_Soft-cooked Eggs_
Put the eggs in boiling water sufficient to cover them, remove from the
fire, cover, and allow them to stand from 5 to 8 minutes.
_Hard-cooked Eggs_
Put the eggs in cold water, heat, and, when the water boils, reduce the
heat, and let them stand for 20 minutes with water just below the
boiling-point, then put them into cold water.
_Poached Eggs_
Break each egg into a saucer carefully, slip the egg into boiling water,
decrease the heat, and cook for 5 minutes, or until the white is firm
and a film has formed over the yolk. Take up with a skimmer, drain, trim
off the rough edges, and serve on slices of toast. Season.
Poached eggs are attractive when covered with white sauce to which
chopped parsley has been added.
_Baked Eggs_
Line a buttered baking-dish with buttered bread crumbs or with cold
mashed potatoes. Break the eggs in the dish without separating and add
one tablespoon of milk or cream for each egg. Season with salt and
pepper and sprinkle with grated cheese, if desired. Bake in a moderate
oven until the eggs are set.
_Creamed Eggs_
3 hard-boiled eggs
6 slices toast
1 c. medium white sauce
Prepare a white sauce. Add hard-boiled eggs cut in halves, sliced, or
chopped and, when hot, serve on toast.
Or separate the whites and yolks, chop the whites fine, add to the white
sauce and, when hot, serve on toast and garnish with yolks run through a
sieve or ricer. Season with salt and pepper. Serves four to six.
_Creamy Omelet_
1 egg
1/4 tsp. salt
Pepper
1/2 tsp. butter
1 tbsp. milk
Beat the egg slightly, add the milk and seasonings, put the butter in
the hot omelet pan and, when melted, turn in the mixture. As it cooks,
draw the edges toward the centre until the whole is of a creamy
consistency, brown quickly underneath, fold, and turn on a hot platter.
Serve at once. Serves one.
_Scrambled Eggs_
Double the quantity of milk given for Creamy Omelet and stir all the
time while cooking.
_Foamy Omelet_[A]
1 egg
1/8 tsp. salt
1 tbsp. milk or water
1/2 tsp. butter
Cayenne or white pepper
Beat the yolk of the egg until creamy, add seasoning and milk. Beat the
white until stiff, but not dry, cut and fold into the yolk carefully.
Heat an omelet pan, rub the bottom and sides with the butter, and turn
in the omelet, spreading it evenly on the pan. Cook gently over the heat
until the omelet is set and evenly browned underneath. Put it into a hot
oven for a few minutes, to dry slightly on top, fold, and serve
immediately. Serves one.