Eggs are very palatable when put in boiling water and cooked for three or three and a half minutes, but some cooks recommend that “boiled eggs” should never boil, but instead, be placed in a large saucepan which is filled with water that has boiled and just been removed from the fire. The instructions are to cover the saucepan closely after putting the eggs in the water, and let it stand on the back of the stove, the eggs to be removed in ten minutes if wanted soft, and in twenty minutes if liked well set. Hard-boiled eggs are certainly more palatable cooked in this way than when boiled for ten minutes in the ordinary way.

Put a little butter into a small frying pan, and when melted break an egg into a saucer, and slide it carefully into the hot butter, and let it fry until the white is thoroughly set, cooking as many as are required, separately, in the same way. If a tight cover is put over the frying pan when the egg is put in, the yolk of the egg will be as pink as a nicely poached egg when done. Season with pepper and salt before serving. A little Worcestershire sauce or walnut catsup heated in the pan and poured over fried eggs adds variety.

Fill a deep frying pan ? full of hot water, and stir into it one teaspoon of vinegar and 1 teaspoon of salt. When the water reaches boiling point break the eggs carefully one by one into it, remove the pan from the intense heat, cover it, and let the eggs cook until the whites are firmly set. If the water is shallow the eggs will spread and be more flat, in which case the boiling water must be dipped up over the yolks with a spoon to make them pink; if the water is deep the eggs will be more round than flat. When the eggs are done lift them carefully from the water with a perforated strainer in order to drain off the water thoroughly, and serve them on hot toast.

Poach eggs and serve them with Sauce Bernaise, or any piquant sauce.

Poach the number of eggs required, and after placing them on toast pour over them a thin curry sauce.

Place nicely poached eggs on toast, and fit a freshly cooked mushroom as a cap over each yolk. Surround the toast with brown sauce containing quartered mushrooms.

Break six or more into a bowl, beat them lightly with a fork, and pour them into a frying pan into which 1 tablespoon of butter has been melted; stir continually over a very slow fire until they are well set, seasoning them meanwhile with pepper and salt, and adding another ½ tablespoon of butter in small pieces during the cooking. Serve with a garnish of small triangular pieces of toast. One tablespoon of cream can be added to the eggs before serving if desired. Eggs may be scrambled with milk, using ½ cup of milk to 4 eggs, and then proceeding as above.

Make plain scrambled eggs, and when nearly set add 2 tablespoons of grated cheese for every 6 eggs used, and 1 tablespoon of chopped parsley. Serve on toast.

Scramble 6 eggs, and two or three minutes before removing from the fire add to them a can of button mushrooms cut in slices, lengthwise, and 1 tablespoon of finely chopped parsley. In the same way peas, tomatoes, asparagus tips, chopped sweet peppers, etc., can be used.

Prepare plain scrambled eggs, and just before taking off the fire add 2 tablespoons of chopped chives (or green stems of young onions or shallots can be used instead), and ½ a tablespoon of finely chopped parsley; serve on hot toast.

Make plain scrambled eggs, and just before serving stir into them 1 tablespoon of cream, into which has been stirred 1 teaspoon of curry powder and ½ teaspoon of onion juice. Serve on hot toast.

For 6 eggs use 1 large tomato and 1 small onion. Chop the onion fine, and fry it five minutes in 1 tablespoon of butter; then add the chopped tomato, and stir another minute over the fire. Now pour in the eggs and scramble them, adding 1 teaspoon of salt and a saltspoon of pepper. Garnish with small triangles of toast.

Butter individual gratin dishes, and break into them 1 or 2 eggs as desired. Season with salt and pepper, and a sprinkling of finely chopped parsley, and put into the oven for five minutes, or until the eggs are set. Place each dish on a small plate with a paper doily.

Use as many shallow, individual gratin dishes as there are persons to be served, and, after buttering each dish, break into it 1 egg, taking care not to break the yolk. Halve some small tomatoes, and set one half, cut side up, in each dish; season the whole with pepper and salt, and set in the oven for ten minutes or less.

Heat a griddle and butter it slightly, and break upon it 3 or 4 eggs, disturbing the yolks so as to break them. When a little browned on one side turn them with a cake-turner and fry the other side.

