Put eggs into warm water, bring to just below the boiling point, 200 degs. and keep at that temperature for about 30 m. Drop for a moment into cold water before removing the shells. Or, when necessary, boil rapidly for 10-20 m.
Hard eggs agree with some stomachs better than soft ones.
Serve halves or quarters or slices of hard boiled eggs on toast with cream sauce, plain, or flavored with celery or onion, with chopped parsley sprinkled over. Plain or tomato drawn butter may be substituted for cream sauce.
3 eggs French dressing
12 (or more) olives, chopped coarse chopped parsley
Cut eggs in halves crosswise, remove yolks and mix with olives and dressing, return to the whites, stand on leaves of lettuce and sprinkle with parsley. Pour dressing around. Improved Mayonnaise dressing is suitable also. May garnish with whole olives.
Pickle-2 parts each of lemon juice and water, 1/3 part sugar, salt and a little celery salt. Heat to boiling, pour over hard boiled eggs with a few slices of red beet. Let stand 24 hours.
Cut hard boiled eggs in halves lengthwise, remove yolks, rub through wire strainer and mix to a smooth paste with Improved Mayonnaise dressing (flavored with onion or garlic if desired), till the whites and press the halves together. Lay in nests of shredded lettuce dotted with the dressing.
Or, rub whites through strainer, place around the inside of nests of shredded lettuce; mix yolks with dressing, shape into small eggs and place in nests.
If preferred, sprinkle oiled griddle with crumbs, set buttered muffin rings on it, pressing them down firmly, and drop an egg into each ring. Bake. Sprinkle with chopped parsley, serve on toast with any desired sauce.