- 4–5 eggs
- 2 qts. of water
Preparation: The eggs are boiled 20 minutes in 2 qts. of boiling water, then shelled and either sliced or quartered and used for garnishing spinage and ragout.
No. 4—FRIED EGGS.
Quantity for 6 Persons.
- 12 eggs
- Salt and pepper
- 1 tbsp. of butter
Preparation: The butter is heated in a clean spider and each egg carefully put in and fried until the white around the yolk has become opaque or firm. Sprinkle with salt and pepper and take out with a cake turner, place on platter and garnish with parsley.
No. 5—POACHED EGGS.
Quantity for 6 Persons.
- 12 eggs
- 1½ qts. of water
- 1 tsp. of vinegar
- 6 slices of toast
- Salt to taste
Preparation: Add salt and vinegar to the water, boil it and put each egg in on a ladle, hold it there until the white has become firm, then put it on a skimmer to let the water drip off, place it on the warm buttered toast and put into oven until all eggs are poached.