Hard-boiled Eggs with Anchovies

Assemble these supplies:

• 9 eggs 
• 6 canned
• anchovies 
• 1 tablespoon parsley, chopped
• 1 tablespoon butter lemonjuice, few drops 

FOR THE BECHAMEL: 

• 1 tablespoon butter 
• 2 tablespoons olive oil 
• 3 tablespoons flour 
• 1 1/2 cups cold milk 
• salt and pepper, to taste 
• 3 tablespoons cheese, grated

Steps in preparation:

1. Prepare the eggs according to the directions for "Way of Preparing Hard-boiled Eggs". Shell and cut each egg in half lengthwise. Remove the yolks. Cut a very thin strip from the bottom of the egg white and place on an oven-proof platter.
2. Drain the oil from the anchovies; chop them; mix them with the egg yolks, the butter (should be soft) and the lemon juice. Fill each egg.
3. Prepare a bechamel sauce by melting the butter over low heat. Add oil, and blend in the flour. Gradually stir in the milk. Cook, stirring constantly, until thick and smooth. Add salt and pepper. Pour the bechamel over the eggs.
4. Top with grated cheese and bake in a 325° preheated oven about 10 minutes or until the bechamel begins to brown. Serve immediately.
5. SERVES 6.

Hard-boiled Eggs with Shrimp

Assemble these supplies:

• 1 pound shrimp, fresh or frozen 
• 1/2 celery stalk, chopped 
• 1/4 cup onion, chopped 
• 1 teaspoon salt 
• 9 eggs 

FOR THE SAUCE:

• 3 tablespoons olive oil 
• 1 medium onion, peeled and chopped 
• 3 tablespoons flour 
• 1/3 cup white wine 
• 1 1/2 cups water used for cooking the shrimp
• salt, to taste 

Steps in preparation:

1. If you are using frozen shrimp, prepare according to the directions on the package. For fresh shrimp, bring 3 cups of water to boil with the celery, onion, and salt Add the shrimp; bring to a second boil; remove from the heat and let stand 6 to 8 minutes. Pour off the water but reserve it; cool and remove shells.
2. Cook the eggs according to the preceding directions for "Way of Preparing Hard-boiled Eggs." Shell and cut each egg in half lengthwise. Remove and reserve the yolks.
3. For the sauce: Heat the oil in a skillet; fry the onion until it begins to brown (about 8 minutes). Add the flour and stir with a wooden spoon. Slowly add the wine; then the water, stirring continually for 5 min¬utes. Force through a sieve. Add salt Return to very low heat so the mixture will stay hot.
4. Mix 7 of the egg yolks with the shrimp. Place the egg whites on an oven-proof platter. You may have to cut a little piece from the bottom of the egg so it will be level and won't slide. Mix several tablespoons of sauce with the shrimp and fill each egg.
5. Bake in a 325° preheated oven for about 10 minutes. Garnish with the 3 remaining yolks, which have been mashed with a fork, and serve immediately.
6. SERVES 6.

Hard-boiled Eggs

Put enough water in the pan to cover all of the eggs that you are going to prepare. Bring to a boil and add 1 tablespoon of salt for every 4 eggs. Carefully lower each egg in the water on a spoon. Reduce the heat to simmer. Occasionally move the eggs around with a wooden spoon so that the yolk remains in the center of the egg. Allow 12 minutes of cooking time for medium eggs and 15 minutes for large eggs. Replace the hot water with cold water; let the eggs stay in the water until you are ready to use them.

Fried Eggs with Rice Recipe

Assemble these supplies:

FOR THE SAUCE:

• 3 tablespoons bacon grease 
• 3 medium-sized tomatoes 
• 1 tablespoon sugar
• 1/2 teaspoon salt 
• 3 cups cooked rice 
• 6 slices of bacon, crumbled 6 eggs 
• salt, to taste

Steps in preparation:

1. Heat the fat in a skillet. Continue to prepare the sauce by following the preceding recipe "Fried Eggs in Muffins."
2. Prepare rice according to directions on package. Fry the bacon until crisp; drain and crumble into pieces.
3. On a serving platter or on individual plates, form a mound of rice in the shape of a crown. Fill the center of each with tomato sauce. Garnish the rice with the pieces of bacon.
4. Fry the eggs (you may have to add more bacon grease or oil). Put a fried egg in each mound of rice. Serve immediately.
5. SERVES 6.

