EGGS
a good choice for the thrifty family
EGGS
Eat EGGS for Breakfast
or lunch or Dinner
Eat EGGS in Sandwiches
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KEEP EGGS {COOKED OR UNCOOKED)
IN REFRIGERATOR OR OTHER COLD PLACE
FNS-25 (Formerly C&MS-42)
U.S. Department of Agriculture • Food and Nutrition Service • Agricultural Research Service
• Fluid milk made from nonfat
dry milk may be used in these
recipes.
When eggs are used alone or in a
recipe:
• Use only clean eggs with no
cracks in the shell when eggs are
cooked a short time or at a low
temperature.
• Use cracked or soiled eggs only
when they are well cooked.
FRIED EGGS
Melt a little fat in a fry pan.
Break eggs and put in pan. Sprinkle with
salt and pepper, as you like.
Cook over low heat on one or both sides.
FRIED EGG SANDWICH
Serve fried eggs on toast or between slices
of bread. Add catsup, if you like.
SCRAMBLED EGGS
6 eggs
3 tablespoons or 1/3 cup fluid milk
Salt and pepper, as you like
Break eggs and put in a bowl.
Add 3 tablespoons milk for dry scrambled
eggs or 1jg cup milk for creamy eggs.
Add salt and pepper. Beat.
Pour in a heated, greased fry pan. Cook
and stir over medium heat until well cooked
and firm.
Makes 6 servings.
Note: For 1 serving, use 1 egg and 1
tablespoon fluid milk.
CHEESE SCRAMBLED EGGS
Use recipe for Scrambled Eggs. Before
cooking, add 1J2 cup cut-up cheese.
FRENCH TOAST
4 eggs
% cup fluid milk
% teaspoon salt
12 slices bread
Margarine or butter for browning
Beat eggs. Add milk and salt.
Spread a little margarine or butter in a
heated fry pan.
Dip bread in egg mixture. Cook in fry pan
over low heat until browned on one side.
Turn bread, putting a little more margarine
or butter under each slice. Brown other
side.
Makes 6 servings, 2 slices each.
SOFT- OR HARD-COOKED EGGS
Put eggs in shell in a pan and cover with
water. Heat to boiling.
For soft-cooked eggs cover pan and remove
from heat. Let stand 5 minutes.
For hard-cooked eggs lower heat and cook
20 to 25 minutes. Serve eggs hot, or cool
quickly in cold water.
SLICED EGG SANDWICH
Use sliced, hard-cooked eggs for sandwich
filling. Spread the bread with mayonnaise or
salad dressing and add a little catsup, if you
like, before adding egg.
EGG SALAD
6 hard-cooked eggs
% cup pickle relish
% teaspoon salt
1/4 teaspoon pepper
2 tablespoon's mayonnaise or salad dressing
Chop the eggs.
Mix all ingredients.
Makes 6 ser·vings, 1jg cup each.
EGG SALAD SANDWICH
Use recipe for Egg Salad. Put mixture
between slices of bread to make 6 sandwiches.
•
•
•
DEVILED EGGS
6 hard-cooked eggs
% cup mayonnaise or salad dressing
1 teaspoon prepared mustard
1f2 teaspoon vinegar
% teaspoon salt
Pepper, as you like
Paprika, if you like
Peel eggs and cut them in half lengthwise.
Remove yolks.
Mash yolks with mustard, vinegar, salt,
and pepper until smooth.
Fill egg whites with -yolk mixture. Sprinkle
with paprika (if used).
Makes 6 servings, 2 deviled eggs each.
CREAMED EGGS
% cup fat (margarine or butter)
% cup flour
2 teaspoons prepared mustard
1 teaspoon salt
3 cups fluid milk
6 hard-cooked eggs
Toast or biscuits, as you like
Melt fat in a pan. Stir in flour, mustard,
and salt.
Add milk slowly, stirring until smooth.
Cook and stir until thickened.
Slice eggs and add to sauce. Do not stir.
Heat slowly just until hot.
Serve on toast or biscuits.
Makes 6 servings, about%, cup each.
CUCUMBER-EGG SALAD
1 small head lettuce
1 cucumber
1/2 green pepper, if you like
2 hard-cooked eggs
3 tablespoons salad dressing
Salt and pepper, as you like
Tear lettuce into bite-size pieces.
