Georgia’s Kitchen: Eggs
“What can I do with all of these eggs?”
That may have been a question on the minds of many housewives in Early America and during the Great Depression of the 1930”s. During those years most people had chickens running freely in their yards. Besides keeping the bug population under control, the chickens created a bountiful supply of protein, whether it came from the eggs or Sunday’s chicken dinner. When company was coming, you just went outdoors and rounded up the chicken, dressed it, and put it in the skillet for Mom’s delicious fried chicken dinner! We raised chickens when I was a youngster so I can relate to the story.
Anyway, there are multiple ways to use those eggs besides baking cookies and cakes. Here are some of Mom’s recipes to enjoy their economical goodness. Since meat is getting so high in price, eggs may help supply your need for protein.
2 tsp. chopped onion
1/4 green pepper, chopped
2 Tbs butter
Melt butter in a skillet. Saute the green pepper and onion in the butter for a few minutes. Pour in the eggs. Add the salt & pepper and cook it until it’s firm. Serve on buttered toast open face.
* Note: You can increase or decrease the ingredients in proportion to the desired amount that you want
Old Fashioned Farm Fry
4 slices bacon
4 boiled potatoes(cubed or in equal amounts of canned)
1 Tbs. chopped onion
1/2 cup grated cheese
salt & pepper to taste
Chop the bacon rather fine and fry til crisp. Drain all but a couple Tbs. of the fat off and add potatoes, onions, salt and Pepper. Cook gently till potatoes are a nice ivory color. Sprinkle cheese over top and break eggs into the skillet. Stir it constantly over low heat till eggs are set.
pint of milk
3 eggs, well beaten
2 Tbs flour
1 Tbs sugar
Into a pint of milk stir 3 well beaten eggs with 2 Tbs flour and 1 Tbs sugar, being careful to keep out all the lumps! Soak in this, until saturated, medium thick slices of light bread which is porous. (Store bought bread may work best for this) Have ready a hot frying pan with enough butter to prevent sticking. Fry to a golden brown. Remove the slices, butter them and sift on powdered sugar. Pile together, cover, and keep warm until served.