGS BEATEN WITH A DOVER EGG BEATER AND WITH A WIRE SPOON.—Half the pupils of the class beat eggs with Dover egg beaters and the other half with wire spoons. Compare results. What is the difference in the size of the air cells made by using the different utensils? Is there any difference in the quantity of the beaten eggs? Which contains the more air?

EXPERIMENT 43: EFFECT OF BEATING EGG YOLK AND WHITE SEPARATELY.—Separate an egg and beat thoroughly the white and then the yolk with a Dover egg beater or wire spoon. What is the approximate increase in quantity? Which becomes lighter when beaten,—a whole or a separated egg? From this explain why every bit of yolk should be removed from the egg white before beating, if it is desired to beat the egg white as stiff as possible.

(Use this egg for making Foamy Omelet. See below.)

SCRAMBLED EGGS

4 eggs 1 teaspoonful salt Pepper 1/2 cupful milk 1 teaspoonful butter

Scald the milk in a double boiler and add the butter. Beat the eggs and add the seasoning. Pour the hot milk over the egg mixture; return the whole to the double boiler, and cook, stirring constantly. When the mixture is thick and "lumpy" but still tender, remove from the double boiler and serve at once.

For economy, the butter may be omitted.

FOAMY OMELET

4 eggs 4 tablespoonfuls milk or water 1/2 teaspoonful salt Pepper 2 teaspoonfuls butter or substitute

Separate the yolks and whites of the eggs. Beat the yolks of the eggs until creamy; add seasonings and milk or water. Then beat the whites until stiff and cut and fold them into the yolk mixture. Place the fat in an omelet pan, heat, and turn the omelet into it. Cook slowly, occasionally turning the pan so that the omelet may brown evenly When the omelet is set and delicately browned underneath, place it in a hot oven for a few minutes to dry the top. Fold and serve immediately.

[Illustration: FIGURE 40—METHOD OF HOLDING PAN TO TURN AN OMELET ON TO A
PLATTER]

TO FOLD AN OMELET—Run a spatula underneath the omelet to loosen it. Make a slight incision with a knife through the middle of the omelet at right angles to the handle of the pan, and fold the omelet over upon itself away from the handle of the pan. Grasp the handle of the pan in the right hand, placing the back of the hand underneath with the thumb pointing away from you. Then turn the omelet upon a platter (see Figure 40).

QUESTIONS

How are Scrambled Eggs usually cooked? From your work concerning the effect of intense heat upon eggs, explain the advantages of the method given above for Scrambled Eggs.

What is the proportion of liquid and salt for each egg of a Foamy Omelet?

Explain why it is especially important to cook a Foamy Omelet slowly.

What causes a Foamy Omelet to "fall"?

What is the test for the sufficient oven-drying of a Foamy Omelet?

How many persons may be served by using these recipes for Scrambled Eggs and Foamy Omelet?