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.
Poached Egg.
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.
Deviled Eggs.
Boil eggs hard, shell and cut in halve slipping the yolk into a dish,
cut with a spoon until fine.
Dressing for Deviled Eggs.
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.
Egg Timbales.
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.
Curried Eggs.
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.
Egg Nests.
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.