Friday, April 03, 2015

Around the World with Eggs: Part III.

In the final instalment of the eggs series, I give you a few more “international” ideas.

Welsh Eggs.
For Welsh Eggs you need: 1 oz. margarine (or dripping); 3 level tablespoons plain flour; ½ pint milk (or milk and water); 2 level tablespoons coarsely chopped leek or spring onion; 1 level teaspoon salt; ½ level teaspoon pepper; 4 dried eggs, hard-boiled* and chopped; 4 pieces toast.
Melt the margarine and stir in the flour to absorb the fat. Then add the milk gradually and bring to the boil, add the leek or onion, and seasoning, and stir until cooked – about five minutes. Finally add the chopped egg, and serve on hot toast. (Sufficient for four.)
*dried eggs reconstituted and steamed in greased egg-cups or moulds 
for 15 minutes, until they are set.
Ministry of Food’s wartime Food Facts leaflet, May 1945

Portuguese Eggs.
Take two slices of toast and cut another into quarter-inch strips. Then beat together three eggs, half a teacupful of milk, and season to taste with salt and pepper. Next cut four or five strips of bacon into small pieces and fry it, after which remove from the pan and pour into it the egg and milk. Allow to partly cook, then return the bacon and cook until the eggs are done, stirring mean while. Lay a piece of lettuce leaf on each slice of toast and a couple of slices of tomato. Then add the bacon and egg mixture. On top of this lay three of the thin strips of toast. Serve with mayonnaise or Salad cream.
The World’s News (Sydney, NSW) 31 October 1928

Egyptian Eggs.
2 oz. red lentils                                    Watercress
¾ pint stock or water                          salt and pepper
1 small onion                                       Some cooked vegetables
3 eggs                                                  Tomato ketchup or mayonnaise.
Wash the lentils, mince the onion, and put together   in a pain with the stock or water. Allow them to cook until they are soft and then rub through a sieve. Boil the eggs hard, remove the shells and, having cut the eggs in halves with little diced pieces of any cooked vegetables you have, such as beetroot, carrot, potato or peas, and put a little salad cream or tomato ketchup on top of each. Now pound the yolks up with about the same quantity of the cooked lentils, flavour with salt and pepper, and a squeeze of lemon juice and a little of the tomato ketchup or mayonnaise, whichever you used to garnish the whites. Make this mixture into flat, round cakes and stand one of the halved whites on each. Garnish with watercress, and serve with crisp toast of Vita-Weat and fresh butter.

Western Champion (Parkes, NSW) 24 November 1933

1 comment:

Piet said...

I've never understood the benefit of dried eggs under wartime conditions. They were still available when I was a child; my father bought them to take on camping trips. I remember they had an odd taste, not musty but enough "off" from egg-y that I didn't enjoy them much.