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Boiled Eggs

The eggs should be warm before boiling; that is, they should not be brought from a cold place and boiled Plunge them into boiling water and boil gently for three minutes, when the yolks will be soft and the whites a little hardened. The whites will become quite hard if boiled for exactly five minutes while the yolks will remain soft; if boiled for three or four minutes longer they will be quite hard. For salads, they require to be boiled for a quarter of an hour. If the eggs are very cold, as they are likely to be in the winter, they can be warmed sufficiently by holding them in steam If the shell of an egg should be cracked, prick small holes in the thickest part of the egg to prevent the contents from oozing out while boiling.

Eggs, Bonne Femme Peel two onions, slice and fry brown in butter; then mix in one dessertspoonful of vinegar. Butter a dish, spread the onions over it, break over them the required number of eggs, and place them in a brisk oven. When the eggs are cooked, cover them with a layer of breadcrumbs fried in butter, and serve.

Eggs, Bourgeoise Style Cut some thin slices of bread, trim off the crusts, lay them on a thickly-buttered dish, and cover with thin slices of cheese. Beat well sufficient eggs to cover the bread, season with salt, pepper and grated nutmeg, and pour them over the slices. Put the dish in a moderate oven, and bake until the eggs are set. Serve while very hot, in the same dish.