Eggs and Garlic.—This is better adapted for an Italian than an English palate. Take half a dozen heads of garlic and fry them in a little butter in order to remove the rankness of flavour. Take them out and pound them in a mortar with rather more than a tablespoonful of oil; heat this on the fire in a stew-pan, after adding some pepper and salt. Beat up an egg, and stir this in with the oil and garlic till the mixture gets thick. Arrange some slices of [hard-boiled eggs]—four eggs would be sufficient—pour this mixture in the centre, and serve.
Eggs with Mushrooms.—Take half a pint of button mushrooms and, if fresh, peel them and throw them instantly into water made acid with lemon-juice, in order that they may not turn a bad colour. In the meantime slice up a good-sized Spanish onion, and fry the onion in a little butter. As soon as the onion is a little tender, chop up and add the mushrooms. Put all this into a stew-pan with a little [butter sauce], or a little water can be added and then thickened with a little butter and flour. Let this simmer gently for nearly half an hour, add a little made mustard, pepper and salt and a dessertspoonful of vinegar. Before sending to table add half a dozen [hard-boiled eggs]; the whites should be cut into rings, and should be only put into the sauce long enough to get hot; the yolks should be kept separate, but must be warmed up in the sauce.
Eggs and Onions.—Cut up a large Spanish onion in slices, and fry it in some butter till it is a light brown and tender, but do not let it burn; drain off the butter and put the fried onion on a dish; sprinkle some cayenne pepper and a little salt over the onions, and squeeze the juice of a whole lemon over them. Now [poach some eggs] and serve them on the top of the onion.
Eggs and Potatoes.—Take the remains of some floury potatoes, beat up an egg, and mix the potato flour with the egg. You can also chop up very finely a small quantity of onion and parsley, and season with plenty of pepper and salt. The respective quantities of floury potatoes and beaten egg must be so regulated that you can roll the mixture into balls without their having any tendency to break. Make the balls big enough so that when you press them between the hands you can squeeze the ball into the shape of an ordinary egg, or you can mould them into this shape with a tablespoon. Now flour these imitation eggs in order to dry the surface, and then dip them into well-beaten-up egg and cover them with dried bread-crumbs, and fry them in a little butter or oil, or brown them in the oven, occasionally basting them with a little butter.
Eggs and Sauce Robert.—Take some [hard-boiled eggs], cut them into quarters, and make them hot in some Sauce Robert—(see [ROBERT SAUCE])—and serve with fried or toasted bread in a dish.
Eggs and Sorrel.—Make a thick purée of sorrel—(see [SORREL SAUCE])—and serve some [hard-boiled] or [poached eggs] on the top.
Eggs, Broiled.—Cut a large slice of crumb of bread off a big loaf; toast it lightly, put some pieces of butter on it, and put it on a dish in front of the fire; then break some eggs carefully on to the toast, and let them set from the heat of the fire like a joint roasting; when the side nearest the fire gets set, it will be necessary to turn the dish round. When the whole has set, squeeze the juice of an orange over the eggs, and a little grated nutmeg may be added. The eggs and toast should be served in the same dish in which they are baked.
Eggs, Buttered.—Break some eggs into a flat dish, then take a little butter and make it hot in a frying-pan till it frizzles and begins to turn brown. Now pour this very hot butter, which is hotter than boiling water, over the eggs in the dish. Put the dish in the oven a short time, and finish off setting the yolks with a red-hot salamander.
Eggs, Scrambled.—Scrambled eggs, when finished properly, should have the appearance of yellow and white streaks, distinct in colour, but yet all joined together in one mass. Melt a little butter in the frying-pan, break in some eggs, as if for frying; of course, the whites begin to set before the yolks. As soon as the whites are nearly but not quite set, stir the whole together till the whole mass sets. By this means you will get yellow and white streaks joined together. It is very important that you don’t let the eggs get brown at the bottom; you will therefore require a perfectly clean frying-pan and not too fierce a fire.
Eggs in Sunshine.—This is a name given to fried eggs with tomato served on the top. You want a dish that will stand the heat; consequently, take an oval baking-tin, or enamelled dish that you can put on the top of a shut-up stove. Melt a little butter in this, and as soon as it begins to frizzle break some eggs into the dish, and let them all set together. As soon as they are set, pour four or five tablespoonfuls of tomato conserve on the top; this is much better than tomato sauce, which contains vinegar. Or you can bake half a dozen ripe tomatoes in a tin in the oven, and place these on the top instead of the tomato conserve.