Cassell's dictionary of cookery

Eggs, Blancmange of .— Empty f our or five largo eggs by making a small oj)ening at one end. Wash them witlj, a little warm water, and then drain dry. Fix them steadily into egg-cups, or put them in a dish fiUed with rice or sago, and till with blancmange by the same aperture through which the egg contents escaped. Do not disturb them till quite cold. Carefully remove the shells, and serve the blancnaange eggs in a glass dish with a coloured cream around them, or shred a lemon or orange into the lightest of fine strips, and lay them amongst it. Eggs, Boiled. — The lightest preparation of eggs is to simply boil them three minutes, when the white will be sUghtly coagulated, and the yolk will retaia its fluid state. A new-laid egg will require longer boiling than a stale one. Four minutes is not too long to get the white well set of a quite fresh egg, while three minutes will be generally sufficient for one more advanced. Machines may be bought for this purpose, and an egg boiled at the breakfasttable by one of these simple tin machines will not fail to give satisfaction. Eggs, Boiled, Hard.— An egg may be boiled hard in from five to ten minutes, but to boil them mealy (which is the lightest preparation next to only boiling them long enough to set the white) allow one whole houi\ The experiment should be tested by those who are not aware of the result. It transforms the hard-boiled egg into a digestible article of food. Eggs, Broiled. — Cut a sUce the whole round of a quartern loaf, toast it lightly, trim the edges, and lay it on a dish before the fire, with some bits of butter placed over it. When this melts, break and spread carefully six or eight eggs on the toast. Have ready a salamander, and when the eggs are sufficiently done, squeeze a Seville orange and grate some nutmeg over them. Time, till the eggs are set. Probable cost, lOd. to Is. Eggs, Buttered. — Brown some butter in a frying-pan, and break five eggs upon a dish, as if for poaching, with a seasoning of salt and nutmeg ; pour some of the butter, in its boiling state, over them, and move them gently to get aU the butter about them ; put the dish by the fire to keep hot, and finish browning the eggs with a red-hot shovel if you have no salamander. Time to brown butter, &c., about ten minutes. Probable cost, 7d. Sufficient for one dish. Eggs, Buttered (another way).— Put three ounces of butter into a basin, place it in boiling water, and stir tiU melted ; add eight eggs, well beaten, and pour both together into a well-lined saucepan. When the eggs and butter have been held long enough over a gentle fire to warm, throw them back into the basin and again into the saucepan ; do this two or three times, that they may get thoroughly blended. Keep the mixture stirred one way tiU hot, but do not let it boil, or it will curdle. Cut slices of bread, toast, and butter them whiles hot. Servo with the buttered eggs on the top. Time, about five minutes to make the egga hot. Probable cost, Is. 4d. Sufficient for four persons.