Cooking for profit

Note. The oeufs (eggs) brouillés aux truffles, or aux pointes d'asperges, often named in menus are scrambled eggs with truffles and asparagus and similar accessories, the word brouillé being of the same derivation as our broil, signifying a row, being in a tumult, stirred up. 94 — Shirred Eggs. Some people keep little yellow ware dishes for this purpose, or other dishes that cannot be damaged by baking. Spread with a teaspoon a slight coating of soft butter over the inside of the dish, drop in two eggs, not beaten, and set them inside the oven, or, perhaps, on the top of the range on one side. Try by shaking, and take them from the fire when the whites are quite cooked. Send ia the same dish set in a flat one. 95 — Fried Eggs. These are the most called-for of any form in which eggs are cooked and there is the widest possible difference between the work of a skilful and unskilful cook in this particular. The fried eggs that are a displace to any table are broken as to the yolks before they go in the pan, then they have black grease simmering up all around the edges and running over their surface, they are cooked nearly as hard as leather, they stick to the pan and cannot be turned over and finally when they are forcibly pushed into a dish the same smoky, black grease flows around them like gravy. That it should happen so sometimes is nothing to be remarked, but these lines are prompted by amazement that some will go on frying eggs that way always and habitually and do not seem to know that anything is wrong. To fry the eggs cleanly and handsomely, keep the small frying pans always rubbed clean, if not bright, and never set them empty upon the range but keep them warm on the bar along the tront of it or on a hot shelf or a row of bricks at the back. 96— Poached Eggs. Also called dropped eggs. It is no trouble to poach eggs handsomely if two or three rules are observed. Have a roomy vessel with plenty of water, the frying-pan shape is good, but it is not deep enough. Have a little salt in the water. Never let the water boil furiously after the eggs are in, as that breaks them; keep it gently simmering at the sides. The eggs break and are wasted because when first dropped they go heavily to the hot bottom and there stick, to prevent which set the water in motion by stirring it around with a spoon. The eggs dropped in are carried around a moment and The white cooks sufficiently to prevent adhesion. Break the eggs carefully into little dishes and drop into the water one at a time. Take them out with a perforated ladle. Serve either well drained in a small deep dish and a speck of butter on top or else laid neatly on a trimmed slice of buttered toast. 97— Boiled Eggs.