Fried Eggs. Time—10 minutes.
2 eggs, 1 oz. butter; pepper and salt to taste.
Make the butter hot in a frying-pan, break the eggs into a cup and slip them carefully in without breaking the yolks, and fry 3 or 4 minutes. Take them out with a slice and serve hot.
Poached Eggs. Time—10 minutes.
1 egg, buttered toast, salt, ½ pint water, 1 teaspoonful vinegar.
Put the water with salt and vinegar into a shallow saucepan where the water cannot boil, but is near to boiling point. Break the egg into a cup, and slip it gently into the water. Let it remain till the white is set. Take it out carefully with a small slice, trim the edges, and place it on a piece of buttered toast, with pepper and salt to taste.
Savoury Eggs. Time—½ hour.
4 eggs, 1 oz. butter, ½ teaspoonful anchovy sauce, a little cayenne pepper.
Boil the eggs hard, when cold shell them, halve them, take out the yolks. Beat the yolks up smooth with the butter, anchovy sauce and pinch of cayenne. Fill the white halves with this paste, cut off the ends, stand each half on a round of bread-and-butter, and ornament with cress or parsley.
Another Way.—4 hard-boiled eggs, 1 oz. butter, 1 teaspoonful chopped tarragon, beetroot cut into fancy shapes, mustard and cress.