Eggs, Alpine
INGREDIENTS for dish for 3 or 4 persons.-4 eggs, 6 oz. of cheese, 2 oz. of butter, a little chopped parsley, pepper and salt. AVERAGE COST, 10d. EGGS, BUTTERED.
Butter a baking-tin thoroughly, and line it with the greater part of the cheese cut in slices; break over this the eggs without breaking the yolks, and season with pepper and salt. Grate the remainder of the cheese and put with it the chopped parsley; lay this over the top, and upon it put small pieces of butter. Bake in a quick oven for 10 minutes.
TIME. To bake, 10 minutes.
SEASONABLE at any time.
Eggs, To Boil (for Breakfast, Salads, &c.). - Eggs for boiling cannot be too fresh, or boiled too soon after they are laid; but rather a longer time should be allowed for boiling a new-laid egg than for one that is three or four days old.
Have ready a saucepan of boiling water; put the eggs into it gently with a spoon, letting the spoon touch the bottom of the saucepan before it is withdrawn, that the egg may not fall, and consequently crack.
For those who like eggs lightly boiled, 3 minutes will be found sufficient: 3 to 4 minutes will be ample time to set the white nicely; and if liked hard, 6 to 7 minutes will not be found too long. Should the eggs be unusually large, as those of black Spanish fowls sometimes are, allow an extra 1/2 minute for them. Eggs for EGG-STAND FOR THE BREAKFAST-TABLE. salads should be boiled from 10 minutes to 1/4 hour, and should be placed in a basin of cold water for a few minutes; they should then be rolled on the table with the hand, and the shell will peel off easily.
TIME. To boil eggs lightly, for invalids or children, 3 minutes; to boil eggs to suit the generality of taste, 3 to 4 minutes; to boil eggs hard, 6 to 7 minutes; for salads, 10 to 15 minutes.
