Soft Cooked Eggs

Wash one egg and put it in a small saucepan of boiling water to cover; remove to back of stove, or where the water will keep very hot, but not boil. Cook seven to ten minutes, according to consistency desired. Serve in slightly heated cups.

Note

A stone crock is nice to use, as it keeps more even heat. A double boiler may be used, putting boiling water in top and bottom, set on back of stove and cook six to seven minutes, according to size of egg.

Care must be taken that the size of utensil is in accordance with the number of eggs to be cooked, so that the cold eggs will lower the temperature of the boiling water. Keep temperature about 160 degree Fahrenheit, or a little above.

Soft Cooked Eggs No. II

Wash one egg and put it in a small saucepan of cold water to cover. Bring just to boiling point, remove and serve in slightly heated cups.

Hard Cooked Eggs

Follow directions for soft cooked eggs No. I, allowing egg to remain in water forty-five minutes. Chop fine and add one-half teaspoon butter and a few grains salt, serve in slightly heated cups.

Steamed Eggs

Butter an egg shirrer or a small sauce-plate and pour in the eggs. Salt, place in steamer over boiling water, and cook till white is firm. Cooked in this manner, the white is tender and light and can be eaten by invalids.

Baked Eggs

Plain baked eggs make a pretty breakfast dish. Take a deep earthen plate, butter it and break in the eggs, adding salt, pepper, bits of butter, and bake in a moderate oven until the white is set. Garnish with curled parsley and serve with buttered toast. Use a small dish to prepare one egg.

Note

Before cooking ½ tablespoon of cream to each egg may be poured over them, and in serving a little grated cheese may be sifted over the top.

Baked Eggs (For The Diabetic)

Break an egg into a baking-cup, pour gently over it a large tablespoonful of melted butter sauce; then add a thick layer of grated cheese; sprinkle with Gum Gluten cracker crumbs, and dot with bits of butter. Bake until the egg is set, and serve at once.

Golden-Rod Eggs

1 hard-cooked egg - 60 Calories. 2 slices toast = 146 Calories. Sauce = 170 Calories.

2 teaspoons butter. ½ tablespoon flour. ½ cup scalded milk.

Speck white pepper. Salt.

Prepare the sauce. Add the white of egg chopped fine, pour over the toast and rub the yolk through a strainer over the top. Serve at once.

Sauce

Melt butter, add flour and gradually the scalded milk; cook well and season with salt and pepper.

Egg Nests, 142 Calories

1 egg.

¼ teaspoon butter.

Salt to taste.

1 round of toast with toast points.

Toast bread. Separate egg. Beat white to a stiff froth. Salt to taste. Spread toast with butter and put white of egg on in shape of nest. Make a depression in center, put in the butter and drop the yolk in the hollow. Cook in a moderate oven three or four minutes.

Note

May be cooked in tumbler placed in pan of water, allowing the water to heat gradually, and as the white rises, make a depression and drop in yolk.

It may be served with Tomato Sauce.