Eggs in Cream.—Put a half cupful or more of cream into a shallow earthen dish, and place the dish in a kettle or pan of boiling water. When the cream is hot, break in as many eggs as the bottom of the dish will hold, and cook until well set, basting them occasionally over the top with the hot cream. Or, put a spoonful or two of cream into individual egg or vegetable dishes, break a fresh egg in each, and cook in the oven or in a steamer over a kettle of boiling water until the white of the egg is well set.
Poached or Dropped Eggs.—Break each egg into a saucer by itself. Have a shallow pan half filled with scalding, not boiling, water on the stove. If desired, a little salt and a tablespoonful of lemon juice may be added. Slip the eggs gently from the saucer upon the top of the water, holding the edge of the saucer under water to prevent the eggs from scattering; dip the water over them with a spoon and let them stand five minutes, or until the yolk is covered with a film, and the white is firm but not hardened; keep the water just below the boiling point. Take out the eggs one by one on a skimmer, and serve in egg-saucers, or on slices of nicely browned toast moistened with a little sweet cream, as preferred. If one is especially particular to keep the shape of the eggs, an egg poacher should be used, or a set of muffin-rings may be laid in the bottom of the pan, and the eggs turned into the rings.
Poached Eggs with Cream Sauce.—Poach eggs as in the foregoing, and pour over them a sauce made according to direction on [page 351].
Quickly Prepared Eggs.—A good way to cook quickly a large number of eggs, is to use a large-bottomed earthen dish, which will stand the heat and in which the eggs may be served. Oil it well; break the requisite number of eggs separately, and turn each carefully into the dish; sprinkle lightly with salt; set the dish in the oven or in a steamer over a kettle of boiling water for a few minutes until the eggs are set, then serve.
Scrambled Eggs.—Beat four eggs lightly, add a little salt if desired, and half a cup of milk or cream. Have ready a hot, oiled saucepan; turn the eggs in and cook quickly, stirring constantly until firm, but soft.
Steamed Eggs.—Break eggs into egg or vegetable dishes or patty-pans, salt very lightly, and set in a steamer over a kettle of boiling water until the whites are set and a film has formed over the yolk. Serve the same as poached eggs, with or without toast.
Whirled Eggs.—Have a small kettle of water heated almost to boiling, and with a wooden spoon, stir it rapidly round and round in the same direction until a miniature whirlpool is produced. Have ready some eggs broken in separate cups, and drop them carefully one at a time into the whirling water, the stirring of which must be kept up until the egg is a soft round ball. Remove with a skimmer, and serve on cream toast.