Chickens are probably the perfect livestock for a long term SHTF survival situation. Unlike a lot of farm animals, chickens will produce food every couple of days in the form of an egg. Once the chicken has matured and stopped laying, the chicken can be butchered and eaten.
One of the problems that people will experience after SHTF will be food fatigue. Even though the chickens may be laying eggs everyday, once food fatigue kicks in people will be sick of eggs.
To help ward off food fatigue, here is a list of various egg recipes.
3 fresh eggs.
1 cup sweet milk.
3 level tablespoonfuls of flour.
Place a small pan on the range, containing one tablespoonful of butter.
Place 3 tablespoonfuls of flour in a bowl, mixed smoothly with a portion of the cup of milk, then added the three yolks of eggs which had been lightly beaten and the balance of the milk and a pinch of salt.
Stir in lightly the stiffly-beaten whites of eggs.
Pour all into the warmed fry-pan and placed it in a moderately hot oven until lightly browned on top.
The omelette when cooked should be light and puffy, and remain so while being served.
Double the omelette together on a hot platter and sprinkle finely chopped parsley over the top.
HARD BOILED EGGS
Eggs to be hard boiled should be carefully placed in boiling water and cooked 15 minutes from the time the water commences to boil again.
If cooked a longer time, the white of egg will look dark and the outer part of yolk will not be a clear yellow, as it should, to look appetizing when served.
SOFT BOILED EGGS
The quicker way to prepare eggs is to drop them in a stew-pan containing boiling water, and let boil 3-1/2 to 4 minutes, when the white part of the egg should be “set” and the yolk soft, but a soft
boiled egg is said to be more easily digested if dropped into a stew-pan of rapidly boiling water.
Remove the stew-pan of boiling water the minute the eggs have been put in from the front part of the range to a place where the water will keep hot, but not allow the eggs to boil. Let the eggs remain in the hot water from 8 to 10 minutes. On breaking the egg open, the yolk will be found soft, and the white of the egg a soft, jelly-like consistency.
AN EGG AND TOMATO OMELETTE
Beat the yolks of three eggs until light, then add three tablespoonfuls of water. Beat the whites of the eggs separately. Turn the stiffly-beaten whites of the eggs into the bowl containing the
yolks of eggs and water. Stir lightly together and add a pinch of salt. Turn all into a small fry-pan containing a generous tablespoonful of butter and cook on top of stove until the eggs are
set, then place the pan containing omelette in a hot oven and finish cooking.
When cooked, turn out on a hot platter and spread over the top the following, which was prepared while the omelette was cooking.
In a small fry-pan place a tablespoonful of finely-chopped bacon. When fried brown add half a small tomato, finely chopped, 1/4 of an onion, chopped fine, and a little chopped green pepper. Cook all together for a short time and season with salt and pepper.
After spreading the mixture on the omelette, fold over and serve on a hot platter. This recipe had been given Frau Schmidt years before by a friend and she used no other for making omelette. Always make small omelettes. They are more satisfactory.
Use a small pan no larger than a small tea plate, and, if wished, make two small, rather than one large one.
Always serve immediately.
Place the yolks of three eggs in a bowl and beat until light. Add a teaspoonful of cream and 1/2 teaspoonful of flour mixed together; 1/2 cup of chopped mushrooms, salt and pepper and a dust of baking powder.
Lastly, the stiffly-beaten whites of the eggs.
Turn into a pan containing two tablespoonfuls of melted butter, stand on range a few minutes until eggs are set, then finish cooking in a hot oven.
Serve at once.
A few cold, steamed mushrooms (left-overs), if finely chopped, and added to a plain omelette or roast, will improve the flavor.
A CLAM OMELETTE
Two eggs beaten separately, 1 scant cup of milk, 1 tablespoonful of flour, 6 clams run through a food-chopper.
Place in a bowl the tablespoon of flour and mix smooth with a little of the milk.
Then add the two yolks of eggs and beat well together. Add the milk, salt and pepper, the chopped clams, and lastly the stiffly-beaten whites of eggs, and add a trifle more flour, if necessary.
Drop a couple of tablespoons at a time in a large fry-pan containing a couple of tablespoons of butter or drippings. They spread out about the size of a small saucer. Fry as many at a time as the pan will conveniently hold without running together. Turn when browned lightly on one side, and when the other side has cooked fold together and serve at once.
Garnish with parsley. These are very easily made for luncheon, and are
very nice served with fried chicken.
Boil half a dozen eggs until hard. Remove shells, cut in halves, mash the yolks to a smooth paste with about 1/2 teaspoon mixed mustard, 1 teaspoon softened butter, pepper and salt to taste.
Some like a small quantity of cold boiled minced ham added. When ingredients are well mixed, press enough of this mixture into the cup-shaped whites of eggs to form a rounding top.
Serve on a platter of parsley. To boil eggs uniformly, they should be placed in a wire basket and plunged into boiling water and boiled not longer than 15 to 20 minutes from time water commences to boil, then pour cold water over and shell them.
EGGS IN CREAM SAUCE
Four eggs, boiled hard, cut in halves lengthwise, then across, each egg cut in four pieces. A cream sauce was made using 1/2 cups sweet milk, 1-1/2 tablespoons flour, 1 generous tablespoon of butter, seasoned with salt. After letting milk come to a boil and adding flour mixed smoothly with a little cold milk or water, add butter and cook until a thick creamy consistency, then add the quartered eggs to sauce. Stand a few minutes until heated through.
Pour the creamed eggs over four or five slices of nicely-toasted bread. Sprinkle a little finely-chopped parsley and a pinch of pepper over top and serve at once. This is a delicious and quickly prepared luncheon dish.
A very wholesome and digestible way to prepare an egg is to put yolk and white of a fresh egg together in a bowl, beat lightly, pour over the egg a pint of rich milk, which has been heated to the boiling point. Add a pinch of salt.
Stir constantly while slowly adding the milk. The hot milk should slightly cook the egg. Eat slowly with crackers or toasted bread.