POACHED EGGS
Break eggs and drop carefully one at a time into boiling water in
shallow frying pan. Cook slowly until eggs are set. Remove each with
skimmer and serve on toast garnished with parsley.
POACHED EGGS IN CREAM
Put half cup of cream sauce into shallow baking dish. Open eggs
carefully and place on sauce; cook over boiling water from 10 to 15
minutes or until eggs are set or are as firm as desired. Cover with
half cup of cream sauce, sprinkle with chopped parsley and dust with
paprika and serve.
SCRAMBLED EGGS
Break eggs into bowl, season with salt and pepper and pour into hot,
frying pan in which butter has been melted. Cook over slow fire and as
eggs thicken stir until cooked. If desired eggs may be beaten with 1
tablespoon milk to each egg and cooked in same way.
SCRAMBLED EGGS WITH DRIED BEEF
1/4 pound dried beef
3 eggs
3 tablespoons milk or water
1 tablespoon butter
Cover beef which has been picked into small pieces with cold water,
heat but do not boil. Drain. Melt batter in frying pan; add beef and
eggs, which have been beaten with the milk or water. As soon as eggs
begin to set, stir until cooked.
PLAIN OMELET
Beat 4 eggs with 4 tablespoons milk, add 1/2 teaspoon salt and 1/8
teaspoon pepper and mix. Melt 1 teaspoon fat in hot frying pan; pour
in eggs; cook slowly until egg is set; lift edges of omelet allowing
thin portions to run underneath; when brown underneath, fold over and
serve on hot platter.
Pages:
78
79
80
81
82
83
84
85
86
87
88
89
90
91
92
93
94
95
96
97
98
99
100
101
102