EGGS AND POTATOES.—­Take the remains of some floury potatoes, beat up an egg, and mix the potato flour with the egg.  You can also chop up very finely a small quantity of onion and parsley, and season with plenty of pepper and salt.  The respective quantities of floury potatoes and beaten egg must be so regulated that you can roll the mixture into balls without their having any tendency to break.  Make the balls big enough so that when you press them between the hands you can squeeze the ball into the shape of an ordinary egg, or you can mould them into this shape with a tablespoon.  Now flour these imitation eggs in order to dry the surface, and then dip them into well-beaten-up egg and cover them with dried bread-crumbs, and fry them in a little butter or oil, or brown them in the oven, occasionally basting them with a little butter.

EGGS AND SAUCE ROBERT.—­Take some hard-boiled eggs, cut them into quarters, and make them hot in some Sauce Robert—­(see ROBERT SAUCE)—­and serve with fried or toasted bread in a dish.

EGGS AND SORREL.—­Make a thick puree of sorrel—­(see SORREL SAUCE)—­and serve some hard-boiled or poached eggs on the top.

EGGS, BROILED.—­Cut a large slice of crumb of bread off a big loaf; toast it lightly, put some pieces of butter on it, and put it on a dish in front of the fire; then break some eggs carefully on to the toast, and let them set from the heat of the fire like a joint roasting; when the side nearest the fire gets set, it will be necessary to turn the dish round.  When the whole has set, squeeze the juice of an orange over the eggs, and a little grated nutmeg may be added.  The eggs and toast should be served in the same dish in which they are baked.

EGGS, BUTTERED.—­Break some eggs into a flat dish, then take a little butter and make it hot in a frying-pan till it frizzles and begins to turn brown.  Now pour this very hot butter, which is hotter than boiling water, over the eggs in the dish.  Put the dish in the oven a short time, and finish off setting the yolks with a red-hot salamander.

EGGS, SCRAMBLED.—­Scrambled eggs, when finished properly, should have the appearance of yellow and white streaks, distinct in colour, but yet all joined together in one mass.  Melt a little butter in the frying-pan, break in some eggs, as if for frying; of course, the whites begin to set before the yolks.  As soon as the whites are nearly but not quite set, stir the whole together till the whole mass sets.  By this means you will get yellow and white streaks joined together.  It is very important that you don’t let the eggs get brown at the bottom; you will therefore require a perfectly clean frying-pan and not too fierce a fire.

EGGS IN SUNSHINE.—­This is a name given to fried eggs with tomato served on the top.  You want a dish that will stand the heat; consequently, take an oval baking-tin, or enamelled dish that you can put on the top of a shut-up stove.  Melt a little butter in this, and as soon as it begins to frizzle break some eggs into the dish, and let them all set together.  As soon as they are set, pour four or five tablespoonfuls of tomato conserve on the top; this is much better than tomato sauce, which contains vinegar.  Or you can bake half a dozen ripe tomatoes in a tin in the oven, and place these on the top instead of the tomato conserve.