Eggs and Omelets

The oven will set the upper part of the eggs, and there is no danger of the bottom part being burnt.

There is a great art in taking fried eggs out of a frying-pan and serving them on a dish.

Fried eggs, to look nice, should have the yolk in the centre, surrounded by a ring of white, perfectly round, rather more than an inch in breadth.

Take an egg-slice in the left hand and slide it under each egg separately, so that the yolk gets well into the middle of the slice.

Take a knife in the right hand and trim off the superfluous white.

Take care that the white rim round the yolk is of uniform breadth.

Sprinkle a few specks of chopped parsley over the fried eggs.

In placing fried eggs on toast, place the slice over the toast and draw the slice away.

Do not push the egg on, as you may break it.

Use a good large frying-pan for poaching eggs.

Let the water only just simmer; do not let it boil.

Put a few drops of vinegar or lemon-juice into the water.

Break the eggs separately into a cup, and turn them very gently into the hot water.

When they are set fairly firm, take them out with an egg-slice in the left hand, and trim them with the right.

Before putting poached eggs on toast or spinach, drain off the water carefully.

Place the eggs in cold water, bring the water to boiling point, and let them boil for ten minutes.

If the hard-boiled eggs are wanted hot, put them in cold water for half a minute, then remove the shells.

If the eggs are required cold, remove the shells just before they are wanted, or serve them cold and whole.

If you cut a hard-boiled egg, the yolk soon gets discoloured and shrivels.

Cut hard-boiled eggs in halves, remove the half-yolks, and cut the whites into rings.

Place the rings round the edge of the dish and pile the white rings up to make a border.

Pour thick curry sauce in the middle.

Place the half-yolks at equal distances apart on the white round the edge, and sprinkle green parsley on the whites.

Boil about half a dozen eggs hard, remove the shells while hot, cut them in halves, and scoop out the yolks.

Cut a tiny piece off the bottom of each white cup so that it will stand upright.

Pound the yolks with a little butter until you get a thick squash.

Add cayenne pepper according to taste, a little white pepper, a little salt, and a few drops of chilli-vinegar or ordinary vinegar.

If desired, add a little finely chopped parsley, say a teaspoonful.

Fill each cup with the mixture, bringing it to a point like a cone.

Serve devilled eggs cold, on a dish with the bottom covered in green parsley.

Colour half of the chopped white pieces pink by shaking them in a saucer with a few drops of cochineal, and sprinkle the white and pink specks over the parsley.