Fried Eggs in Muffins Recipe

Assemble these supplies:

FOR THE SAUCE:

• 1 1/2 tablespoons oil or bacon grease 
• 2 medium-sized tomatoes 
• 1 tablespoon sugar 
• 1/2 teaspoon salt 
• 3 English muffins 
•  6 egg yolks 
• 4 egg whites 
• salt
• 4 cups oil 

Steps in preparation:

1. Heat the fat in a skillet Add the tomatoes (that have been peeled, seeds removed, and cut in small pieces), sugar, and salt. Cook over medium heat for 15 minutes; (the mixture should be rather thick) then force the tomatoes through a sieve. Return to low heat to keep warm.
2. Split each muffin in two. Remove a little of the muffin to make a hole for the egg. Put a yolk in each muffin. Salt lightly. Beat the egg whites until very firm. Place a little of the tomato sauce around each egg yolk. Top with egg whites.
3. Deep fat fry the eggs very rapidly in medium hot oil holding them with a slotted spoon or sieve. Or you may prefer to bake the eggs in a 3500 oven 12 to 15 minutes until the egg whites begin to brown.
4. SERVES 6.

Way of Preparing Fried Eggs

Do not fry more than 2 eggs at a time. Heat 3 table¬spoons of olive oil, vegetable oil, or bacon drippings in a frying pan over moderate heat. Break the egg in a cup and slip it into the pan. Baste the egg occasionally with the fat using a spatula. You may prefer to turn the egg after it is partially set and cook it for a moment on the other side until firm.

Remove and serve on individual plates with salt and pepper.

Souffle de patata

Assemble these supplies:

• 2 1/2 pounds potatoes, peeled 
• 4 tablespoons butter 
• 1 cup milk, heated 
• 4 eggs, separated 
• nutmeg, few grains
• salt, a pinch 

Steps in preparation:

1. Cut the potatoes in large slices. Boil them in salted water for 20 to 30 minutes, or until they are very tender when pierced with a knife. Drain and force through a sieve. Dot with half (2 tablespoons) of the butter. Slowly add the hot milk, stirring with a wooden spoon.
2. Grease a 1 1/2 quart casserole with the remaining butter. Stir the slightly beaten egg yolks into the potato mixture with the nutmeg and salt. Beat the egg whites until they are stiff but fluffy. Fold the whites carefully into the potato mixture.
3. Pile lightly into the casserole. Bake in a preheated hot oven (425°) about 25-30 minutes. The souffle should be raised and golden brown. Serve immediately from the casserole dish.
4. SERVES 6.

Soufflé de queso

Assemble these supplies:

• 6 tablespoons butter 
• 8 tablespoons flour
• 1/2 teaspoon salt 
• 2 cups milk 
• 1 cup cheese, grated 
• 4 eggs, separated

Steps in preparation:

1. Melt butter in a frying pan over low heat; blend in flour and salt. Remove from heat and gradually stir in the milk. Return to heat and stir continually until thick and smooth—about 5 minutes. Add cheese and remove from the heat to blend.
2. Add a little of the sauce to the slightly beaten egg yolks; then stir them into the cheese sauce. Beat the egg whites until they are stiff but fluffy. Fold the whites carefully into the cheese mixture.
3. Pour into a 1 1/2 quart capacity greased casserole. Bake at 325° for 20 minutes; then at 425° for about 15 minutes or until souffle is raised and golden brown on top. Serve immediately or it will drop.
4. SERVES 6.

Huevos escalfados con cebollos

Assemble these supplies:

• 2 tablespoons olive oil
• 3 medium-sized tomatoes 
• 1 tablespoon sugar 
• salt, to taste 
• 3 medium-sized onions  
• flour 
• 1 cup cooking oil 
• 6 eggs 

Steps in preparation:

1. Heat the olive oil in a skillet. Add the tomatoes that have been peeled, seeds removed, and sliced in small pieces. Mash the tomatoes as they are cooking over medium heat for 15 minutes. Force the tomatoes through a sieve; add sugar and salt. Return to low heat.
2. Peel and cut the onions sideways for rings, loosening each one from the other. Cover with flour and fry in hot cooking oil. Drain on paper towels.
3. Prepare eggs following the directions for "Way of Preparing Poached Eggs". Place a mound of onion rings on each plate. Top the onions with an egg and each egg with a heaping tablespoon of tomato sauce. Serve immediately.
4. SERVES 6.

