To cook these eggs properly, only one should be dealt with at a time.

Heat some oil in an omelette-pan until it begins to smoke slightly; break the egg on a plate; season it and let it slide into the pan. Then, with a wooden spoon, quickly cover up the yolk with the solidified portions of the white, in order to keep the former soft.

Drain the egg on a piece of stretched linen, and proceed in the same way with the other eggs until the required quantity has been treated.

Fried Eggs

Fry four new-laid eggs in olive oil, and after removing them to a hot dish, mix with the oil in the cooking-pan six mushrooms, half a green chili finely minced, and half a cupful of clear stock. Cook carefully till the mushrooms are done and pour it around the eggs before serving.

Fried Eggs à La Bordelaise

Prepare as many halved tomatoes as there are eggs, adding a pinch of chopped shallots to each halved tomato. When cooked, garnish with cepes, finely minced and sauted; place a fried egg on each garnished half tomato, and arrange in a circle on a dish, with fried parsley in the middle.

Fried Eggs à La Portugaise

Place each of the cooked eggs upon a half tomato à la Portugaise, i.e., stuffed with rice after having been previously half-baked in the oven. Arrange in a circle on a dish, and garnish the center with concassed tomatoes and sauted in butter.

Fried Eggs A La Provençale

Put each fried egg on a half tomato and seasoned, rolled in flour, and fried in oil.

Set in a circle on a dish, with fried parsley in the center.

Place the eggs, fried in oil, on little dish of spinach. The preparation of spinach should have anchovy fillets cut into dice, added to it, and a few chopped olives.

Fried Eggs a la Romaine. Place the eggs, fried in oil, on a little dish of spinach. The preparation of spinach should have anchovy fillets, cut into dice, added to it, and a few chopped olives.