Boiled Eggs

Put eggs in a saucepan of cold water and heat. By the time the water boils the eggs will be ready to eat.

Or put the eggs in boiling water and place the dish containing them where the water will keep hot, but cannot boil. In five minutes the white will be soft and jelly like. In ten minutes the yolk will begin to be firm. Water at 180⁰ is about right for cooking eggs. Much depends upon the age of the egg. The fresher the egg, the longer it takes to reach a given degree of hardness.

For hard eggs cook in water of moderate heat for half an hour or longer.

Poached Or Dropped Eggs.

Break raw eggs and turn into a cup without breaking the yolk. Then slip gently into a shallow pan of salted boiling water. A small quantity of lemon juice or vinegar in the water aids in keeping the egg in good shape. With a spoon dip some of the water over the egg that it may be cooked evenly on top. When the white is firm take up the eggs with a skimmer and place on a slice of toast. Egg poachers or muffin rings are used for the same purpose.

Eggs may be poached in milk, or in soup stock, tomato sauce, or any gravy which afterwards is poured over the toast on which they are to be served.

The toast may be spread with melted cheese or with any minced meat or fish, such as anchovy paste. A poached egg may be served on a fishball.

Eggs Poached with Tomatoes

Cut in small pieces one onion and three tomatoes and a small green pepper. Cover with water and stew until well done. Strain through a colander and add a teaspoon of sugar, with salt to taste.

Pour this into a frying-pan. Break five eggs carefully into the hot liquid. When the eggs are sufficiently firm, serve all together.

Baked Dropped Eggs

Cut stale bread into slices three-fourths of an inch thick, then cut into rounds with a large round cutter, having as many pieces of bread as the number of eggs to be cooked. From the center of the bread cut out a little of the soft part, and toast the round pieces a golden brown on each side. Butter a large shallow plate and put in the toasted rounds; break an egg into the center of each piece of toast, being careful not to break the yolk. Sprinkle each egg with salt and pepper, put on small pieces of butter, and pour a little cream or milk between the rounds of bread. Bake until the egg is cooked, in a moderate oven.