EGGS, OMELETS, SOUFFLES, CREOLE AND RICE DISHES
Improved with Lea & Perrins' Sauce
It is almost unbelievable until you have tried it—to discover how surprisingly delicious just a drop or two of Lea & Perrins' Sauce can make a soft-boiled breakfast egg taste. And when you have tried it, you will want furthermore to fry and poach, scramble, omelet and soufflé all of the eggs that you cook with just a little of Lea & Perrins' Sauce added as an inimitable seasoning.
SOFT-BOILED EGG
Improved with Lea & Perrins' Sauce
There are several ways of cooking a soft-boiled egg—the best of which is not to boil it at all.
Use one pint of boiling water for each egg to be cooked. Carefully lower the egg into the water, cover the saucepan and let stand on back of stove for eight or ten minutes. Do not increase or diminish heat. The white of the egg will be tender and the yolk firm all the way through, instead of the yolk being partly uncooked and the white very tough as is the case with a three-minute boiled egg.
Still another way is to put the egg on in cold water and remove as soon as the water boils.
Remove egg from shell to a hot egg cup and add a large piece of butter, a bit of salt and 2 or 3 drops of Lea & Perrins' Sauce. Blend well and serve at once.
FRIED EGGS
Improved with Lea & Perrins' Sauce
Eggs should never be fried, as this method of cooking, like boiling, toughens the albumen. However, if your family must have fried eggs, you will find the addition of a teaspoonful of Lea & Perrins' Sauce to the fat in which they are cooked a decided improvement to the eggs. Put the Lea & Perrins' Sauce on the table and serve with the eggs.
POACHED EGGS
Improved with Lea & Perrins' Sauce
Brush a heavy iron frying pan with oil and add boiling water to the depth of an inch or more. Add 1 tablespoonful of Lea & Perrins' Sauce and a pinch of salt. Break fresh eggs into a saucer and gently slip from saucer to water. Cook without allowing water to boil until the egg is firm. Remove with skimmer or quickly dip piece of toast under egg and lift out at once. Drain, then put on hot plate and serve. If one is fortunate enough to have an egg poacher, poaching eggs is an even simpler matter. Serve with Lea & Perrins' Sauce on the table.
BAKED EGG
Improved with Lea & Perrins' Sauce
Grease an individual glass or fire-proof ramekin with oil or butter and break an egg into it. Sprinkle with salt and season with a few drops of Lea & Perrins' Sauce. Bake surrounded by water in a moderate oven for from five to ten minutes and serve with Lea & Perrins' Sauce at the table.
EGG IN NEST
Improved with Lea & Perrins' Sauce
Beat the white of an egg with a sprinkling of salt until light and frothy and pile on top of a piece of toast in an individual ovenware dish. Make a slight dent on the top of the egg white and carefully place the yolk in the center; add a drop of Lea & Perrins' Sauce. Place in a pan of water and cook in a moderate oven until yolk and white are set. Serve with Lea & Perrins' Sauce at the table.
SHIRRED EGG
Improved with Lea & Perrins' Sauce
Add 1 teaspoonful of Lea & Perrins' Sauce to 2 tablespoonfuls of finely chopped ham or bacon and 2 tablespoonfuls of bread crumbs. Add enough oil or butter to blend well, and press against the buttered sides and bottom of an individual baking dish. Break an egg into the dish and sprinkle top with buttered bread crumbs. Bake in a moderate oven, the dish being surrounded with hot water. Serve in the dish in which it was baked with Lea & Perrins' Sauce at the table. Mashed potato, spinach or tomato are often used to fill sides and bottom of ramekin.
SCRAMBLED EGGS
Improved with Lea & Perrins' Sauce
In Scrambling eggs, great care should be exercised in the cooking, the mixture being of a custard-like, creamy consistency when finished, and not dry and lumpy as some scrambled eggs become. The secret is in allowing the egg to cook as much in the heat of the pan as over the fire. Keep stirring the mixture constantly removing the pan from the fire if the eggs seem to get too dry in any one spot.
In scrambling eggs, beat the egg until light and add for each egg used, 2 tablespoonfuls of water and a few drops of Lea & Perrins' Sauce.