Two eggs, two table-spoonfuls of milk, half a teaspoonful of salt, half a teaspoonful of butter. Beat the eggs, and add the salt and milk. Put the butter in a small sauce-pan, and when it melts, add the eggs. Stir over the fire until the mixture thickens, being careful not to let it cook hard. About two minutes will cook it. The eggs, when done, should be soft and creamy. Serve immediately.
Soft-boiled Eggs.
Place the eggs in a warm saucepan, and cover with boiling water. Let them stand where they will keep hot, but not boil, for ten minutes. This method will cook both whites and yolks.
Soft-boiled Eggs, No. 2.
Put the eggs in boiling water, and boil three minutes and a half. By this method the white of the egg is hardened so quickly that the heat does not penetrate to the yolk until the last minute, and consequently the white is hard and the yolk hardly cooked enough. The first method is, therefore, the more healthful.
Hard-boiled Eggs.
Put the eggs in hot water to cover, and boil twenty minutes. Ten minutes will boil them hard, but they are not so digestible as when boiled twenty. Ten minutes makes the yolks hard and soggy; twenty makes them light and mealy.
Spanish Eggs.
Cook one cupful of rice thirty minutes in two quarts of boiling water, to which has been added one table-spoonful of salt. Drain through a colander, and add one table-spoonful of butter. Spread very lightly on a hot platter. On the rice place six dropped eggs, and serve.
Eggs Sur Le Plat.