Drop into boiling water and boil 3 to 3-1/2 minutes for soft boiled, 12 to 20 minutes for hard boiled; or place eggs in boiling water, cover, and cook over moderate heat without boiling from 8 to 10 minutes for soft, 20 to 40 minutes for hard cooked.

Poached Eggs

Break eggs and drop carefully one at a time into boiling water in shallow greased 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 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 milk, cream or water and cooked in same way.

Scalloped Eggs with Ham

4 hard-cooked eggs
2 cups cold boiled ham chopped fine
1 cup cream sauce
2 cups bread crumbs
2 tablespoons milk

Cut eggs into slices; cover bottom of greased baking dish with one-third of bread crumbs; then add in layers eggs, ham, cream sauce, crumbs, being sure to save bread crumbs to cover top. Add milk and bake in moderate oven 20 minutes.

Plain Omelet

Beat 3 eggs with 3 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; lift edges of omelet, allowing thin portions to run underneath, shaking pan until egg is set; when brown underneath, fold over and serve on hot platter.

Puffy Omelet

4 eggs
1/2 teaspoon salt
1/3 teaspoon pepper
2 teaspoons Royal Baking Powder
1 tablespoon corn starch
1/2 cup milk or half milk and half water

Separate eggs; mix salt, pepper, baking powder, corn starch and milk with yolks of eggs. Beat whites until light though not dry and mix in well with yolks. Put into greased hot frying pan and cook slowly until well puffed up. Dry out in oven, fold over in half and serve immediately on hot platter. If desired serve with tomato sauce, page 35 added before omelet is folded.

Fancy Omelets

A great variety of omelets can be made by either mixing chopped vegetables, fruits, meats, or shellfish with plain omelet before cooking, or folding them in after cooking.