Huevos escalfadas con champinones

Assemble these supplies:

• 1 1/2 cups mushrooms 
• 1 ounce butter or oleo 
• juice of 1/2 lemon 

FOR THE BÉCHAMEL:

• 1 tablespoon butter 
• 1 tablespoon olive oil 
• 2 tablespoons flour 
• 1/2 teaspoon salt 
• 6 eggs 
• 6 slices of toast 

Steps in preparation:

1. Clean and slice the mushrooms, but reserve six mushrooms whole, with the stems removed. Cook the mushrooms in the butter and lemon juice in a covered pan over low heat for 10 minutes.
2. Prepare the b6chamel sauce according to the directions in the preceding recipe "Poached Eggs with Asparagus" but omitting the nutmeg.
3. Prepare the eggs following the directions for "Way of Preparing Poached Eggs". Place some of the sliced mushrooms over each slice of toast, then add egg. Top each with a whole mushroom, and bechamel sauce. Serve immediately.
4. SERVES 6.

Huevos esealfados con esparragos

Assemble these supplies:

• 2 cups canned asparagus tips 
• 1 tablespoon butter 
• 1 tablespoon olive oil 
• 2 tablespoons flour 
• 1/2 teaspoon salt 
• nutmeg, few grains 
• 1 1/2 cups milk 
• 6 eggs 
• 6 slices of toast 

Steps in preparation:

1. Heat the asparagus in a double boiler. Prepare a bechamel sauce by melting the butter and oil in a skillet over low heat; stir in the flour, salt, and nut¬meg and blend well. Remove from the heat and gradually stir in the milk. Return to heat and stir continually until thick and smooth. Keep the sauce warm by covering the pan and placing it in hot water.
2. Prepare 6 poached eggs according to the directions in "Way of Preparing Poached Eggs". Place each on a piece of buttered toast; carefully place drained asparagus tips on each egg and cover with bechamel sauce. Serve immediately.
3. SERVES 6.

Way of Preparing Poached Eggs

Eggs for poaching should be very fresh. If you are in doubt as to the freshness of the eggs, add 1 tablespoon of lemon juice or vinegar to each quart of water to help coagulate the egg whites.

Put the water in a pan or skillet until it is about two- thirds full. Bring the water, to which a little salt has been added, to a boil. Lower the heat. Break each egg into a cup, then carefully slip each egg into the water. Do not try to crowd the eggs, for each should remain separated from the others. Be sure the water continues to simmer; cook 3 minutes for soft-poached eggs and several minutes longer for harder yolks.

Lift the eggs carefully with a slotted spoon. Poached eggs may be served as they come from the pan with toast or English muffins, or use them with any of the poached egg recipes that follow.

Basque-style Scrambled Eggs (Piperade)

Assemble these supplies:

• 1 small green pepper  
• 1 small onion, chopped fine 
• 1 garlic clove, crushed 
• 3 tablespoons olive oil 
• 2 tomatoes, peeled and chopped  
• 4 eggs 
• 1/4 teaspoon salt 
• pepper, few grains

Steps in preparation:

1. Remove the seeds from the green pepper and slice it very fine. Saute the green pepper, onion, and garlic in the oil until the onion is transparent. Add the tomatoes and simmer for about 5 minutes. Break the eggs in the mixture; stir quickly to mix. Then cook slowly, stirring continually. When the mixture is firm, season with salt and pepper and serve hot.
2. SERVES 2-3.

Variations of Spanish Scrambled Eggs

Other adaptions for serving Spanish scrambled eggs include the following variations. Brown CHORIZO sausage, chicken livers, or shrimp in a small amount of olive oil, then proceed as in any of the basic scrambled egg recipes. For a change in the recipe for "Scrambled Eggs with Asparagus," substitute onions (for the asparagus  fried in a little olive oil until slightly brown. Also, any other vegetable like cooked and diced potatoes, cooked or canned English peas, cooked carrots, canned French-style green beans, or some leftover you find in the refrigerator may serve as a substitution.

