VIII.—­EGG COOKERY.

Many vegetarians discard the use of eggs and milk for principle’s sake, but the majority still find them necessary as a half-way house.  But no eggs at all are infinitely to be preferred to any but real new-laid eggs.  The commercial “cooking-egg” is an unwholesome abomination.

1.  BOILED EGGS FOR INVALIDS.

Put the egg on in cold water.  As soon as it boils take the saucepan off the fire and stand on one side for 5 minutes.  At the end of this time the egg will be found to be very lightly, but thoroughly, cooked.

2.  BUTTERED EGGS.

3 eggs, 1 tablespoon milk, 1/2 oz. fresh butter.

Beat up the eggs and add the milk.  Melt the butter in a small stew-pan.  When hot, pour in the eggs and stir until they begin to set.  Have ready some buttered toast.  Pile on eggs and serve.

3.  EGG ON TOMATO.

1 egg, 2 medium tomatoes, butter.

Skin the tomatoes.  Break into halves and put them, with a very small piece of butter, into a small stew-pan.  Close tightly, and cook slowly until reduced to a pulp.  Break the egg into a cup and slide gently on to the tomato.  Put on the stew-pan lid.  The egg will poach in the steam arising from the tomato.

4.  DEVILLED EGGS.

Boil eggs for 20 minutes.  Remove shells.  Cut in halves and take out the yolks.  Well mash yolks with a very little fresh butter, melted, and curry powder to taste.  Stuff the whites with the mixture, join halves together, and arrange in a dish of watercress.

5.  SCRAMBLED EGG AND TOMATO.

Skin the tomatoes and cook to pulp as in the preceding recipe.  Beat the egg and stir it in to the hot tomato.  Cook until just beginning to set.

6.  OMELET, PLAIN.

Whisk the egg or eggs lightly to a froth.  Put enough butter in the frying-pan to just cover when melted.  When this is hot, pour the eggs into it, and stir gently with a wooden spoon until it begins to set.  Fold over and serve.

7.  SAVOURY OMELET.

2 eggs, 2 tablespoons milk, 1/2 teaspoon finely-chopped parsley or mixed herbs, 1/2 a very small onion (finely minced), 1 teaspoon fresh butter.

Put butter in the omelet pan.  Beat the eggs to a fine froth, stir in the milk and parsley, and pour into the hot pan.  Stir quickly to prevent sticking.  As soon as it sets, fold over and serve.

8.  SWEET OMELET.

Proceed as in recipe for Savoury Omelet, but substitute a dessertspoon castor sugar for the onion and parsley.  When set, put warm jam in the middle.  Fold over and serve.

9.  SOUFFLE OMELET.

2 eggs, 1 dessertspoon castor sugar, grated yellow part of rind of 1/2 lemon, butter.

Separate the yolks from the whites of the eggs.  Beat the yolks and add sugar and lemon.  Whisk the whites to a stiff froth.  Mix very gently with the yolks.  Pour into hot buttered pan.  Fold over and serve when set.  Put jam in middle or not, as preferred.