Boiled Eggs

For a soft-boiled egg, place egg in rapidly boiling water and boil from three to five minutes. For hard-boiled eggs, place in rapidly boiling water and boil twenty minutes, or cover with boiling water and cook in the double boiler one hour. For a soft-cooked egg, not boiled, place egg in a small saucepan of boiling water, cover, and let stand on back of range from six to eight minutes, when the albumen should be evenly coagulated throughout. The time for cooking in this way will depend upon the number of eggs to be cooked, the size of the saucepan, and the amount of boiling water. For uniform results, use medium-sized eggs, cook in the same pan, and measure the quantity of water each time. Thus you can find the exact time required to cook the eggs as desired.

Creamy Eggs On Toast

4 eggs

2/3 teaspoon salt

1/8 teaspoon pepper

2 cups hot milk 1 teaspoon butter 4 slices toast

Beat eggs slightly, add salt and pepper, and stir into the hot milk; cook over hot water, stirring constantly until mixture is thick and creamy. Add butter, and serve on toast.

Creole Eggs

1 tablespoon butter 1 tablespoon chopped onion 1 tablespoon chopped green pepper

2 cups tomato 1 teaspoon salt

1 teaspoon Worcestershire sauce

3 eggs

2 tablespoons cheese

Cook onion and pepper in butter for five minutes; add tomato and seasonings, and when thoroughly heated add the eggs unbeaten; pick up with a fork until eggs are nearly cooked; add cheese, and cook about one minute. Serve on toast, or with a border of boiled rice.

Eggs With Cheese And Spaghetti

2 1/2 tablespoons butter 4 tablespoons flour 2 cups hot milk 1/4 teaspoon paprika 1/2 teaspoon salt

1 teaspoon Worcestershire sauce 1/2 teaspoon onion juice 1/2 cup cheese cut fine 1 cup cooked spaghetti

3 hard-cooked eggs sliced

Melt butter, add flour; when well blended add milk gradually and stir until smooth; add seasonings and cheese, and stir until cheese melts; add spaghetti and eggs, cook two minutes, and serve on toast or crackers.

Eggs With Ham And Tomato

1/2 can tomatoes 1 slice onion 4 cloves

1/2 cup chopped cooked ham

3 beaten eggs

1/8 teaspoon pepper

1/2 teaspoon salt

Cook tomatoes, onion, and cloves fifteen minutes, and rub through a sieve; add ham, eggs, and seasonings, and cook three or four minutes, stirring all the time. Serve on toast or crackers.

Scalloped Eggs With Cheese

Cut eggs in eighths lengthwise; put half of them into a greased baking dish, cover with half of sauce, and sprinkle with half of cheese; repeat; cover with crumbs, and bake about fifteen minutes, or until crumbs are brown. Bacon or sausage fat may be used in making the white sauce.

Scrambled Eggs With Sausages

4 small sausages 3 eggs

1/4 teaspoon salt 1/3 cup water

Cut sausages in half-inch bias pieces, and cook in a frying pan until brown; beat eggs until light, add salt and water, pour over sausages, and scramble until firm. Garnish with toast points and parsley.

Scrambled Eggs With Tomato

1/2 can condensed tomato soup

1/8 teaspoon soda

4 eggs slightly beaten

6 slices buttered toast

Heat soup in an omelet pan; add soda, and stir while foaming; add eggs, scramble slowly with a fork until firm, and serve on toast. Garnish with toast points.

Shirred Eggs

Grease individual egg shirrers or a platter which can be put in oven; cover bottom of dish with white sauce or left-over gravy, sprinkle with left-over vegetables or bits of meat chopped; carefully break an egg into dish for each person, dust with salt and pepper; sprinkle with buttered crumbs, and bake in a moderate oven until egg is set.

Shirred Eggs With Ham

1 cup finely chopped cooked ham 1 cup soft bread crumbs 1/2 cup milk

1/2 cup Buttered Crumbs (see

No. 472) 4 eggs Salt and pepper

Mix ham, soft crumbs, and milk, and spread in four buttered egg shirrers; make a hollow in the middle, break an egg into it, season lightly with salt and pepper, cover with buttered crumbs, and bake until egg is set.

Souffleed Egg With Ham Toast

For each person cut a round of bread three inches in diameter; spread with finely chopped ham moistened with milk, stock, or gravy; add a few grains of salt to the white of an egg, and beat very stiff; mound on ham, make a depression in the center, put in the yolk, dust lightly with salt and pepper, and bake in a moderate oven until egg is firm. When several pieces of toast are to be made, keep the yolks in separate dishes until needed, but beat the whites together.

Shirred Eggs With Potato And Ham

See recipe for Baked Ham and Potato (No. 171).