EGGS COOKED IN DIFFERENT WAYS
Try the freshness of eggs by putting them into a pan of cold water. Those that sink the soonest are the freshest. Never attempt to boil any egg without watching a clock or egg timer. Let the water boil before the eggs are put in. In three minutes an egg will boil soft, in four the white part is completely cooked, in 10 it is hard enough for a salad.
Drop nice fresh egg in boiling water with a pinch of salt, when the white has nicely set remove carefully on slice of toast bread and serve hot.
Boil eggs hard, shell and cut in halve slipping the yolk into a dish, cut with a spoon until fine.
1 tablespoon of melted butter, 1 of vinegar, 1 teaspoon of sugar and 1 scant teaspoon of mustard, add salt and pepper and pour over the yolk. Mix all together and replace in the whites of the eggs. Cut a slice from the end so they will stand and place on a dish. Garnish with lettuce.
6 eggs, ¹⁄₂ cup of milk, 1 teaspoon salt, 2 dashes of pepper, 1 teaspoon of chopped parsley, ¹⁄₄ teaspoon of onion juice. Beat eggs add seasoning and stir all in the milk, butter mould and fill and let stand in pan of hot water in oven till set.
Boil eggs hard, remove from the shell and serve hot with cream sauce as follows:—1 tablespoon of butter, 1 tablespoon of flour, pinch of salt. Heat 1 cup of milk or cream, stir in butter and flour and salt till it is smooth and thick, add a curried sauce to taste and pour over the eggs.
1 cup of chopped meat, ¹⁄₂ cup of bread crumbs or rice, ¹⁄₄ teaspoon of salt, butter, little pepper and moisten with water. Put in muffin pans leaving hole in center into which break an egg. Bake and serve hot.