3/4 teaspoonful of salt.
1/8 teaspoonful of pepper.
Crumbs for breading.
Fat for frying.
Put four of the eggs in a deep saucepan, and fill up with boiling water. Cover, and let them stand on the hearth or the coolest part of the range for twenty minutes. At the end of this time pour off the hot water and cover with cold water. Remove the shells and cut the eggs in two, lengthwise, using a plated knife.
Let a soup plate stand in hot water until heated through. Put the butter, salt, and pepper in this plate, and stir until the butter is melted. Beat the fifth egg in another soup plate, and have a third plate filled with dry and sifted bread crumbs. Drop the eggs, one at a time, in the melted butter, then in the beaten egg, and finally roll them in the crumbs. Lay them on a platter and set in a cold place until it is time to cook them; then put them in the frying basket and cook in hot fat for one minute. Serve with a bisque or curry sauce.
This dish is suitable for luncheon or supper.
Plain Omelet.
2 eggs.
1/4 teaspoonful of salt.