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Various Methods of Cooking Eggs 49

Poached Eggs—Rub the bottom of an omelet pan lightly with butter,
then fill 2 full of boiling water. Slip the egg into the boiling water, lower the
flame, and let cook 3 to 5 minutes. Serve on buttered toast. May also be
poached in milk, stock, gravy or tomato juice.

In poaching eggs, a few drops of lemen juice or vinegar in the water keeps
the whites from spreading.

Scrambled Eggs—4 eggs, 4 cup milk, seasonings, 2 tablespoons butter.
Beat eggs slightly, add seasoning and milk. Heat omelet pan, put in butter,
and when melted pour in the mixture. Cook until creamy, stirring to
prevent sticking to pan. (A larger proportion of milk may be used, and the
mixture cooked over hot water, giving creamy egg.) Garnish with toast
points.

Egg-in-Nest—Arrange stiffly beaten white of an egg on a slice of but-
tered toast. Make a depression in the centre and drop in the unbeaten
yolk. Sprinkle with salt. Brown in a moderate oven.

Foamy Omelet—2 eggs, } teaspoon salt, } tablespoon butter, 1 tea-
spoon Blue Ribbon white pepper, 2 tablespoons milk, or water.

Separate the yolks from the whites. Beat the yolks until light and
creamy, add salt, pepper and milk. Beat the whites until stiff; cut and fold
them into the first mixture. Heat an omelet pan and spread the fat over
the sides and bottom, then turn in the mixture, spread evenly. Cook slowly
until well puffed up, and a delicate brown underneath. If desired, place
the pan in the oven until dry on top. Fold over, turn into a hot platter,
‘and serve at once.

To Fold and Turn Omelet—If not in regular omelet pan, hold the pan
by handle with the left hand. With a knife make two one-half inch incisions
opposite each other at right angles to handle. Place knife under the part
of omelet nearest handle, tip pan to nearly a vertical position; by carefully
coaxing the omelet with knife, it will fold and turn without breaking.

Various Omelets—Any sort of omelet can be made by folding into the
omelet either sardines, tomatoes, ham, oysters, cheese, kidney, mushrooms,
macaroni, or whatever one desires or has on hand. Asparagus tops are nice
in an omelet. The ingenious cook can devise many new and attractive
dishes. Cooked vegetables may be spread on omelet just before folding.

Sweet Omelet——Do not use any pepper, but add a little sugar — about
1 teaspoon for each egg. Make like a plain omelet, and when done sprinkle
sugar on top. This can be varied by putting jam, jelly, marmalade or
preserves on top, or they can be folded inside when the omelet is turned over.

Anchovied Eggs—Prepare slices of toast, spread them with butter and
anchovy paste, and put a poached egg on each slice. Sardine paste may
be used instead of anchovy, if preferred.