Page:Browne - The Plain Sailing Cook Book.djvu/140

From Wikisource
Jump to navigation Jump to search
This page has been proofread, but needs to be validated.

EGGS

BOILED EGGS

The time required for boiling eggs, if the water is at the boiling-point when the eggs are put into it, is approximately as follows: Soft Boiled, from two to two and a half minutes; Medium Boiled, from three to three and a half minutes; Hard Boiled, from four to five minutes. Hard-boiled eggs to be used cold in salads, etc., should be put into water at the boiling-point and the heat then reduced so that the eggs will cook very slowly for twenty minutes.

BAKED EGGS

  1. Break the eggs into a well-buttered baking-dish, and sprinkle with salt and pepper. A little cream may be poured onto each egg to advantage, or the tops covered with grated cheese.
  2. Set the baking-dish in a moderate oven, and bake for ten minutes.

[ 130 ]