COOKING EGGS

CODDLED EGGS

PLACE ROOM TEMPERATURE EGGS GENTLY INTO BOILING WATER. REMOVE FROM HEAT; COVER AND LET STAND 1 TO 1 1/2 MINUTES FOR CAESAR SALAD, OR 4 TO 6 MINUTES FOR DESIRED DONENESS. PROMPTLY COOL IN COLD WATER.

EGGS BENEDICT

FOR EACH SERVING, SPLIT AND TOAST AN ENGLISH MUFFIN; TOP WITH THIN SLICE BROILED HAM. PLACE A POACHED EGG ON HAM. PREPARE HOLLANDAISE AND POUR OVER ALL. SERVE IMMEDIATELY.

FRIED EGGS

IN A SKILLET, MELT A SMALL AMOUNT OF BUTTER, MARGARINE, OR BACON FAT. ADD EGGS; SEASON WITH SALT AND PEPPER. WHEN THE WHITES ARE SET AND EDGES COOKED, ADD 1/2 TEASPOON WATER PER EGG. COVER SKILLET AND COOK EGGS TO DESIRED DONENESS.

POACHED EGGS

ADD WATER TO A SAUCEPAN TO DEPTH OF 3 TO 4 INCHES; BRING JUST TO BOILING. STIR SIMMERING WATER TO MAKE A SWIRL, AND SLIP EGG FROM SAUCE DISH INTO MIDDLE OF THE SWIRL. (BE SURE TO FOLLOW THE MOTION OF THE SWIRL WITH SAUCE DISH SO EGG GOES INTO WATER IN SAME DIRECTION.) REDUCE HEAT TO LOW AND COOK EGG FOR 3 TO 5 MINUTES, DEPENDING ON DESIRED DONENESS. REMOVE EGG FROM WATER WITH SLOTTED SPOON. SERVE ON BUTTERED TOAST OR ENGLISH MUFFIN, SPLIT AND TOASTED.

SHIRRED (BAKED) EGGS

BUTTER RAMEKINS OR CUSTARD CUPS. BREAK ONE EGG INTO EACH; DASH WITH SALT AND PEPPER. TO EACH, ADD 1 TEASPOON LIGHT CREAM. SET CUPS IN SHALLOW BAKING PAN; POUR HOT WATER AROUND THEM TO DEPTH OF 1 INCH. BAKE IN SLOW OVEN (325 DEGREES) ABOUT 20 MINUTES, OR UNTIL EGGS ARE FIRM. IF DESIRED, AFTER 15 MINUTES OF BAKING, TOP EACH EGG WITH SHREDDED SHARP PROCESS AMERICAN CHEESE. RETURN EGGS TO OVEN AND BAKE 5 TO 10 MINUTES LONGER.
---------------------------------------------------------------------- -------