Slice cucumber, green pepper (if used),
and eggs. Add to lettuce.
Add salad dressing, salt, and pepper. Mix
gently.
Makes 6 servings, about%. cup each.
TUNA SCRAMBLE
6 eggs
1 can chunk tuna (6 V2 to 7 ounces)
% cup fluid milk
2 tablespoons melted fat (margarine or
butter)
112 teaspoon salt
Toast, as you like
Beat eggs.
Drain tuna. Break in large pieces in with
eggs.
Add milk, fat, and salt. Mix.
Pour into a greased baking pan. Bake at
350° F (moderate oven) 15 to 20 minutes
until firm. Stir once during baking.
Serve on toast.
Makes 6 servings, Y2 cup each.
CORN PUDDING
1 cup fluid milk
2 cups canned cream-style corn
2 tablespoons fat (margarine or butter)
4 eggs
1 tablespoon sugar
1 tablespoon flour
1 teaspoon salt
Pepper, as you like
Put milk, corn, and fat in a pan. Heat until
hot but not boiling.
Put eggs, sugar, flour, salt, and pepper in
a large bowl. Beat until smooth.
Pour and stir corn mixture slowly into
eggs. Put in baking pan.
Bake at 350° F (moderate oven) 40 to 45
minutes until a knife stuck in center comes
out clean.
Makes 6 servings, about% cup each.
POTATO-CHEESE PUFF
V2 small onion
3 eggs
lj.,. cup fluid milk
3 cups prepared mashed potatoes (see Note)
2 cups cut-up cheese
Finely chop onion. Beat eggs.
Mix all ingredients.
Pour into greased baking pan. Bake at
375° F (moderate oven) about 50 minutes
until a knife stuck in center comes out clean.
Serve at once.
Makes 6 servings, about 1 cup each.
Note: Use mashed potatoes made from
fresh potatoes or dry instant potatoes.
CORN FRITTERS
1 % cups flour
2 teaspoons baking powder
'12 teaspoon salt
2 tablespoons sugar
% medium-size green pepper, if you like
2 eggs
% cup fluid milk
About 2 cups cooked or canned whole kernel
corn, drained
Mix flour, baking powder, salt, and sugar
in a bowl. Set aside.
Finely chop green pepper (if used). Beat
eggs well.
Stir eggs, milk, green pepper, and corn
into flour mixture, all at once.
Drop mixture from tablespoon in heated,
greased fry pan. Cook slowly until browned
on one side. Turn and brown other side.
Makes 24 fritters.
jELLY ROLL
1 cup flour
1 teaspoon baking powder •
'!" teaspoon salt
3 eggs
1 cup sugar
'h cup water
1 teaspoon vanilla
lj.,. cup confectioners sugar
%cup jelly
Mix flour, baking powder, and salt. Set
aside.
Beat eggs with a rotary beater about 5
minutes until heavy peaks stay on beater
when lifted.
Beat in sugar, a little at a time.
Gently mix in water and vanilla.
Gently mix in flour mixture.
Line a large, flat pan with wax paper.
Grease the paper. Pour batter in pan about
1;2-inch deep.
Bake at 375° F (moderate oven) about 15
minutes until just firm in center when lightly
touched.
Cover a wax paper with most of the confectioners
sugar. Turn cake upside down onto
sugar. •
Wait 2 minutes and peel wax paper from
cake. Let cool.
Spread with jelly. Roll up. Sprinkle with
rest of confectioners sugar.
CUSTARD PIE
4 eggs
'h cup sugar
'12 teaspoon salt
2 'h cups fluid milk
1 teaspoon vanilla
Nutmeg, if you like
Unbaked 9-inch single pie crust
Beat eggs in a large bowl.
Add sugar, salt, milk, and vanilla. Beat
well. Pour in unbaked pie crust.
Bake at 425° F (hot oven) about 30 minutes
until a knife stuck in the center comes
out clean.
V U.S. GOVERNMENT PRINTING OFFICE : 1971 0-387-885
Revised March 1971
For sale by the Superintendent of Documents, U.S. Government Printing Office
Washington, D.C. 20402 ·Price 10 cents
