Cassell's dictionary of cookery

Eggs Cooked without Boiling.— By this very simple process eggs are said to be lighter and better adapted to delicate stomachs than by the old and general plan of boiling. Proceed as follows : — Heat a basin with boilingwater till it is thoroughly hot ; then throw off the water and put the eggs to be cooked into it, moving them round so that every part shall receive the heat. Have ready a kettle of boiling water, pour this over the eggs, and cover the basin to prevent any steam from escaping. In twelve minutes they will be perfectly cooked. _ Eggs, Curried.— Fry a couple of middlesized onions in butter, and stir into the pan, as soon as the onions are slightly browned, one table-spoonful of curry-powder. Mix well, and add by degrees half a pint of veal stock with two ounces of butter, and flour sufficient to thicken. When the mixture has simmered from ten to fifteen minutes, add, carefully stirring, two table-spoonfuls of cream, and let it simmer a few minutes longer. Have ready sliced half a dozen hard-boiled eggs, lay them in the curry sauce long enough to get quite hot, then serve both together on a dish. Time, half an hour to prepare ; eight or ten minutes to boil eggs. Sufficient, tw eggs for each person. Eggs, Devilled. — Cut four hard-boiled eggs into halves, remove the yolks without breaking the whites; mix the yolks with a tea-spoonful of anchovy sauce, a little cayenne pepper and salt, and fiU the white-cups with it ; set them to stand, by cutting off the pointed tip, on a dish, surround them with small cress and finely-cut lettuce. Time, fifteen minutes to boU eggs. Eggs, Dished. — Take a strong earthen or a metal dish. Butter the inside well. Break into it, without damaging the yolks, as many eggs as it will hold without their lying one upon the other. On the top of each drop pepper, salt, and a httle bit of butter. Set them into the oven of your stove, or in an American oven before the fire; watch their progress, and as soon as the butter is all melted, and the whites well set, serve. The heat of the dish will cook them a little more after they are taken from the oven. Eggs so done are often preferable to fried eggs. They are free from the tough brown under-surface to which the latter are liable, which also is indigestible, even when it is rather crisp than homy. Eggs (en Marinade). — Mix equal quantities of water and good veal gravj', two tablespoonfuls of each, -^vith a tea-spoonful of vinegar and a seasoning of pepper and salt ; put it into a stewpan, and stir in gradually two well-beaten yolks of eggs. When it thickens, and before it boils, have ready half a dozen nicely-poached eggs, and pour the sauce over them. Garnish with parsley. Time, ten minutes to prepare. Sufficient for three persons. EGG ( 200 ) EGG