EGGS AND OMELETS
POACHED EGGS
Use a skillet, or muffin rings placed in a pan of water, not too deep. The water should barely cover the eggs. Bring the water to the boiling point, drop in the eggs carefully, one at a time, and remove from the fire immediately. Cover the pan and let stand until cooked. A teaspoonful of lemon-juice or vinegar in the water will keep the whites firm and preserve the shape of the egg. Serve on thin slices of buttered toast.
SCRAMBLED EGGS
Put two heaping tablespoonfuls of butter into a frying-pan. When it sizzles, break into it quickly six fresh eggs, and mix thoroughly with a silver spoon for two minutes without stopping. Season with salt and pepper, and a slight grating of nutmeg, if desired. Scrambled eggs should be thick and creamy.
SCRAMBLED EGGS—II
Beat the eggs thoroughly, add one teaspoonful of cold water or milk for each egg and beat again. Cook as above.
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