Into an oiled skillet containing one tablespoonful of cream or milk break the eggs, slightly whipping them with egg whip or spoon, then add protose. Stir to prevent sticking to bottom, also to thoroughly mix egg with protose. Salt, scramble (soft medium, or hard), as desired. Serve at once on hot platters.
SCRAMBLED EGGS WITH PARSLEY
Prepare as for scrambled eggs with protose, omitting protose and substituting minced parsley.
POACHED EGGS ON TOAST
Serve poached eggs on nice light brown slices of zwieback, or fresh toast if preferred, that has been slightly moistened, not soaked, with hot cream, milk, or water.
POACHED EGGS
Take nice, fresh eggs, as only fresh eggs poach nicely; break them into a pan of hot water, almost boiling. Let pan set on range so that it will not boil; poach as desired,—soft, two minutes; medium, three minutes; hard, five minutes. Serve on platter, garnish with watercress or parsley. Serve while very hot.
POACHED EGGS ON GRANOSE
Heat some granose in the oven a few minutes; put a few spoonfuls on a plate and place poached eggs on top. A small piece of butter may be added to each egg.