Baked Eggs.
Break six or seven eggs into a buttered dish, taking care that each is whole, and does not encroach upon the others so much as to mix or disturb the yolks. Sprinkle with pepper and salt, and put a bit of butter upon each. Put into an oven and bake until the whites are well set. Serve very hot, with rounds of buttered toast, or sandwiches.
Scrambled Eggs. ✠
Put a good piece of butter in a frying-pan, and when it is hot drop in the eggs, which should be broken whole into a bowl. Stir in with them a little chopped parsley, some pepper and salt, and keep stirring to and fro, up and down, without cessation, for three minutes. Turn out at once into a hot dish, or upon buttered toast and eat without delay.
Chinese Bird’s-Nest of Eggs.
Make a white sauce as follows: Stew half a pound of lean veal, cut into strips, with a large sprig of parsley, in a quart of water, until the meat is in rags, and the liquor reduced one-half. Strain through tarlatan or lace, and return to the saucepan with half a cupful of milk. When it boils, thicken with a little rice or wheat flour, season with white pepper and salt, and the juice of half a lemon. Set in the corner to keep hot. Have ready six, or eight, or ten hard-boiled eggs. Take out the yolks carefully, and cut the whites into thin shreds. Pile the yolks in the centre of a round, shallow dish, arrange the shreds of white about them in the shape of a bird’s nest; give a final stir to the sauce, and pour carefully over the eggs. It should not rise higher in the dish than half way to the top of the nest, when it flows down to its level. Garnish with parsley.
Scalloped Eggs. ✠
Make a force-meat of chopped ham—ground is better—fine bread-crumbs, pepper, salt, a little minced parsley, and some melted butter. Moisten with milk to a soft paste, and half fill some patty-pans or scallop-shells with the mixture. Break an egg carefully upon the top of each, dust with pepper and salt, and sift some very finely powdered cracker over all. Set in the oven, and bake until the eggs are well set—about eight minutes. Eat hot. They are very nice. You can substitute ground tongue for the ham.
Poached Eggs, with Sauce. ✠
Make the sauce by putting half a cupful of hot water in a saucepan, with a teaspoonful of lemon-juice, three tablespoonfuls of veal or chicken broth (strained), pepper, salt, mace, and a tablespoonful of butter, with a little minced parsley. Boil slowly ten minutes, and stir in a well-whipped egg carefully, lest it should curdle. Have ready some poached eggs in a deep dish, and pour the sauce over them.