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.
OMELETS AND SOUFFLES
Improved with Lea & Perrins' Sauce
An omelet may be made with or without separating the yolks and whites of the eggs, the one being called a plain—the other a fluffy omelet. A soufflé is a fluffy omelet made with a white sauce foundation and baked in the oven.
Cheese, tomatoes, chopped meats and vegetables are all attractive additions to these dishes, but, no matter what else may be added, Lea & Perrins' Sauce as a seasoning for omelets and soufflés cannot be equalled.