Put 3 or 4 eggs in a bowl and beat them ten or twelve times with a fork vigorously. Put 1 scant tablespoon of butter in a frying pan, and as soon as melted turn in the eggs and shake over a slow fire until they are set; season with salt and pepper, turn the omelet together as it is let to slide from the pan, and place on a hot dish. Make several small omelets rather than one large one, and place on white paper doilies, and garnish with parsley to serve. The trick of shaking an omelet is the secret of making a good one, and the egg mixture should be not over ½ an inch deep in the pan.

Take 4 to 6 fresh eggs, separate the yolks and whites, and beat each until as light as possible. Butter a deep frying pan, mix the yolks and whites lightly together with a fork, and put in the hot frying pan, smoothing somewhat with a fork to level. Season the top with pepper and salt, and shake over a slow fire until the omelet is delicately browned on the bottom; turn it together and serve on a hot platter.

Make like plain omelet, stirring with every 4 eggs used 1 teaspoon each of powdered thyme, or sweet marjoram, sage, chopped onion tops or chives, and parsley.

For omelet soufflÉ made with 6 eggs add ¼ cup of grated cheese to the yolks of the eggs, and ¼ cup to the beaten whites before putting them together.

In making plain omelet with cheese add ¼ cup of cheese to 4 eggs after they are in the omelet pan. Sprinkle with grated cheese to serve, and garnish with watercress or parsley.

Make an omelet soufflÉ, put on a hot dish, and pour ½ cup of heated rum around it, and light it with a match. Rum is easily made to blaze if a teaspoon is filled with it and a lighted match held under the tip of the spoon. The rum on the platter can then be easily lighted with that in the spoon.

Beat the whites of 6 eggs very stiff and the yolks of 3. Mix the whites and the yolks, using a fork; then stir in the juice of half a lemon and 3 tablespoons of powdered sugar. Heap in a buttered baking dish, and cook in a hot oven about fifteen minutes.

Prepare 1 cup of very finely chopped boiled spinach by adding to it 1 teaspoon of butter and 1 saltspoon of grated nutmeg, and put where it will keep warm. Hard boil 6 or 8 eggs, then cut each carefully in two, lengthwise; remove the yolks and stir them into the spinach, mashing them well, and mashing all together until the yolks are thoroughly mixed with the spinach; then season with salt and pepper and neatly fill the halves of the whites of the eggs with the spinach. Make a sauce with 2 cups of milk, 1 teaspoon of butter, and 2 tablespoons of flour, a dash of paprika, and 1 cup of grated cheese. When this has thickened arrange 2 or 3 halved eggs in each individual gratin dish, and pour around them some of the sauce, and set in the oven five minutes to make thoroughly hot, or serve on a large dish garnished with small triangular pieces of toast.

Use a long, narrow gratin dish, and arrange cold mashed potato in it in ridges with a spoon, and make three or four hollows in the surface. Into each of these break an egg, and let all bake in the oven until the eggs are set. Tomato or white sauce can be served with this.

Hard boil 6 eggs, plunge them into cold water for a moment, then peel, and when cooled, so they will not crumble in cutting, cut them in half. Have ready a sauce made of 1 cup of cream (or milk) and 3 tablespoons of butter, to which when hot is added 2 tablespoons of sherry, 2 tablespoons of brandy (the latter may be omitted), 1 saltspoon of pepper, and 1 teaspoon of salt. Let cook three minutes, then beat in vigorously the beaten yolks of 4 eggs, stir until thickened, add a dash of paprika, and serve over the hard-boiled eggs on toast.

Put 2 tablespoons of butter in a frying pan, and when melted add 1 finely chopped onion, and let simmer slowly for eight or ten minutes; then add 1 tablespoon of flour, and stir well until smooth. Add to this ½ cup of milk, ½ teaspoon of salt, and ½ saltspoon of pepper, and let cook three or four minutes only. Pour into a deep gratin dish, and break upon it 6 eggs; sprinkle with ½ cup of bread crumbs, and let cook in a moderate oven about five minutes, or until the eggs are set. Serve in the same dish.

Hard boil the number of eggs required, halve them, and serve on toast with devilled sauce.

Hard boil the number of eggs required, and, after halving them, remove the yolks, and mix them with a little butter (using 1 tablespoon to 6 eggs), pepper, salt, and a little tomato chutney or Harvey sauce. Refill the halved whites with this, and use the eggs to garnish 2 cups of boiled rice. Pour over all 1 cup of white sauce or parsley sauce to serve.

