Properly cooked, eggs are very wholesome and nutritious diet. Always be certain, however, that they are fresh, before attempting to make a dish of them. Some persons use Krepp's family egg-tester, to ascertain if an egg is sound. Full directions, as to the mode of using it, accompany the egg tester; so it is unnecessary to give them here. A simple mode of testing the soundness of an egg, is to put it in water; and if fresh it will sink to the bottom.
Boiled Eggs.
Let the water be boiling when you put the eggs in it, and let the eggs boil three minutes after putting them in.—Mrs. S. T.
Soft-boiled Eggs.
Put the eggs in a large tin cup or any tin vessel convenient. Pour boiling water over them, and let them remain near the fire, five minutes. Do not let them boil. Eggs cooked thus are slightly jellied throughout. They can be kept hot without becoming hard.—Mrs. S. T.
Scrambled Eggs.
Beat four eggs very light. Add a teacup milk, thickened with a teaspoonful flour. Have the pan very hot, put in a tablespoonful butter, pour in the eggs, and scramble quickly.—Mrs. E.
Scrambled Eggs.
Wash the pan with hot water and soap. Wipe dry. Grease with a little lard. Break into this the eggs, adding a lump of butter and a little salt. Stir till done.—Mrs. B.
Eggs for Breakfast.