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Classic
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page 201
small piece of butter, and breaking the eggs carefully in a saucer, one at a
time, slip them into the hot dish; sprinkle over them a small quantity of pepper
and salt, and allow them to cook four or five minutes. Adding a tablespoonful of
cream for every two eggs, when the eggs are first slipped in, is a great
improvement.
This is far more delicate than fried eggs.
Or prepare the eggs the same, and set them in a steamer, over boiling water.
They are usually served in hotels baked in individual dishes, about two in a
dish, and in the same dish they were baked in.
SCRAMBLED EGGS.
Put a tablespoonful of butter in a hot frying-pan; tip around so that it will
touch all sides of the pan. Having ready half a dozen eggs broken in a dish,
salted and peppered, turn them (without beating) into the hot butter; stir them
one way briskly for five or six minutes or until they are mixed. Be careful that
they do not get too hard. Turn over toast or dish up without.
POACHED OR DROPPED EGGS.
Have one quart of boiling water, and one tablespoonful of salt, in a frying-pan.
Break the eggs, one by one, into a saucer, and slide carefully into the salted
water. Dash with a spoon a little water over the egg, to keep the top white.
The beauty of a poached egg is for the yolk to be seen blushing through the
white, which should only be just sufficiently hardened to form a transparent
veil for the egg.
Cook until the white is firm, and lift out with a griddle-cake turner, and place
on toasted bread. Serve immediately.
A tablespoonful of vinegar put into the water, keeps the eggs from spreading.
Open gem rings are nice placed in the water and an egg dropped into each ring.
FRIED EGGS.
Break the eggs, one at a time, into a saucer, and then slide them carefully off
into a frying-pan of lard and butter mixed, dipping over the eggs the hot grease
in spoonfuls, or turn them over-frying both sides without breaking them. They
require about three minutes' cooking.
Eggs can be fried round like balls, by dropping one at a time into a quantity of
hot lard, the same as for fried cakes, first stirring the hot lard with a stick
until it runs round like a whirlpool; this will make the eggs look like balls.
Take out with a skimmer. Eggs can be poached the same in boiling water.
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