Cooking Eggs

Hard-Boiled Eggs

Put eggs in saucepan and cover with cold water. Water should be at least 2 inches above eggs. Bring water rapidly to a boil, cover and remove from heat. Let stand for 20 minutes and then immerse in cold water or ice water to stop the cooking process. Drain off the water. Shake the saucepan back and forth to shatter the egg shells. Rinse off shells under cold water. Adding a couple of tbsp. of vinegar to the water will keep them from cracking and they will peel easier.

To prepare a good soft boiled egg is really an art in itself and one that requires precision. Allow just enough water to cover the egg to come to a boil in a saucepan. Gently lower the egg and allow it to remain boiling for three minutes. Remove, lightly tap the shell at the top so as to crack and prevent further hardening, place in an egg cup and serve immediately.

Break eggs into a bowl and slightly beat them. Each serving requires 2 eggs. Add 3 tablespoons of milk and a little salt and pepper. Scrambled eggs should be cooked at a low temperature with a minimum of stirring. Pour egg mixture into frying pan that you have melted 2 tablespoons of butter or margarine at a medium heat. When the egg begins to cook, lift cooked portion with a spatula so that the uncooked portion flows to the bottom. Continue cooking approximately 3-5 minutes. Stir slightly before serving.

In a frying pan, melt 1-2 tablespoons butter or margarine. Break the eggs, one at a time, onto a saucer, then carefully slide each egg into the pan to avoid breaking the yolk. Reduce heat to low. As the eggs cook spoon the butter or margarine over them. Firmly cooked eggs take about 10 minutes.

Fill a shallow pan with approximately 2 inches of water. Add salt and a little lemon juice or vinegar. Heat water to boiling and the reduce to low. Break eggs onto a saucer and slide gently into simmering water. Cook eggs until firm about 4-5 minutes. Remove eggs with a slotted spoon and trim off any ragged edges of white. Place on a square of toast and serve at once.

Pre-heat oven to 325 degrees. Break an egg into a baking cup, gently poor over it a large tablespoon of melted butter, then add a thick layer of grated cheese and sprinkle with cracker crumbs and dot with bits of butter. Bake until egg is set and serve at once.

In a frying pan, melt 1-2 tablespoons butter or margarine. Break the eggs, one at a time, onto a saucer, then carefully slide each egg into the pan. Cook eggs until the whites are firm on the bottom. Add 1 tablespoon of water to pan and cover to steam. Cook until yolks are soft, medium or hard, whichever you prefer.

Break eggs into a funnel, the whites will slip through the bottom, leaving you with the yolk in the funnel.

EGGS IN THE HOLE
2 Slices Bread	2 Eggs
1 Tsp. Butter or Margarine	Salt and Pepper
Cut a circle in the center of each bread slice. A biscuit cutter or a small tin can with the top and bottom removed works well. In a frying pan melt the butter or margarine. Place bread slices in pan. Crack an egg gently into the center of the bread slice. Sprinkle with salt and pepper to taste. Cook over medium heat, turning after 5 minutes. Cook to the desired firmness. Center of the bread slice can also be fried at the same time and placed on top of the egg for serving.

QUICHE
3 Slices Cooked Bacon	2 Cups Milk
1 Cup Grated Cheese	1/2 Cup Biscuit Mix
1/2 Cup Chopped Onions	1/2 Tsp. Salt
4 Eggs	Dash of Pepper
Preheat oven to 350 degrees. Grease pie plate and sprinkle cheese, bacon and onions over the bottom. Beat eggs and milk together. Add biscuit mix, salt and pepper and beat until well mixed. Pour into the pie plate. Bake for 50-55 minutes until a knife inserted into center comes out clean. Let stand for 5-10 minutes before serving.

EGG NESTS
1 Egg	Salt to Taste
1/4 Tsp. Butter	1 Round of Toast
Toast the bread. Separate the egg and beat the white to a stiff froth. Salt to taste. Spread toast with butter and arrange the white of the egg on it to resemble the shape of a nest. Make a depression in the center and drop in the butter followed by the egg yolk in the hollow. Cook in 350 degree oven for 3-4 minutes.