Originally Published:
Jubilee Cook Book, 1887
Original Images:

Place the eggs in a saucepan, and cover with boiling water. Let them stand where they will keep hot but not boil for eight minutes.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Chop the ham fine. To a pint of the ham, take six eggs, beat very light. Put the ham in a frying-pan and when quite hot, add the eggs. Stir till partly cooked, then let it stand over the fire till set, fold over and take up.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Four eggs well beaten, one cup of milk, half a cup of bread crumbs. Put a generous piece of butter into the frying-pan, pour in the mixture and cook slowly ten minutes. Slip a knife around the edge, and if done just right, it can be turned or rolled as it is put upon the hot platter. This is very light and more delicate than if made of all eggs.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Separate the white and yolks of six eggs, beat each very light, then turn them together, seasoning with two tablespoons of sweet cream, (or milk and a little butter), salt, and a dash of pepper; then fry, a part at a time, as soon as one is done fold it over and remove to the platter. This will make six or seven omelets.

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

3 eggs, beaten
1/2 t. salt
1 1/2 c. water
3/4 c. cake meal
FILLING:
1 lb. dry cottage cheese
1 egg
1/2 t. sugar
1/2 t. salt
1 T. thick cream

To the beaten eggs add the salt; alternately add a little of the cake meal and water, mixing thoroughly. Pour into a small hot greased frying pan only enough batter to make a very thin pancake, tipping pan from side to side. Toss out on a towel fried side up. Make a number of sheets this way. For filling: Press cheese through a sieve; add remaining ingredients and beat until smooth. Place a heaping tablespoon of filling on each sheet. Fold sides of sheet in over mixture to form an envelope, and fry again on both sides until brown.

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

3 eggs
3 T. butter, melted
3 T. milk
1 t. salt
1 c. matzo meal
1 c. dry cottage cheese
1/2 t. sugar

Beat eggs, add melted butter, milk and 1/2 teaspoon of salt. Add matzo meal gradually, mixing well, and let stand 10 minutes. Mix cheese with sugar and remaining salt. Roll dough into balls, dip fingers into water and press a hollow into each ball. Fill each hollow with a tablespoon of cheese. Press edges of hollow together to hold in cheese. Drop balls into boiling salted water and boil covered for 15 minutes. Serve warm with sour cream.

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

8-10 blintzes
1/4 lb. melted butter
6 eggs
2 c. sour cream
2 t. vanilla
6 T. orange juice
6 T. sugar

Place blintzes in 2-quart casserole. Cover with melted butter. Combine remaining ingredients and pour over blintzes. Bake at 350°for 1 hour.

Serve with sour cream or defrosted frozen berries.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Chop fine the cooked white meat of a piece of chicken, season with salt and pepper and sprinkle it over the omelet, or stir it into the egg before cooking, in the proportion of 1 teaspoon to 1 egg, as is done with ham.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

From a thin slice of bread cut out a round piece with a biscuit cutter, toast a delicate brown. Pour some boiling water into a small saucepan, salt it well, place on the stove to boil. Drop 1 egg gently into the pan. At first the egg will cool the water below boiling point, and should it again begin to boil move to a cooler part of stove. When the white is firm, or at the end of about 2 minutes, lift out the egg and place on the round of toast. The egg should not be trimmed. Season with a speck of salt, a little pepper and bit of butter, and serve.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Beat well the yolk and 1 teaspoonful of sugar in a goblet, then stir in 1 or 2 teaspoonfuls of brandy, sherry or port wine. Add to this mixture the white of the egg beaten to a stiff froth. Stir all well together. It should quite fill the goblet. If wine is not desired, flavor the egg with nutmeg, but it is very palatable without any flavoring at all.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Shake up together for five minutes the whites of three eggs and three tablespoonfuls of lime water. Add one pint of cold milk, previously boiled, with constant stirring for ten minutes. Keep in a cool place. A nutritious food for older children.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Beat the white to a stiff froth, half fill a shallow cup with it and then drop the yolk lightly in the center. Set in a kettle of boiling water or steam until soft or medium cooked, as desired.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Let a pint of water come to a boil, drop in a fresh egg, remove from fire and let stand six minutes for a soft boiled, eight minutes for medium boiled.

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

3 onions
3 slices lox, cut up fine
margarine or butter
6 eggs

Chop onions. Sauté in margarine or butter. When onions start to get brown, add lox and fry until lox is crisp. Beat eggs well; add to onions and lox. Fry until eggs are desired consistency.

Lox may be soaked in milk overnight or for several hours to make it less salty and more tender.

Yield: 3-4 servings

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

butter
2 medium onions, finely chopped
1/4 lb. (scant) lox, cut into small pieces
3-4 eggs
1/4-1/2 c. milk

Put lots of butter into frying pan. Sauté onions over very low heat, covered, about 1/2 hour till soft and golden. You should add more butter during this time if it looks too dry. Increase heat to medium-low; add lox and sauté about 4-5 minutes. While lox is cooking, beat eggs and milk together. Increase heat to medium-high, add eggs/milk mixture to pan and mix all ingredients together. Depending on your tastes, eggs can be scrambled and range from soft (wet) to hard (dry); eggs can be made into an omelet, or served in chunks. Recipe may be increased to serve more people.

While there may be lots of lox and egg recipes, this one comes from my husband, Aaron. Everyone who has tasted this dish has declared it a special treat. We always serve it with bagels.

Yield: 2 servings