Skip to content

Eggs, Omelets, Etc

A historical recipe from La cuisine creole, by Lafcadio Hearn (1885).

No ratings yet

A historical recipe

La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine, by Lafcadio Hearn (1885). Project Gutenberg eBook #75027.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: curing or salting meat. Check current food-safety guidance before following this.

Also printed in: La cuisine creole (1885).

United States

Known as an American recipe, with similar versions prepared across other nations.

  • Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.

Ingredients 2 ingredients

  1. a pint of salt
  2. a pint of lime

Possible health benefits

General information, not medical advice.

  1. Lime High in vitamin C

    High in vitamin C · 29 mg per 100 g, 36% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Nutrients per 100 g of “Limes, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. In choosing eggs hold each one up to the light;
  2. if fresh, the white will be clear and the yolk distinct;
  3. if they are not good, they will have a clouded appearance.
  4. Eggs for boiling must be as fresh as possible;
  5. they may be kept fresh for several weeks by packing them in bran.
  6. Lay the small end of the egg downward in the box.
  7. You may also keep them for months by greasing them with melted lard, or beef fat, or in a weak brine of lime water and salt;
  8. strong lime water will eat the shell, and if very strong will cook the eggs.
  9. Add to a common bucket of water a pint of salt and a pint of lime;
  10. stir it well, and it is ready to receive the eggs.
  11. Omelets require a thick bottomed pan, as an ordinary pan is too thin and would scorch the eggs before they could be properly cooked.
  12. For turning omelets, eggs, fried parsley, etc., have a skimmer spoon with a flat, thin blade, with holes, to let the fat from the fry.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Wooden spoon
  • Slotted spoon
Source Public domain in the USA
Credit

From La cuisine creole, by Lafcadio Hearn (1885). Digitised by Project Gutenberg, eBook #75027 (https://www.gutenberg.org/ebooks/75027). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.