Egg-Balls For Soup

Powder some hard-boiled yolks of egg; then moisten with some raw yolk, till you can roll the mixture into a ball. Roll up into balls the size of small marbles, dip into flour, and throw into boiling water till set; then drain, and throw them into the soup before serving. Some chopped parsley can be mixed with the:

Egg Sandwiches

These are the best sandwiches for travelling. Cut some thin bread and butter. Sprinkle these on the buttered side with mustard and cress. Cut some hard-boiled eggs into thin slices; cover one side of bread and butter, sprinkle with pepper and salt, and cover the other over it. Trim the edges with a sharp knife, and cut into nice little triangular pieces. Wrap up the sandwiches in lettuce-leaves and then in paper, if wanted for travelling.

Egg Sauce

Make some butter sauce (see Butter sauce), and, if for fish, use the fish stock (see No. 10, Stock No. 5) for the sauce. Cut up some hard-boiled eggs into little pieces, and warm them up in the sauce. The eggs should be cut up very line, but not quite minced.

Egg's (A La Bonne Femme)

Get six eggs of the same size, large ones, boil them ten minutes, and, when cool enough, remove the shells carefully. Divide them equally in halves, take out the yolks, and cut from each the pointed tip of white, that they may stand flatly. Make tiny dice of some cold chicken, ham, boiled beetroot, and the yolks of the eggs. Fill the hollows with these up to the brim, and pile the dice high in the centre - two of ham and chicken, or separately, two of boiled beetroot, and two with the hard yolks. Arrange some neatly-cut lettuce on a dish, and place the eggs amongst it. Sufficient for three persons.

EGGS (i LA BONNE FEMME).

Eggs (A La Tripe)

Cut half a dozen onions in slices, let them fall into rings, and fry them in butter, without browning them. Take them up and put them aside. Mix a spoonful of flour with the butter to make a paste, and add milk or broth to make a smooth thick sauce. Put in the onions, and stew them gently till tender. Remove the shells from some hard-boiled eggs, slice the white parts, and leave the yolks whole. Put the whites, sliced also into rings, and add them to the sauce with the onions till hot. Serve in a hot dish, and garnish with the uncut egg-yolks.

Eggs And Spinach

Boil some spinach (see Spinach), and, when placed in the dish, place some poached eggs on the top, or hard-boiled eggs, hot (the shells being removed), and cut into halves. Press the halves of the hard-boiled eggs into the spinach, to make them stand on end.

Boiled Eggs

Put the eggs carefully into boiling water, and boil for three minutes - a few seconds more or less as they are liked hard or soft. Eggs are always best boiled in the room. New-laid eggs, fresh from the nest, look milky when open. These are eggs in perfection, but rarely to be met with in the present day.

Curried Eggs

Cut some hard-boiled eggs in halves. Cut off the white end sufficiently to make them stand upright. Pour some curry sauce round them. (See Curry Sauce).

Devilled Eggs

Cut some hard-boiled eggs - say, half a dozen - into halves. Remove the yolk, and cut the end off each white cup, so that it will stand upright. Pound the yolks in a basin with some butter, till they are smooth and moist enough to be formed into shape. Add a dessertspoonful of anchovy sauce and a saltspoonful of cayenne pepper. Fill the cups with this mixture, and pile it up.

These can be eaten hot or cold, but are, I think, best cold. This is an excellent supper dish.

Fried Eggs

Just as in making an omelet it is absolutely essential to have a clean frying-pan, so, in frying eggs, a new, or at any rate a clean, un-burnt frying-pan must be used. Break the eggs separately into a cup. (See No. 15.) Moisten the frying-pan with a little butter, lard, bacon fat, or dripping, but only a little. Fry the eggs gently, and take care they don't stick. As soon as the white is set, take them out carefully with a slice. If you put too much fat in the pan, bubbles will rise under the eggs, N.B. - For some entrees ornamented with fried eggs, the eggs are "really fried" - i.e., '"boiled in fat." For this purpose the fat should be not less than four inches deep. The eggs are then slightly brown all over, like a ball.

Hard-Boiled Eggs

Place the eggs in cold water in a saucepan, bring the water to a boil, and let the eggs boil for ten minutes after the water comes to the boiling-point. Take out the eggs, and let them get cold in cold water. When cold remove the outer shell, but do not cut up hard-boiled eggs for garnishing purposes till close upon the time they are wanted, as the yolk dries up, and very soon gets discoloured.

Poached Eggs

Break the eggs (see No. 15) separately into a cup. Let them slide gently into some boiling water which has two or three drops of vinegar in it. Take the eggs out directly the whites have set with a slice, trim the edges, and place them on hot buttered toast. Eggs are sometimes conveniently poached in a frying-pan. Eggs, when poached in quantity, are apt to run together.

Eggs Poached In Gravy

Poach the eggs in gravy instead of water. Serve them in their gravy, if clear. Or, poach the eggs in water, and serve with rich gravy poured round.

Whisked Eggs

A common wire whisk, as represented in the engraving, is the best for this purpose. Break the eggs to be whisked separately (the yolks from the whites), and remove the thread from each one with a fork before commencing to whisk. Beat the yolks till they are light, and the whites till no liquid remains in the bowl: they should be a strong solid froth. Experience, however, is the best guide for this process. No time can be specified, as much depends on the steadiness of the person manipulating.

EGG WHISKS.