Fried Eggs

To fry eggs use enough hot fat to baste the eggs as they are cooking, so that a delicate film will be formed over each egg. The fat should be hot, but not hot enough to brown the eggs at once or they will have a bitter, unpleasant flavor.

Eggs Benedict

For each egg allow 1 slice of cooked ham and 1 toasted English muffin or round slice of toast. Poach eggs. Put ham on toast, then poached egg; pour over all a well-seasoned white sauce.

Eggs Baked In Potato Cases

Bake medium sized potatoes. When cooked split down the center lengthwise and remove the pulp. Beat until creamy or press through a potato ricer; season with salt, pepper and butter, adding a little milk to moisten. Break an egg in each potato case, then heap the mashed potato mixture on top with a spoon or force through a pastry bag. Bake in a moderate oven about 20 minutes.

Baked Eggs With Mashed Potatoes

Butter a casserole or baking dish. Fill with hot mashed potatoes. With a tablespoon make 4 depressions, each to hold an egg; brush over with melted fat, and drop an egg into each. Set in a medium hot oven until eggs are set and potatoes brown.

Shirred Eggs Creole

Make the Spanish omelet mixture. Put a tablespoon-ful of this mixture in either a greased individual baking dish, or a large one; place the eggs on top of this sauce, season and place buttered crumbs over top of egg. Bake in a medium hot oven.

Eggs Marine

For each service allow 1 egg and 1 tablespoon of finely chopped cooked fish; grease custard cups, add fish, sprinkled with salt and chopped parsley. Beat egg, add 1 tablespoon of milk; pour over fish; set cups in a pan of boiling water and place in a moderate oven until eggs are firm. Turn out on a serving plate and pour a well-seasoned white sauce over all. Lemon juice should be added to the sauce for fish. Any cooked meat may be used for this dish.

Curried Eggs

4 hard cooked eggs. 1 cup of medium white sauce. 1 tablespoon shredded green pepper.

1 teaspoon curry powder.

1 teaspoon onion juice.

2 cups cooked rice.

Prepare the sauce, adding peppers, onion juice, rice and curry powder, which has been moistened and mixed with a little cold milk. Heat thoroughly. Remove eggs from shell, cut in quarters. Pour hot mixture into a serving plate and garnish with the eggs.

Stuffed Eggs

Hard cooked eggs (as many as desired); cut in halves lengthwise, remove yolks; to the yolks add salt, pepper, chopped, stuffed or ripe olives, and thick mayonnaise dressing. Re-fill the whites, place on lettuce leaves and garnish with mayonnaise. Serve as a salad or appetizer.

Eggs A La King

6 hard cooked eggs.

1/2 cup finely minced chicken or ham. 1 1/2 cups medium white sauce.

2 tablespoons shredded green pepper. 2 tablespoons shredded pimento.

Prepare the white sauce; to this add the pimento and green pepper; cut eggs in halves lengthwise, remove yolk; mash, season and add the minced chicken; refill the egg white, piling the mixture high. The mixture can be easily forced through a pastry bag. Place stuffed eggs on a platter and pour the hot sauce over them. Serve at once.

Creole Eggs

1 cup tomato sauce.

1 tablespoon chopped olives.

1 teaspoon onion juice.

1 teaspoon butter. 1/2 teaspoon salt. 1/4 teaspoon pepper.

Mix well and simmer gently about 10 minutes. Grease 4 custard cups, break an egg into each one, sprinkle with finely chopped parsley and set the cups in a saucepan of boiling water; cover and steam about 10 minutes, turn onto a heated serving dish and pour sauce around them.

Baked Eggs With Cheese

Allow 1 thin slice of bread for each egg. Grease a baking pan, set slices of bread on bottom of pan, break egg into a saucer and carefully slip onto a slice of bread. Sprinkle egg generously with grated cheese, season with salt and pepper and bake in a moderate oven until eggs are set.

To Pack Eggs

Fresh, clean eggs covered with water glass solution and stored in a cool place will keep in good condition for about a year, and if not perfect for boiling, poaching or frying, will prove an economy during the winter for all other purposes. Eggs packed in a solution of water glass are much better than the cold storage eggs. For packing secure large fresh eggs. They must be clean, but do not wash them, as this removes the natural coating on the outside of the shell. The water glass commonly used is a syrup-thick liquid about the consistency of molasses. Only pure water should be used in making the solution, so it is best to boil it. Then cool before mixing with the water glass, using 1 part of the thick water glass to 9 parts of water. Measure accurately. Have the eggs carefully packed in clean earthenware crocks, glass jars, large kettles or wooden kegs or barrels. Be sure the container is sweet and clean. Cover with solution then cover container and store in a cool place. If kept in too warm a place silicate deposits on the shell, and the eggs will not keep well.