EGGS AND OMELETS. 227
and salt. Continue thus to blend these ingredients until the dish is full ; be sure, though, that the crumbs cover the eggs upon top,. Over the whole pour a large teacupful of sweet cream or milk and brown nicely in a moderately heated oven.
SHIRRED EGGS.
SET into the oven until quite hot a common white dish large enough to hold the number of eggs to be cooked, allowing plenty of room for each. Melt in it a small piece of butter, and breaking the eggs care- fully in a saucer, one at a time, slip them into the hot dish ; sprinkle over them a small quantity of pepper and salt and allow them to cook four or five minutes. Adding a tablespoonful of cream for every two eggs, when the eggs are first slipped in, is a great improvement.
This is far more delicate than fried eggs.
Or prepare the eggs the same and set them in a steamer over boil- ing water.
They are usually served in hotels baked in individual dishes, about two in a dish, and in the same dish they were baked in.
SCRAMBLED EGGS.
PUT a tablespoonful of butter into a hot frying pan ; tip around so that it will touch all sides of the pan. Having ready half a dozen eggs broken in a dish, salted and peppered, turn them (without beating) into the hot butter ; stir them one way briskly for five or six minutes or until they are mixed. Be careful that they do not get too hard. Turn over toast or dish up without.
POACHED OR DROPPED EGGS.
HAVE one quart of boiling water and one tablespoonful of salt in a frying pan. Break the eggs, one by one, into a saucer, and slide care- fully into the salted water. Dash with a spoon a little water over the egg, to keep the top white.
The beauty of a poached egg is for the yolk to be seen blushing through the white, which should only be just sufficiently hardened to form a transparent veil for the egg.
Cook until the white is firm, and lift out with a griddle cake turner and place on toasted bread. Serve immediately.
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