Put into a fryingpan three tablespoonfuls of sweet oil; place on the hot range, heat it well, and break into it one egg, being careful not to injure the yolk. Fold the white over the yolk with the aid of a knife, and cook for a quarter of a minute; turn the egg over with a skimmer, and cook for a quarter of a minute on the other side; lift it out with the skimmer, and place it on a hot dish. Proceed in the same way with eleven more eggs, and they will then be ready to serve. Mix one pinch of salt with half a pinch of white pepper, and season each of the eggs with it after they are placed on the dish. Care must be taken to cook the eggs separately, and not more than a quarter of a minute on each side.

Fried Eggs For Garnish

Pour half a teacupful of sweet oil into a fryingpan; when hot, break in one egg carefully, closing up the white part with a skimmer so as to have it firm and compact, and cook for two minutes. Only one egg at a time should be in the pan.

Eggs Fried In Batter

Poacn six or eight eggs in water, not allowing them to get hard. Place on a folded napkin to drain and cool. Put one pound of fat into a fryingpan, and when it is hot, fry some parsley with it. Dip each egg singly with a large spoon in batter, sprinkle with finely-chopped parsley, and fry until brown in the fat. Put the fried parsley on a dish, arrange the eggs on it, squeeze over some lemon juice, and serve.

Eggs Fried In Brown Butter

Break the eggs gently on a plate taking care not to injure the yolks, then dredge with salt and pepper. Put two ounces of butter in a fryingpan over a brisk fire; when beginning to brown, move it to the side; put another two ounces of butter in a separate fryingpan and place over the fire until hot; then place the eggs in carefully to avoid breaking the yolks, and spread the brown butter over them. When the whites are set, turn the eggs out onto a hot dish; sprinkle a small quantity of vinegar or a squeeze of lemon juice over them; garnish with fried parsley and serve, or they may be served on hot buttered toast.

Fried Eggs, Provincial Style

Pour two tablespoonfuls of oil or warmed butter into a fryingpan on the fire; when heated, break an egg into a cup, season with salt and pepper, drop it into the oil, baste, turn it over, and when of a good color on both sides, take out and drain on a wire-sieve. Cook twelve eggs altogether allowing two minutes for each. When all are done, trim them and serve on a dish with pieces of fried bread between them Pour over one-half pint of reduced Spanish sauce with the zest of a lemon and six sliced mushrooms added to it. Serve very hot.

Fried Eggs With Bacon

Break a dozen eggs separately in cups being careful not to damage the yolks Put into a fryingpan some slices of fat bacon, fry them, take them out, boil the fat, put in the eggs one at a time so they will be able to be taken apart and fry them well but not to be too much done. Sprinkle a little salt and pepper over and place on some slices of bacon on a dish; or if preferred, they may be put in the center of a dish and the slices of bacon put around as a garnish. Should there not be enough fat in the pan, add more. Although this is a very ordinary dish, much care should be taken in preparing.

Fried Eggs With Black Butter

Put one ounce of butter in a fryingpan; place on the hot stove and allow to become hot without browning; break twelve eggs into cups and slide them carefully into the pan, season with salt and white pepper and cook slowly for three minutes. Have ready a hot flat dish, slide the eggs gently onto it without turning them over, taking care not to break them, and set the dish in a warm place. Put two ounces of butter in the saucepan, place it on the hot stove again and let the butter get a good lemon color, which will take about three minutes; add two teaspoonfuls of vinegar, pour this over the eggs, and serve at once.