The fresher laid the better: put them into boiling water; if you like the white just set, about two minutes boiling is enough; a new-laid egg will take a little more; if you wish the yolk to be set, it will take three, and to boil it hard for a salad, ten minutes. A new-laid egg will require boiling longer than a stale one, by half a minute.
Spread some butter over the bottom of a dish, cover it entirely with thin slices of crumb of bread, on that lay thin slices of cheese, then eight or ten eggs, season them with salt, pepper and nutmeg, set the dish over a stove to cook gently till done.
Beat and strain ten or twelve eggs; put a piece of butter into a saucepan and keep turning it one way till melted; put in the beaten eggs, and stir them round with a silver spoon till they become quite thick. Serve them in a dish upon buttered toast. They may be eaten with fish, fowl, or sausages.
Take a dozen eggs, and make a small hole at each end of every egg, through which pass a straw and break the yolk; then blow out the yolk carefully. Wash the shells, and having drained, dry them in the open air; mix the yolk of an egg with a little flour to close one of the holes of the shells, and when dry, fill half the number by means of a small funnel, with chocolate cream, and the remaining six with coffee or orange-cream; close the other end of your eggs, and put them into a saucepan of hot water; set them on the fire, taking care they do not boil; when done, remove the cement from the ends; dry, and serve them on a folded napkin.
Eggs boiled hard, cut into slices, and fried, may be served as a second course dish, to eat with roasted chickens.
Lay some slices of fine streaked bacon (not more than a quarter of an inch thick) in a clean dish, and toast them before the fire in a cheese-toaster, turning them when the upper side is browned; first ask those who are to eat the bacon, if they wish it much or little done, i. e. curled and crisped, or mellow and soft: if the latter, parboil it first. Well-cleansed dripping, or lard, or fresh butter, are the best fats for frying eggs Be sure the frying-pan is (mite clean; when the fat is hot, break two or three eggs into it; do not turn them, but, while they are frying, keep pouring some of the fat over them with a spoon; when the yolk just begins to look white, which it will in about a couple of minutes, they are done enough; the white must not lose its transparency, but the yolk be seen blushing through it: if they are done nicely, they will look as white and delicate as if they had been poached; take them up with a tin slice, drain the fat from them, trim them neatly, and send them up with the bacon round them.
Choose some fine salt pork, streaked with a good deal of lean; cut this into very thin slices, and afterward into small square pieces; throw them into a stewpan, and set it over a gentle fire, that they may lose some of their fat. When as much as will freely come is thus melted from them, lay them on a warm dish. Put into a stewpan a ladle-full of melted bacon or lard; set it on a stove; put in about a dozen of the small pieces of bacon, then stoop the stewpan and break in an egg. Manage this carefully, and the egg will presently be done: it will be very round, and the little dice of bacon will stick to it all over, so that it will make a very pretty appearance. Take care the yolks do not harden; when the egg is thus done, lay it carefully in a warm dish, and do the others.