FRIED EGGS
- Put 3 or 4 tablespoons of bacon grease or similar fat into a frying-pan, set the pan over the fire, and heat until the grease begins to smoke.
- While the fat is heating, break as many eggs as will be needed into a bowl.
- Pour the eggs carefully into the hot fat, and with a spoon dip up the fat and pour it over the eggs, while allowing them to cook slowly from three to five minutes. Separate the eggs with a knife if they run together while cooking. If desired, the eggs may be turned with a pancake-turner and browned on the under side.
POACHED EGGS
- Fill a frying-pan half full of hot water, and set it over the fire.
- Add 1 tablespoon of vinegar to the water, and let it barely simmer.
- Break the eggs, one at a time, into a saucer, and slip each egg into the water in the frying-pan.
- With a spoon dip up the water and pour it over the eggs while they are cooking.
- Cook from three to five minutes, and serve on slices of hot buttered toast, which should be made before poaching the eggs.
[ 131 ]
