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Eggs Fried in Brown Butter

Break the eggs gently on a plate taking care not to injure the yolks, then dredge with salt and pepper. Put two ounces of butter in a fryingpan over a brisk fire; when beginning to brown, move it to the side; put another two ounces of butter in a separate fryingpan and place over the fire until hot; then place the eggs in carefully to avoid breaking the yolks, and spread the brown butter over them. When the whites are set, turn the eggs out onto a hot dish; sprinkle a small quantity of vinegar or a squeeze of lemon juice over them; garnish with fried parsley and serve, or they may be served on hot buttered toast.

Fried Eggs, Provincial Style Pour two tablespoonfuls of oil or warmed butter into a fryingpan on the fire; when heated, break an egg into a cup, season with salt and pepper, drop it into the oil, baste, turn it over, and when of a good color on both sides, take out and drain on a wire-sieve. Cook twelve eggs altogether allowing two minutes for each. When all are done, trim them and serve on a dish with pieces of fried bread between them Pour over one-half pint of reduced Spanish sauce with the zest of a lemon and six sliced mushrooms added to it. Serve very hot.