Hot Egg Salad
Into a small saucepan put 1 tablespoonful of olive oil and set over the fire. When very hot break into it 3 fresh eggs; as they begin to set stir them slightly so as to partially mix the yolks and whites and yet have them show separately.
When firm turn out on a dish, garnish with chopped pickles and a little freshly grated lemon peel and serve at once with a French dressing.