Eggs boiled for Garnishing.— Place 6 fresh eggs✪ Eggs Boiled for Garnishing in a wire basket, put into a saucepan of boiling water, boil exactly 5 minutes; lay the eggs at once in cold water, remove the shell without impair- ing the eggs, lay in fresh cold water, and reheat them when wanted. These eggs are used for garnishing, or may be served with lettuce and mayonnaise. Eggs^ Boiled. — Only fresh eggs should be taken for boiling; if they are not clean wash them in cold water. Place a saucepan with boiling water over the fire, put the eggs carefully into the boiling water with a spoon or ladle; if wanted soft, boil 3 mjnutee; if medium, 5 minutes ; and if hard, from 7 to 10 minutes. Re- move the eggs, lay in cold water for a minute, then take out, and serve. 632 EGG DISHES. 583 EggS^ Fried. — Use either olive oil, lard, or butter for frying eggs. Place a small deep frying pan with 1 tablespoonful butter over the fire ; as soon as hot break into it 1 egg✪ Fried Eggs, incline it slightly so that the butter is all around the egg, pour the hot butter with a spoon over the egg for 1 minute, then turn oyer and fry Y, minute on the other side. Lift it up with a cake turner, dress on a hot dish ; pro- ceed and fry the remaining eggs the same way, until the desired quantity is cooked ; if necessary add more butter, lard, or oil as the frying continues ; season with a little salt and white pepper. Eggs fried & I'Allemande. — Place a small frying pan with 1 tablespoonful pure leaf lard or butter over the fire ; as soon as hot break in 1 egg✪ Eggs Fried à l'Allemande, keep pouring the hot butter over the egg with a spoon until the yolk is covered with a thin white sheet ; then care- fully lift it up with a cake turner, dress on a hot dish, and sprinkle over a little seasoning salt ; proceed until the desired quantity of eggs are cooked ; each egg must be cooked separately, and more lard or butter added if necessary. Eggs an Miroir^ Fried.— Break 2 eggs in a cup. Place a small frying pan with Ys tablespoonful butter over the fire ; as soon as melted put in the eggs, fry over slow fire till the white is firm and the yolk soft ; remove them with a cake turner, being careful not to break the yolk, and serve. Eggs an Hiroir^ Baked. — Butter a pie plate large enough to hold 6 eggs without crowding; break in 6 eggs, one beside the other; season with Ys even tcaspoonful salt. Place the plate for a few minutes in a hot oven to bake (about 2 to 3 minutes) till the white is firm. Bemove the plate, cut with a round cutter the eggs into a perfect round shape, lift with a cake turner on to a warm dish, and serve, or use for garnishing. Or put them on a crotlton of same size as the egg, which should be cut with the same cutter, or on a piece of toast of same size. Another way is to cut boiled ham into round slices of same size as the egg and croiiton ; fry it for 1 minute in butter on each side, then put it on the cro&ton, on 634 BQG DISHES. top the ham place the egg. Another way is to butter a silyer dish large enough to hold the desired quantity of eggs to be cooked, break in the eggs one beside the other, taking care to keep the yolks apart ; season with a little salt, place them for 2 minutes in a hot oven, set the dish into another, and serve. ✪ Eggs an Miroir Fried

AI-modernized reading of the original text

Eggs boiled for Garnishing.— Place 6 fresh eggs in a wire basket, put into a saucepan of boiling water, boil exactly 5 minutes; lay the eggs at once in cold water, remove the shell without impairing the eggs, lay in fresh cold water, and reheat them when wanted. These eggs are used for garnishing, or may be served with lettuce and mayonnaise. Eggs Boiled. — Only fresh eggs should be taken for boiling; if they are not clean wash them in cold water. Place a saucepan with boiling water over the fire, put the eggs carefully into the boiling water with a spoon or ladle; if wanted soft, boil 3 minutes; if medium, 5 minutes ; and if hard, from 7 to 10 minutes. Remove the eggs, lay in cold water for a minute, then take out, and serve. Eggs Fried. — Use either olive oil, lard, or butter for frying eggs. Place a small deep frying pan with 1 tablespoonful butter over the fire ; as soon as hot break into it 1 egg, incline it slightly so that the butter is all around the egg, pour the hot butter with a spoon over the egg for 1 minute, then turn over and fry Y, minute on the other side. Lift it up with a cake turner, dress on a hot dish ; proceed and fry the remaining eggs the same way, until the desired quantity is cooked ; if necessary add more butter, lard, or oil as the frying continues ; season with a little salt and white pepper. Eggs fried à l'Allemande. — Place a small frying pan with 1 tablespoonful pure leaf lard or butter over the fire ; as soon as hot break in 1 egg, keep pouring the hot butter over the egg with a spoon until the yolk is covered with a thin white sheet ; then carefully lift it up with a cake turner, dress on a hot dish, and sprinkle over a little seasoning salt ; proceed until the desired quantity of eggs are cooked ; each egg must be cooked separately, and more lard or butter added if necessary. Eggs au Miroir Fried.— Break 2 eggs in a cup. Place a small frying pan with Ys tablespoonful butter over the fire ; as soon as melted put in the eggs, fry over slow fire till the white is firm and the yolk soft ; remove them with a cake turner, being careful not to break the yolk, and serve. Eggs au Miroir Baked. — Butter a pie plate large enough to hold 6 eggs without crowding; break in 6 eggs, one beside the other; season with Ys even teaspoonful salt. Place the plate for a few minutes in a hot oven to bake (about 2 to 3 minutes) till the white is firm. Remove the plate, cut with a round cutter the eggs into a perfect round shape, lift with a cake turner on to a warm dish, and serve, or use for garnishing. Or put them on a crouton of same size as the egg, which should be cut with the same cutter, or on a piece of toast of same size. Another way is to cut boiled ham into round slices of same size as the egg and crouton ; fry it for 1 minute in butter on each side, then put it on the crouton, on 634 BQG DISHES. top the ham place the egg. Another way is to butter a silver dish large enough to hold the desired quantity of eggs to be cooked, break in the eggs one beside the other, taking care to keep the yolks apart ; season with a little salt, place them for 2 minutes in a hot oven, set the dish into another, and serve.

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Eggs Boiled for GarnishingEggs BoiledEggs boiled for GarnishingFried EggsScrambled Eggs à l'AllemandeEggs Fried à l'AllemandeEggs an Miroir FriedEggs an Miroir Baked

European and American cuisine