Shirred Eggs

Butter egg shirrers or ramekins. Break an egg into each, season slightly, and bake until the whites are firm. The dishes may be lined with crumbs or chopped ham or cheese or parsley before putting in the eggs.

Eggs Baked with Cheese

Spread slices of toast, slightly hollowed out in the centre, with grated cheese, seasoned, and moistened with milk. Break an egg into a cup, and turn on each slice, keeping the yolk whole. Put a bit of butter or a teaspoon of cream on top, and bake for eight or ten minutes.

Baked Eggs With Ham.

Into one cup of thick white sauce stir one cup of finely minced ham. Add a little pepper, and salt if needed. Heap this in the center of a hot platter. Heat and butter six small earthen cups, break an egg into each, and bake in a pan of hot water until the egg is firm. Slip them out of the cups around the meat.

Buttered Eggs.

Allow one teaspoon of butter to each egg, and melt it in an omelet pan. When hot, break and slip in the eggs and let them cook till firm, turning when half done. Do not allow them to brown. Add a little more butter if needed to prevent the egg from sticking. Serve with brown butter sauce.

Fried Eggs

Use a quantity of ham or bacon fat. Break the eggs into a saucer, slip them in and dip the fat over them just as water is dipped over poached eggs.

Eggs Scrambled with Onion

Melt two tablespoons of butter in the saucepan, and cook in it one tablespoon of finely chopped onion directly over the fire till yellow. Have three or four eggs slightly beaten with one-half cup of milk, and seasoned with salt and pepper. Turn this mixture into the butter and onion, set the pan over hot water, and cook till thickened, stirring often. The flakes of yellow and white may be distinct or the whole blended.

The onion may be omitted, or other flavors substituted, such as asparagus, peppers, mushrooms, green peas, etc.

Coddled Eggs

Allow one-fourth cup of milk for each beaten egg, and cook together in a double boiler, like a soft custard, till it thickens. Then season and serve on buttered toast.

Creamed Eggs.

Have ready one cup of hot white sauce seasoned as desired. Mix in the beaten yolks of three eggs and cook over hot water till it begins to thicken, then fold in the egg whites beaten stiff. Cook till firm, and serve hot, heaped on slices of buttered toast.