Scrambled Eggs with Asparagus (Huevos revueltos con esparragos)

Assemble these supplies:

• 6 eggs 
• 3 tablespoons cream or milk 
• 1 cup canned asparagus, diced 
• 1/2 teaspoon lemon juice  
• 3/4 teaspoon salt 
• 3 tablespoons butter 

Steps in preparation:

1. Beat the eggs with the cream for about one minute. 
2. Add the asparagus, lemon juice, and salt.
3. Melt the butter in a skillet; add the egg mixture and cook until the mixture is thick. 
4. Serve immediately.
5. SERVES 4-6.

Scrambled Eggs with Ham Recipe

Assemble these supplies:

• 6 eggs 
• 3 tablespoons cream or milk 
• 1 cup ham, chopped 
• 3 tablespoons butter 

Steps in preparation:

1. Beat the eggs with the cream for about one minute. Add the ham.
2. Melt the butter in a skillet; add the egg mixture and cook until the mixture is thick.
3. Note that no salt has been added, as most ham is quite salty. Serve hot.
4. SERVES 4-6.

Scrambled Eggs with Mushrooms (Huevos revueltos con champinones)

Assemble these supplies:

• 1 cup fresh mushrooms, chopped
• 3 tablespoons butter 
• lemon Juice, few drops 
• 3/4 teaspoon salt 
• 6 eggs 
• 3 tablespoons cream 

Steps in preparation:

1. Saute the mushrooms in a skillet in the butter, lemon juice, and salt for about 10 minutes.
2. Beat the eggs and cream together with a fork for about 1 minute. 
3. Add to the mushroom mixture and cook until the eggs are thick, scraping the bottom and sides of pan frequently. Serve hot.
4. SERVES 4-6.

Scrambled Eggs (skillet method) Huevos revueltos II

Assemble these supplies:

• 4 eggs (or at least 2 eggs per person) 
• add salt, to taste 
• 2 tablespoons cold milk
• 2 tablespoons butter 

Steps in preparation:

1. Beat the eggs with a fork for one minute.
2. Mix in the salt and milk. 
3. Melt 2 tablespoons of butter in the skillet over low heat 
4. Add the egg mixture and cook until the eggs are thick, scraping the bottom and sides of the pan frequently to keep the eggs from sticking. Serve hot.
5. SERVES 2.

Scrambled Eggs Recipe (double-boiler method)

Assemble these supplies:

• 4 eggs (or at least 2 eggs per person) 
• salt, to taste 
• 2 tablespoons cold milk 
• 2 tablespoons butter 

Steps in preparation:

1. Beat the eggs with a fork for one minute. 
2. Mix in the salt and milk. 
3. Melt 1 tablespoon of the butter in the top of a double boiler over very warm water. 
4. Add the egg mixture and cook until the eggs are thick, scraping the sides of the pan frequently. 
5. Remove from the heat. 
6. Add the additional tablespoon of butter and serve immediately.
7. SERVES 2.

Mushroom Omelet (Tortilla de champinones)

Assemble these supplies:

• 1/4 pound fresh mushrooms 
• 4 tablespoons olive oil  
• 4 eggs 
• 1/2 teaspoon salt 

Steps in preparation:

1. Clean the mushrooms and slice. 
2. Heat the oil in a skillet. 
3. Saute the mushrooms in the oil until they are soft.
4. Beat the eggs with salt; add to the skillet. 
5. Cook over low heat until the bottom is lightly brown. 
6. Cover the pan with a plate to turn. 
7. Brown the other side and serve hot.
8. SERVES 3-4.

Shrimp Omelet (Tortilla de gamba)

Assemble these supplies:

• 1/2 cup cooked shrimp, mashed 
• 3 tablespoons olive oil 
• 4 eggs 
• 1/2 teaspoon salt 
• mayonnaise

Steps in preparation:

1. Blend 1 tablespoon of the olive oil with the Shrimp meat. Add the eggs and beat thoroughly.
2. Heat the remaining oil in a skillet, being sure that there is enough oil to cover the bottom of the pan.
3. Cook the egg mixture over low heat until the bottom is crusty. Cover the pan with a plate to turn the omelet; brown the other side and serve hot.
4. Accompany with mayonnaise.
5. SERVES 3-4.