[No. 159. How to make an Omelet.]
Break three or four eggs into a basin, add a little chopped shalot, and parsley, pepper, and salt; put an ounce of butter in a frying-pan on the fire, and as soon as the butter begins to fry, beat up the eggs, etc., with a fork for two minutes; immediately pour the whole into the frying-pan, and put it on the fire, stirring the eggs with an iron spoon as they become set and the omelet appears nearly done; fold all together in the form of a bolster, and turn it out on to its dish.
[No. 160. Fried Eggs and Bacon.]
First, fry the rashers of bacon, and then break the eggs into the frying-pan without disturbing the yolks, and as soon as these are just set, or half-done, slip them out on to the rashers of bacon which you have already placed in a dish.
[No. 161. Buttered Eggs.]
Fry half an ounce of butter in a frying-pan, then break three or four eggs into this; season with chopped parsley, pepper and salt, and again set the pan on the fire for two minutes. At the end of this time the eggs will be sufficiently set to enable you to slip them gently out of the pan upon a plate; and to finish cooking the eggs, it will be necessary to place them or hold them in front of the fire for a couple of minutes longer.
[No. 162. Eggs with Brown Butter.]
Cook the eggs as directed in the [foregoing Number], and when you have slipped them out on to a dish, put a piece of butter into the frying-pan, and stir it on the fire until it becomes quite brown (not burnt); then add two table-spoonfuls of vinegar, pepper, and salt; boil for two minutes, and pour this over the eggs.
[No. 163. Eggs Stewed with Cheese.]
Fry three eggs in a pan with one ounce of butter, seasoned with pepper and salt, and when the eggs are just set firm at the bottom of the pan, slip them off on to a dish, cover them all over with some very thin slices of cheese, set the dish before the fire to melt the cheese, and then eat this cheap little tit-bit with some toast.