Egg Food

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We are not as reliant or creative with eggs as our grandparents were. But the egg is such a perfect balance of protein and nutrient-enriched fats. I found a well worn cookbook on the shelves here at Steep Hollow Farm, “The new Butterick Cook Book”, revised and enlarged by Flora Rose, co-head of the school of Home Economics of Cornell University, published in 1924 and inscribed to my grandmother by the author and Martha Van Rensselaer in 1925. The preface by MVR begins,”Cooking has always seemed to me one of the most alluring meeting-places of science and art.” The index begins the book, and fifteen pages are allotted to Egg Dishes. The first recipe in that chapter is Egg Toast: 6 slices toast, 6 eggs, butter or butter substitute, salt and pepper. Moisten the edges of the toast with hot water and spread it with butter or butter substitute. Separate the yolks and whites of the eggs. Poach the yolks in salted water until soft cooked, and place one on each slice of toast, being careful not to break it. Beat the whites until very stiff, spread in circles around the yolks, season with salt and pepper, and brown in the oven. Serve hot.

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