Remove the eggs on a buttered skimmer or pancake turner, and place on a round of buttered toast, sprinkle with salt and pepper, and garnish with parsley.
Fluffed Eggs
Beat the white until stiff; add a few grains of salt; place in a buttered ramekin dish or saucer; put a piece of butter in center of white, and place unbroken yolk on top. Set the egg dish in pan of boiling water; cover and cook three minutes. Serve immediately.
Poached Eggs à la Française
Fill a saucepan three fourths full of boiling water; add salt and vinegar, stir the boiling water vigorously with a spoon. Break egg in cup and drop deftly into eddy formed by swift stirring of water. When white is firm, remove with buttered skimmer, trim, and serve.
Poached Egg in Tomato
Cut a piece from the stem end of a tomato; remove pulp; set in ramekin dish; sprinkle with salt and pepper, drop egg into tomato cup; cover with buttered paper. Set in a pan of water and bake in a moderate oven until firm.
Scrambled Eggs No. 1
- 4 eggs
4 tablespoons milk or cream
¼ teaspoon salt
⅛ teaspoon pepper
1 teaspoon chopped parsley
2 tablespoons butter
Beat egg slightly, enough to blend yolks and whites; add seasonings, parsley and milk. Melt butter in frying pan, add egg mixture, and cook slowly, lifting carefully with a spoon to keep mixture uniformly delicate.