Hard boil 5 eggs, take off the shell, and separate the yolks from the whites, chopping the whites fine and pressing the yolks through a sieve, keeping whites and yolks separate. Put 1 cup of milk in a double boiler, and when it boils add to it 1 tablespoon of butter and 1 tablespoon of cornstarch which have been rubbed together, and when the sauce has thickened season it generously with pepper and salt, and stir into it the chopped whites of the eggs. While the sauce is cooking prepare 5 rounds of toast, and place them on a hot dish. Cover each piece of toast with a layer of white sauce, sprinkle this with a layer of the yolks, then more of the white sauce, and the remainder of the yolks, season with salt and pepper, and stand in the oven a moment or two before serving.

Separate the yolks and whites of as many eggs as are required, putting each yolk in its shell or in a separate dish. Beat the whites until very stiff, and fill a well-buttered custard cup half full of the white of egg; make a hole in the centre, sprinkle with salt, pepper, and lemon juice, and drop a yolk in each cup. Put in a shallow pan of boiling water with a cover on it, and when the eggs are set turn out onto buttered toast. Garnish with parsley butter.

Hard boil 6 eggs and halve them carefully, removing the yolks. Put the yolks through a sieve, and rub to a paste with 1 tablespoon of melted butter, salt, pepper, and ¼ cup of cream or milk, using a little at a time, so as not to use it all unless needed to make the mixture of the right consistency for refilling the halved whites. Carefully fill the places made vacant by the removed yolks, roll the half-egg in beaten egg and crumbs, and fry in deep, hot fat. Serve with 2 cups of white sauce, and add to it 2 tablespoons of diced pickled beets, which makes the sauce pink.

This same effect may be had to some extent by simply using hard-boiled eggs, frying them, and serving with same sauce or white sauce, to which 1 tablespoon of capers has been added.

Melt 1 tablespoon of butter on a shallow or flat dish, and sprinkle over it 1½ tablespoons of grated cheese; then break into the butter 3 eggs, taking care not to break the yolks. Sprinkle well with salt and pepper and 1½ tablespoons of grated cheese mixed with 2 teaspoons of finely chopped parsley. Bake in the oven until the eggs are set, then cut each egg out round with a cutter, and serve on rounds of toast.

To serve four persons hard boil 6 eggs, then put them in cold water for one minute, peel 2 of them, chop the whites, and mix with melted butter and 1 tablespoon of chopped parsley, and form into nests on 4 pieces of hot “corn bread.” Then peel the other 4 eggs, and arrange one on end in each nest. Pour a little parsley butter on each, and season with salt and pepper.

Hard boil 6 eggs, then peel them, and put each on a leaf of lettuce or cabbage, encircling it with grated horse-radish, and serve with a sauce made of vinegar to which is added salt and dry mustard.

Hard boil the eggs required, then remove the shells, and stick 4 cloves in each egg. Put 2 cups of vinegar on to boil, and rub together a little vinegar, ½ teaspoon of mustard, ½ teaspoon of salt, and ½ teaspoon of pepper, and stir into the boiling vinegar. Place the eggs in a glass jar, and pour the boiled vinegar over them. They can be used in a fortnight, halved or sliced as a garnish or in salads.

Butter as many timbale moulds as are required, and dust the inside with chopped parsley; then break into each an egg, and sprinkle with salt and pepper. Set the moulds in water in a shallow pan, and place in the oven until well set or hard. Turn out onto a flat dish, or on individual dishes, and with them serve bread sauce, or any sauce desired.

Butter small moulds or cups, then sprinkle them with chopped parsley, and on the bottom (which will be the top when they are turned out) place a symmetrical pattern made of cut beets and truffles or pickled walnuts. Drop one egg into each mould, dredge with salt and pepper, and set the moulds in a pan of boiling water; cover, and let cook until firm. Turn out onto rounds of toast, and serve with a hot tomato sauce, or any savoury sauce.

Into a shallow round or oval gratin dish, or small individual dishes, put melted butter to cover the bottom, and encircle the outer edge with thinly sliced, rather dry, cheese; inside this break enough eggs to cover the bottom of the dish, taking care not to break the yolks. Season with salt and pepper, and put into the oven until the whites of the eggs are thoroughly set.

Drop eggs into a buttered baking dish, and then cover them with a highly seasoned white sauce to which some egg-yolks have been added (using 1 yolk to each ½ cup of sauce), also salt and paprika. Sprinkle the top with grated cheese, and put in the oven to bake until the egg is firmly set.

