Boiled

(See Eggs in the Shell.) - Put the eggs in boiling water with a little salt, as near as possible at the first boiling; leave from five to ten minutes; take out and put them immediately in cold water; then shell them without breaking them, and use.

With Brown Butter

Break gently in a plate or dish, and without breaking the yolks, eight eggs; sprinkle salt and pepper on them. Put two ounces of butter in a frying-pan, and on a good fire; when turning brown subdue the fire. Put also, and at the same time, the same quantity of butter in another frying-pan, and on a good fire, and when hot, place the eggs in without breaking the yolks; then spread over the eggs the brown butter you have in the other; take from the fire when you see the whites becoming hard; put them on a dish, pour on them a tablespoonful of vinegar which you have warmed in the pan after having used the brown butter, and serve.

Fried

Put half a pound of lard in a frying-pan, and on a good fire ; when hot, break gently, one by one (being careful not to break the yolk), the quantity of eggs you can put in the pan without allowing them to adhere together; turn them upside down once with a spoon or skimmer; take from the pan with a skimmer as soon as the white part becomes hard, and serve with fried parsley around.

Scrambled, Or Mashed

Beat six eggs just enough to mix the whites and yolks together; put two ounces of butter in a stewpan, and set on the fire; when melted, take from the fire, add salt, pepper, and a pinch of grated nutmeg, then the eggs, also a tablespoonful of broth ; put back on a very slow fire, stir continually till cooked, and serve warm.

Sur Le Plat

Butter the bottom of a crockery or tin dish with two ounces of butter; break into the dish and over the butter, gently and without breaking the yolks, six eggs; sprinkle salt, pepper, and grated nutmeg all over, put the dish on a slow fire, or on warm cinders, and when the white is hard, serve. They must be served in the dish in which they are cooked.

In The Shell

Bear in mind that some eggs cook quicker than others. Put eggs in boiling water for two minutes, if liked soft or underdone; and three minutes, if liked more done. They are generally served enveloped in a napkin.

In Matelote

Put a bottle of claret wine in a stewpan and set it on a good fire; add to it two sprigs of parsley, one of thyme, a clove of garlic, a middling-sized onion, a clove, a bay-leaf, salt, and pepper; boil fifteen minutes; then take all the seasonings out and have your wine boiling gently; break one egg in by letting it fall gently in order to have it entire, and then take it out immediately with a skimmer, and place it on a dish; do the same with eight eggs; keep them in a warm (but not hot) place. After which put in the wine, without taking it from the fire, four ounces of butter kneaded with a tablespoonful of flour; boil till reduced to a proper thickness, pour it on the eggs, and serve.