Butter a shallow dish, pour into it 1 scant cup of milk, and let heat. When hot cover the surface with eggs, cover, and let poach on top of stove until set; sprinkle with celery salt, and then cover with cream, and set in the oven for five minutes. Sprinkle the top with finely chopped celery tops to serve. This may be cooked in one large dish or in individual gratin dishes.

Butter individual gratin dishes, and break 2 eggs into each, taking care not to break the yolks. Slice small onions so the separate rings are unbroken, and place a circle of these rings on the eggs around the edge of the dish. Sprinkle with salt and pepper, then with grated cheese, and bake in a slow oven until the eggs are thoroughly set.

Butter one large gratin dish or several small ones, break into them enough eggs to cover the bottom, taking care not to break the yolks; put them in a moderate oven until the whites are quite set, and then garnish by putting a few tablespoons of boiled rice on the eggs around the edge of the dish, alternating with button mushrooms, which have been cut in thin slices and mixed with brown sauce. Season with salt and pepper just before serving.

These are best served in individual gratin dishes measuring about four inches across. Put 2 tablespoons of butter in a saucepan, and let it cook over a slow fire until a rich brown, but not burnt. Add to it 1 teaspoon of lemon juice, and cover the bottom of each gratin dish with the (black) butter; then break into each dish 1 egg, or 2 if required, taking care not to break the yolk. Season with salt and pepper and arrange 8 or 10 capers on each; put in the oven eight or ten minutes, or until the eggs are well set. Set each dish on a doily on a small plate before serving, with a sprig of parsley on the side.

Take a shallow gratin dish large enough to contain the eggs required, allowing 2 eggs to each person, butter the gratin dish, and break the eggs carefully into it, taking care not to break the yolks; season with pepper and salt, and set in a moderate oven until the whites are stiff; while they are cooking prepare the following garnish which will be sufficient for 6 or 8 eggs. Put 1 tablespoon of butter in a saucepan; when melted add 1 onion cut into thin slices, and stir it about three or four minutes. Then add to it 1 tomato which has been peeled and chopped, 1 sweet green pepper cut in very thin slices, each broken in several pieces, and ½ can of button mushrooms, which are prepared by draining and washing and cutting lengthwise in 3 or 4 pieces. Let all cook slowly together for eight or ten minutes, stirring carefully and adding more butter if necessary. When nearly cooked season generously with pepper and salt, add 1 tablespoon of tomato sauce, and when the eggs are removed from the oven place this garnish on the eggs, encircling the outer edge. This garnish can be varied as to quantities to suit taste, using more or less tomatoes or onions. This is very nice done in individual gratin dishes, 2 eggs being used in each dish.

Savoury butter is made by melting good butter, and adding to it any chopped herb,—chives, parsley, etc. Put a little of this in individual gratin dishes, and break into them 1 or 2 eggs as desired. Pour a little of the savoury butter over the top of each egg, season with salt and pepper, and put in the oven until the eggs are thoroughly set. If fresh tarragon is available, two nicely shaped leaves crossed on the yolk of the egg make a pretty garnish, or two leaves of lemon verbena may be used instead.

Make egg mixture as for egg timbales, and pour into a buttered ring mould. Cook in pan of water in the oven twenty minutes or until set, and then turn out onto a hot, round, flat dish, and fill the centre with hot button mushrooms which are mixed with tomato sauce, or with peas, either with or without the sauce.

Sprinkle fresh toast with walnut, mushroom, or any savoury catsup, then heap on it nicely scrambled eggs in which milk has been used, and on top put a generous layer of grated cheese; season with pepper and salt, and put under the oven flame of a gas stove. Let the cheese brown, then remove and garnish the top with slices cut from black pickled walnuts, or a few capers, or with thin strips of pimentos, or chopped chives.

Hard boil 8 eggs, cut the whites into medium-sized pieces, and press the yolks through a sieve or ricer. Put 1 cup of milk in a double boiler, and with it 1 tablespoon of finely minced onion, shallot, or chives. When the milk boils add to it 1 tablespoon of thickening flour dissolved in a little milk and stir until thickened. Season with ½ teaspoon of salt, ¼ teaspoon of pepper, a dash of paprika, and stir in the riced egg-yolks and the diced whites. Serve in small dishes, or covered with crumbs and browned in the oven, or on rounds of toast. One or 2 sweet green peppers finely chopped vary this dish.